It’s the time of year to look back and review the best food and wine matches of 2011. Some were comfortingly familiar, some a total surprise to me. What they had in common was that the combination was more than the sum of the parts. The drink - in most cases wine - made the food taste more delicious, the food just made the wine sing. I hope you enjoy something similar in 2012.
Coincidentally I have had invitations to two Indian dinners in two weeks - one accompanied by beer and one with wine which makes for some interesting comparisons.
If you haven’t already made your plans for New Year’s Eve why not invite over a few friends and treat them to a beer dinner instead of one based on wine? It’s a great way to open their eyes to the great range of artisanal beers that are now available.
To mark our first beer competition I thought I'd post my top matches with what I think is probably my favourite style of beer (though I'm always changing my mind depending on what I'm eating!) For more features on beer and food pairing check out the beer and cider section in Food with Drink (see menu on left).
If you’ve decided to serve goose rather than turkey this Christmas you’ve already opted to be adventurous. So you could arguably be adventurous about your choice of drink too.
People carp about food and beer pairings, griping that they're just made up pretentions that have no right being associated with something as inclusive and democratic as beer. "It's the drink of the common man," they cry, "Beer goes with everything!" To which I respond, uh, no, it doesn't. And to prove my point, here are ten food and beer partnerships guaranteed to make you wish you had chosen something else to drink.
It’s true that lamb is one of the most wine-friendly of meats, as at home with red Bordeaux and Rioja as it is with the more fruit driven varietals from the new world. But if you’re looking for a spot-on match it’s worth thinking just how - and for how long - you’re going to cook it.
Even those who normally drink beer feel the need to put a bottle of red wine on the table at Christmas* but beer is actually just as good, if not a better accompaniment for turkey.
Those of you who have been following the reports from my recent gastronomic junket in Chicago shouldn’t run away with the impression I spent all my time drinking Champagne and Château Lafite. One of my best meals was at chef Paul Kahan’s Blackbird where they have a craft beer list that should make most British restaurants hang their head in shame.
The type of artisanal cheddar I was writing about yesterday - mature, full-flavoured, unpasteurised - isn’t the easiest cheese to match with wine.
We all know a beer goes down well with a ploughmans and that it’s a great drink to wash down a barbecue but here are 10 more unusual pairings my son Will and I came up with for our beer and food book An Appetite for Ale which should liven up your summer drinking.
This month’s issue of Observer Food Monthly hasa special on TV dinners featuring celebrities talking about their favourite snacks. Very few beverages are mentioned so I thought I’d suggest a few pairings ;-)
I know I said I was going to make a Riesling my match of the week but given that I've already written about it and that it's the Great British Beer Festival this week I'm going for this great combo at my son's restaurant, Hawksmoor. (Blatantly nepotistic, I know. Apologies)
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?
Hugh Fearnley Whittingstall proclaims firmly in The Guardian today that he won’t be serving turkey for lunch on Christmas Day so if he’s going to break with tradition why shouldn’t you? Bring on the beer!
If you’re used to choosing wine - or other drinks - to match with meat or fish you may be flummoxed when it comes to chosing one for vegetarian friends. But as I explain in my Guardian column today it’s a question of finding out how the wine is made - and in particular whether any animal-based products have been used in the fining process.
If culture and ‘terroir’ are a basis for deciding which drinks bestmatch a particular cuisine then beer must have a strong claim to bepaired with Scandinavian food.
Pork belly has become one of the most popular main courses on restaurant menus so what should you drink with it?
How many of you will be putting beer on the table at Christmas? Not that many, I suspect, but if you can bring yourself to break with tradition you could be in for a treat. Most supermarkets now carry a sufficiently wide range for you to be able to serve a different beer with each course, should you be so minded. And here’s how to do it: