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?
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