Summary
The uk food revolution has a lot to answer for. During the early 80s a dinner party menu would have been straight forward, if somewhat generic. A prawn cocktail to start, followed by some form of meat and two veg in a needlessly rich sauce, and a trifle for dessert. As for the wine, that was easy. White for chicken or fish, most likely a Chardonnay of a Sauvignon Blanc. For red meat, red wine - possibly a Merlot. It was simple, formulaic and boringly predictable.
These days, dinner guests are as likely to find themselves eating sashimi or fine Italian cured meats, enjoying Westcountry venison or smoked pheasant and finishing it all off with a stunning array of adventurous cheeses, or an exotically infused souffle.See the full content of this document
Extract
Guide Through Wine Minefield
This is all very well for the burgeoning gourmet in all of us, but it lands the host in the middle of an a...
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