Anchovies

Jukes Wine And Food Anchovy

Strongly flavoured whether they are fresh or cured, these little hairy fish (whether you like ‘em or not) require dry, unoaked, tangy, acidic whites or juicy, bone-dry rosés for maximum impact. Head to Italy, Spain or France and keep the budget low – a tenner is more than enough cash spent in this direction. Dry sherry is also spot on, but consider what is involved in the rest of the dish, as it can have quite a strident flavour.