Jukes Wine And Food Garlic

Roast garlic tends to emasculate fine wines so, if you are partial to lobbing a few bulbs in the oven, keep the wine spend down and follow the main dish’s theme. Garlic prawns, mushrooms and snails all need aromatic, bone-dry, rapier-sharp Sauvignon Blanc. If you fancy being ahead of the pack and ever so patriotic then try dry, herbal English white wines. Watch out for Aïoli (garlic mayonnaise) because you’ll get a shock if your wine isn’t up to it. English Bacchus can provide you with a shoulder to cry on, but you will have to find a bottle with a lot of character and vivacity and Sauvignon Blanc from Marlborough in New Zealand is probably the answer if you want to save some cash. (For chicken Kiev see ‘Chicken’.)