
Find a match
Found 271 results

Which wines pair best with pork?
As with most foods, the best wine pairing with pork depends how the pork is cooked, and what it’s served with.

Top food pairings for cider (updated)
Cider has been going through the same quality revolution as beer did a few years ago. In the last 12 months I’ve tasted more interesting ciders than I have in the last 12 years.

The best food pairings for syrah
Syrah and shiraz, as you may know, are the same grape variety but quite different in character. Syrah, especially from the Northern Rhône, tends to be savoury, shiraz from Australia, far more sweet-fruited.

The best food pairings for dry (or off-dry) riesling
It’s sometimes hard to predict what type of food will pair well with riesling because they’re all so different - some being bone dry, some ultra sweet, some positively floral, others zingy and citrussy.

Top wine (and other) pairings for sausages
There are very few occasions on which sausages don’t appeal but what’s the best pairing for them?

My favourite food pairings with Viognier
Viognier (pronounced vee-on-yee-ay) is a rich, exotically fruity white wine, sometimes achieving quite high levels of alcohol so what are the ideal foods to pair with it?

The best food pairings for Pinot Noir
Pinot noir is one of the most versatile red wines to match with food and a great option in a restaurant when one of you is eating meat and the other fish.

What food to pair with Malbec
Malbec has become so popular it may have become one of your favourite red wines but what are the best kind of dishes to pair with it?

Top food matches for Beaujolais (and other gamay)
Beaujolais - by which I mean red Beaujolais - is the most French of wines, the perfect wine pairing for a picnic or bistro meal.

The best food to pair with Chardonnay
If you’re looking for food pairings for chardonnay, you’re in luck! Whatever the style it’s a fantastic food wine. Which makes it all the more remarkable that many people still say they don’t like chardonnay.

Which foods pair best with Merlot?
Merlot has one of the widest ranges of styles of any red wine from the light, quaffable merlots of the Veneto to the grandest of Bordeaux. Obviously one type of food doesn’t go with them all but merlot is your flexible friend when it comes to wine pairing, smoother, rounder and less tannic than cabernet sauvignon with which, of course, it is often blended. Read this post to learn more about about Merlot what foods pair best with this versatile wine.

The best food pairings for rosé
Rosé was once considered a summer wine but increasingly more people are drinking it year round with almost every type of food and on any and every occasion. But what food goes with rosé?

5 wine and drink pairings for roast pork belly (updated)
Pork belly has become a cheap and popular main course so what should you drink with it? It depends how you cook it. but it doesn’t have to be wine . . .

Shanghai red-braised pork with eggs
If you're looking for something to make for the Chinese New Year try this marvellous recipe from Fuchsia Dunlop's Land of Fish & Rice (Note: Fuchsia recommends you make it a day ahead.)

Six of the best pairings for roast pork
If you’re wondering which wine to pair with roast pork the good news is it’s a flexible meat that can take a white or a red - or even - given the crackling, a sparkling wine.

Gill Meller's raised pork, chicken and parsley pie
If you fancy a cooking project this weekend Gill Meller's raised pork, chicken and parsley pie from his new book Outside would be perfect.

Overnight pulled pork
The problem about Father's Day being in high summer is that you don't necessarily want to be stuck in the kitchen making a slap-up meal. So camp out and make these delicious pulled pork rolls instead

Mangalitza pork pie and Pomerol
I often get asked what the best pairing for a serious red wine is and I don’t think the people who pose the question would expect the answer 'pork pie'.

Slow roast pork belly with a ‘Gardener’s Old Fashioned’
Pork and apple is, of course, a match made in heaven but the pairing was taken to new heights for me by mixologist Jack Adair Bevan of The Ethicurean who invented an Old Fashioned cocktail with a twist to go with a dish of slow roast pork.
.jpeg)
Brined smoked pork and refosco
It’s always a toss-up whether to drink red or white wine with pork. I normally go for white but I really liked this combination of a brined smoked pork chop with a light(ish), slightly smoky refosco at Casa in Bristol the other night.

West African pork and peanut stew with Heartland Dolcetto & Lagrein
Quite an adventurous pairing this week which you might have thought on paper wouldn’t come off. A hot, spicy pork and peanut stew and a glass of Ben Glaetzer’s bold, ripe 2010 Heartland Dolcetto & Lagrein from South Australia's Langhorne Creek.

Double IPA and pork belly
Those of you who have been following the reports from my recent gastronomic junket in Chicago shouldn’t run away with the impression I spent all my time drinking Champagne and Château Lafite. One of my best meals was at chef Paul Kahan’s Blackbird where they have a craft beer list that should make most British restaurants hang their head in shame.

Sticky Pork Ribs Marinated in Black Vinegar, Muscovado and Spices
One of the most exciting books to come out last year was Angela Clutton's much awarded The Vinegar Cupboard which not only explains the origin of different vinegars and their culinary uses but contains some excellent recipes.

Pork and beans with Pierre Gonon St-Joseph
Beans are one of the great underrated aids to matching full-bodied wines as I was reminded at the weekend when we combined a dish of pork and lima beans with a fine St-Joseph.

Coffee and maple syrup-brined pork with Saint Joseph
Occasionally a wine pairing comes along that you simply don’t expect. Invited to a barbecue at the weekend, I took along some reds I’d been tasting which I frankly wasn’t sure would go with the sweet marinades you generally encounter at a BBQ.

Pulled pork and pinot
The problem about discovering your match of the week at someone’s else's house is that you can’t really take a photo of the food if you don’t know them that well.

Which wine to pair with Texas BBQ
US-based wine writer and educator David Furer reports on an epic tasting in the homeland of American barbeque, Austin, Texas pairing a selection of international and home-grown reds with different meats.

Pot Roast Pork with Fennel, Olives, Oranges & Oregano
If you're looking for a Sunday roast with a twist try this gorgeous Spanish-inspired pork recipe from Richard Turner's amazing new book, Hog*. Not least 'cos it mentions me in the intro ;-)

Pedro Ximénez Iberico pork cheek
If you think of Pedro Ximenez as an ultra sweet sherry, yes, of course it is but you can also use it to make spectacular savoury recipes like this dish of pork cheek from Bar 44's Tapas y Copas by Owen and Tom Morgan. I'm lucky enough to have them as my local tapas bar and absolutely adore their food. Now, thanks to the book you can try it for yourself.

Pork pie and pale ale
Today, being St George’s Day, what other pairing could I offer you but a classic British dish with a classic British beer?

Pork rillettes with fennel
Like many of the best recipes this came about by accident. I bought a box of free-range organic pork and didn’t have enough room for it all in the freezer so left out 4 thick slices of pork belly ...

Pork loin with rhubarb and balsamic vinegar
An elegant, quick roast from Fran Warde's New Bistro that makes the best of in-season rhubarb. You could even serve it on Valentine's night.

Pork scratchings and Nyetimber 2006
This may be a mystifying pairing to those of you who don't live in the UK but bear with me ....

Pork apricot and pistachio terrine with an Old-fashioned cocktail
Since my trip to Mexico where wine was particularly expensive I’ve been drinking rather more cocktails (no comment!) and so have been thinking about the fact that they may still be what you’re sipping when the first course arrives

Miso-marinated pork belly and Karasi Sour cocktail
Sometimes I wonder what pork belly doesn’t pair with. It seems to be delicious with so many drinks but even so It’s always intriguing to find a new match.

Roast pork with an alcohol-free IPA
One of the hardest things if you’re not drinking for any reason is finding a grown-up drink that will work in a restaurant without leaving you feeling that you’re not having as good a time as everyone else. And as I’ve said before beer is much better in this respect than wine.

Roast pork belly and young tempranillo
This week’s match of the week isn’t a new discovery - roast meat with red wine isn’t exactly rocket science - but the fact that it was pork that was going so well with tempranillo rather than the usual lamb or beef intrigued me.

Pork chops and perry
Sometimes you forget the most obvious food matches like the pairing of pork and perry we enjoyed over the weekend.

Cold roast pork with apple and Chardonnay
I had a reminder last week of just how good Chardonnay can be with meat given the right accompaniments.

