The
Combinations baton passes to
Eating Leeds this month – they have selected
Flatbreads with Spiced Chicken, Pistachios and Roasted Peppers as the dish for which we have to find a suitable wine to accompany. Full cooking instructions are supplied… but what to pick as a wine? Do we go for a red to counter the spice or a white to pick up the nutty flavour from the pistachios? Something neutral just to wash it all down or a something packed with flavour to bring out more complex flavours?
© 2004-2013 Spittoon.biz All Rights Reserved