Last week we had the pleasure of joining the Avenue Cookery School for a Middle East cooking class. Sophie and her family – you know, if it’s in family it’s always better! – they invited us to match our wines with their delicious food and we were more than flattered! This class it was the first brick of a – hopefully – a longterm relationship build on food and wine, to explore the cuisines from all around the world, trying then to match them with our wines. Challenging and fun!
The menu was:
Starter: Roasted Spiced Aubergine with a Saffron Yoghurt
Main: Lamb Kofta with Jewelled Tabouleh and a Whipped Feta Cream
Pudding: Knafeh with an Orange Flower Syrup
We decided to match the starter with a Friulano
from Friuli Venezia Giulia, a mineral white, very local and fresh. It was delicious! For the lamb we had to go stronger and we chose a Barbera
from Piemonte. It’s a red with lots of berries’ flavours and yet very acid, fresh and perfect for the intense meat lamb, here enriched by all the spices and the other ingredients like the parsley and the onion.
To end the meal we went for a Prosecco
, but the extra dry version which is lightly sweet and with citrusy aroma: nice match with the delicate knafeh with an range flower syrup and a perfect end for a very satisfying dinner!
We are already looking forward for the next class together and we are working on it… any suggestion on the cuisine? We are ready to get the challenge 🙂
Check our the new classes here: Avenue Cookery Scool