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Après-work tartiflette: With the first serious snow of the season you may be craving après-ski food but lack the time, energy or ingredients to rustle up a fondue or tartiflette.
Jan 13 Read more
Mampuku, Bordeaux: My heart usually sinks when I’m recommended an Asian-fusion restaurant in France. It generally means a mishmash of dishes devised by a chef who’s never set foot on the continent.
Dec 15 Read more
The best food matches with New Zealand Sauvignon Blanc: The flavours of New Zealand Sauvignon Blanc - and this is why it is so popular - are powerful and aromatic: citrus, gooseberry and passionfruit in spades. So you need big flavours on your plate to stand up to it.
Jan 16 Read more
Chateau de Caraguilhes 2014 Corbieres : What bottle should you take to dinner with friends? It’s a tricky one. You want something that doesn’t break the bank but will impress. Cheap bordeaux and burgundy are dodgy. Barefoot and Blossom Hill brand you as a cheapskate
Jan 14 Read more
The best food to pair with vodka: Vodka may be primarily thought of as a base for cocktails but in vodka-loving countries like Russia and Poland it’s always accompanied by food. Basically anything smoked, pickled or cured works well. Here are some ideas:
Jan 10 Read more
How to celebrate wassail at home: Even if you don’t go out wassailing over the next few days there’s no reason why you can’t throw an impromptu wassail party at home if you have an apple tree in your garden. Or even if you don’t . . .
Jan 14 Read more