An edited version of a very interesting article written for the Oxford Wine Company's magazine by cheese expert Juliet Harbutt, organiser of the Great British Cheese Festival and author of The World Encyclopaedia of Cheese.
Whenever anyone talks about foods that are difficult to match with wine asparagus always comes up but as I've always felt the problem is overstated. Just like any other ingredient it depends how you cook and serve it and how many other ingredients there are on the plate.
Another run-out for Mark Hix's wonderfully decadent recipe for a lobster-stuffed baked potato from his new book Hix on Baking. Such a great idea . . .
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.
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
One of the world's most popular cheeses Brie can be mild and slightly chalky or decadently gooey and quite strong in flavour. Try one of these top wine and other matches:
There aren’t many wine pairings that form the subject of a book title but Elizabeth David’s Omelette and a Glass of Wine immortalised the combination. Unlike other egg dishes wine actually does go pretty well with omelettes but should it be red or white?
As with most cheeses the ideal pairing for cheddar depends how mature it is. A mild to medium block cheddar is going to be a lot easier to match (and in most cheeselovers’ eyes a lot less interesting) than a tangy cloth-bound cheddar of 18 months or more.
Haggis may be traditional fare for Burns' Night but let's face it, it's not everyone's cup of tea. So here's a Scottish inspired menu that I suspect you'll probably enjoy rather more (unless you're born and bred Scots, of course...)