Tag Archive for: wine and food

English Wine, Elgar and Smoked Salmon

Our latest event (Measure For Measure, Fri 19th Oct, Wimbledon)  is looming large and these last few days, we’ve been putting the finishing touches on our wine, food and music combinations.  We thought we’d give you a sneak preview…

One of England’s greatest composers, Edward Elgar, comes together with one of England’s greatest wine estates, Davenport Vineyards, the latter farming organically in Kent and Sussex.  This sensational wine was judged to be ‘the holy grail of English still white wine’ (jancisrobinson.com, June 2018).  And if that isn’t enough, we’re show-casing it with a delicious salmon mousse canape to set your tastebuds alight.

Come and join us for this extravaganza of fine music, fine wine and find food – you’d be foolish not to!

Friday 19th Oct – 7.30pm Wimbledon Arts Space, Wimbledon Library, SW19

Pork Pie Heaven

Heaven in a Pie

Did you hear that?  The Melton Mowbray Pork Pie Festival took place this past weekend. Radio 2’s Chris Evans had me salivating for one of my porky favourites at 7am on Friday – it’s never too early for a pork pie in my book.

I cannot believe I have never visited a Pork Pie festival and I am about to put it in the diary at the next first opportunity.  To me, it’s always what to serve a pork pie with.  Mustard – English? French? Grain?  Mayonnaise? – has to always be the real stuff out the jar.  Pickled onions?  Branston?  Tomato relish?  Piccallili?  The amazing fact is that there is an occasion when all of these make for the perfect accompaniment (not all at once of course).  Or just plain pork pie, on its lonesome, rammed into your mouth.  Pure Heaven.

So if the condiments all have a place, what about drinks choice?  Well some will argue that a pint of ale is best, others a lager, and others a Guinness.  Once again, they all work.

So does it follow that wine choice is equally as flexible?  Well, I’ve tried pork pies with Pinot Noir – tick; Cabernets – tick; Grenache – tick; Roses – tick; and an abundance of dry whites – tick, tick, tick.   Basically anything with a dry, fruity character and not sweet.

And finally, don’t settle for those shocking supermarket excuses for a pork pie.  Take yourself off to a farmers’ market this coming weekend (better still, join us at the Foodies Festival, Alexandra Palace on Bank Holiday weekend) and select a proper hand-made piece of glory!

For more advice about pork pie choices, contact our very own pork pie gastro-‘gnome’ (Pamela) direct on 07552 123951.   And don’t forget Hannibal Brown’s wine and food tasting events in your own home.