Hake with pork dumplings and Côtes du Rhône
I suspect most of you know that you can drink red wine with fish these days but you may well stick to lighter reds like pinot noir. But this week’s match of the week proves you can drink a more full-bodied red if the food is robust enough.

Pulled pork roll and a smoked Belgian-style pale ale
As those of you who follow our Facebook page may have spotted I was in France last week so you might expect a pairing with a wine from Languedoc. But no: the outstanding match, as with the previous week, was with a beer - and a rather unusual one at that . . .

Pork, chilli, coconut and gapi salad with Momo Marlborough Sauvignon Blanc
I’ve been tasting a lot of New Zealand Sauvignon Blanc this week but was also reminded how well it goes with Asian food at Peter Gordon’s new restaurant Kopapa.

Stir-fried pork with Thai basil and Australian riesling
This week’s match of the week doesn’t come as a big surprise but it’s sometimes good to be reminded of tried and tested pairings rather than ones that come totally out of the blue.

Pasta with pork, peas and lemon and bardolino
So often a wine takes us through several courses these days (which, of course, is a virtue) but I’m rather arbitrarily spotlighting just one dish on the menu we had at Sonny Stores in Bristol the other night as the ideal match for the Bardolino we were drinking.

Paella with pork, chorizo and spinach and palo cortado sherry
There’s still a tendency to think of sherry as an aperitif or just for drinking with tapas but it can go really well with a more substantial dish as I was reminded this week.

Gennaro Contaldo's porchetta
If you're looking for new ideas for a Sunday roast try TV chef Gennaro Contaldo's fantastic porchetta (stuffed rolled pork belly) from his lovely book Gennaro: Let's Cook Italian which is all about the dishes he makes at home for his family and friends.
Porc à la moutarde
This typically Burgundian dish of pork with a wine, cream and mustard-based sauce is quick, easy and versatile. You could equally well use it for chicken.

Some top food pairings for pear cider and perry
Pear cider - also known as perry - has a different taste from apple cider. It’s generally lighter, drier and more fragrant, a better match for delicate ingredients like fish.

A quick guide to wine pairings with a Sunday roast
For many of us Sunday roasts aren’t a weekly occurrence any more but that makes them even more of a treat - worthy of a good bottle of wine. But which should it be?

4 good restaurants in Oxford
Oxford is a place that doesn’t have a great reputation for food but I was pleasantly surprised at the quality of the restaurants we ate in last weekend.

My top 20 drink pairings of 2013
So what stood out in the way of food and wine matches - and pairings with other drinks - in 2013?

Matching sweet wine and Sichuanese food
Can Tokaji – the great dessert wine of Hungary, and one of the sweetest wines in the world – go with Chinese food, asks Margaret Rand? And if it can, would you want it to?

Which drinks pair best with Thai food? (updated)
The predominant flavours of Thai cuisine are sweet, sour, hot and salty - slightly different from the warm spicing of many Indian curries or the more fragrant, herbal notes of Vietnamese. So which which drinks pair best with a Thai meal?

Wines to pair with fennel
Fennel is one of the handful of vegetables that can influence a main course pairing - almost always for the better. Its aniseed flavour seems to have a pronounced affinity with many wines, especially whites. Here are some suggested matches with recipes that two British chefs have published this weekend - Gordon Ramsay in the Times and Skye Gyngell in the Independent on Sunday.

Is cider more food-friendly than wine?
Susanna Forbes of Drink Britain reports on a vigorously fought contest over dinner at The Thatchers Arms near Colchester last month

Pigging out - literally - at Blackfoot, Exmouth Market
As soon as I heard that one of my favourite chefs (Allegra McEvedy) was involved in a restaurant dedicated to one of my favourite ingredients (pork) I knew I had to get down there pronto. And you can’t try out a restaurant much sooner than its first full day’s trading.

Food pairings for wheat beer II - hefeweizen, dunkelweizen and other German-style wheat beers
German wheat beers are sufficiently different from Belgian wheat beers to merit a separate post - so what are the best food matches for hefeweizen with their striking banana and clove flavours?

Is there a scientific basis for wine and food pairing?
I went to a really interesting seminar last week on matching champagne with food. It was based on the chemical compounds flavourist Danny Hodrien of F & F projects had identified in Mumm champagnes using gas chromatography, solid phase micro-extraction and mass spectrometry (No, I don’t know what they are either). Based on those findings Iain Graham, the executive chef at the Caprice had devised a range of canapes that incorporated the flavours rather than seeking to complement them

Terrine Beaujolais
My favourite cookery book so far this year is the delightfully idiosyncratic Pork & Sons by Stephane Reynaud (25 Phaidon) the grandson of a butcher and the owner of Village 9 Trois in Paris. It's an unabashed homage to all things porcine but written and illustrated with a great deal of humour. (Don't miss the butchery lesson on p. 44-45 which shows one pig marking out where to make the cuts, cosmetic surgery-style, on another.)

Spicy sesame ramen salad
I love the recipes in Tim Anderson's new book Your Home Izakaya which is subtitled 'fun and simple recipes inspired by the drinking-and-dining dens of Japan' but this ramen salad really stood out for me and I can't wait to make it.

Easy Korean Kimchi Hotpot
Want to cook something authentically Korean to celebrate Korean New Year next week? Try this easy, traditional Korean kimchi hotpot suggests Nathalie Gardiner.

Which BBQ book to buy this summer
Barbecue, as you may have observed, has become big business not only in terms of increasingly flashy bits of kit but a whole raft of books telling you how to up your grilling game. I got blogger and instagrammer Dan Vaux-Nobes, aka Essex Eating, to take a look at three of the titles that have been released his summer. Here's his verdict on which to choose.

Pinot Noir and Asian food
Following Lauraine Jacobs’ report earlier this week from the Pinot Noir 07 conference in Wellington here are some more timely thoughts on pairing pinot with Asian food from another attendee Ch’ng Poh Tiong.

My 25 top food and wine pairings
How on earth to whittle the great food and wine combinations I’ve experienced down to a mere 25? And not to base them all on a few favourite wines and foods?

The best food matches for Semillon and Semillon-Sauvignon blends
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?

Off the Shelf: Desconocido 2013
The first of my random wine finds in this new series* is a young Spanish red called Desconocido #1 Tinto Joven 2013 from Alicante which is made from bush-vine Monastrell (or Mourvèdre as they call it in France).

The best food pairings for Lambrusco (updated)
If you’re wondering why I’m devoting a post to Lambrusco you obviously haven’t tasted the real thing!

Six of the best drinks to pair with a scotch egg
For those unfamiliar with the delicacy a scotch egg is a whole egg wrapped in sausagemeat, then coated in breadcrumbs and deep-fried.

Some great food pairings for tequila
Despite the recent increase in interest in Mexican street food like tacos consumers in the UK still have to take to tequila (maybe because they’re too busy drinking gin) but in fact it’s an attractive and versatile spirit to pair with food

Where Bristol foodies eat
Bristol has more than its fair share of cookery writers (including yours truly) so who better to ask where to eat in the city - and what to order? (Well, local chefs, maybe, but I’ll come on to that …)

5 new restaurants to try in Bordeaux
If you're planning to visit Bordeaux this summer these are the hot restaurants according to local wine industry insider 'La Bordelaise'. But which are worth going to? Read on . . .

Daffodil Mulligan: a touch of Dublin in the heart of London
At first sight kale toast appears to be the only vegetarian option at Richard Corrigan’s new restaurant Daffodil Mulligan. Then I spot beetroot but still no mains. The veggie member of our party, having scanned the menu in advance is unimpressed. We’re worried - the other three of us, having heard good things about the restaurant which is named after the daughter of a famous Irish street seller, are gagging to go.

Thomasina Miers' Mole Amarillo
To celebrate Day of the Dead - or maybe even Bonfire Night - here's a fabulous warming spicy Mexican stew for 10 from Thomasina Miers' Wahaca: Mexican food at Home.

The best wine to pair with rhubarb
You might be surprised to learn that rhubarb is a great ingredient to pair with wine.

