With a nod to the celebrations this coming weekend, for our next topical food, tea and wine pairing suggestion, Jonathan Mitchell from The Wine Cru and I have chosen…
Jersey Royals: prepared in a frittata and paired with a Bacchus blend and a Dragon Well green tea.
Jersey Royals have a delicate flavour that is often described as nutty, earthy, and slightly sweet. Their texture is waxy and firm. The skin is thin and easily peeled or enjoy them skin on.
When cooked, Jersey Royals have a creamy, buttery taste that pairs well with a variety of ingredients. They are often served boiled or steamed with butter and herbs or roasted with garlic and rosemary.
So, a wine with some acidity and a tea with buttery notes will complement well.
Wine: the bright crisp acidity of a French Sauvignon Blanc, such as Sancerre would work well. But sticking to home soil so to speak, a Bacchus or blend like the Chapel Down Flint Dry which is a blend of Chardonnay, Bacchus, Pinot Blanc, Pinot Noir and Ortago is Jonathan’s recommendation. “The Bacchus provides the acidity needed to balance the earthiness in the potatoes.”
Tea: A light and refreshing green tea will not overpower the delicate potatoes and give a good balance. This organic Long Jing Dragon Well shares the buttery and nutty flavour notes of the potatoes.
Wine: Although considered a relative new thing wine has been produced in the UK since the 1950’s.
Tea: Long Jing Dragon Well is one of the top 10 famous teas of China and comes from West Lake a protected zone in Hangzhou, Zhejiang province.
Wine: With table wine adopt the 20/20 rule to serve at the best temperature. Take white wine out of the fridge 20 minutes before serving and pop red wines in for 20 minutes.
Tea: Brew Dragon Well tea at 80° and steep for 2-3 minutes to gently release the flavour and avoid bitterness.
Wine: If you prefer a red wine you could go with a slightly chilled New World, think Chile, Pinot Noir.
Tea: Rooibos is a South African herbal tea with a sweet and nutty flavour to complement the earthy and nutty notes of the potatoes.
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