Phil Hames asked which wines would complement his dinner party menu.
Pan fried tiger prawns hung on an ice bowl containing lemon and dill granite and wasabi crème fraiche
Phil asked if Prosecco would match?
Nick Page's wine suggestions: Interesting starter. Heat from the wasabi, cooled by the lemon granite with pan fried prawns, and the dill should complement some great flavours. I like the idea of a sparkling wine with such an unusual dish, but I'm not keen on Prosecco, for me Prosecco has an apple flavour and that doesn't quite fit with the flavours here. White Rioja has a strong lemon flavour which would work, or try a rosé Champagne, our Marguet Bonnerave is excellent.
Foie Gras terrine with Sauternes and fig jelly, boozy grapes and cinnamon and raison toast
Phil asked if 2009 Berrys' Mosel Riesling Kabinett, J & H Selbach would work?
Nick Page's wine suggestions: I'm slightly worried that a Riesling Kabinett isn't sweet enough for such a rich starter, I'd be looking for Spatlese/Auslese style to match this ideally.
Beef wellington on a bed of braised leeks, caramelised onions, wild mushroom fricassée and mushroom foam
Phil asked if 2006 Ch. Coutet, Grand Cru, St. Emilion would be a good match?
Nick Page's view: Perfect, classic choice.
Lemon Tart Brûlée with Chantilly cream
Phil says, Ned 2009 Noble Sauvignon blanc?
Nick Page's view: Excellent choice (even though this is a Majestic wine!)
Wine Club Recipe Matching Service
You’ll find lots of ‘rules’ about matching wine with food on bbr.com and also within your Wine Club members’ binder, but for complicated recipes sometimes it can be difficult to understand exactly which flavour to match the wine with. Berrys’ food and wine matching expert, Nick Page, provides wine suggestions to Wine Club members’ dilemmas.
This service is available to all Wine Club members. Send your request to firstname.lastname@example.org
Read more wine recipe matching suggestions