The last two days have been quite, quite beautiful, starting mistily, basking midday in an unseasonally warm sun and finishing with an extended dusk that announces that spring is finally here. I immediately want to eat lighter meals: the new season’s vegetables are not quite in yet but I can at least plan for summer and that means a spring clean of the cellar, pushing the full bodied reds to the back and assessing what whites, lighter reds and rosés I still have lurking in the racks.
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.
Although you rarely match a wine to vegetables such as peas or beans they do have an influence on pairings. Peas have a natural sweetness, broad beans an earthiness and runner beans a herbaceous flavour that can affect the style of wine you choose. Here are my suggestions to go with the four recipes in Mark Hix’s column in the Independent today.
Seems to be food week for the broadsheets. The Guardian has a food supplement with menus from Britain’s top chefs (matched with wines by their wine columnist Victoria Moore) while the Indy has an extra-long selection of summer main courses and puds from their cookery writer Mark Hix. Since you can find Victoria’s matches online I’m tackling Mark’s dishes today:
The gorgeous summery weather we've been having requires a dramatic change in mindset from the almost wintry food we've been eating for the last couple of months so here's a simple meal for 4 that was inspired by a trip to Greece a couple of years ago.
I was writing an article the other day about food and wine matching that required spot-on pairings and found myself specifying the age of the wines I was recommending. It’s not something I tend to do when making generalised recommendations (as opposed to matching a specific wine) but I realised it is as important as giving information about whether a wine is oaked or unoaked, the nature of the vintage or what country, region or producer it comes from.
The problem with the old media is that their lead times are too long. Skye Gyngell, the Independent on Sunday’s food writer and chef at the heavenly Petersham Nurseries Cafe in Richmond probably wrote her al fresco menu in today’s edition a couple of weeks ago when the sun was blazing. Today the wind is howling and the rain lashing against the windows.No matter. It’s only May and summer will (hopefully) return. Here’s what I would suggest drinking with it.
I think I’ve found the perfect match for Sancerre - and the perfect Sancerre to drink with them!
What happened to days 2 and 3 you may be asking and indeed that’s what I’m asking myself. We swept through Eastern Washington as fast as a tornado, barely pausing to sleep, never mind write.
One of the welcome reminders of this long hot summer (in the Languedoc at least) is just how well dry wines go with fresh fruit. I’ve been happily drinking whites, ross and even reds with fruit such as peaches, apricots, melons and figs. Sweet wines, of course, go well with all of these but sometimes sweet wines seem too intense, particularly if, like me, you don’t have a very sweet tooth.