Château de Francs 2005
Thursday, August 27th, 2009Beans on toast. One of life’s staple meals. So simple, so healthy, so cheap, so erm, studenty? Of course there are only two types of baked bean, Heinz and shite. And there are only two types of toast, the type that sets my smoke alarm off, and the type that is undercooked and flabby. The absolute secret to beans on is to make sure the toast is as crispy as possible before you soggify it with the beans. Also helps if you cook the beans over a low heat for a decent amount of time to reduce the sauce.
So sitting in the flat to the tuneful, albeit duotonous, harmonies of Manchester Fire Brigade’s finest, my mind inevitably wanders. My challenge over the last couple of years has been to find the perfect wine match for this honourable meal, and I think I may have just succeeded in Spades.
Stumble It!