Pairing food and wine can be difficult, but when you get it right, it’s absolutely worth it. Some flavours just work together; fresh shellfish with crisp cold rosé, slabs of steak with a bold red Bordeaux or tangy Asian flavours against the mineral spice of Riesling. Perfectly good in their own right, these foods take on a new level of depth and deliciousness when matched with wine.
Falling into a slightly less glamorous category are the foods which, some might argue, taste better after wine (or beer, vodka, whisky, insert celebratory drink of choice here). I’m talking about illicit midnight fridge foraging, the rumble of hunger in your stomach as you head home after a party or evening at the pub, when a certain salty, greasy goodness is required to tickle your tastebuds and satisfy your cravings. This is the time for cheese toasties oozing melted middles on sticky fingers, hot buttered toast, crispy chips and bacon sandwiches.
Which brings me nicely onto Tapas24, the much-lauded latest venture in Michelin starred ex-El Bulli almuni Carles Abellan’s Projectes24 stable. Bear with me, there is some reason behind my rambling . . .