The best wine pairings for Navarra wines
Advertising feature: Navarra is one of the most forward-looking of Spanish wine regions offering boldly flavoured wines that are a match for a wide range of dishes.

The best food pairings for Sauternes
Sauternes is a famously luscious sweet wine from the Bordeaux region of France but what kind of food should you pair with it? This post deep dives into what you should eat with Sauternes, both sweet and savoury.

6 of the best drinks to pair with tacos
Tacos are the ultimate crowd-pleaser—easy to love, endlessly adaptable, and downright delicious. But when it comes to finding the perfect drink to go with your favourite taco, things can get a bit trickier. Should you reach for a cold beer with tacos? If so, should it be a lager, a pale ale or something else? Do margaritas work with tacos, or they better left as a pre-taco tipple? Can wine work with tacos? If so, red or white?

10 Argentinian wine pairings that don’t involve steak!
Everyone knows that malbec and steak is a classic pairing but the Argentinians do of course eat other foods and drink other wines. Here are 10 that I came across on my recent trip that might possibly surprise you.

The extraordinary food and wine of Georgia
There's no tradition of wine & food pairing in Georgia because, "we're permanently in the process of eating and drinking, so everyone is continuously matching for themselves," firmly declared Georgia's 'wine queen', Tina Kezeli, my host for a week's tour of eastern Georgia's Kakheti wine region. Georgian meals are lavish affairs with tables laden with dishes appearing in regular sequence but without regard for timing or harmonious wine pairing. Some guidance is needed.

Cured and smoked pig jowl with Partizan IPA
I’ve highlighted the affinity of pork and IPA before but it’s good to be reminded just what a brilliant pairing it is.

My top food and wine pairings of 2020
Back in March when Covid first hit I remember thinking ‘no-one’s going to want to think about food and wine pairing’ and put my match of the week feature on hold.

How to host a tamalada (Mexican tamale-making party)
If you’ve never before heard of a tamalada then get ready for what could be the next best invention in food-based entertaining. A tamalada is is a traditional Mexican event where groups of family and friends gather together to make tamales, often around Christmastime. What’s a tamale? Let’s start there…

The Cookbook Dilemma: Let’s Eat or Good Things to Eat?
I’ve been meaning for a while to review cookbooks in pairs which makes sense unless you’re a total obsessive like me. Most people compare a couple of recently published books and decide which to buy instead of buying them both. This series may help you to make up your mind.

Possibly the best truffle dinner ever
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.

Matching cold cuts, cheese and chutney
A couple of years ago I went to a chutney-making demonstration and tasting. No, not at the WI - it was held by the family owned company Tracklements at leading London cheesemonger La Fromagerie which has recently expanded its empire into the neighbouring shop and now has a fancy new tasting room.

The best food pairings for white rioja
White rioja is tricky when it comes to wine pairing as it comes in such contrasting styles. There are the crisp fresh unoaked white riojas which behave much like a sauvignon blanc and much richer barrel-fermented ones which can tackle more intensely-flavoured fish and meat dishes

Roast suckling pig and amber ale
I realise this is not the first time I’ve written about the virtues of roast pork and beer but it’s such a great match (and such an underrated one) that I keep on coming back to it. This time I came across it in a splendid northern French tavern called Le Bruegel in Bergues, the highlight of what was otherwise a rather cold, miserable journey on our way back to England last week.

Cider Find: Angry Orchard Crisp Apple Cider
A departure this week - a cider not a wine - and an American cider at that. I tasted it in Oddbins at the end of a wine tasting and was really blown away by it

Little Pomona Old Man & The Bee: an exciting new cider
With the rise and rise of craft beer quality cider has been somewhat eclipsed of late but this beautifully made - and packaged - cider deserves a place on everyone’s dinner table.

Tom Parker-Bowles Neapolitan Ragù
If you think you have the ultimate bolognese recipe, think again. Try this fantastic version from Tom Parker-Bowles book Let's Eat Meat. I love Tom's style of writing - do read the great introduction:

The Opera Tavern's Italian-style Scotch Eggs
One of the most popular dishes at Opera Tavern from the excellent new Salt Yard cookbook which, interestingly, is self-published. And includes drink recommendations. Hurray!

The best food pairings for rioja
Rioja - and by that I mean red rioja - is one of the UK’s best-loved wines and one of the easiest ones to match with food too.

The best food pairings for Mencia
When I scoured the website for existing pairings with mencia I was amazed how many dishes I’d suggested it with. It really is an incredibly versatile food wine.

The best food pairings for Grenache
Although grenache is a grape variety that is not often celebrated, it’s one that deserves a closer look. As usual it’s hard to pin down a definitive style but it’s fair to say grenache is usually full-bodied, soft and low in acidity. Some grenaches are pretty powerful - usually due to natural bedfellows like syrah and mourvèdre being blended in - others, like Côtes du Rhône, are easy-drinking.

5 great pairings for an IPA
Of course it depends what type of IPA or India pale ale you're talking about. A relatively light style will lead you in a different direction from a huge, hoppy double IPA, but these I think would be my top five . . .

Tamworth belly ribs and 2006 Qupé Roussanne
Sometimes the best matches are the unexpected ones. I was (shameless plug alert) helping the team at my son’s restaurant Hawksmoor select wines for a dinner to celebrate their 10th anniversary which will feature some of the classic dishes they’ve had on the menu since the early days.

Sausage rolls and orange chardonnay
I admit orange wine is the last pairing I would have thought of with a sausage roll. Especially a high-end orange wine like Radikon’s.
What food to pair with a 15% ABV wine
Last night we opened a bottle of 2005 Nugan Estate McLaren Parish Vineyard Shiraz - a typically big lush Aussie red at a hefty 15% ABV.

Wine lovers' New York: Where to drink well in the Big Apple
So where are the best places in New York for a wine lover to hang out? And what should you drink there? Blogger and winelover Zeren Wilson of Bitten & Written sets out a game plan.

A week’s eating in Paris
Spending a whole week in Paris is any foodie’s idea of heaven but how do you choose from the vast amount of restaurants on offer without breaking the bank? If you’ve read about how we planned our recent Paris trip I thought you might like to know where we ended up eating . . .

Why Le Champignon Sauvage is one of the best restaurants in Britain
A return visit to Le Champignon Sauvage in Cheltenham last week underlined why David-Everitt Mathias is considered one of the 10 best chefs in the country according to the latest Good Food Guide.

Tramontana: ‘Brindisa lite’
I’ve been a huge fan of Brindisa, the Spanish food importer who was probably more responsible than anyone for putting chorizo on our culinary map. They have a great shop in Borough Market and a number of convivial tapas bars so it seemed good news when they announced they were opening Tramontana, a restaurant based on 'speciality dishes from the Spanish Mediterranean'.

Taberna do Mercado, Spitalfields, London
The hype that accompanies almost every new restaurant launch these days is crazy. We all swarm in, pronounce it the best opening this year then swarm off to the next hotspot.

4 of the hottest new London restaurants (updated)
It's hard to keep up with London restaurant openings these days. The latest hotspot seems to change from week to week but these four should definitely be on your radar in spring 2015.

The Quality Chop House: a very well-connected wine bar
From the outside, the re-opened Quality Chop House in Farringdon may look like yet another retro restaurant revival but the big draw is the wine list put together by its well-connected young proprietors.

Islington lucks out with Oldroyd
We got two important things right on our first visit to Oldroyd. We went before most of the reviews came out and there were four of us which gave us an excuse to try practically everything on the menu.

Grainstore, Granary Square: where veggies take centre stage
If you want to understand where the London restaurant scene is heading you need to go to Grainstore. Sure, the capital is still in thrall to pork, barbecue and street food but Bruno Loubet’s exciting and ambitious new project is a clear pointer to the way things are going.

CoVino, Venice - a modern enoteca
One of the strange things about the restaurant scene in Venice is that the big players are pretty well exactly the same as they were when I last went 10 years ago (yes, way too long!) Only the prices have changed - unfortunately in an upward direction, aggravated by our lamentable exchange rate.

