WE don’t get through a lot of chutney at home, partly because it can clash a bit with the wine and if we have to sacrifice something from the table, it will definitely not be the wine.
However, a little dollop of chutney can add a certain something to the cheeseboard after a lovely meal. So, picture the scene ... you’ve had the Sancerre with the scallops and the well-decanted Australian Cabernet Sauvignon with the peppered steak, and you’re now leaning towards that bottle of port you’ve been saving to match the cheese.
As a slightly left-field suggestion, if there’s a wee bit of the Sancerre left why not try a small glass with a goat’s cheese or a brie. The acidity of the wine will cut through the fattiness of the cheese, making a perfect match. The Cabernet would be ideal with a nice, strong cheddar such as Keen’s, and the port will sit well beside the stilton.
Sancerre Domaine Hubert Brochard 2014 (M&S, £18). This is a lovely, modern-styled bone-dry Sancerre which will work equally well with the scallops and the brie.
Margaret River Cabernet Sauvignon 2014 (M&S, £10.50). This is a remarkable wine for the money, and having spent 18 months in oak, it will match your peppered steak to perfection.
Barros Late Bottled Vintage (LBV) Port 2011 (Inverarity One to One, £17.99). Barros is a very traditional Port producer specialising in some amazing old “colheitas”. The LBV is a great all-rounder and a must for every cheeseboard.
However, if you’re feeling adventurous, why not put some whisky on the table. A massive benefit of spirits with the cheeseboard is that you can experiment with a few bottles if you have them open in the drinks cabinet. The pungency of an Islay malt can be a thing of beauty beside a piccante Gorgonzola, and the appley spice of a good, approachable Highland malt makes for a very good friend to the cheeseboard, especially when there’s chutney involved.
My current favourite dram for sipping and glugging is the Tomatin 12-year-old (Royal Mile Whiskies, £37.95). This is a perfectly balanced single malt with notes of Christmas spice, cinnamon and apples on the palate. It’s fantastic beside a traditional cheeseboard as you right the wrongs of the world into the wee small hours.
If you fancy the Islay/Gorgonzola combination, try the Lagavulin 16-year-old (Waitrose, £48.50). This in my mind is the pinnacle of Islay production with plenty of phenolic loveliness in the glass without losing the all-important balance. It’s big and rich and completely delicious.
Pete Stewart is Glasgow director of Inverarity One to One 185a Bath Street, Glasgow inverarity 121.com
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