Citrus flavours are difficult to match with wine, as I’ve mentioned before, but a classic lemon tart with its combination of sharpness and sweetness is particularly tricky. The better a tart is the more it will tend to strip the flavour out of any accompanying wine, so much so that it’s almost worth serving a shop-bought one (of which there are some very good examples) if you have a serious dessert wine to show off.
The classic tarte au citron is tricky with wine, particularly if it’s home made. And the sharper and more lemony (and delicious) it is, the harder it is to find a good match.
Although stollen is a little bit lighter than the classic British Christmas baking some of the pairings I suggested with mince pies (like sweet sherry and tawny port) will work too . . .
Well, I don’t know about easy but there must be some easier way to get people into German wine . . .
Scandinavian food is becoming increasingly popular but what type of wine should you drink with it? Lucy Bridgers reports on how German wine fares.
With Wimbledon kicking off this week, I’m sure you’ll be enjoying a bowlful or two of strawberries. But what to drink with them? The classic Wimbledon pairing of champagne is to my mind too dry unless the champagne is demi-sec but there are plenty of other possibilities depending on how you serve your berries.
It was hard to pick just one pairing from the stellar meal I had at Marcus Wareing in London last week but this combination of robustly cooked John Dory and 2005 Nuits-St-Georges from Domaine Daniel Rion was the most interesting, underlining that red wine can be just as good a partner for white fish as for meatier fish like tuna.