5 of my favourite French restaurants in London
For the past few years French food has been eclipsed by more fashionable Italian and Asian but there are still some great places to go if you want a taste of Paris without having to cross the Channel.

Thanksgiving turkey with a special Italian stuffing
If you haven't yet decided how to cook your Thanksgiving turkey try this fabulous Italian stuffing from ex-pat American food and wine writer Brian St Pierre.

Chicken with pineapple and nduja
One of the most exciting cookbooks of recent years is Mezcla by Ixta Belfrage who worked with Yotam Ottolenghi for several years and shares his love of bold flavours. This is actually quite an easy recipe though nobody you cook it for will think that!

So what DO you pair with a blockbuster cabernet?
Talk to chefs and sommeliers about the wines they like to match with food and only rarely will Cabernet Sauvignon crop up. Many are, in fact, quite openly critical of the blockbuster style of many modern cabs.

Matching wine and tapas
Lucy Bridgers selflessly devotes herself to finding the perfect pairing for tapas on a tapas crawl through some of London's leading tapas bars

Which wine to drink with paella?
Paella, the iconic Spanish dish, can be paired with a range of wines, but choosing between white, red, or rosé depends on the type of paella you’re eating and its key ingredients.

Top food pairings with Barbera
Barbera is a versatile red that will happily partner pretty well any meaty dish you throw at it. It is more robust and typically drunk younger than its Piedmontese counterparts Barolo and Barbaresco.

10 top Australian wines: a personal pick
Food and wine writer Natasha Hughes picks the 10 wines that appealed to her most at the recent Australia Day tasting in London and suggests the ideal food match

Wine Pairings for Smoked Meat
One of our readers from Texas wants to know: what wine works with smoked meat?

Oysters and dry German riesling
I don't normally think of pairing raw oysters with riesling - even dry ones seem too sweet but I came across a combination last week at the newly opened Magpie in London that worked brilliantly.
.jpeg)
Hake with white asparagus, smoked caviar and gamay
You might instinctively reach for a glass of white wine with hake but red wine can work equally well. And not only when it has a red wine sauce.

Saperavi with slow cooked wagyu beef
Continuing the exotic vibe of last week’s pairing the standout combination this week was a Georgian Saperavi with Welsh Wagyu beef!

Chinese New Year is a celebration of feasts and family
In this post from the archives food, drink and travel writer Qin Xie explains what the Chinese drink with the most important feast of the year and what goes down well in her own family.

Win a case of fine German wine from The WineBarn
If you’re not already a fan of German wines this fascinating case of modern German wines should convert you. It comes from German specialist The WineBarn which has picked up many awards for its range. THIS COMPETITION IS NOW CLOSED
.jpg)
Win a case of Catena Cabernet Franc and a £100 meat voucher from Swaledale Butchers
Sponsored feature: Having taken the decision earlier this year to cut back on the number of competitions we ran on the site* it’s been a while since we had one but I’m happy to say we have a cracker for you this month.

5 wines to buy from Lidl’s latest wine tour (August 2021)
Lidl has just released its latest limited release ‘wine tour’ selection. As I’ve mentioned before these aren’t quite the bargains they once were - only one is under £7 - but they all represent decent value for money, especially if you’re a fan of French wine.

My top 20 books to give your friends for Christmas 2017
You might think the last thing you need is another list of this year’s cookery books. but indulge me in this slightly different take - who would you give them to and why would you find them useful.

Ginger Pig Meat Book: good recipes for great meat
I remember going up to Lincolnshire write a piece on The Ginger Pig back in the early 90s well before artisan food producers were in vogue. It was a small farm turning out some excellent pork from the strangest pigs I’d ever seen, wiry ginger-haired Tamworths.

A few of my favourite food shops
I don’t know about you but I’ve massively changed the way I shop for food this year. I still go to my favourite food shops in my home town of Bristol (we have some fantastic bakeries and I must go to my local greengrocer Reg the Veg at least three times a week) but like many of you, I’m sure, I’ve been shopping more online too

Matching wine and charcuterie - an experiment
About the most daunting audience that anyone could face is a group of wine writers, especially if a number of those happen to specialise in food and wine matching so it was with some trepidation that I agreed to lead a tasting on wine and charcuterie in London on Monday night on the eve of the London International Wine Fair.

Craft beer and BBQ
Although I regularly recommend wines to pair with barbecue - most recently in my Guardian column - I’m actually an equal fan of beer. In fact I think many types of barbecue work better with it.

The best pairings for amontillado and palo cortado sherry
Amontillado sherry has richer, nuttier flavours than a classic fino or manzanilla sherry and calls for different food matches. Think more in terms of cured meat, game and cheese than seafood and richer, meatier tapas.

The best food pairings for Pinotage
Like any other red South Africa's Pinotage comes in different styles - some lighter and fruitier than others. When you're matching it with food you take a cue from the sort of ingredients and dishes that go with its two ancestors - Pinot Noir and Cinsault.

The best food pairings for Grüner Veltliner
Winemakers like to tell you that their wines go with everything but in the case of Grüner Veltliner, Austria’s best known white wine, it’s true.

The best food pairings for dry oloroso sherry
The Spanish are more adventurous than us when it comes to matching sherry and food. I remember drinking a dry oloroso with roast partridge a few years back in Jerez. But what else could you pair with it?

Matching food and Priorat
I was reminded about my trip to Priorat almost exactly two years ago by my recent visit to the Roussillon which has a similar terroir. And I think the wines would go with similar kinds of food. These were my suggested pairings at the time . . .

The best wine and beer pairings for savoury pies
We Brits don’t need much encouragement to eat pies—they’re a staple of comfort food culture. But when it comes to enjoying a drink with your pie, the question arises: which is the better match—wine or beer? The answer, as always, depends on the type of pie you’re talking about and the flavours it brings to the table.

10 good wine pairings with paté
By paté I’m thinking of what wines to drink with rough country patés and terrines like a paté de campagne rather than fish patés or vegetarian patés which I’ll tackle separately. The sort that you might take on a picnic or eat in a wine bar.

10 food pairings for peaty whiskies
Following my trip to Islay a while ago I drew up some pairings for its extraordinary peaty whiskies. I’m not a great one for whisky dinners but I like the idea of serving tapa-sized dishes with a dram.

Wild boar and Monty's French Red
If you've been following the new alternative lifestyle programme Château Monty on Channel 4 you’ll know that ‘Monty’ is wine writer Monty Waldin who set out to make his own biodynamic wine in the Roussillon down in the far corner of south-west France

Three surefire pairings for pinot noir
Most of the time, as you’ll have noticed, I feature the more offbeat wine pairings I’ve come across in my match of the week slot. This week I’ve been reminded of the virtue of some that seldom go wrong.

Roast suckling pig with Casa de Saima Bairrada Tinto
I recently went to a Portuguese food and wine evening in Bristol hosted by an enterprising wine merchant called Corks of Cotham. It featured the wines of a producer called Casa de Saima, the ports of Niepoort and an intriguing Barbeito Single Harvest Madeira which went exceptionally well with some classic Portuguese custard tarts.

Cozido and Cortello
We went to a Portuguese evening at a local cafe, Tart in Bristol last week, which does a monthly supper club. The food was great, especially a main course of cozido, a substantial, saffron-laced stew of chicken, pork, chorizo and beans that would have actually made a meal in itself.

Wine of the week: Monfil Garnacha 2020
I came across this exuberant garnacha when I was tasting wine at Lea & Sandeman in Notting Hill the other day and it struck me as the most incredible bargain at £8.95 (or £8.25 if you’re buying a case).

Wine of the week: Domaine d’Escausses, cuvée des Drilles
Although I’m supposed to be the wine expert in the family my husband has an uncanny knack of alighting on exactly the right bottle when we go out to eat, unfailingly plucking the bargain from any wine list.

Mas de Libian Bout d’Zan, Côtes du Rhône 2012
If you’re after a bright, fruity, sunshine-filled red to carry you through the dark, dreary days of winter you couldn't do better than this delicious Côtes du Rhône.

