Pairings

What to drink with Hugh Fearnley-Whittingstall's veggie recipes

Posted on August 27 2011 at 06:00

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.

Tags: American-style brown ale ale brown ale IPA medium-dry cider stout porter lager Mexican lager cider weissbier witbier white beer wheat beer drink:beer & cider dry rosé drink:rosé Syrah Malbec Cabernet Sauvignon Merlot Garnacha Tempranillo Rioja drink:red wine Semillon white Minervois Roussanne Marsanne Roussanne-Marsanne Rueda Sauvignon Blanc Picpoul de Pinet Pinot Grigio chilli drink:white wine chillies stuffed with beans gratin sweet potato peanuts sweet potato and peanut gratin chard and new potato curry harissa potato roasted new potatoes with harissa chickpea carrot pitta spicy carrot and chickpea pitta tomato beans pulses tomato and bean soup sumac cauliflower cauliflower with sumac and seeds green bean aubergine curry aubergine and green bean curry food:pasta, rice & noodles food:soups & starters food:cheese & eggs food:veg & salads strong British ale British ale drink:spirits & cocktails margarita drink:alcohol-free drinks mango lassi lassi apple juice agua fresca lime lime agua fresca Hugh Fearnley-Whittingstall vegetarian food vegetarian
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Wines - and other drinks - to match recipes from the Ottolenghi Cookbook

Posted on April 19 2008 at 07:52

The book I’ve been looking forward to most so far this year has just started being serialised in the Guardian today. It’s by Yotam Ottolenghi who founded two exceptional London restaurants and is simply called Ottolenghi: the Cookbook. l love Ottolenghi's food - it’s so generous and big-flavoured, piled high on bright, colourful platters - you can't fail to be tempted by it. It also lends itself perfectly to entertaining for large numbers at home.

Tags: Seabreeze drink:spirits & cocktails beer drink:beer & cider Charles Melton Rosé of Virginia California Argentina Australia Syrah rosé Grenache blends Grenache Côtes du Rhône Rhône drink:red wine Rioja Tavel Navarra dry rosé drink:rosé rosada Santorini Greece Assyrtiko Albariño Picpoul de Pinet Italy Soave Gavi di Gavi macadamia drink:white wine white chocolate brownies macadamia and white chocolate brownies grapefruit food:desserts & cakes red grapefruit salad harissa chicken harissa-marinated chicken lentils pulses kosheri rice food:pasta, rice & noodles fennel lime seafood pitcher cocktail seafood, fennel and lime salad food:fish & shellfish asparagus courgettes broad bean radish radish and broad bean salad basil oil halloumi manouri asparagus, courgettes and manouri food:veg & salads food:chicken & poultry food:cheese & eggs drink:alcohol-free drinks milk sparkling mineral water mineral water fruit juice pomegranite juice drink:tea & coffee espresso black Americano Ottolenghi
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Pigeon 'tagine' with Jaboulet Ainé Hermitage La Chapelle 1994

Posted on November 30 2009 at 07:44

I came across this pairing at Chris and Jeff Galvin’s newly opened Galvin La Chapelle in Spitalfields in the City where they have a vertical of vintages, some of which are available by the glass. As I observed in my review on decanter.com it’s not a cheap option but if you’ve never tasted an old vintage of Hermitage la Chapelle here’s a chance to do so.