Last night @luke.boatright
and I held our first supper club through @wefifo_
! Luke’s first course was middle white pork rillettes with apple jelly and homemade sourdough, with all produce reared and harvested on Luke’s small holding, Ranby Hill Farm. I paired this with Peter & Ulrich Dry Riesling 2017 from @majesticwine
, a fantastic Riesling from the Mosel. I love this wine so much and it’s delicious on its own, but with its ripe apple notes, along with peach and apricot, it is absolutely amazing with the pork and apple jelly. Luke’s rillettes are gorgeously fatty and the refreshingly high acidity of this wine cuts right through it perfectly.
For the main course, Luke roasted a shoulder of hogget with bay (yes, this was one of his too!), served with butter roasted leeks, pink fir apple potatoes and green sauce. We tried out a few different wines with this when planning the pairings, but in the end a classic Rioja Gran Reserva was the best match. I chose Rioja Gran Reserva 2011 Viña Alarde from @majesticwine
, which is everything you want from a traditional old style Rioja - dark cherries, strawberries with a smoky, vanilla-laced oakiness which paired beautifully with the roasted meat. Again, the great acidity in this wine stood up to richness of this dish.
Finally - dessert! Luke made a to-die-for marrow and ginger steamed pudding with fresh custard - SO, SO GOOD. I paired it with some Madeira wine, which I always think is a fabulous alternative to dessert wine or port, even sherry, and it’s such great value. I chose Henriques & Henriques 3 Year Old from @majesticwine
, which is a classic Madeira with wonderful acidity, which only serves to brighten the flavours of this gorgeous pud. The notes of dried fruits and caramel in the wine are a match made in heaven with the gingery syrup - so delish!!