The intriguing topic of food and wine matching is a perennial favourite of most people in the wine trade (and a lot of people out of it) and as the new manager of Berrys’ Wine Club, I’m no exception!

A successful pairing should enhance the enjoyment of both the food and the wine involved and this was one of the reasons we recently created the Reserve Dinner Party Case for wine club members. The idea is to match the wines in the case with specially created recipes compiled by our talented in-house chef, Stewart Turner, so that some of the stress and strain is taken out of planning a dinner party.

In this month’s case, Stewart’s fabulous recipe for Slow Roast Pork Shoulder with Barbeque Onions, Wood Roasted Peppers and Braised Butter Beans perfectly complements the Sequillo Syrah/Mouvedre/Grenache blend from South Africa. The pork goes very well with the earthiness of the Sequillo, whilst the spices & smokiness of the barbecue onions and peppers complement those characters in the wine.

To find out more about the Wine Club and its benefits visit us online, and if there’s anything which we haven’t covered in our Wine Club FAQs, feel free to ask me by submitting a comment below.