Pairings | Drinking
I'm handing over my blog this week to Dr Jonathan Tricker, a practising GP. We were discussing the new UK Government guidelines on alcohol on the train the other day and he offered to share his perspective as a doctor who is also a winelover.
With temperatures falling well below freezing this weekend it’s a timely reminder that matching drinks is not just about flavour but temperature and alcohol levels too.
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.
In his latest guest post GP Jonathan Tricker explains why we get hangovers, how to avoid them and how to get over them.
Many people, I know are giving up booze this month. It’s a perfectly logical reaction to an over-indulgent Christmas but one I don’t subscribe to myself.
I was writing an article the other day about food and wine matching that required spot-on pairings and found myself specifying the age of the wines I was recommending. It’s not something I tend to do when making generalised recommendations (as opposed to matching a specific wine) but I realised it is as important as giving information about whether a wine is oaked or unoaked, the nature of the vintage or what country, region or producer it comes from.
Apart from it being the basis for all known life, I have long harboured an interest in the nuances of H2O, visiting Buxton and Vittel’s bottling plants and Bath’s Roman Spa. I was thirsty, therefore, to see what the ‘Best Sommelier in the World’, Andreas Larsson had to say on the subject at his presentation at the recent Identita conference at London’s liquid theme park Vinopolis.