I agonised over which match to highlight this week - there were so many good ones, especially from my trip to the Jura which I’ll report on in the next couple of days but I’ve gone for this intriguing and off the wall pairing from a seasonal wine dinner at Lido in Bristol on Saturday night.
Apologies for returning once again to the subject of crab but it is one of my favourite summer foods and this was the outstanding match of last week.
After all the rich eating of the last few days there’s nothing better than a plateful of clean-flavoured, briney oysters. But what’s the best wine - or beer - to pair with them?
Peashoots exemplify the delicate flavours of spring as Hugh Fearnley Whittingstall persuasively argues in the Guardian today. How do you find a wine that won’t overwhelm them?
Scallops are normally a sure-fire match for chardonnay so it was quite a challenge to think of some alternatives for Skye Gyngell’s inventive recipes in the Independent on Sunday today.
Fishcakes are one of the ultimate comfort foods - I remember TV chef Antony Worrall-Thompson saying he could never take them off the menu. In general they pair well with dry white wines, however it depends a little on what fish you use and whether you’re serving a buttery sauce alongside
Just as with every other ingredient the ideal pairing for mussels depends how you cook them.
After my recent visit to the Jura I’ve rethought my ideas about which wines make the best wine pairings for Comté cheese.
You may well know what you’re going to drink with the turkey by now but here are some ideas for what to match with your Christmas starters, paired with recipes from some of Britain’s favourite chefs and cookery writers.
Tuna’s a versatile summer ingredient that you can use in salads or on the barbecue. Quick and easy to cook, like salmon a conductor of many different flavours. It’s also a meaty fish which adapts just as well to a red and a rosé as to a white.
About the last place I’d have expected to have an enlightening discussion about food and wine matching is in a fisherman’s shack called Chez Loulou down on the Languedoc coast. Actually I do it an injustice. It’s a restaurant - just - but one that relies for its appeal on fabulously fresh fish rather than fantastically skilled cooking.
It’s a tribute to the sheer joie-de-vivre of the Irish that we regard St Patrick’s Day with much more enthusiasm than St George’s, St Andrew’s or St David’s Days (the patron saints for England, Scotland and Wales for those of you who aren’t into your saints). So your friends are going to be more than pleased to be invited to celebrate it with you.