The venison and foie gras was a real treat and Champagne Demiére’s Rosé de Saignée was rich enough to take on the venison. The soignée methods involves the grape juice being literally bled through the skins giving it that extra richness and structure. Hence there was no issue taking on a serving of venison. It was hard on the foie gras because that typically pairs with lighter wines or sweet wine, but overall the pairing worked. What would Churchill have made of it I wonder?
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