A simple lunch of quiche from leftovers thrown together from the fridge turned into a feast with a glass of Claire and Fabien Chasselay's Fleurie La Chapelle des Bois, an organic Beaujolais from the excellent 2009 vintage.
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 . . .
Having just got back from Alsace I thought I’d update my recommendations on the best matches for Alsace dry and off-dry white wines. What struck me particularly on this visit is how key sweetness is to the success of a match - something that will often be more marked in a younger wine than an older vintage.
Whenever anyone talks about foods that are difficult to match with wine asparagus always comes up but as I've always felt the problem is overstated. Just like any other ingredient it depends how you cook and serve it and how many other ingredients there are on the plate.
Real perry - as opposed to the often confected and artificially flavoured pear cider - has a different taste from cider. It’s more delicate, more fragrant, a better match for fish. You can treat drier styles like a dry white wine, sweeter ones almost like a dessert wine. And sparkling perries like champagne. But cheaper. Good news all round!
If you think of the ingredients that show off a great wine mushrooms would have to be near the top of the list. Possessed of the sexy ingredient umami - the intensely savoury taste identified by the Japanese, they flatter and act as the perfect foil for wines as disparate as vintage Champagne, Pinot Noir and Cabernet Sauvignon.