The 5 best wine (and best cocktail) pairings for garlic cheesy bread

I wouldn’t have thought of proferring wine pairings for garlic cheesy bread had I not stumbled across the fact that it was the most re-pinned image on Pinterest.

I would have assumed you would eat it with other dishes that would have more impact on the wine you were drinking but it seems for garlic cheesy bread fanatics nothing must get in the way of their favourite food.

But you still need something to drink and here’s what I suggest

Sparkling wine

Assuming you’re tearing it apart in front of the TV a glass of bubbly should go down rather well. Doesn’t have to be champagne (although why not?) - a glass of prosecco would do nicely. Or even - gulp! - a moscato if that rocks your boat. (Bit sweet for me.)

Sauvignon Blanc

If GCB is everyone’s favourite snack why not drink everyone’s favourite white with it? Citrus flavours are always great with garlic.

Pinot Grigio, Gavi or other dry Italian whites

A good choice because the flavour is not too assertive - it won’t get in the way of that garlicky, cheesy bliss-out.

Riesling

Bit of a left-field choice this but a crisp fruity young riesling would really hit the spot. Especially if riesling proves to be the new Sauvignon Blanc

Merlot

White wine is better with GCB than red, I reckon but if red’s what you enjoy, red is what you should drink. I toyed with pinot noir but I frankly think Merlot would be better with all that garlic.

A margarita

I like the idea of a cocktail with GCB and what could be better than a margarita? A classic one I’d suggest not one of those fancy ones with strawberry or passionfruit. Though please don’t let me stop you ...

Image ©Brent Hofacker at shutterstock.com

What to drink with Scandinavian food

If culture and ‘terroir’ are a basis for deciding which drinks bestmatch a particular cuisine then beer must have a strong claim to bepaired with Scandinavian food.

Certainly London’s newest Scandi restaurant Madsen believes so offering a matching beer with every course for their recent menu for the London Restaurant Festival.

It was a nice idea that didn’t quite come off because of the quantities of beer involved. I ordered an Aer India Pale Ale from Denmark which was fine with my main course of ‘Hakkebøf med bløde løg’ (aka Danish beef burger with beetroot) but much less good with my ‘curry-marinated herring with green apples’ and a delicious smoked salmon dip, both of would have been better with a light lager or pilsner. Ideally you’d be able to order 250ml (or smaller) glasses so that you could match each course. 500ml is a lot of beer to drink for lunch (for girls at least ;-)

The food though was lovely - a modern take on smørrebrød with slightly larger helpings than you would get in Denmark but smaller than a standard main course - perfect for lunch. I also got to taste (though didn’t order) a fantastic baked crème caramel made with Svaneke ‘Choko’ Chocolate Stout so they’re obviously playing around with the idea of beer in food too.

There are other drink options, obviously, with this style of food though beer almost always scores better than wine with anything pickled in my opinion. A pan-fried fillet of Irish plaice with steamed broccoli tossed in oyster remoulade I also tasted would have been excellent with a minerally Sauvignon Blanc and my beefburger would have gone well with a Bordeaux or any similar Cabernet Merlot blend.

I like Madsen. It has a friendly, café-style design and atmosphere (very Scandi) and offers something genuinely distinctive to the London dining scene. They’re apparently thinking of putting on beer dinners so keep an eye on their website and on Twitter where they tweet as MadsenLondon.

Madsen is at 20 Old Brompton Road, London SW7 3DL. Tel 020 7225 2772.

I ate at Madsen as a guest of the restaurant.

Photo by Nextvoyage

Alternative wine matches for lamb

The perfect match for lamb is red wine, right? Well, mostly but not always as Hugh Fearnley-Whittingstall's recipes in the Guardian this weekend and my own recent experience have demonstrated

I cooked a leg of lamb, Indian-style on Friday night, an adaptation of a Madhur Jaffrey recipe. It was smothered in a spicy yoghurt marinade and accompanied by side dishes of a dry cauliflower and potato curry and spiced green beans and proved a terrific match with a Chivite Gran Feudo rosado from Navarra.

With Hugh's Greek-inspired Braised Lamb with Stuffed Vine Leaves with garlic, lemon and mint I'd chose a sharply flavoured white for preference - an unoaked Assyrtiko or a citrussy Sauvignon Blanc from South Australia

With his Barbecued, Butterflied Leg of Lamb, admittedly I would revert to a red. The recipe contains a generous amount of Pomegranate Molasses which would give the dish an exotic sweet flavour that would best be matched by a fruity Cabernet Sauvignon from say, Coonawarra or Chile. Or a ripe New Zealand, Californian or Oregon Pinot Noir

But his Lamb Chops with Anchovies and Garlic could easily take a strong dry rosé again - I'd suggest the Gran Feudo again (which is currently 20% off in Oddbins) or a southern French rosé from the Rhone or Languedoc.

