If you’re a fan of tartiflette, that wickedly indulgent après-ski dish of potatoes, bacon and meltingly gooey cheese, you’ll be familiar - though you may not be aware of it - with Reblochon.
It seems invidious to pick out just one wine pairing from my visit to the Okanagan valley last week (of which more in due course) so I’m going for the first drink I had on my arrival: chrysanthemum tea at a brilliant Chinese restaurant called Chef Tony in Richmond, the town just next door to Vancouver.
I imagine you all know how well sake works with sashimi but it came as quite a surprise to me - wagyu aside - how well it could handle red meat and spice
Most of the time, as you’ll have noticed, I feature the more offbeat wine pairings I’ve come across in my match of the week slot. This week I’ve been reminded of the virtue of some that seldom go wrong.
I’m always on the lookout for interesting matches with alcohol-free drinks and this just inched it over a really good cider pairing at the Hang Fire Southern Kitchen yesterday.
Sushi is possibly not the first kind of food you’d think of pairing with wine but turns out it’s surprisingly good with sherry.
The idea of partnering asparagus with wine is contentious enough but red wine? Surely that won’t work?
As it was my first Easter in Greece - which was celebrated a month later than that of the western Christian church this year - what could I focus on but what to drink with a Greek Easter lunch?
Thai food is particularly difficult to match with wine. Not only do you have the heat to contend with but the tricky sweet-sour flavours and - as with many Asian cuisines - several dishes on the go at a time.
I’d have been hard pushed to explain exactly what sukiyaki was before I had it this week at Jason Atherton’s swish new restaurant Sosharu in Clerkenwell.
As I’ve been down in the Languedoc for the past week most of my food and wine combinations have been classic. Picpoul and oysters (always great), a rich grenache/syrah/mourvedre blend called Cascaillou* with a beef daube (spot on) and my wine of the week, Mas des Chimères Oeillade (a cinsault) with grilled lamb and herbs.
This, I think, was the standout pairing from our Honey & Co wine club on Sunday and a great illustration of the difference a dish can make to the way a wine tastes.
It’s always good to come across a soft drink that pairs as well with food as an alcoholic one and the Mexicans have a particularly refreshing one in agua fresca.
If you’re an albarino fan I’m sure you know it pairs brilliantly with seafood but here’s a twist to take the experience to another level.
One of the most striking things about my trip to Tuscany last week was the reminder of how good young red wines are with Tuscan food - right the way through the meal, not just with the main course.
I don’t normally go for the wine pairings with tasting menus as it’s one of the most expensive ways of ordering wine but thought it was worth a whirl at a recent pop-up by chef Stephen Harris at the much-lauded Noble Rot wine bar.
I’ve highlighted the affinity of pork and IPA before but it’s good to be reminded just what a brilliant pairing it is.
I was casting around for a dessert to make for friends on Saturday when I remembered this fantastic coffee cake from chef Margot Henderson’s book You’re all Invited. I suppose it’s more of a mid-morning or tea-time treat but I sometimes prefer cake to a full-blown pudding at the end of a rich meal.
I spent last week on the road in Ireland with wine importer Febvre hosting food and wine matching events for some of their restaurant customers. We covered a lot of ground from Enniskillen to Cork taking in Belfast, Galway and Dublin on the way and enjoyed a lot of amazing food matches.