Tom Kerridge's sausage, tomato and butterbean stew
You might associate Tom Kerridge with fancy cooking but his time with footballer Marcus Rashford has found its way into his latest book Real Life Recipes which are, as the tiitle suggests, basic easy recipes to cook for the family. This hearty sausage dish is perfect for the chilly weather we're having now

Sausages with rich Guinness gravy
If you don’t like Guinness don’t be put off making this recipe for St Patrick's Day from my book Sausage & Mash. It makes the most fantastic dark, rich, sticky onion gravy that doesn’t taste remotely of beer.

Rigatoni with aubergine (eggplant), sausage and Zinfandel sauce
A really robust pasta dish from my book Cooking with Wine - perfect for cold weather eating. The wine gives a richer, more warming flavour than the usual tomato-based sauce.

Dublin coddle
If you're wondering what to prepare to celebrate St Patrick's Day, Coddle could be the answer. Here's the version from J P McMahon's magnificent new The Irish Cookbook.

Which foods pair best with high alcohol red wines?
Despite the growing concern about alcohol levels in wine many reds still clock in at 14.5% or more, a level at which they can become an unbalanced pairing for traditional European food. Many traditionalist would say that they are therefore not ‘food wines’ but as with other types of wine it depends how well they’re made and whether overall the wine is in balance. Châteauneuf-du-Pâpe for example rarely hits the shelves at under 14% but wears its alcohol lightly.

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, vodka is enjoyed neat and is almost always accompanied by food (as I learned in this visit to Leonid Shutov’s restaurant).

The best food pairings for Carmenère
You may not be familiar with Carmenère but it's a delicious red at this chilly time of year.

Tuscan-style sausages and beans with Montepulciano
It’s been so busy the last few weeks that good pairings have been coming thick and fast but this was a great match I enjoyed at an offbeat new occasional restaurant which was launched by food and wine writer Marc Millon in Topsham, Devon the other day. (He’s also contributed a couple of pieces to this site including this wonderful piece about Bagna Cauda)

Spiced parsnip soup with Harviestoun Bitter and Twisted
Although I’ve tasted some good wines this week it’s beer that has provided the highlights. The Magic Rock Rapture amber ale I drank at The Pint Shop in Cambridge with their awesome beer brined chicken was pretty good but it’s pipped into the ‘drink of the week’ slot by this pairing at The Hole in the Wall in Little Wilbraham

Smørrebrød and a Sonoma County Sylvaner
I’ll be focussing on some of the more conventional wine pairings I came across during my recent visit to Napa and Sonoma later this week but here’s a really off-the-wall match I encountered in San Francisco

Sausage rolls and champagne
The idea of drinking champagne with fast food might seem outrageous but you have to believe me it works!

Piggie burger and Pinot Noir
Pigs and Pinot is a well established combination that is the focus of an annual celebration at Charlie Palmer’s Dry Creek Kitchen at the Hotel Healdsburg and after reminding myself of the combination last week at Daniel Boulud’s new London outpost Bar Boulud I can see why.

Mackerel pasty and Gusbourne Blanc de Blancs 2006
This actually wasn't the dish with which I drank this brilliant new sparkling wine at Rocksalt in Folkestone last week - I'd unfortunately finished my glass by then - but it would certainly have been a knockout wine pairing.

Glazed bacon ribs and Meursault
What do you pair with a classic Irish dish of bacon and cabbage? Guinness might the traditional answer but when the bacon is celebrated northern Ireland butcher Peter Hannan’s amazing French trimmed dry cured bacon rack, glazed and cooked on the barbecue and served with an outrageously creamy parsley sauce then something a little more extravagant is called for.

Faggots with onion gravy and Mas Belles Eaux Vieux Carignan
Faggots, which are basically a rather gamey British meatball made with pork belly and offal, are a bit of an acquired taste along the lines of the French sausage andouillette but well made, as they are when supplied by our local butcher, they can be very tasty. They need to be accompanied by onion gravy which normally leads one in the direction of a robust ale but the other night we had them with a bottle of Mas Belles Eaux Vieux Carignan 2006 which actually worked very well.

Dim sum and Champagne
A very Western approach to Chinese food, admittedly, but if you're celebrating Chinese New Year today with a dim sum lunch you'll find that Champagne - or other sparkling wine - makes a perfect pairing.

Champagne and pigs tails
Champagne, we all know, goes with practically everything but PIG TAILS? Surely not.

Braised rabbit and Château Fond Cyprès Syrah de la Pinède
Most of this past week has been spent in Paris where almost every wine match is a good one. There’s been a lot of Beaujolais - and other Gamay - drinking and a fair amount of crisp dry whites such as Aligoté - but the pairing I’m going to pick is a Syrah I didn’t know with a stonking great plateful of braised rabbit at the legendary Baratin.

Delas Grignan-les-Adhemar 2013
One of the problems about buying wine these days is that there’s just too much choice. But if I had to stick to just one wine this Christmas it would be this gutsy red from the Rhone.
Walking through Beaujolais
Perhaps you've heard of this summer's requisite summer holiday? The "staycation," a clumsy if apposite description of holidays spent at home, thus summing up the prevailing mood of impecunity. Farewell conspicuous consumption, hello stomping through mud. If you're revisiting some of life's simpler pleasures, but have jettisoned the idea of staying at home I'd highly recommend signing up for a vineyard walk in France. Deploy a bit of ingenuity and you can avoid the extortionate fees 'wine travel' companies charge for a swanky gourmand holiday - after all, it's perfectly possible to be frugal and still have fun.
New York dining adventures
It’s pretty likely, I’d have thought, that anyone logging onto this site enjoys spending the odd evening at a restaurant. Those of us who live in London – or even visit London on an occasional basis – are well aware that we Brits have privileged access to one of the most diverse and high-powered dining scenes in the world. Arguably, the only city that can match it – possibly even exceed it – in terms of its restaurant culture is New York.
What to drink at Noma
If you go to the world’s best restaurant* you may think in terms of downing an expensive bottle of Champagne. Think again! The best match for Nordic food is a Nordic drink . . .
Does St John deserve the hype?
When the World’s top 50 restaurants are published each year St John is always near the top of the list. This year it’s number 14 but is it really the fourteenth best restaurant in the world?
An early summer supper for six
An easy seasonal supper to make for friends, most of which is from my book Food, Wine & Friends. Instead of having a first course/appetizer hand round a selection of crostini with drinks then move on to the main course, an Italian-style roast that can be carved before you bring it to the table. An indulgent, creamy rhubarb and strawberry fool completes the meal though you could always serve a selection of goats’ cheeses as an alternative.
Planning a Burns Night dinner
Some years ago we had some good friends who were really into Burns Night. They were both actors and Steve (north London Jewish) did a brilliant ‘address to the haggis’ in a ripsnorting Scots accent which had tears rolling down our faces.

Why Greek wines go with more than just Greek food
Peter Pharos argues that his home country’s wines deserve a place on the table with the world’s most popular cuisines.

Pairing wine with Szechuan (or Sichuan) cuisine
Just as you think you might have got to grips with matching wine with Chinese food along comes a regional cuisine like Szechuan which is twice as challenging, as I discovered at a wine dinner at Flinty Red in Bristol. Flinty Red has closed since I originally wrote this post in 2012, but the wine pairing lessons remain.
.jpeg)
What makes Korean food distinctive
The first thing everyone asked me when I got back from Korea was what does the food taste like? Unless you live in London, or New Malden in Surrey, which, rather randomly, boasts the UK’s biggest concentration of Korean restaurants, then you probably won’t be familiar with Korean food.

Food and wine matching in Hawke's Bay
Hawke’s Bay is a sunny, coastal province, situated in the east of New Zealand’s North Island. The region is gaining repute as a wine and food locale that marries delicious regional cuisine with a diversity of exceptional wines. Hawke’s Bay is New Zealand’s second largest producer of wine, after the South Island’s Marlborough region, known around the world for its herbaceous, tropical Sauvignon Blancs.

Chez Miton and Au Fil de L’Aigronne: two Loire bargains
Instead of hurtling down south on the motorway as we used to do with the kids to minimise family squabbling, we’ve taken to a stately three day progression with frequent stop-offs to visit winemakers, eat or simply drive through France’s beautiful unspoilt countryside and blissfully traffic-free back roads.

