Aubergine - or eggplant as it’s called in the US - doesn’t have a strong flavour of its own but tends to enrich any dish in which it’s included especially when baked with tomatoes and cheese. The best wine pairing I think is a hearty dry red with some acidity unless you’re serving it cold as in a baba ganoush or spicy aubergine salad.
Tired of turkey? Bored with goose? Try Signe Johansen's fresh-tasting suggestions for a simple New Year's supper with friends.
Following my trip to Islay last year I drew up some pairings for its extraordinary peaty whiskies. I’m not a great one for whisky dinners but I like the idea of serving tapa-sized dishes with a dram.
I’m beginning to wonder if there’s anything manzanilla doesn’t pair with - or fino, come to that. Of course, there is but both sherries do seem to be brilliant at dealing with the tricky customers of the culinary world, especially pungent salty ones like anchovies and capers.