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How to cook grouse: You might not have wanted to pay the £20-odd a bird it costs to source grouse on the first day of the season but prices will come down over the next couple of weeks and it's a great treat for a small dinner party. If you haven't cooked grouse before try this reassuringly simple recipe from chef Stephen Markwick with whom I collaborated on his book A Well-Run Kitchen
Aug 22 Read more
Timberyard - Edinburgh’s most atmospheric restaurant?: One of the main problems restaurants have is consistency. Keeping up the standards not only of the food but decor and service. So could Edinburgh’s Timberyard make an equally good impression as it did when I first went 16 months ago?
Aug 24 Read more
6 of my favourite pairings for pinot grigio: The news that pinot grigio has leapfrogged merlot to become the third most popular grape variety in the US is confirmation that, despite its critics, it’s gaining rather than losing fans.
Aug 27 Read more
The best wine matches for Manchego, Berkswell and other hard sheep cheeses: Hard sheep’s cheese - especially mature cheeses - are the winelover’s friend. Nutty, tangy and savoury, they show off a good red like no other cheese which makes them a great choice if you’ve picked a serious wine with your main course.
Aug 22 Read more
RinQuinQuin à la pêche: I love old-fashioned French aperitifs but the name of this Provençal one makes it doubly irresistible. And the peach flavour makes it perfect for this time of year.
Aug 16 Read more
Mutiny on the Beagle IPA: With its own university brewing department (at Heriot Watt) Edinburgh is very much a beer-drinking city so it seems appropriate after spending a few days there this week that my drink of the week should be a beer
Aug 23 Read more