Have you ever tried a glass of retsina with your favourite curry, or sauvignon blanc with a steak? Me neither, but I’m told by gastronomes I trust that they go very well together. Actually, I have sampled a glass of chilled New Zealand sauvignon blanc with a sirloin and I have to admit it kind of worked. The trick is to squeeze a chunk of freshly cut lemon over the meat just before serving, so its acidity marries with the wine.
Anyone who has similarly enjoyed steak tartare with a glass of sancerre in Paris or an aged rioja with grilled turbot in San Sebastian will know that when it comes to matching wine with your food, it pays to think outside the box. A
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