Some fabulous food and wine pairings from our members – Paul and Jo Shinerock
Firstly the very unusual Spanish red wine with lunch today at the Gravetye:- https://www.vinopremier.com/vino-tinto-buezo-varietales.html
Secondly the roasted duck recipe today:- https://juliasalbum.com/how-to-cook-duck/
Accompanied by the wine above, new potatoes, carrots, shallots, garlic cloves, roasted in duck fat and juices, with a sprinkle of sea salt and black pepper. I hope your mouth is watering.
The menu at Gravetye Manor was a real treat and the wine pairings are below, I think this might make a good post on your blog:-
3 bottles to start:- Domaine la Bastide, Viognier
Cote du Roussillon Villages “Les Milleres”
Bodega Maraza with the Cheese course
3 Bottles to finish:- Domaine la Bastide, Viognier
Only 9 bottles in 6 hours, the Shinerocks just cannot compete with the Waud’s for consumption but we keep trying.
When it comes to food & wine, this is hard to beat.
All the best,
Paul and Jo Shinerock