If you haven't already made the deduction the time to reach for a rosé or white is when lamb is marinated with something acidic like yoghurt or lemon juice both of which can make a full-bodied red taste over-jammy and too 'hot' for summer drinking.

Which wines and beers match best with Chinese food

With Chinese New Year coming up this weekend you may be planning a trip to a Chinese restaurant or planning a Chinese meal at home. But which wine to serve?

I’ve talked to Chinese chefs and food writers about their own personal preferences and you’d be surprised how many of them reach for a full bodied red rather than the floral whites that are usually recommended. My own personal failsafe recommendation if you want to pick just one wine is a fruity rosé - the Merlot based ones from Bordeaux such as Château de Sours are perfect.

Better still treat a Chinese meal like any Western meal and serve a lighter wine with the lighter dishes and a more robust one with more robust dishes such as glazed ribs or dishes in black bean sauce

• Delicate dishes such as dim sum and steamed or stir-fried vegetable dishes

Champagne or sparkling wine is the ideal answer with dim sum - both the steamed and deep fried variety, especially when stuffed with shellfish. It also goes well with lighter stir fries and steamed fish and vegetable and with the more delicate flavours of Cantonese food.

A clean minerally citrussy Sauvignon Blanc (rather than a grassy, herbaceous one is also a good match with seafood - just as it is in other cuisines - and dry Rieslings such as those from Germany, Austria and Alsace work well with these kinds of dishes too.

• Sweet-sour dishes

This is where off-dry wines score best and why fruity rosé works so well. Even those who don’t like White Zinfandel concede that it’s in its natural element with these types of dishes. Aromatic whites such as Riesling, Pinot Gris and Austrian Grüner Veltliner are good matches as is Argentinian Torrontes. And if you’re feeling extravagant ‘rich’ Champagnes like Roederer’s and Veuve Clicquot’s also handle sweetness well.

• Duck

The wine-friendliest dish of all in the Chinese repertoire, fabulous with lighter reds such as Beaujolais (or the very similar Australian Tarrango) and Pinot Noir as well as more intensely flavoured Merlots (including Merlot-dominated blends from Bordeaux) and lush Australian Shiraz. (The latter two wines benefit from a couple of years of bottle age to mellow the tannins)

Duck is also in my view the best partner for Gewürztraminer which can overwhelm some of the more delicate elements of a typical Chinese meal.

• Powerful dishes with sticky sauces

Such as glazed ribs or crab in black bean sauce. Here fruity reds again come into play. When leading Chinese Food writer Ken Hom introduced a range of varietal wines to go with Chinese food a couple of years ago he picked a Mourvèdre and a Grenache, both big wines but without excessive tannins. Ripe fruity reds certainly tend to deal best with the hotter, spicier dishes like Szechuan beef

If you prefer a white wine consultant and MW Peter McCombie who has worked with a number of oriental restaurants favours rich waxy Pinot Gris from Alsace, Oregon or New Zealand which he has found works with tricky-to-match customers such as eel and black beans. He put together the list at London’s fashionable Bar Shu

Another Chinese restaurant where the wine list is exceptionally well thought out is Hakkasan where buyer Christine Parkinson pairs all the wines she considers with food before she puts them on her list

Which beers match best
I haven’t done as much research on beer as I have on wine with Chinese food but I’ve found that light wheat beers such as witbiers and Bavarian weissbiers generally work well with Chinese-style snacks such as prawn dumplings and spring rolls and can also handle sweet and sour flavours.

Belgian ‘brune’ beers like Leffe Brune are a good match for duck with hoisin sauce. Dishes like glazed ribs or beef in black bean sauce also pair well with brown ales and Belgian triple beers.

And what about tea?
The Chinese drink tea all day long, just as we would drink water says Edward Eisler of specialist importers Jing Tea and that obviously includes meals too. With lighter foods he recommends a green tea like Dragonwell or jasmine tea like Jasmine Silver Needle. Fried or heavier foods go well with aged teas like Puerh while rich and sticky dishes like ribs benefit from a dark high-fired Oolong tea such as Great Red Cloak.

Image credit: Cats Coming