Pairings

The 10 best wines for spring and early summer drinking

Posted on March 28 2007 at 10:11

The last two days have been quite, quite beautiful, starting mistily, basking midday in an unseasonally warm sun and finishing with an extended dusk that announces that spring is finally here. I immediately want to eat lighter meals: the new season’s vegetables are not quite in yet but I can at least plan for summer and that means a spring clean of the cellar, pushing the full bodied reds to the back and assessing what whites, lighter reds and rosés I still have lurking in the racks.

Tags: Provence rosé light rosé drink:rosé Prosecco drink:champagne & sparkling Alto Adige dry Riesling Australia Clare Valley Germany Alsace kabinett Riesling burgundy white burgundy Chardonnay Chablis Riesling Pinot Grigio Albariño Grüner Veltliner South Africa Sauvignon-Semillon Bordeaux Sancerre Sauvignon blends Sauvignon Blanc drink:white wine barbecue pannetone food:desserts & cakes duck breasts duck grilled chicken salmon tuna seared tuna seared salmon mezze tuna grilled tuna aioli salade Niçoise salad Niçoise pasta with tomato sauce tomato sauces seafood pasta seafood risotto anti pasti south-east Asian Cantonese smoked chicken trout crab smoked salmon creamy sauces terrine vegetable terrine fish terrine poached chicken sushi oysters steamed fish tomato salad gazpacho food:soups & starters Vietnamese cuisine Chinese cuisine food:world food spring rolls noodle dishes noodles Asian salads dill coriander grilled seafood grilled fish asparagus goats' cheese food:pasta, rice & noodles food:cheese & eggs food:veg & salads food:fish & shellfish food:chicken & poultry southern France Rioja Navarra rosado drink:red wine Loire Cabernet Franc Saumur-Champigny Chinon Bourgeuil Pinot Noir Chile Oregon New Zealand California burgundy red burgundy young Pinot Noir spring summer drinking summer early summer eating and drinking summer matches for summer matches for early summer spring summer matches for spring spring eating and drinking
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Matching food and Chablis

Posted on February 23 2011 at 18:52

Despite the emphasis that winemakers place on the different appellations or terroirs of Chablis three factors seem to me to influence a food match more than any other for most of the Chablis you’ll taste - the age of the wine, the vintage and the degree of oak influence, if any. There are exceptions to this - Chablis styles that are particularly fruity or ones that have more vegetal notes but in general I think you’ll find most wines fall into one of the following five groups.

Tags: grand cru premier cru white burgundy burgundy Chardonnay Chablis drink:white wine andouillette charcuterie jambon persillé food:pork rabbit rabbit with mustard lapin à la moutarde old Gouda Vieux Comté ceps Soumaintrain Epoisses washed-rind cheese pheasant guinea fowl chicken roast chicken halibut Dover sole turbot crab scallops Chaource goats cheese sashimi sushi seafood risotto oeufs en meurette fish stew fish pie mayonnaise salmon grilled fish poached fish puréed vegetable soup vegetable soup garlic butter prawns fried fish snails gougons chips fish fish and chips mussels moules marinières clams spaghetti alla vongole food:pasta, rice & noodles seafood shellfish oysters cheesy nibbles gougères food:cheese & eggs food:fish & shellfish food:chicken & poultry food:soups & starters pork chops old Chablis mature Chablis mature wine ham with parsley ham
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The best food matches for Sémillon and Sémillon-Sauvignon blends

Posted on February 16 2013 at 10:28

One of the world’s most underrated grapes yet capable of making some of its most delicious dry whites, Sémillon isn’t on the radar for many. So if you get hold of a bottle what should you pair with it?