It’s hard to pick out the best match from my trip to Alsace last week but I think it has to go to this classic combination you find in every traditional restaurant.
It’s the time of year to look back and review the best food and wine matches of 2011. Some were comfortingly familiar, some a total surprise to me. What they had in common was that the combination was more than the sum of the parts. The drink - in most cases wine - made the food taste more delicious, the food just made the wine sing. I hope you enjoy something similar in 2012.
People occasionally ask me my favourite cheese - an impossible question but Vacherin Mont d’Or is certainly up there in the top 5.
Pork belly has become one of the most popular main courses on restaurant menus so what should you drink with it?
If you’re the kind of sad, unreconstructed Francophile (like me) who thinks French food has gone to the dogs head not for Eurostar but the newly opened Brasserie Zédel in London’s West End. Housed in the late and not-much-lamented Atlantic Bar and Grill near Piccadilly Circus, it occupies a huge subterranean space which has been decked out at eye-watering expense in full fin de siècle style.
A stunning recipe from Bruce Poole's cookbook Bruce's Cookbook that shows barbeques don't have to be all about burgers and ribs.
An unusual combination, you may think, but the acidity of the rhubarb cuts through the richness of the pork and makes this a beautiful dish.
If you think of the ingredients that show off a great wine mushrooms would have to be near the top of the list. Possessed of the sexy ingredient umami - the intensely savoury taste identified by the Japanese, they flatter and act as the perfect foil for wines as disparate as vintage Champagne, Pinot Noir and Cabernet Sauvignon.
A fair bit gets written - including by yours truly - about pairing wine with turkey but what type of drinks go best with the Christmas ham?