The bands of horizontal driving rain and drop in temperature are a sure sign spring has arrived with a vengeance. So what we need now is not quiche but comfort food. A good pork sausage and an extremely large dollop of creamy mashed potato should do the trick.
Several glasses of fruity wine will help wash it down, but what colour of wine though? Wine and food matching theory suggests matching red wine with red meat and white wine with white meat and fish. But pork is neither quite red meat or white – being pink when raw and turning white when cooked – and so it matches both red and white wines equally well.
But side-servings of onion gravy or Brown Sauce can smother a wine’s delicate flavours, so look to match robust reds or fruity whites with these banger and mash extras. Try high tannin red grape varieties like Cabernet Sauvignon, Shiraz and Malbec or sausage-friendly lemon tasting whites like Chardonnay, Riesling or Semillon.
Whatever your sausage meal preference, surely it deserves to be accompanied with a tasty bottle of wine?
PG Wine Reviews
Yalumba Y Series Australian Pinot Grigio
£8.99 Co-op and independents such as N.D. John (Swansea)
An aromatic and fruity Pinot Grigio with flavours of frangipane tart.
Co-op Truly Irresistible Italian Montepulciano d’Abruzzo
Its deep hue reveals light flavours on sipping but with a background that’s quite tongue curling. So expect flavours of light redcurrant, creamy cherry with yoghurt and steely celery. Nice though.
McGuigan Australian Reserve Chardonnay
Nice and quaffable with its creamy celery and apple flavours.
Peter Lehmann Australian Portrait Shiraz
Wonderful perfumed aroma of violets and ripe damsons followed by flavours of milky coffee and raspberry. Great stuff.
Delas French Ventoux 2010
Juicy cherry followed by smoky blackberry. Sophisticated stuff.
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© Paula Goddard 2014 www.paulagoddard.com