MY 1st WINE and Food Blog
15th December 2012
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Some of you may know that I used to be in the wine trade and am married to a London Wine merchant. I grew up in wine producing countries and am in love with great wines and never without something yummy to eat alongside.

So I decided to try and write a monthly blog about great wines and delicious dishes to match. It would have been quite easy to just ask 'my beloved' about a special wine and find a recipe on line for a dish. But as I truly believe what I preach- which is to 'where possible' buy local, why not ask our independent Wine Merchant in Bury St Edmunds.

Nick Corke from Thos Peatlings to come up with his monthly suggestion. Then challenge one of our caterers on the Best of to match a dish.

This month Emily Ferrari Curran, owner of Porcini Fine Cuisine has found just that dish for us. Both the wine and the dish can be bought from Tos Peatlings and Porcini directly and both Nick and Emily are happy to help with other suggestions, should you need help.

So here is the 1st wine: Villa Sparkling Brut 2007, £19.99. Probably Italy’s best sparkling wine producing region, Franciacorta, this is Champagne in all but name because obviously they cannot call it as such. A huge leap above Prosecco but rarely seen here as they are expensive, but this vintage wine from one of the region’s best producers is well worth trying.

So Emily picked ' DOUBLE SMOKED SALMON PATE' to go with the sexy sparkler from Bella Italia: Simple, easy to make and delicious!

Here is her recipe: Ingredients 100g mascarpone (or cream cheese) 100g crème fraiche 3tbsp melted butter (preferably salted) 1 tbsp horseradish cream melba toast or mini oatcake biscuits , to serve 200g smoked salmon, finely chopped 100g hot smoked salmon, skin removed and broken into small bits 4 tbsp chives, finely chopped 1 halved lemon Black pepper to taste

Method • Beat the mascarpone cheese and crème fraiche with an electric whisk, then beat in some seasoning, the chives, melted butter, horseradish cream and a good squeeze of lemon. • Stir in both hot smoked and smoked salmon. • Place in the serving bowl (or dish) pressing down so the mixture really binds together cover with cling film and place in the fridge for 2 hours; • Please allow 30 mins at room temperature before serving TIP: scatter some lumpfish caviar on top with some salad cress for some saltness and bite!

Please tell us what you think of my wine and food blog idea, and maybe you can through us a challenge of a match. Enjoy.

About the Author

Miriam W

Member since: 10th July 2012

hello there, I am the owner of the Best of Bury St Edmunds and my aim is to keep all local people informed about the better businesses in our lovely town and make sure the businesses on this directory...

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