This has been one of the most popular food and wine pairings our team at Jascots has put together to date. Mac & cheese has taken the restaurant scene by storm and this month we cooked up a delectable version with three cheeses and a drizzling of truffle oil.
Most of the time we’re pairing wine and food it’s the food that comes first but for people in the trade it’s more often about what food will flatter the wine. But how do you ensure a successful match?
Every time I've been to Azurmendi, it's been a journey. The three Michelin-starred restaurant is situated half way up a very steep hill, about 15 minutes drive from Bilbao. In the evenings, almost every inch of the palatial structure is lit up like a glittering crystal; and as you drive up the winding road to reach the restaurant, it illuminates the darkness like a beacon.
One of the reasons people most appreciate independent wine merchants is that they can talk to them about the kind of wine that will suit the meals or occasions they're planning.
"It’s not every day you get invited to a private dinner cooked by the most famous chef in the world" writes Guy Woodward. "But the other week an email arrived in my inbox that had me scrambling for my diary and clearing anything and everything listed under October 30.
Following his recent visit to Cape Wine Richard Siddle reflects why there’s such a massive buzz about the South African wine scene at the moment and whether it will pass on to consumers.
Following our article from former 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.
If you thought food and wine pairing was the least likely recipe for a raucous night out you’d be wrong. This week’s ‘Wine Wars’, the first in a series* at London restaurant Arbutus, was a noisy partisan event that had guests arguing passionately over the respective merits of Piedmontese wines over a 4 course menu of Italian-inspired dishes.
Wines, especially dry whites and rosés, are released so early these days that they’re often still uncomfortably tart but, as I discovered on a trip to the Centre-Loire wine region recently you can choose food that will round out their harsher edges.
When you think how well apples go with cheese it’s amazing that cider isn’t the automatic go-to for a cheese board but as we discovered at Cheese School* earlier this month some work better than others with particular styles of cheese.
When I was in Dublin a few weeks ago I ate at a pub called L Mulligan Grocer which had been recommended on Twitter by a number of locals. I expected it to be a great hangout - most Dublin pubs are - but not that it would have a strikingly original approach to food and drink pairing
This week I encountered a problem that restaurants must deal with every day: the issue of consistency.
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 a couple of years ago.
New year, new wine list? Well maybe you’re not thinking of changing it that much - after all wines like New Zealand Sauvignon Blanc, Rioja and Malbec sell themselves. But it’s always good to freshen it up for those who are looking for something a little more adventurous so here are 8 types of wine I expect to be making waves in 2015.
Anyone who buys wine on a regular basis will be familiar with the frustrating experience of discovering undrunk bottles lurking at the bottom of a rack that should in theory be long past their best. They’re too good for everyday drinking yet too uncertain to serve to guests. And if they have survived they may be, frankly, slightly weird. Old wine is not to everyone’s taste.
As the UK’s leading industry expert on food and wine matching we at Jascots invest a lot of time experimenting to make sure we know how different flavour combinations work.
One of the main events at the Dartmouth Food Festival this weekend was a dinner at Mitch Tonks Seahorse restaurant cooked by London chef Mark Hix. The unusual factor though was that every dish was matched with a cocktail.
One of the innovations at the Marks & Spencer wine tasting this week was a chocolate and wine tasting based on a Single Origin Tasting Box designed to help consumers explore chocolate pairings with different wines.
For most people the New Zealand winery Cloudy Bay is synonymous with sauvignon blanc but their range now extends to sparkling, sweet and red wines, a message underlined by a dinner at Hix Mayfair (in Brown’s Hotel) the other day.