Gin isn’t just an aperitif, it’s also a surprisingly good match for food as I’ve already suggested in this post. Last week I discovered yet another way to enjoy it - with peppered smoked mackerel.
I’d already flagged up southern Italian red wines as a good pairing for aubergine (or eggplant) but it was good to be reminded just what a great match nero d'avola can be, especially with aubergine parmigiana
While orange wines are becoming more common I’m still not sure most people know when and with what to drink them so here’s a pairing that worked really well from a dinner I hosted for Bar Buvette, one of my favourite Bristol haunts, last week.
If you’re looking for a match for a serious white burgundy you couldn’t do better than this elaborate pike and crayfish pie or tourte de brochet, bisque écrevisse as they billed it at the Château de Montreuil last week.
So maybe Austria’s signature grape grüner veltliner is the perfect pairing for tricky-to-match artichokes?
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.