Petit Chablis 2006 Jean de Chaudenay
Friday, November 9th, 2007Perennial problem isn’t it? Matching wine and food. Which wino has never deliberated over what to serve with foie gras (easy one – Chateau d’Yquem), or mature Argentinean Steak (I would do a Malbec)? But what about the really tough dishes like chocolate desserts, for example. What if your dinner party plan includes serving beans on toast?
These thoughts swirled around my head like a pair of boxer shorts in a launderette as I drove back to the flat for my evening repast, which happened to be, due to forgetting to stop at the shops, beans on toast.
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