A perfect romantic hideaway in an unlikely location
The more you travel, the more you eat out, the harder it becomes finding a place that is really special. It’s not just about how much money you spend though these places rarely come cheap. A great location helps, as does good service but the single most important factor, I’ve come to the conclusion, is that the people who are running the place are hands on.

Hedonism, Mayfair: a winelovers' playground
London's most luxurious wine shop by far Hedonism looks as if it's the kind of place you'd need to take out a mortgage to buy a case. Fortunately appearances deceive . . .

Where to eat in Bristol in 2014
Many of these recommendations are now out of date. There is a more recent post of where I recommend to eat in Bristol here.

Two London restaurants you’re going to love
It’s rare to find a restaurant that excites almost universal approval but then, like buses, two come along at once. Just before Christmas everyone was raving about the new outpost of Margot Henderson’s Rochelle Canteen at the ICA. This month there’s a general love-in for Parsons in Covent Garden

Thai tapas in Paris at Le Mary Celeste - updated March 2015
Eating Thai tapas in a city like Paris represents everything I dislike about eating out - a mish-mash of cooking styles, food you can eat anywhere - and yet I loved it. (Apparently the chef has moved on. See my update below from a subsequent visit in March 2015)

St Leonards: very cool, very Shoreditch
One of the problems about being a food writer - though I’m not expecting much sympathy from you - is that you’re always chasing the latest new opening. Which means that restaurants you make the effect to go back you feel pretty special about.

Spring, Somerset House - the return of Skye Gyngell
No restaurant in London can have been more visited or commented on its first couple of weeks than Spring. Everyone seemingly has been there and has a view - not always complimentary - of the merits of chef Skye Gyngell’s return to London.

Simon Rogan at The Cube
It’s a complete indictment of my lazy southerner mentality that I’ve never made it up to Simon Rogan’s restaurant L’Enclume despite glowing reviews that would have had me charging half way across France for a similar experience.

River Cottage Canteen, Bristol: a good place for families
I've never managed to get to one of Hugh Fearnley Whittingstall's River Cottage Canteens so was intrigued to find one was opening on our doorstep on Bristol's Whiteladies Road

Magpie: smart bar food for wine lovers
With dozens of restaurants opening every week in London what do you do to stand out from the crowd? The answer, it seems from James Ramsden and Sam Herlihy's recently opened Magpie in Heddon Street, is to pretend you’re a Chinese restaurant and wheel around the menu on a trolley.

Lima, London: a splash of colour in Fitzrovia
It’s unusual these days to come across a menu that’s totally unfamiliar. You can almost predict it. Pork belly? Check. Steak? Check. Sticky toffee pudding? Check. But the recently opened Lima, which specialises in modern Peruvian food, is so startlingly original that it feels like taking a two hour trip to Peru.

Jeremy Lee at Quo Vadis, Soho
If you want to understand what British cooking is about - not the magpie character of of modern British but the genteel English country house tradition - head for Soho where Jeremy Lee has taken up residence behind the stoves at Quo Vadis.

Hang Fire Southern Kitchen, Barry
It’s only in the last few years that barbecue has meant more to us Brits than cheap burgers and undercooked chicken legs. Now even Marks & Spencer has an authentic southern barbecue range

First impressions: Merchants Tavern, Shoreditch
It’s hard to talk about Merchants Tavern without telling the story behind it. Which is that it’s a joint collaboration between Britain’s most famous female chef Angela Hartnett and her boyfriend Neil Borthwick.

First Impressions: Ember Yard, Berwick Street
As the fourth restaurant in the Salt Yard Group which specialises in Spanish and italian food Ember Yard has a fine pedigree but does it live up to its stablemates?

Duck + Rice: posh Chinese in a Soho pub
It wasn’t easy getting to Duck + Rice. The first time I tried their kitchens were out of action because the extraction system was down ….

Does The Kitchin deserve a second Michelin star?
You can’t help feeling that it’s Tom Kitchin’s misfortune to be in Edinburgh. Not because his isn’t proud of his Scottish roots - he obviously is - but because if he were in France I’m sure he’d have two stars rather than one.

Dabbous - already one of the hottest restaurant openings of 2012
I have to say my heart sinks these days when I read about a new restaurant with small plates and Nordic influences but the feedback about Dabbous was so glowing (5 stars in Time Out and from the notoriously hard to please Fay Maschler of the Evening Standard) it was clearly Not To Be Missed.

Bistro d'Alex, Florensac - a real find in an unlikely location
On a return visit this week to Bistro d'Alex in Florensac I found it just as good as it was when the review below was written five years ago - and the set menu, now 18€ (£15.50) for two courses, only 3€ more expensive.

Birch restaurant, Bristol - just simple, lovely food
From the minimalist decor to the simple seasonal food Bristol’s latest restaurant opening, Birch, will seem instantly familiar to anyone who’s eaten at St John.

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.

Tomato Tonnato
Few recipes are truly original but this twist on the classic vitello tonnato from Ed Smith of Rocket and Squash, using tomatoes as the base instead of roast veal is just inspired.

Steamed sea bass with ginger and spring onion/Qing zheng lu yu 清蒸鱸éš
One of the simplest Chinese recipes but a perfect one for the Chinese new year according to cookery writer Fuchsia Dunlop, author of the brllliant Every Grain of Rice

Richard Turner's beef rendang
If you like a bit of a project make Richard Turner's beef rendang this weekend - one of his favourite recipes, he tells me, from his brilliant new book PRIME.

Rare seared sirloin steak slivers with feta, charred lettuce and charred cucumber
If you're thinking of going in for our Le Creuset competition this month you may have been tempted by the rather gorgeous-looking cast iron square grill.

Khao Soi Noodles
After the carbfest that is Christmas I fancy clean spicy flavours in January so leapt on this easy, delicious dish from Claire Thomson’s The Art of the Larder.

What Britain’s top wine merchants think you should drink
Yesterday was the Bunch tasting, one of the highlights of the UK press tasting circuit. The Bunch is a group of six well-known wine merchants: Adnams, Berry Bros & Rudd, Corney & Barrow, Lea & Sandeman, Tanners and Yapp Brothers. I’ve been seeing the same faces there for well over a decade. (None of them looks a day older, of course. Nor do I . . . ;-)

What type of wine works best with a barbecue?
This week is National Barbecue Week in the UK and if you're planning a barbecue this weekend you might well be wondering what to drink. Here's an article I wrote for Decanter a few years ago which still holds good today, I think.

Pairing Errazuriz wines at Pollen Street Social
New world wines are sometimes criticised (usually by the French!) for overwhelming subtle Michelin-starred food but award-winning blogger Jeanne Horak-Druiff of Cooksister found much to admire when she attended an Errazuriz food, wine and photography evening at Pollen Street Social.

Kate Goodman: the new Jilly Goolden
The reaction of many people to the news that the new BBC Food & Drink show was to be co-hosted by Kate Goodman would have been Kate who? I confess it was mine.

Italian beer and food matching at Tozi
Sophie Atherton reports on the introduction of a new range of 'birra artigianale' (craft beer) at ciccetti restaurant, Tozi.

How to read a menu and come up with a great wine match
When you have a menu in front of you how do you decide which wine to order? Sure, you can ask the sommelier or waiter but in some restaurants the service is not as helpful or knowledgeable as it might be. But there are plenty of clues in the descriptions of the dishes themselves that point to the key ingredients and the way in which they are handled. Here are a few examples:

How Greeks celebrate Easter: the feasting after the fast
No-one who hasn’t experienced a Greek Easter can imagine the scale of the feasting. Wine writer Ted Lelekas tells all about "the most lavish and important meal of the year".

Graze: food and wine matching at the London Restaurant Festival
If you’re the sort who likes to nick food off your partner’s plate - and even off friends' on the other side of the table (mea culpa) - you’ll love the idea of Graze, this year’s new feature at the London Restaurant Festival this autumn which features six of London’s most foodie streets including Exmouth Market, Bermondsey Street, Brixton Village and Marylebone High Street.

