Food Suggestions

The following dishes go well with Blackbook Winery, The Mixup 2018 (EN1411)

Caerphilly

Caerphilly

The nettley, herbaceous character of sauvignon blanc goes particularly well with Caerphilly cheese or try an English wine for a patriotic pairing.
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Feta

Feta

Greek feta cheese though not particularly strong in flavour has quite a lot of bite. Like all goat’s cheese it works well with sauvignon blanc and the floral aroma of an English wine would work well too.
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Goat's cheese

Goat's cheese

Goat’s cheese can be quite rich and gamey and needs an aromatic wine with good acidity. It has a natural affinity with sauvignon blanc.
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Soft, crumbly cheeses

Soft, crumbly cheeses

This style of cheese often has a tangy flavour that matches well with aromatic whites such as those made from the sauvignon blanc grape.
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St. Nectaire

St. Nectaire

This cheese from the Auvergne has a slightly nutty, almost fruity flavour that would marry well, with lighter styles of red wine such as those made from the gamay grape. English wines, with their appley acidity and herbaceous character work well too.
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Crème Brulee

Crème Brulee

This simplest of desserts shows off sweet wine to its full potential, from fine Sauternes to Vendange Tardive wines from Alsace.
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Avocado with Prawns

Avocado with Prawns

This retro classic calls for light dry wines such as Muscadet or sauvignon from the Loire or New Zealand or South Africa. Dry sauvignon-semillon blends would work well as would Italian pinot grigio.
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Oysters

Oysters

A chilled glass of Champagne or Fino would be a good match here. Alsace riesling and Loire sauvignon blanc are also classic partners; equally good is Picpoul de Pinet from the Languedoc, or try an English white for a change.
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Prawns

Prawns

Prawns work well with just about any dry white. Asia-inspired sauces might call for more aromatic flavours and aromas. Don’t forget the versatility of sherry and rosé too, which would make good alternatives.


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Salads – plain green

Salads – plain green

Light, dry wines are your best option here. A strong vinegary dressing will be difficult to partner, but Italian whites will be able to copy the best.
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Smoked mackerel

Smoked mackerel

The oiliness of the fish combined with the assertive smoky flavour require wines with good acidity, ripe fruit flavour and ‘cut’. An albariño from Portugal or Galicia might work well as would Provençal whites and rosés. Aromatic English wines can work well too and crisp dry Sherry is always good.
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Smoked trout

Smoked trout

Opt for gutsy sauvignon, such as Pouilly-Fumé from the Loire or New World examples from Chile, South Africa or New Zealand; dry riesling from Alsace or the Antipodes, or a fresh English white would work well too.
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Sushi

Sushi

There are (still expensive) Japanese whites that mirror the delicate, subtle flavours of Sushi and Sashimi but these are all too difficult to source. In-place of this try the audacious dry whites of Switzerland made from chasselas and jacquère. If you are feeling truly adventurous, try the entirely unique, oxidatively-styled Etoile Vin Jaune from the Jura; otherwise a dry Manzanilla or Fino sherry would also offer an interesting counterpoint to the flavours of a dry, salty sake. The crisp flavours of a sauvignon blanc, dry riesling or young, fresh picpoul de pinet would be perfect too.
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