Don’t think only red meat goes with red wine. The spices here dictate the food match. However, if you prefer a red meat, try spicing lamb backstrap and cooking in the same way as the chicken.
Verjuice — by definition, is the acidic juice made from unripe fruit, primarily grapes. It can also be made from crab apples, unripe plums or gooseberries (in England a ’fake’ verjuice was often made from mashed sorrel and water). Its name derives from the French ’vert’ (green) ’jus’ (juice). As verjuice has traditionally been made from white and red grapes, leaving the juice on the skins long enough to colour it, the ’vert’ refers to youth (unripe), rather than colour.
Recipe from Balance. Matching Food and Wine. What Works and Why by Lyndey Milan and Colin Corney — grab your copy here!
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