Food and Wine Pairing in Market Bosworth

At The Black Horse Restaurant, everything we do is thoughtfully considered, from where we source our ingredients, to the dishes we choose for our food menus, and even The Black Horse wine menu. Our drinks menu is designed with food and wine pairing in mind.

From the moment you sit down and peruse our drinks menu, you’ll notice the thoughtful consideration given to our culinary offerings. Each dish included on our evening menu is expertly crafted, using the finest ingredients and designed to tantalise the taste buds, and we feel there is no better way to complement these flavours than with a perfectly paired glass of wine!

If you are joining us to enjoy our evening menu and are looking for food and wine pairing combinations to elevate your meal to new heights, then read on to learn how the right choices from our wine menu can bring out the best in every bite. From crisp, citrusy, refreshing whites, to rich, fruity, velvety reds, our wine menu provides choices to suit every palate and complement our diverse evening menu.

Food and Wine Pairing for The Black Horse Evening Menu

As we move into the Autumn months, we have introduced a brand new evening menu to perfectly match the season. Our drinks menu provides a range of wine choices to pair perfectly with every dish.

8oz Fillet of Beef, Celeriac & sweet Potato Hash, Celeriac Puree, Peppercorn Sauce – Pair with Malbec or Merlot

 

When it comes to pairing wine with a fillet of beef, then red wine is always a great choice. Consider bold, full-bodied options that complement the rich flavours of the meat. 

One of our favourite reds to pair with our fillet of beef is Tierra Plata Argentinian Malbec. With its notes of fresh black fruit and smooth tannins, it fits perfectly with the savoury flavours of the meat.

Another excellent option would be La Tierra Rocosa Merlot from Chile. With its fruity, earthy notes, smooth tannins and moderate acidity, it enhances the flavours of the beef without overpowering it.

Sous Vide Fillet of Halibut, Roasted Brassicas, Crushed Charlotte Potato, Sauce Vin Jaune – Pair with Sauvignon Blanc or Picpoul de Pinet

When you pair wines with halibut, you’ll want to consider options that complement the delicate flavours of the fish. White wines pair best and some popular choices include Sauvignon Blanc and Picpoul de Pinet. 

Kokako New Zealand Sauvignon Blanc offers crisp acidity and herbal notes that pair well with halibut’s mild taste, whilst its tart gooseberry and citrus backbone cut perfectly through the creamy sauce.

For an alternative option, we also recommend Plo D’Isabelle, Picpoul de Pinet, from the South of France. Its notes of citrus fruits and lip tingling finish offer a pleasing contrast with the buttery halibut.

Moroccan Spiced Greenfield Lamb Shank, Roasted Tenderstem, Pomegranate, Feta & Coriander Couscous, Lightly Spiced Harissa Sauce – Pair with Rioja or Dry Rosé

Rioja offers an excellent pairing for spiced lamb. The rich fruitiness and spicy undertones of our Dehesa De Gazania Gran Reserva Rioja complement the flavours of the Moroccan spiced lamb, creating a delightful pairing, with cherry, plum and blackberry, rich liquorice and integrated oak enhancing the richness and spice of the meat.

Alternatively, a dry Rosé with good fruitiness and a touch of spice can also be a delightful pairing option. We recommend a Crescendo Zinfandel Rosé.

Pan-fried Seabass, Clam & King Prawn Risotto, Sauteed Samphire, Lobster Hollandaise, Tapioca Crisp – Pair with Chardonnay or Sauvignon Blanc

Consider the delicate flavours of our pan-fried seabass and creamy richness of the seafood risotto. Our favourite options are Hillville Road Chardonnay, which is a softly rounded wine with cooked apple and vanilla notes that both enhance the seafood flavours, and provide a touch of richness to match the creamy risotto.

Sauvignon Blanc is also a great choice, as its vibrant acidity provides a fresh and zesty contrast to the seabass and richness of the risotto. Try a glass of Kokako from New Zealand, or Viña Carrasco from Chile.

Vietnamese Chicken, Lemongrass Infused Grilled Chicken Thigh, Vermicelli Rice Noodles, Nuoc Cham Sauce & Pickled Vegetables – Pair with Sauvignon Blanc or Rosé

Vietnamese style cuisine features fresh and aromatic ingredients such as lemongrass, ginger and chilli, which pair well with the acidic, fruity tones and dry finish of Sauvignon Blanc. Again, we recommend Kokako, with its gooseberry and tropical notes and citrus backbone.

If this is not to your taste, you might prefer a Rosé with strong berry flavours, for example, a Nicolas Rousset Provence Rosé, with its fresh red berry notes.

Polenta & Herb Crusted Cauliflower Steak, Wild Mushroom & Tarragon Ragout, White Bean Croquette, Garlic Oil – Pair with Chardonnay or Sauvignon Blanc

An ideal wine pairing for our Polenta & Herb Crusted Cauliflower Steak would be a medium-bodied white wine with a crisp acidity. Chardonnay and Sauvignon Blanc complement the dish nicely, providing a refreshing contrast to the rich flavours of the tarragon ragout. We recommend Hillville Road Chardonnay or Kokako Sauvignon Blanc.

Choose your own pairings at The Black Horse

The world of food and wine pairing is an exciting one, with many flavours available to complement each other to take your dining experience up a notch or two. Ultimately, personal preference should guide your choice, so feel free to explore different options to find the perfect wine pairing for your chosen dish, and if you find a pairing that you love, why not let us know?

If you are intrigued by our suggested pairings, why not make a reservation today? Our evening menu is available Tuesday to Saturday every week.