For the first time my match of the week is not one I’ve experienced myself but was reported by Ron Zimmerman of The Herbfarm in Woodinville, Washington on Twitter (where he tweets as Herbguy - and I tweet as winematcher)
If you’re used to choosing wine - or other drinks - to match with meat or fish you may be flummoxed when it comes to chosing one for vegetarian friends. But as I explain in my Guardian column today it’s a question of finding out how the wine is made - and in particular whether any animal-based products have been used in the fining process.
Vegetarians often get overlooked at this time of year so if you’re vegetarian yourself or cooking for one here are some perfect pairings for some delicious festive recipes from the web.
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!