Drive through the gently rolling hills of the Gers in the south west of France and you won’t go half a kilometre without spotting a sign advertising foie gras. It’s the engine of the local economy here - supplying not only France’s insatiable appetite for this most sensuous of luxury foods but the rest of the world’s too.
While I no longer eat foie gras myself (as explained here) for the French there is no other way to celebrate the réveillon, or New Year’s Eve.
It’s a while since I’ve been to Germany so I thought I’d take the opportunity of running some top German wines through their paces at the restaurant Seven Park Place, which was coincidentally awarded a Michelin star last week in the 2011 UK Michelin awards. The dinner was hosted by Iris Ellman of The Wine Barn and featured nine of the top level wineries whose wines she imports.
Not a question I normally have to trouble my head about, I admit but which was prompted by an extraordinary wine dinner I went to last week at The Don in St Swithin's Lane.
One of the aspects of the World’s Best Sommelier competition I hadn’t really thought about is how on earth you create a menu for a roomful of sommeliers. And choose wine pairings they won’t be sniffy about. One way is to impress them with large format bottles and old vintages which is the route competition sponsor Moët et Chandon took . . .
Having just got back from Alsace I thought I’d update my recommendations on the best matches for Alsace dry and off-dry white wines. What struck me particularly on this visit is how key sweetness is to the success of a match - something that will often be more marked in a younger wine than an older vintage.
Last week, the Union des Grands Vins Liquoureux de Bordeaux, the body that represents Bordeaux sweet wine producers, hosted a tasting of wines from six of the appellations they represent to partner savoury and sweet dishes at a lunch at le Cercle restaurant in Chelsea.
No visit to Tuscany is complete without a glass of Vin Santo or ‘holy wine’, a (usually) sweet wine that is served at the end of the meal, almost always with hard little ‘cantucci’ biscuits.
We’ve been down in the Languedoc for the past week, revisiting some of the winemakers we haven’t seen for a while. They included Domaine de l’Arjolle, one of the first wineries we bought from when we bought a holiday home down here in the early 1990s.
What happened to days 2 and 3 you may be asking and indeed that’s what I’m asking myself. We swept through Eastern Washington as fast as a tornado, barely pausing to sleep, never mind write.
A general idea has got about that Chardonnay is for chavs but as anyone who has a taste for top white burgundy or other premium new world Chardonnays will know it’s a spectacular food wine.
Does the temperature at which you serve a dish affect the wine pairing? Matt Walls investigates:
We rarely think of tawny port as a flexible partner for food. We serve it with stilton, obviously and with hard cheeses like cheddar, with nuts and dried fruits and over Christmas with fruit cake and mince pies but that’s usually as far as it goes.