If you're planning a 4th of July barbecue and haven't yet decided what to drink you might wonder what wine matches barbecued food? Here's an article I wrote for Decanter 5 years ago which still holds good today, I think.
To celebrate our unseasonal Indian summer here's a barbecue with a difference from my book Food, Wine and Friends. The centrepiece is a spiced, butterflied leg of lamb served with a delicious Turkish-style bulghur wheat salad called Kisir. Finish with grilled nectarines or, if you prefer to have your dessert prepared ahead, some refreshing wine jellies.
With July 4th coming up chances are you’re going to be thinking barbecue this weekend, not least if you’re going to the Grillstock festival in Bristol. Here’s an authentic Texan style BBQ recipe from “Slow Fire, The Beginners Guide To Barbecue” by Ray Lampe, aka Dr. BBQ, who will be judging the barbecue cooking competition.
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 . . .
Continuing with our series of South African Braai recipes to celebrate the World Cup, here’s winemaker Paul Cluver’s version of beer-can chicken made with apple juice rather than beer.
I’ll be doing a major round-up on my trip to Provence next week buthere are a few more thoughts on matching rosé and food, an update of mylast overview
We all know a beer goes down well with a ploughmans and that it’s a great drink to wash down a barbecue but here are 10 more unusual pairings my son Will and I came up with for our beer and food book An Appetite for Ale which should liven up your summer drinking.
None of you I’m sure can have failed to notice just how many different bottles of rosé are now available on the average supermarket or wine store shelf. From being a summer speciality to quaff with summer food there are now rosés for almost every type of food and occasion just as there are different styles of white and red wine.
Few people now throw up their hands in horror at the idea of matching red wine with fish. But how many realise just how often you can pair the two?
I always think it’s misleading to describe pork as a ‘white meat’. Strictly that's accurate, I suppose, but ‘whiteness’ somehow seems to suggest lack of flavour. Although that’s still true of much mass-produced pork there’s far more rare breed pork around these days which has a great deal of character.
Another recipe for your World Cup celebrations from the Van Loveren family. It comes from the new Wines of South Africa cookbook Cape Wine Braai Masters but you could equally well cook it with a conventional oven and grill.
With the sun shining and the World Cup just a week away what could be better than a South African-style braai. Let alone one that involves a pie . . .
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.
Today is the third International Grenache Day, a celebration of a grape which is (often anonymously) responsible for some of the most generous and appealing reds in the wine world.
With the World Cup in full swing you might be thinking about cracking open a bottle of South Africa’s own red, Pinotage. But what to eat with it? Here are a few ideas based on my trip earlier this year.
As the best summer for a barbeque for some years it’s been a frustrating time for us flat-dwellers but when I was sent some fresh sardines* the other day I knew I was going to have to find some way to grill them outside if the flat wasn’t going to smell of fish for days.
Despite the beautiful weather we’ve had over the past couple of days there’s a distinct late summer feel to the air which combined with the fact that the nights are drawing in reminds one - sadly - there aren’t that many evenings left for barbecuing this year. (Unless you’re one of those die-hards who grills all year round . . . )