Monday, January 4, 2010

Holiday dinner

Holiday dinner

With the three aforementioned pinot noirs, we had a wonderful dinner planned. To start - an oxtail soup, with onion and tomatoes. Rich, and intensely flavoursome. Crab meat and roe with tofu, a very traditional Shanghainese dish. And of course, our three wines. Pinot noir and oxtail is just delicious together. It's the acidity, I'm convinced. You need the knife-edge acidity to cut through the richness of oxtail. You know which one worked the best? The least expensive, 2008 Flat Rock Cellars, with its razor blade acid.

Holiday wines

DF

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