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Rigatoni with aubergine (eggplant), sausage and Zinfandel sauce: A really robust pasta dish from my book Cooking with Wine - perfect for cold weather eating. The wine gives a richer, more warming flavour than the usual tomato-based sauce.
Jan 30 Read more
Sea Containers at Mondrian: much more fun than it sounds: I may have been handicapped by knowing the building previously as an office block but even the name Sea Containers at Mondrian has a corporate ring that makes the heart sink.
Jan 17 Read more
Top food pairings with Barbera: Barbera is a versatile red that will happily partner pretty well any meaty dish you throw at it. It is more robust and typically drunk younger than its Piedmontese counterparts Barolo and Barbaresco.
Jan 30 Read more
Le Chiassaie 2013 vino spumante: You have to feel sympathy for Italian sparkling wine producers who don’t happen to make prosecco (except possibly those from Franciacorta who manage to charge much the same as champagne).
Jan 18 Read more
Pairing cognac and cheese: Cognac pairs with chocolate, we all know but what about cheese? Surprisingly there are some standout matches as I discovered when I chaired the cheese workshop at the 2014 International Cognac Summit in France last year.
Jan 27 Read more
Which beers are best for Burns’ Night?: Although we naturally think of drinking whisky on Burns’ Night, beer is just as appropriate a pairing, especially for haggis. And with Scottish beers like Brewdog and Innis & Gunn in wide distribution it’s not too hard to find a homegrown one.
Jan 22 Read more