Wine (and other) pairings for peaches and nectarines
Being surrounded by peaches and nectarines at the moment has reminded me what a brilliant match they are for a glass of dessert wine. And, surprisingly, even for a red!

Which food to pair with South African chenin blanc
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

What to pair with Coronation chicken?
Coronation chicken is an obvious choice for any Royal occasion but what wine - or beer - should you pair with it?

What wine (or other drinks) should you pair with herbs?
Do herbs ever have a strong enough influence on a dish to determine your wine pairing? Relatively rarely in my view. Only very herby sauces like pesto or salsa verde dominate a dish to such an extent that you need to choose a wine to accommodate them.

What to eat with your favourite wines this Christmas
Although we wine writers like to think we might be able to encourage you to be more adventurous in your wine choices this Christmas the truth is you’re probably going to stick to the wines you're familiar with.

What are the best pairings for Provence rosé?
Provence rosé has a distinct character that sets it apart from other rosés on the market. It’s known for being crisp, dry, and refreshing—qualities that align it more closely with white wines than traditional rosés. This unique profile can be attributed to the region’s winemaking techniques and climate, which yield wines that are both light and structured. Within this style, however, there are variations. On one hand, you have the lighter, easy-drinking wines, known as “vins de soif,” which are perfect for casual sipping. On the other hand, you have more complex and robust rosés, referred to as “vins de gastronomie,” which are designed to pair with a wider variety of foods.

Top food pairings with Clare Valley and Eden Valley riesling
One of the most distinctive styles of white wine, dry rieslings from the Clare and Eden Valley in south Australia have a distinctive limey twist that makes them a particularly good match for Asian and Asian-inspired food.

The best food pairings for Xinomavro
With its vibrant acidity, unusual aromatics, and loud flavour profile Greece's Xinomavro is not for the faint-hearted but it makes an ideal food wine. The best pairing, as so often, depends on the style says Peter Pharos.

Six of the best pairings for a burger
It might surprise you to hear it - and maybe you’ve never tried it - but a serious red wine is a really good match for a burger. Not a Maccy D, maybe but a big lush gourmet burger. And why not?

Pairing food and Chablis
Chablis, with its crisp acidity and flinty minerality, is a dream wine for food. From fresh Petit Chablis to complex Grand Cru, each style offers unique food pairing opportunities. Whether you’re a fan of oysters, creamy sauces, or even roast chicken, there’s a Chablis pairing waiting to be discovered.

Japanese whisky and food
Whisky may have become firmly entrenched in the after-dinner slot in the Western world but Japan has always been more open to the idea of drinking it with a meal. In fact, the Japanese are much more open-minded about the drinks they enjoy with food and you’ll often find beer, sake and whisky on the table at the same time. It certainly maximises the opportunities of finding a good food and drink match.

The best wine pairings with beans
Pulses such as beans are a good friend to the vegetarian winelover - their rich, mealy texture provides a similar foil as meat to a hearty full-bodied red.

Wine Lover's Kitchen
I'm pretty sure most of you don't have a fraction of the half-finished bottles I do in my kitchen but I bet you have one or two. And that you don't want - as with other ingredients - to waste them. The solution, of course, is to cook with them and that's what my new book Wine Lover's Kitchen is all about.

When food and wine matching doesn't matter
Although I make my living writing about how food can enhance wine - and vice versa - I would never want to be dogmatic about it and freely admit that there are occasions when it matters less than others.

Tantamen ramen and Asahi Super Creamy Head
I’m beginning to get Christmassed-out already so this week’s pairing is not the very old madeira and Comté I had last night, amazing though that was, but a steaming, spicy bowl of ramen and an Asahi Super Creamy Head beer I enjoyed at Bone Daddies Ramen earlier in the week.

Soft boiled eggs with anchoiade and radicchio and Bourgueil
Last week’s best pairing was at a fascinating meal I had at Les 110 de Taillevent in Paris which I’ll be writing up in more detail so here’s an off-the-wall match from last night’s feast at The Unfiltered Dog - a pop up restaurant at the Real Wine Fair run by the team from Terroirs.

Smoked mackerel salad and 'ancestral' cider
Last week was mainly about cider - I went to the Cider Salon in Bristol at the weekend where I enjoyed a succession of English ciders with a five course feast prepared by Native Vine.

Sauerkraut and orange wine
I could of course have written about wine pairings with schnitzel this week having spent four days at Austria’s major wine fair VieVinum in Vienna but it merely confirmed my view that grüner veltliner is a pretty unbeatable match. (Along with beer!)

Roast goose with Nebbiolo
As a chef friend who recently took over a farm had some geese to get rid of we had goose for our main Christmas meal this year - stuffed somewhat improbably with hay (long story. Not such a good idea!)

Ribs, bourbon and picklebacks
It’s not often these days that I hit on a totally new discovery but this combination at the newly opened Pitt Cue Co, a southern American-style ribshack is the business.

Raspberry cranachan and Black Tokyo Horizon
As it turned out the star pairing of my bizarre Brewdog Burns night was not the haggis spring rolls and Punk IPA but an equally off the wall pairing of raspberry cranachan and Black Tokyo Horizon, a 15% Imperial stout.

Prawn laksa and dry German riesling
It was a bumper week for wine pairings with some classic favourites such as pork and Beaujolais (an excellent Fleurie at Cora Pearl) and oysters and muscadel (at the new Hawksmoor in Edinburgh) but I’m going for this riesling pairing as it solves the thorny problem of what to drink with laksa.

Pheasant terrine with Kings vintage cider
Pubs brewing their own beer has become quite commonplace but few make their own cider. Not that you’d expect anything less of The Crown at Woolhope which was nominated Cider Pub of the Year Pub three times recently at the the Great British Pub Awards in 2015, 2017 and 2018.

Mushroom risotto with Barbera
I went to a Piemontese wine dinner last week at a local Italian restaurant in Bristol, Prosecco about which I’ve written before. There were some very good matches - along with a couple of off-key ones, one of which involved a faulty bottle which the wine merchant introducing the event seemed determined to disregard despite grumblings from the floor.

Montlouis Sec and crab
This great pairing arose as a result of a new interest my husband has in natural wines. Actually no-one has come up with a watertight definition of ‘natural’ but it’s generally agreed that the vines are treated organically and/or biodynamically and the wines made with as little sulphur and chemical additives as possible (in some cases none).

Mature Marlborough chardonnay with modern Japanese food
I don’t often go to wine lunches or dinners, preferring to experiment with a range of wines from more than one country and producer with the food I’m eating but I couldn’t resist the temptation of trying New Zealand producer Astrolabe’s wine with the food at Sake No Hana in London's St James's.

Lotus root stir-fry and chrysanthemum tea
It seems invidious to pick out just one wine pairing from my visit to the Okanagan valley last week (of which more in due course) so I’m going for the first drink I had on my arrival: chrysanthemum tea at a brilliant Chinese restaurant called Chef Tony in Richmond, the town just next door to Vancouver.

Le Petit Aioli and Bandol Rosé
A classic pairing this week but beautifully executed.

Lamb rogan josh with huitlacoche and Torres Milmanda chardonnay 2008
This may well be the most off-the-wall pairing I post this year: chardonnay with a lamb curry? Extraordinary - and this is why

Korean fried chicken paired with a soju cocktail
Last week’s ‘Girls can Grill’ event at Jinjuu in Soho provided plenty of inspiration as you may have already seen from the kimchi fried rice recipe I posted but there was also a cracking drinks match of the introductory cocktail with Korean fried chicken.

Koftas with tahini and orange wine
I’ve been enthusiastically cooking from Sami Tamimi’s and Tara Wigley's new book Falastin this past couple of weeks and made their recipe for koftas with tahini, potato and onion over the weekend during a Zoom cooking session with a couple of pals in Bristol.

Is this wine the perfect match for Thai food?
Thai food is particularly difficult to match with wine. Not only do you have the heat to contend with but the tricky sweet-sour flavours and - as with many Asian cuisines - several dishes on the go at a time.

