Our menus change to reflect the seasons, styles, and our commitment to creating and perfecting delicious dishes for your enjoyment.
Here in Cambrideshire we have a plethora of exciting suppliers, farmers and fishermen, who are committed to growing and producing simply the best that our region has to offer. What can be better than sampling a bowl of mussels fresh from the marshes at Brancaster, or delicious asparagus picked in the fields a few minutes away in Isleham. The chefs at the Merry Monk seek quality and consistency and personally visit their suppliers, always buying what's good, local and seasonal.
* All menus are sample menus. For a current menu please call or email us.
Matching Wine With Your Food
Pairing great wine with good food seems a daunting task, but the rules are not as strict as one would expect. The key to successful food and wine pairing is seeking to achieve a balance in your personal tastes.
The useful guide below will also help:
- Fruity wines go with fruity food.
- Vinaigrette and high acidic wines - eg Sauvignon Blanc cancel each other out.
- High acidic wine and salty food (shellfish) complement each other.
- High acidic red wine and oily food (roast duck) complement each other.
- Strong flavours (steak) will dominate, require spicy, peppery warming reds.
- Earthy (mushroom or truffles) goes with earthy (Pinot Noir and Burgundy).
- Herbal (vegetables, herbs, salads) goes with full-flavoured, herbaceous and fruit driven wines.
- Cheese - tricky, as there is an enormous difference in flavours and textures. Hopefully this guide will help.
Very mild flavoured cheeses eg cream cheese, Mozzarella, Ricotta goes with fresh light dry whites - Pinot Grigio, Muscadet.
Semi-soft cheeses eg Brie, Camembert, Chaume go well with juicy, fruit driven ripe wines - Semillion, Viognier, unoaked Chablis and oaked reds - eg Shiraz, Bordeaux.
Hard cheeses eg Cheddar, Parmasan go with Bordeaux and New World Cabernet Sauvignon. Creamy blue cheeses eg Cambozola demand good Burgundy.
Stilton - Port or late Harvest sweet wines.
Adding salt to your food will help tone down the bitterness and astringency of certain wines. Wines enjoyed with foods that are high in acidity will make the wine seem richer and mellower. Sweetness in food will enhance the flavour of bitterness in the wine, making it seem drier. Savoury flavours will heighten the tannin in the wine, so simply adding salt to food that is spicy will cancel this effect on the wine, making it more enjoyable.
White wines with high acidity include: Sauvignon Blanc, Riesling, almost all sparkling wines, Muscadet.
Red wines with some acidity and earthiness include: Pinot Noir, Sangiovese (including Chiantis) and Gamay. These wines are usually very good pairings with grilled seafood and with most red sauces (tomato based).
White wines that have an amount of sweetness include: Alsace wines, Vouvray, Chenin Blanc and many Rieslings. Good pairings with asparagus, goats cheese, salad, Thai, Chinese.
Red wines with tannins include: Cabernet Sauvignon, Merlot, Bordeaux, Shiraz, Syrah and Rhone. These wines usually pair with grilled meat, game and rich casseroles.
White wines with full-flavour include: White Burgundy and New World Chardonnay. Good pairing to chicken, butter/cream based sauces, eg Carbonara, deep sea fish eg monkfish, swordfish tuna. Do not treat any of this advice as gospel - use it instead as a launch pad for your own food and wine experiments.