...And to drink?
I am sure most readers will have tried Picpoul de Pinet. It’s such a classic accompaniment to oysters that you might be surprised to learn it’s a recent creation. Previously all those tangy Piquepoul (don’t ask me why the grape is spelt differently to the wine) grapes would have gone into Noilly Prat, the French vermouth that celebrates its 200th anniversary this year.
Noilly Prat matures the base wine in large oak casks and leaves it outside to bake in the Mediterranean sun. It is then fortified, sweetened and fl avoured with fruit, herbs and spices. Rather than creating the dog’s dinner you might expect, this process creates a rich, mellow drink not dissimilar to Madeira. And like Madeira, it is invaluable in the kitchen, adding richness to dishes. The French used to drink vast amounts of the stuff as an aperitif but it had rather gone into decline of late hence the invention of Picpoul de Pinet.
Happily, due to the cocktails revival, Noilly Prat is bouncing back. Here are a few other aperitifs you cannot do without:
Noilly Prat: 75cl, £9.79
Superb in a Martini, on its own with ice or, my favourite, with tonic water and a slice of lemon.
Martini Rosso: 1 litre, £11.60
Sweet and deliciously herbal, this is nice just with ice.
Campari: 70cl, £16
Bitter and powerful, this is an acquired taste. The essential ingredient in a Negroni it’s also good as a long drink with soda water and ice.
Aperol: 70cl, £14.50
Tastes like a light, orangey version of Campari. All wine writers have a bottle of this around as it’s the perfect way of using up dull wine white. It’s even better with Prosecco and sparkling water.
All available from branches of Sainsbury’s: www.sainsburys.co.uk
Noilly Prat matures the base wine in large oak casks and leaves it outside to bake in the Mediterranean sun. It is then fortified, sweetened and fl avoured with fruit, herbs and spices. Rather than creating the dog’s dinner you might expect, this process creates a rich, mellow drink not dissimilar to Madeira. And like Madeira, it is invaluable in the kitchen, adding richness to dishes. The French used to drink vast amounts of the stuff as an aperitif but it had rather gone into decline of late hence the invention of Picpoul de Pinet.
Happily, due to the cocktails revival, Noilly Prat is bouncing back. Here are a few other aperitifs you cannot do without:
Noilly Prat: 75cl, £9.79
Superb in a Martini, on its own with ice or, my favourite, with tonic water and a slice of lemon.
Martini Rosso: 1 litre, £11.60
Sweet and deliciously herbal, this is nice just with ice.
Campari: 70cl, £16
Bitter and powerful, this is an acquired taste. The essential ingredient in a Negroni it’s also good as a long drink with soda water and ice.
Aperol: 70cl, £14.50
Tastes like a light, orangey version of Campari. All wine writers have a bottle of this around as it’s the perfect way of using up dull wine white. It’s even better with Prosecco and sparkling water.
All available from branches of Sainsbury’s: www.sainsburys.co.uk