We Brits have always had a reputation for liking our wines old and our game high but times have changed. Today the key factor in matching game tends to be not how ‘gamey’ it is but how it’s cooked and what is served with it.
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.
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?
Few things make up for this time of year. In the UK it’s relentlessly wet, grey and occasionally blustery. Time to head for the kitchen and knock up a rich beef stew or casserole and leave it simmering for hours.
How many of you will be putting beer on the table at Christmas? Not that many, I suspect, but if you can bring yourself to break with tradition you could be in for a treat. Most supermarkets now carry a sufficiently wide range for you to be able to serve a different beer with each course, should you be so minded. And here’s how to do it:
If you’ve decided to serve goose rather than turkey this Christmas you’ve already opted to be adventurous. So you could arguably be adventurous about your choice of drink too.
Epoisses has to be one of the most difficult cheeses to match, not least when it gets to the almost liquid stage shown in this photo (a stage too far IMHO)
If you haven’t already made your plans for New Year’s Eve why not invite over a few friends and treat them to a beer dinner instead of one based on wine? It’s a great way to open their eyes to the great range of artisanal beers that are now available.
Mark Hix may have been knocking back the tequila on his recent trip to Mexico but if you’re not made of such stern stuff try my alternative suggestions for his Mexican-inspired recipes in the Independent today.
Even those who normally drink beer feel the need to put a bottle of red wine on the table at Christmas* but beer is actually just as good, if not a better accompaniment for turkey.
This week’s match is a predictive one rather than one I’ve recently experienced as I’ve been invited to a Burn’s Night dinner tomorrow night by the quirky Brewdog brewery and don’t yet know what the outcome will be.
If you’ve never tasted a fruit beer you might think this pairing sounds bizarre. If you have you can probably imagine just how good it would taste.
Hugh Fearnley Whittingstall proclaims firmly in The Guardian today that he won’t be serving turkey for lunch on Christmas Day so if he’s going to break with tradition why shouldn’t you? Bring on the beer!