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Extensive taste testing took place
amongst the public and restaurant communities. However,
in the very early stages we approached Jeffery Archer from
the Food & Technology Department at Manchester Metropolitan
University. He comments: The approach we took was to do
taste panels, and try a wide range of wines against a wide
range of curries to find out what sort of wine would suit
the different kinds of curry. Intuitively we thought that
a rather large, strong, red wine would go well with hot
foods, but we discovered that you really needed some sweetness
to cut through the flavours, and that's what has been blended
in. |
