This week I took part in a fun new way of discovering beer: Beer Bods live Twitter tastings and this was the beer we tried this week.
For those of you who are giving up meat for Lent I thought I'd re-run an article from Decanter on wine and vegetarian food I wrote a few years ago but still contains some useful pointers from top wine producers and sommeliers. (Some of the people quoted may now be in different jobs.)
The start of Lent is cause for gloom for many people faced with the prospect of giving up something pleasurable like wine or chocolate Not for the Greeks however who kick off their fasting with a splendid celebration called Kathara Defter or ‘Clean Monday’.
I have to admit I accepted Leonid Shutov’s invitation to taste vodka with some trepidation having heard tales of the hangovers that some of my colleagues had suffered as a result of their visits to his Soho restaurant Bob Bob Ricard.
Former sommelier Zeren Wilson of Bitten & Written reveals the tricks of the trade when it comes to choosing a good value wine and how to handle the somm.
To most westerners the idea of drinking young red Bordeaux with Chinese food seems bizarre. Especially with delicate Cantonese dishes, the most widely available of the Chinese cuisines in the west . Clearly though the Chinese who are paying stratospheric prices for first and second growths - and presumably drinking them - think differently. They don’t turn to riesling and other aromatic and off-dry whites for a reason.
Chinese tea on the face of it would seem the perfect drink to welcome in the Chinese New Year but it’s slightly more complicated than that as Lu Zhou and Timothy d’Offay of Postcard Teas explain.
I was wondering which cheeses to suggest putting together for a Burns' Night cheeseboard and luckily thought to ask Patricia Michelson of London's famous La Fromagerie who came up with this brilliant selection.
Inspired by this week's British Kebab awards Zeren Wilson wonders what the perfect wine pairing is for a kebab and comes up with some surprising conclusions.
With the growing popularity of cider there seem to be more and more 'wassailing' events at this time of year. But what does wassailing involve?
Today (January 5th) nominations open for the 2014 BBC Food & Farming awards which celebrate the best producers, shops and food and drink businesses in the UK.
A friend of mine’s brother in law apparently wants to take up brewing so I thought I’d ask Twitter for advice. As usual, people were fantastically helpful and gave so many good recommendations I thought I’d post the advice here together with a few links I unearthed myself:
So what stood out in the way of food and wine matches - and pairings with other drinks - in 2013?
The mistake most people make when they’re serving wine is to serve whites too cold and reds too warm. Assuming you haven’t got a handy wine thermometer here’s a quick guide to the ideal temperature for different styles of wine:
If you’re planning to toast the new year with a beer rather than a glass of champagne which one should it be? A quick Twitter survey revealed a whole raft of interesting options
Much play has been made over the last few years of having different shaped glasses for different wines but for those of us with limited storage space (and a limited budget) that’s simply not practical. So what are the best type of glasses to buy and what should you expect to pay for them?
One of the most popular posts I’ve ever written on this site was one called 20 food and wine pairings to learn by heart - an easy reference guide to commit to memory.
As I'm in the process of helping my son create a wine cellar I asked my Twitter followers if they had any tips to share. This incredibly helpful and detailed response came back from Mike of the wine blog Please Bring Me My Wine and he gave me permission to share it with you.
Keeping up with champagne and sparkling wine promotions is almost impossible in the run-up to Christmas so for the next 2 weeks I’ll be attempting to share with you who’s offering what in the way of discounts.
Looking at the recipes online for Thanksgiving turkeys, stuffings and sides they’re very much sweeter (and more imaginative) than the typical UK Christmas turkey. They’re often brined, glazed or spiced (or all three), sometimes deep-fried and often accompanied by cornbread-based stuffings and sweet-tasting vegetables like sweet potatoes and squash.