While summer isn’t a time one feels drawn to hearty stews (except possibly an English summer) Moroccan tagines are a different matter. Exotic and aromatic, they somehow suit the heat and not being particularly spicy are relatively simple to match with wine.
Today is the third International Grenache Day, a celebration of a grape which is (often anonymously) responsible for some of the most generous and appealing reds in the wine world.
Provence rosé has a particular character. It’s much crisper and drier than most rosés on the market, more like a white wine than a rosé - though within this style there are variations between the lighter, less expensive wines or ‘vins de soif’ and the more structured ones, which the local refer to as ‘vins de gastronomie’.
For the last couple of weeks The Telegraph has been running recipes from two of my favourite chefs, Sam and Sam Clark of Moro, the iconic Moorish recipe in Exmouth Market in London that I discover, to my amazement, is now 11 years old. Sam (the husband) is very into his wines, particularly sherry, so I'm suggesting Spanish wines for the pairings.
Friends came round the other night and I cooked one of my favourite new recipes - a chicken, lemon and olive tagine (which appears in my forthcoming book Food, Wine and Friends, she adds, unable to resist a cheap plug!). One of the reasons it’s slightly different from the authentic Moroccan version is that I remove the chicken skin which makes the dish a lot lighter.