I’m beginning to get Christmassed-out already so this week’s pairing is not the very old madeira and Comté I had last night, amazing though that was, but a steaming, spicy bowl of ramen and an Asahi Super Creamy Head beer I enjoyed at Bone Daddies Ramen earlier in the week.
I went to a very posh lunch at Fortnum & Mason last week (about which more to follow) which has to be the most festive place in London. If you’re in the vicinity this week make sure you check out their Christmas decorations department on the first floor. And don't miss the spectacularly expensive crackers! (I was told the £1000 boxes had already sold out.)
This might sound a wacky pairing (OK, it is) but it’s sooo good I had to pass it on. One for Christmas morning, even.
Having been in Portugal for three days this week it’s no surprise that my top match this week is a port but the food pairing is surprisingly simple and delicious.
A celestial combination I enjoyed at a burgundy dinner at the Grand Hotel de Bordeaux last week. Burgundy in Bordeaux? Yup - I guess they want to ring the changes from time to time but it does seem heretical.
This was by far the most popular pairing at a chocolate and wine tasting I did for the West of England Wine and Spirit Association in Bristol on Friday night. We didn’t actually have the ice cream but I think it would have made it even better.
Steak and red wine sounds too obvious a pairing to highlight but sometimes it hits the spot so perfectly it’s worth being reminded there’s nothing better you can eat with a good bottle of Cabernet Sauvignon (unless you’re a vegetarian, obviously . . .)
A student gathering is not the first place you’d think of finding a good wine pairing or, indeed, a drinkable wine at all but the talk I gave last week at the University of Bristol Wine Circle produced some great combinations.
It was a bumper week for food pairings last week a number of which I’ll be flagging up elsewhere on the site and my Facebook page but I’ve gone for this very straightforward combination because its so simple to replicate at home
Most of the pairings in this weekly slot are chosen for the way they flatter food but here’s one that’s designed to show off a very special wine: a 2010 Argentinian Pinot Noir called Chacra Cinquenta Cinca or Chacra 55.
One of the things I most enjoy doing when I get a new cookbook is flicking through sticking Post-it notes on the recipes I plan to cook and this recipe for Turkish coffee cake in Margot Henderson’s charming You’re all Invited really stood out.
It’s hard to pick out a single pairing from last week’s brilliant pop-up beer dinner at the Independent Manchester Beer Convention (IndyManBeerCon) but I’m going for this one because it’s Chocolate Week in the UK.
I’ve been rediscovering tea pairing with food lately and this was a standout match at my local self-styled modern tearoom Lahloo Pantry in Bristol. It was a simple pound cake topped with spicy pears* cooked in chai syrup with the company's own green jasmine tea.
One of the more successful pairings from the otherwise rather challenging sherry lunch I attended at the Cinnamon Club last week was a dish of tandoori salmon with a Valdespino Innocente fino. I tend to overlook fino in favour of manzanilla but I’m not sure it’s not a more flexible match with food.
One of the under-appreciated qualities of champagne is how well it goes with fast food. Like fish and chips, fried chicken, popcorn and . . . er . . . hot dogs. Or so the clever founders of Bubbledogs discovered and found themselves with a smash hit on their hands.
Having spent 3 days in Bordeaux last week I’m spoilt for choice about my match of the week but I’m going for one of the less obvious pairings (so not Pauillac and lamb!).
Although you can drink wine with a burger I’m coming to the conclusion that beer and cocktails are a lot more fun and, particularly with the modern American-style ales, have the sweetness to deal with the multiple flavours of today’s adventurous toppings.
I’ve been making a policy recently of ordering good craft beer when it’s on offer instead of wine which is how I came across this stellar pairing at the newly opened Caravan restaurant in Kings Cross. (Terrific - I’ll tell you more shortly.)
I’m a great believer in eating and drinking like the locals when I’m on holiday so when we stopped overnight at Le Pot d’Etain in L’Isle sur Serein in Burgundy last week there was nothing for it but to order a starter of snails with the Chablis we were drinking.
It’s been so steamingly hot this past week down in the Languedoc (sorry to rub it in, rain-sodden folks back home) that there isn’t any alternative to rosé for my match of the week. That’s what I’ve been drinking (albeit from different producers) with everything.