Wine Pairing Tips and Techniques

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Here's where to find out all about my latest discoveries - reports on wine matching dinners and tastings, meals out, experiments at home and general advice on the art of food and drink matching

Recent articles

  The effect of temperature on food and wine matching
Feb 1, 2012
How often do you consider the serving temperature of the food when selecting a bottle of wine? Wine writer Matt Walls discovers that it can make quite a difference . . .
  Pairing wine with Chinese cuisine
Jan 18, 2012
With the Chinese New Year coming up here's what I hope will be a useful reminder that the key to matching Chinese food with wine is to focus on similar styles of dishes.
  Chablis at Nobu
Jan 12, 2012
Sometimes you go to a wine dinner with some trepidation wondering if the wine will stand up to the food but I was pretty optimistic that Domaine Long-Depaquit’s Chablis would survive at Nobu (the original Metropolitan hotel restaurant in London, not LA, sadly!)
  What to match with Christmas ham
Dec 14, 2011
A fair bit gets written - including by yours truly - about pairing wine with turkey but what type of drinks go best with the Christmas ham?
  Two classic meals in Chablis
Nov 9, 2011
I came across this article the other day which I wrote 4 years ago after a visit to Chablis. We attended two great dinners organised by Daniel Defaix and Hervé Tucki of La Chablisienne which were an object lesson in how to pair Chablis with food. I thought it deserved a re-run.
  Chocolate and Fine Wine Matching
Oct 12, 2011
It's Chocolate Week, in case it has escaped your notice, so here's a reminder of a brilliant tasting I attended with winemaker - and chocolatier - Roberto Bava a couple of years ago which gave some fascinating insights into chocolate and wine pairing.
  Pairing Pinot Noir and lamb
Oct 5, 2011
For those who missed it first time round, my report on a fascinating food and wine matching workshop that was held at the International Pinot Noir Celebration in Oregon last year. Involving Pinot, obviously.
  Building bridges
Aug 31, 2011
One of the most useful tricks to master, especially when you’re dealing with a tricky-to-match ingredient, is to introduce a ‘bridge’ ingredient - in other words an element in the dish that makes it easier to match with the wine you want to drink.
  How to eat - and drink - like a Tuscan
Aug 17, 2011
Any colour so long as it’s red
  Matching German riesling made easy
Jul 27, 2011
Well, I don’t know about easy but there must be some easier way to get people into German wine . . .
 
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