Gnocchi with fresh tomato sauce and Barbera d'Asti
A surprisingly good pairing I came across in a local Italian restaurant on Saturday night. The (admirably light) home-made gnocchi were dressed with a fresh tomato sauce with basil which I would have thought would have been overwhelmed by the firm, well-structured 13.5% Barbera the boys had ordered with it - a Ca’ del Matt 2002. (For preference I’d have drunk a dry Italian white such as a Soave.) But it was spot on - even better than it was with my main course of slow roast pork belly.

Chicken with 40 cloves of garlic and Thierry Puzelat Pinot Noir
Last week’s highlight was a trip to the newly opened downstairs restaurant at Terroirs, a restaurant of which regular readers will know I’m a huge fan (along with the rest of the UK’s wine-writing fraternity).
.jpg)
Ceviche and Friulano
My visit to Santo Remedio whose third branch recently opened in Marylebone reminded me how much I’ve missed Mexican food since I got back from CDMX and Oaxaca in November.

Baron Bigod cheese and Sipsmith orange and cacao gin
I really didn’t know which match to choose from the spectacular 10th anniversary dinner which Sipsmith held in their distillery last week. Most of the pairings were cocktails (I also loved the combination of roast Iberico pork fillet with a Red Cat, an invention of master distiller Jared Brown’s*) but I’m going to go for the line-up of four cheeses which was paired with four different gins

Asparagus salad and Grüner Veltliner
I’ve been in Vienna for the past few days so couldn’t really avoid eating asparagus. Not that I wanted to. Austria’s white asparagus is one of the highlights of the spring and early summer so we grabbed any opportunity we could to wolf it.

Asparagus and Rondo (English red)
A wine-loving friend and I weren’t sure what to order the other night at Native in Southwark. The menu was suitably springlike but having had a glass of white beforehand (at the excellent Bar Douro) we fancied a red

23 year old Chablis and crispy chicken wings
There were a couple of contenders for match of the week this week. I particularly enjoyed a gin and tonic with my king prawn coconut curry for a start but I’m going for this pairing as it’s always tricky to know what to drink with an very old wine.

Roast chicken and ‘Saison’ cider
Even though we might enjoy a glass of cider down the pub it’s not often, I suspect, we open a bottle for friends but given the number of interesting ciders around and the fact they’re bottled in full-size sharing bottles we really should.

Women on fire: top tips from two of the UK’s best BBQ chefs
In most households men are in charge of the barbecue but there’s a small but influential band of women moving onto their territory and transforming the way we think about grilling

What food to pair with alcohol-free cocktails
Advertising feature: If you or members of your family or friends don’t drink how does that affect the kind of food you serve at holiday get-togethers and parties? The answer, happily, is not at all if you opt for high quality alcohol-free spirits.

Win a Char-Broil Gas2Coal BBQ and 3 cases of Beefsteak Club Wines
Sponsored feature: We’ve got a absolutely brilliant prize this month for all you grillophiles!

Win a Big Green Egg Minimax worth £680!
If you’re into barbecuing you may already have heard of the Big Green Egg, a brilliant multi-purpose outdoor cooker and barbecue which is regarded as one of the best in the business. THIS COMPETITION IS NOW CLOSED.

Two good Portuguese wine buys from Lidl
Lidl’s latest ‘wine tour’ focuses on Spain and Portugal this month so I tried out a few wines from the selection. These two Portuguese wines struck me as the best buys, not least because they were slightly cheaper than the others. It’s ironic that as other retailers madly scramble to reduce their prices Lidl is steadily creeping up theirs.

Northern Monk Ronseal Medium Oak best bitter
I have to say it was pure genius for Leeds brewer Northern Monk to come up with this collaboration* with Ronseal which of course carries the catchy slogan ‘does exactly what it says on the tin’.

Mutiny on the Beagle IPA
With its own university brewing department (at Heriot Watt) Edinburgh is very much a beer-drinking city so it seems appropriate after spending a few days there this week that my drink of the week should be a beer

Le Malbec d’Hervé, Pays d’Oc 2019
The Languedoc probably isn’t the first place you think to look for malbec and if you’re in love with the seductively, lush Argentinian style you may even be a touch disappointed but as someone who sometimes finds new world malbec a bit too full on this Malbec d'Hervé is right up my street.

Gundog Estate Wild Semillon 2015
As I pointed out in my Guardian column this week Australian wines are fetching some pretty steep prices but to drink a Hunter Valley semillon of this quality it’s absolutely worth it.

Crozes-Hermitage, Les Galets Domaine des Hauts Chassis 2011
I’ve a bit of a weakness for the Rhône but was really blown away by this amazing Crozes I tasted at the Berry Bros & Rudd tasting this week - part of their Rhône sale which lasts until November 10th.

Morrisons The Best Marques de Los Rios Rioja Blanco Reserva 2011
I’m flagging this up not because I think you’re all going to love it - mature white wines are not for everyone* - but because I think it’s a fantastic achievement for a supermarket to stock a six year old wine of such quality in its own label range.

Tierra Hermosa 20° (Veinte Grados) 2010, Andalucia
Today’s Guardian column was all about getting out of your wine drinking rut which in the case of Spanish wine most likely means Rioja.

Fortnum & Mason Sparkling Tea
As I’ve said many times I’ve yet to find an alcohol-free wine that is as good as its boozy counterpart but Fortnum & Mason's sparkling tea is a really good alternative to champagne.

Kitchen - Recipes from the Heart of the Home: Nigella's latest tips the scales at 1890g
The latest orthodoxy about bookselling in these straitened times must be that a book has to be big to sell well. Hence the 492 pages devoted to Nigella’s latest opus Kitchen which weighs in at 1890g or 4lb 2 oz. (Out of curiosity I checked).

Flavour matching with Niki Segnit
The surprise publishing hit among food books last year was not the record selling Jamie’s 30-minute meals or even the new Nigella but an unillustrated book called The Flavour Thesaurus by an unknown author, Niki Segnit. The book catalogues nearly 1000 flavour combinations which are described in an endearingly quirky way. It’s erudite, original and funny

Book of the month: Mamushka by Olia Hercules
How often do you find a recipe book that offers a genuinely original selection of recipes inspired by a cooking tradition you’re not even aware of? For those whose shelves are bulging with Italian and middle-eastern cookbooks, Mamushka, by the talented young chef and food stylist Olia Hercules, offers a window into a different culinary world.

Book review: Leon Fast Vegetarian
Having eaten Jane Baxter’s food on a number of occasions I was really looking forward to the publication of Leon Fast Vegetarian, the book she’s just written with Leon founder Henry Dimbleby, one of a series of books that has been published by the Leon chain.

What wines and beers to pair with meaty stews and casseroles
Meaty stews and casseroles are hearty, comfort food so what type of wine should you pair with them or is beer a better match?

Top pairings for dry and off-dry Alsace whites
On a recent visit to Alsace, I had the pleasure of rediscovering the region’s diverse wine offerings, from crisp Rieslings to Gewürztraminer and Pinot Gris. What struck me during this trip was how integral sweetness is to perfecting a food and wine pairing—a nuance that can vary greatly between a youthful bottle and a more aged vintage.

Sausage and gammon pie and Wiper & True Family Tree IPA
OK, pie and beer is not rocket science but sometimes it’s good to be reminded what a very good match they can be. Especially when both the pie and the beer come from the same place.

The best food pairings for Tokaji Aszu
Tokaj or Tokaji Aszu from Hungary is one of the most historic and delicious dessert wines which now has it’s own dedicated day on December 10th but if you’re looking for the ideal food pairing you can take it much further than the dessert course.

Toulouse sausage and prawn dumplings with sweet chilli sauce and Thierry Puzelat gamay
A pretty wild combination this week at a lovely wine bar, Magnum, we went to in Toulouse on Saturday night. The owner Jérôme’s wife, who originally came from Réunion, had made Chinese-style dumplings with the local Toulouse sausage and prawns served with a sweet chili sauce. Not the kind of thing I would normally go for but he sold it so persuasively we had to give it a go and it was fantastic.
Search again
Latest post

Most popular
.jpg)
My latest book

News and views
.jpg)


