THIS WEEK'S FOOD MATCH
Picpoul de Pinet & Crispy Skinned Mackerel.
Picpoul de Pinet grapes are one of the oldest from the Languedoc area of France, they have been growing near Thau Lagoon for centuries. The grape grows well in a dry climate, enjoying the end of season humidity for ripening. The grapes grow in a loose bunch and easily fall off when ripe - which is why, in past times, trays were place under the vines to catch any fallers.
Mackerel is a fish not suggested often enough. It's part of the Tuna family and a great alternative. This oily fish is also particularly good for you - Jamie Oliver says so! His recipe (see below) matches really well Duc de Mornay Picpoul de Pinet. This Picpoul de Pinet is delicate and fresh in the mouth with excellent acid structure. The acid structure neutralizes the salt and iodine in shellfish and other crustaceans, as well as oily fish such as Mackerel. It is surprisingly good with rich cheese and charcuterie. What is not surprising, is that it is now found on virtually every restaurant menu.
Jamie Oliver's Recipe for Crispy Skinned Mackerel with Asian inspired Dressing