handtomouth

At a wine and food function for Beaumont wines last night, and encountered an unusual and unusually good wine-food combo: a cob terrine with a light sauerkraut “soup” paired to an unwooded Chenin Blanc. All the fruits stood proud, and the complexity of flavours was hightened. The kitchen was at a place called “Greyt-on-Main” in Greyton, where the old-fashioned patina covers some very competent cooking.