It’s not often these days that I hit on a totally new discovery but this combination at the newly opened Pitt Cue Co, a southern American-style ribshack is the business.
US-based wine writer and educator David Furer reports on an epic tasting in the homeland of American barbeque, Austin, Texas pairing a selection of international and home-grown reds with different meats.
One of the tricky decisions to make when you’re serving a rich, winey stew is whether to go for a wine of equal weight or a lighter medium-bodied wine as a refreshing contrast.
The weather has been so absurdly autumnal this week that I cooked a substantial stew for friends on Saturday night, an intensely flavoured braise of beef short ribs (or pot au feu as our local butcher describes them) with plenty of lush, red wine (a Valdivieso Cabernet Sauvignon from the Maipo Valley in Chile which is part of the Waitrose own label range).
With Chinese new year coming up this weekend you may be planning a trip to a Chinese restaurant or planning a Chinese meal at home. But which wine to serve?
Despite the growing concern about alcohol levels in wine many reds still clock in at 14.5% or more, a level at which they can become an unbalanced pairing for traditional European food. Many traditionalist would say that they are therefore not ‘food wines’ but as with other types of wine it depends how well they’re made and whether overall the wine is in balance. Châteauneuf-du-Pâpe for example rarely hits the shelves at under 14% but wears its alcohol lightly.
Thanks to the Argentinians, everyone associates Malbec with steak and that’s a great pairing but with Malbec World Day coming up this Wednesday maybe it’s time to stretch your wings and give some other dishes a try. Here are a few ideas:
There was a time, about 10 years ago, when I wrote a lot about Merlot which was widely regarded as wine world’s alternative to Chardonnay - an easy drinking red wine that went with almost any meal.
Some unusual steak recipes from Jason Atherton (then of Maze, now of Pollen Street Social) that prove you don't always need to drink red with beef.
I’ve written before about pairing wine with Chinese food - and so have some of my contributors but here’s a slightly different way of going about it that may help you decide which bottle to choose and make your pairings more successful. It involves deciding which flavours are predominant in a dish or selection of dishes.
Should it be wine or beer - or even a cocktail? Last year I asked the Twitter community what their favourite barbecue bevvy was and this is what they came up with . . .