You may think tasting wine sounds arduous but a major wine and food tasting, I assure you, is a much greater assault on the system as I was reminded the other day when Victoria Moore of The Guardian and I ran 14 Pinot Gris through their paces with foods that ranged from smoked eel to chicken tikka masala. Neither of us was able to eat much for several days.
I spent an interesting evening this week at one of London’s leading Indian restaurants Benares. It was organised jointly by a wine events company called The Wine Nose and SOPEXA, the promotional arm of the French food and wine industry.
With the Thai New Year celebrations coming up you may well be planning to eat in a Thai restaurant or host a Thai meal at home. But which drinks are the best to serve?
Of all the different aspects of wine and food matching I write about, wine and Indian food is the most controversial. What type of wine works best, and indeed whether you should drink wine at all is the subject of endlessly heated exchanges. The subject has recently come up again with the introduction of a number of wines that are specifically designed to go with spicy food. Was this, at last, the solution?
I always think it’s misleading to describe pork as a ‘white meat’. Strictly that's accurate, I suppose, but ‘whiteness’ somehow seems to suggest lack of flavour. Although that’s still true of much mass-produced pork there’s far more rare breed pork around these days which has a great deal of character.
As I mentioned in my last post our last lunch of the Oregon trip was at Cristom where sales director (no less!) John D'Anna cooked us a great meal. Here's how he did it and - where I have a link to them - the recipes he used. Try it!
Lucy Bridgers reports: The quintessentially English Quo Vadis in London was the setting for a recent lunch hosted by Australia’s First Families of Wine, a group of 12 long-established family-owned companies
The answer to that may well be ‘whatever wine’s left over’ - if there is any, of course - but if you’re looking for a wine that will match specific dishes here are a few ideas:
Summer (or what passes for it) is the perfect time of year to eat crab so why not try out your wine pairing skills and work out which wines you'd match with these eight different crab dishes. My own suggestions below . . .
With Chinese new year coming up this weekend you may be planning a trip to a Chinese restaurant or planning a Chinese meal at home. But which wine to serve?
It’s less common to come across Indian-spiced seafood dishes than it is fish and vegetable-based ones so what sort of wine works? Yesterday I had a chance to find out
A lot of chefs - particularly male chefs - don't really get salads, making them either an afterthought or wildly, elaborately fussy. Mark Hix of the Independent is an exception - his are always simple but imaginative, reflecting the season perfectly. Here are my matches for his recipes in the Independent this weekend.
I’ve written before about pairing wine with Chinese food - and so have some of my contributors but here’s a slightly different way of going about it that may help you decide which bottle to choose and make your pairings more successful. It involves deciding which flavours are predominant in a dish or selection of dishes.
Should it be wine or beer - or even a cocktail? Last year I asked the Twitter community what their favourite barbecue bevvy was and this is what they came up with . . .
Some unusual steak recipes from Jason Atherton (then of Maze, now of Pollen Street Social) that prove you don't always need to drink red with beef.
An unusually complicated recipe for this site but one which should be absolutely worth the effort. It comes from Phil Howard's fantastic The Square: The Cookbook volume 1 which I suspect is already well-thumbed in many restaurant kitchens.
An unusual combination, you may think, but the acidity of the rhubarb cuts through the richness of the pork and makes this a beautiful dish.
An amazingly delicious Thai-ish sauce that I discovered a few years ago when I was researching food pairings for Pinot Gris. It comes from Peter Gordon of London’s Providores and Kopapa who recommends it with “fish, chicken, roast sweet potatoes, cassava chips, pumpkin and lots more besides”, according to his book Cook: at home with Peter Gordon.
On Saturday I was in London’s Borough Market which was full of the most wonderful spring vegetables - artichokes, broad beans, peas and asparagus. It reminded me of a dish I normally make this time of year when we’re at our house in the Languedoc in southern France which is rabbit braised with spring vegetables and Viognier.