Following our article from one ex-sommelier Zeren Wilson on how to order from a wine list, another, wine educator and consultant David Furer, turns the tables and asks some of the US’s top sommeliers what the biggest challenges and frustrations are in their job.
Cognac pairs with chocolate, we all know but what about cheese? Surprisingly there are some standout matches as I discovered when I chaired the cheese workshop at the 2014 International Cognac Summit in France last week.
Italian wines with olive oil-based dishes, Bordeaux with butter-based ones. Sound like a no-brainer? Well, yes, if you happen to be in either region: you obviously drink the local wine with the local food. But just think for a moment about today’s top international restaurants.
Take a look at this picture. No, not too closely - it was shot in low light so it’s a bit blurry but I think you’d agree it’s a really stylish starter?
A new series for the Wine Pros section on what’s been happening in the world of food and drink pairing over the past few weeks:
Since few Californian wineries now have restaurants on their premises* it’s been more of a challenge to showcase their food. But Sonoma-based Kendall-Jackson has come up with an ingenious solution in the form of a food pairing restaurant Partake which opened in Healdsburg this March.
At the Cape Wine Legends dinner in London showcasing some of South Africa's greatest old vintages, Lucy Bridgers wonders which was the hero - the wine or the food?
The wine cocktail trend still seems to be going strong with a company called Formula Wine (a play, presumably, on Formula One) coming up with a selection from some leading London restaurants.
Having spent five days in Germany this week I’ve been thinking a lot about riesling and food. And my conclusion is that the heavy focus on Chinese, Thai and Indian food may be doing German wine a disservice
How can champagne be used to create a summer tasting menu? Seafood is an obvious candidate but as food and wine writer Lucy Bridgers found at a Billecart-Salmon event at the Massimo Restaurant and Oyster Bar in London last year you need to choose your flavours carefully.
Wine consultant and former chef Nayan Gowda reports on a tea dinner hosted by Lalani & Co but comes away more impressed by the tea than the pairings.
The answer most people would give to the question ‘should you use wine to make cocktails?’ is ‘Why ever not?” Yet there is a general feeling, of which I must confess I’m occasionally guilty, that it’s a waste of a wine that may be perfectly well balanced in itself.
Over lunch with Peter Klosse the other day I re-discovered what a huge difference the way an ingredient is cooked and sauced can make to the wine you choose.
I’ve done a fair few cheese and wine tastings in my time but none quite as challenging as the one I did at the RAW natural wine fair recently matching natural wine with unpasteurised cheese.
Author (and self-proclaimed shopkeeper) Sally Butcher of Persepolis asks whether Grenache rosé reminds you of patchouli and Malbec of Beethoven. And are we missing out if we’re not fellow synaesthetes?
Lucy Bridgers reports on an elegant dinner matching different vintages of Domaine de l’Arlot burgundy with a seasonal spring menu
Having moaned for years how unhelpful it was for retailers and wine producers to put an incredibly vague ‘good with pasta’ or ‘good with chicken’ on their back labels I’m not sure the pendulum hasn’t swung too far in the other direction.
Our new contributor, former sommelier Donald Edwards, reports back from a sake and food tasting at Novikov and reveals why the art of sake appreciation has a lot to teach wine-lovers.
Donald Edwards finds a clue in the traditional Georgian food that was served at a dinner at the Notting Hill restaurant Colchis recently.