Burrata and a Cape White blend

It’s been such a hectic week I haven’t been cooking or eating out much so I had to scratch my head for a standout match.

And I think it was probably this combination of burrata and a Cape White blend from South Africa's Franschhoek region not so much because they struck sparks off each other but that they were both delicious in their own way and rubbed along just fine, along with some anchovies and rather delicous charcuterie.

The wine, which which I discovered at my local wine bar Kask, has the rather romantic name of The Earth Beneath Our Feet and is a blend of chenin blanc, grenache blanc and roussanne (White blends based on chenin are known as a Cape White in South Africa.)

What I liked about it was that it had plenty of texture but also a lively freshness that cut through the unctuous creaminess of the burrata (which for those of you who are unfamiliar with it is like an overgrown, super-creamy mozzarella)

They also make a slightly earthy syrah I tried and enjoyed but the white was the star for me

You can buy it from their UK shop for £65 for six bottles + £6.95 delivery which seems very reasonable to me. Or, more conveniently if you live in Bristol, buy it direct from Kask for £12 a bottle.

Waffles, bacon and champagne

Champagne for breakfast always seems particularly decadent but it works brilliantly especially with waffles as I discovered at a pop-up in London last week to celebrate Veuve Clicquot’s 250th anniversary.

They took over some premises in Soho’s Greek Street for the week to run what they called the Sunny Side Up Café serving all day breakfast. We hit it at about 5.30pm before going out to dinner so didn’t really do the menu justice but shared a plate of chef Andi Oliver’s breakfast waffles which were served with spiced maple syrup, bacon, egg and ‘confit’ (roast, I think) cherry tomatoes

I was wondering how the champagne, (the Veuve Clicquot Yellow Label), would handle the maple syrup but because the big name champagnes tend to be slightly sweeter than grower champagnes it worked a treat. The syrup was offset by the waffle, bacon and slight sharpness and sweetness of the tomato.

Definitely one to try at home!

I visited the cafe as a guest of Veuve Clicquot

Cured trout with verdita and vinho verde

Raw fish seems to be really popular right now but I had a fascinating variation the other day at Root restaurant in Bristol in the form of some raw Chalk Stream trout, cured in mezcal and dressed with verdita, a Mexican drink which is generally made from lime and pineapple juice, jalapeno pepper, coriander and mint and drunk as a chaser for tequila

Chef Rob Howell’s version was made with apple and cucumber and the fish topped with sliced jalapeño peppers, cherry tomatoes and baby rocket leaves. Absolutely delicious but not the easiest dish to pair with wine

I suppose we could have partnered it with a margarita had we known about the verdita but in fact the wine we’d chosen to go with what we’d ordered (practically everything on the menu) - a 2021 Vinho Verde called Chin Chin - worked perfectly being fresh, dry and at 11.5% relatively low in alcohol.

You’ll find it on quite a lot of restaurant lists - the label as you can see is really striking - or buy it online from around £9-11 from the Four Walls Wine Co (which sells it for £9.25) and other indies.

Something maybe to try for the Cinco de Mayo celebrations next week.

Vincisgrassi and Saint-Aubin

I love a collaborative cooking project so when I stayed with my friend food writer Fiona Sims at the weekend we embarked on a vincisgrassi, an elaborate mushroom lasagne from Rachel Roddy’s fantastic book, an A-Z of Pasta. It was made famous by Franco Taruschio of the Walnut Tree but you can find Rachel’s version here. (Note the fabulous crisp edges!)

It’s an incredibly rich dish with parma ham, parmesan, porcini and cream which needs a wine with both texture and a fresh acidity to set it off.

We didn’t have anything suitable from Italy but I’d brought along a bottle of 2018 Saint-Aubin 1er Cru Les Charmes from Domaine Paul Pillot which proved absolutely perfect even though we could have easily waited another year or two to drink it. Obviously we could have substituted another white burgundy like a Puligny Montrachet or other cool climate chardonnay.

See also The Best Food Pairings with White Burgundy