After all the rich eating of the last few days there’s nothing better than a plateful of clean-flavoured, briney oysters. But what’s the best wine - or beer - to pair with them?
If you're not one for hearts and flowers but still feel like cooking up a special meal for Valentine's night this recipe from my son Will and Huw Gott's restaurant Hawksmoor* would fit the bill perfectly. After all it does contain oysters which as you know are an aphrodisiac . . .
A surprise match from the RAW wine fair last week: some extraordinarily good wild rock oysters and a range of unpasteurised, unfiltered sakes from Yoigokochi Sake.
I was at the opening of TV chef Mitch Tonks' new fish restaurant in Bristol last week, Rockfish Grill. Normally they serve you bubbly on these occasions and there was some - an appealing Prosecco - but what caught my eye was an oyster stout that Mitch and a mate who owns the Albert Inn at Bridgetown, near Totnes had brewed up between them.
It’s a tribute to the sheer joie-de-vivre of the Irish that we regard St Patrick’s Day with much more enthusiasm than St George’s, St Andrew’s or St David’s Days (the patron saints for England, Scotland and Wales for those of you who aren’t into your saints). So your friends are going to be more than pleased to be invited to celebrate it with you.
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 recent Billecart-Salmon event at the Massimo Restaurant and Oyster Bar in London you need to choose your flavours carefully.
People carp about food and beer pairings, griping that they're just made up pretentions that have no right being associated with something as inclusive and democratic as beer. "It's the drink of the common man," they cry, "Beer goes with everything!" To which I respond, uh, no, it doesn't. And to prove my point, here are ten food and beer partnerships guaranteed to make you wish you had chosen something else to drink.
Sometimes you go to a wine dinner with some trepidation wondering if the wine will stand up to the food but I was pretty optimistic that Domaine Long-Depaquit’s Chablis would survive at Nobu (the original Metropolitan hotel restaurant in London, not LA, sadly!)
Did I want to go on a truffle trip to Spain at the end of January? Balmy Barbados seemed like a better option but since that wasn’t on the cards and the enquiry came from an old friend I said yes. The 2 day visit - the annual Viñas del Vero ‘Days of Wine and Truffles’ in Somontano would include an outdoor picnic in the foothills of the Pyrenees (eek), a truffle hunt and - the clincher - a multi-course truffle menu by one of the region’s most talented chefs followed by a gastronomic brunch. “Bring the Gaviscon”. my friend sagely advised.
To celebrate Australia Day here's a feature I wrote a year ago on Australian chardonnay - not as out of date as you might think as many of the vintages will only just have worked through.
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.
It’s hard to avoid the obvious on St Paddy’s Day. Guinness (or Black Velvet) Bailey’s, Irish whiskey (most likely Jameson) or green cocktails are the usual suspects on any drinks menu. But if none of these appeal here are the sort of wines that will work with classic Irish fare.
You might think it odd to pick out South African Chenin rather than Chenin Blanc in general but I do think the wines are distinctive, particularly when it comes to the crisper styles which are much zestier than they tend to be in the Loire
One of the world’s most underrated grapes yet capable of making some of its most delicious dry whites, Sémillon isn’t on the radar for many. So if you get hold of a bottle what should you pair with it?
Having just got back from Alsace I thought I’d update my recommendations on the best matches for Alsace dry and off-dry white wines. What struck me particularly on this visit is how key sweetness is to the success of a match - something that will often be more marked in a younger wine than an older vintage.
Just as with any other grape variety Sauvignon Blanc varies markedly from one part of the world to the other - from the crisp minerally wines of the Loire to the exuberant grassy herbaceous Sauvignons of the Marlborough region of New Zealand.
You may well know what you’re going to drink with the turkey by now but here are some ideas for what to match with your Christmas starters, paired with recipes from some of Britain’s favourite chefs and cookery writers.
I’ve been a bit of a sceptic in the past about pairing food with whisky. Not that there aren’t some great combinations but I find it hard to sustain for more than one dish.
Despite the emphasis that winemakers place on the different appellations or terroirs of Chablis three factors seem to me to influence a food match more than any other for most of the Chablis you’ll taste - the age of the wine, the vintage and the degree of oak influence, if any. There are exceptions to this - Chablis styles that are particularly fruity or ones that have more vegetal notes but in general I think you’ll find most wines fall into one of the following five groups.
A general idea has got about that Chardonnay is for chavs but as anyone who has a taste for top white burgundy or other premium new world Chardonnays will know it’s a spectacular food wine.
If you haven't yet worked out what to drink on Thursday (February 14th, if you need reminding!) here are a few suggestions to match popular Valentine's Day foods.
We’re down in the Languedoc for a few days and ended up at one of our favourite fish restaurant Le Glacier at Marseillan.
I seem to be spending most of my time dining with bloggers at the moment. On Sunday it was the Blaggers Banquet, next week an Umami night at Ms Marmite Lover’s underground restaurant and last Monday Dine with Dos Hermanos a monthly (or so) feast organised by Simon Majumdar and his brother Robin.
Like most wine-lovers, I suspect, I’ve made a new year’s resolution to drink rather less after the excesses of Christmas and the New Year. I’m not a big fan of sweetened fruit juices so my drink of choice at the moment, with meals and in between, is sparkling mineral water.