Pairings | Natural wine

Should natural wine be called 'craft wine'?

Should natural wine be called 'craft wine'?

Anyway who has a passing interest in natural wine will know that it’s a subject on which feelings run high. A lot of people are outraged that such unconventional wines are praised and fêted when they are (in their view) unpalatable and clearly faulty.

Pairing wine with vegan food

Pairing wine with vegan food

With media interest in vegan food at an unprecedented high you might wonder which wines vegans can drink. Quite a lot as it happens ...

Biodynamic food and wine matching

Does biodynamic wine make a difference to food pairing. Wine writer and educator David Furer investigates:

Goat biryani and natural wine

Goat biryani and natural wine

I subjected myself to a somewhat daunting experience last Thursday trying to persuade a largely sceptical audience of journalists and bloggers of the virtues of natural wine. I think/hope I made some modest headway, helped by the fantastic feast laid on by chef Stevie Parle and his team at Dock Kitchen.

Bar Buvette: Bristol’s first natural wine bar

Bar Buvette: Bristol’s first natural wine bar

This week Bristol finally has its own natural wine bar*, Bar Buvette which has been opened by a local chef, Peter Taylor who runs one of my favourite places in France, the Auberge de Chassignolles.

A natural wine dinner at Murano

Those of you who follow me on Twitter will know that I’m an enthusiast about natural wine so I was particularly interested to go to a couple of natural wine dinners this last week at Artisan and Vine and Angela Hartnett’s Murano

Eureka! A red wine match for artichokes

Eureka! A red wine match for artichokes

Everyone knows that artichokes are one of the most difficult ingredients to match with wine - especially with red wine. Only last weekend we struggled to find a pairing at the food matching forum I was taking part in.

Soft cheese and onion spread and a natural sparkling Vouvray

Soft cheese and onion spread and a natural sparkling Vouvray

This week’s pairing is a short (and I imagine welcome) respite from Christmas fare - a wine we enjoyed with a number of small dishes yesterday lunchtime at a natural wine bar, Toast in East Dulwich.

Three things I’ve learnt this weekend

Three things I’ve learnt this weekend

This weekend I’ve been away at Mawgan Porth in north Cornwall attending a champagne dinner (yes, tough) and chilling out by a beautiful beach. Actually the best thing has been just having 24 hours to draw breath in the hectic run-up to Christmas. And three things have particularly struck me:

Catalan sausage and beans with southern French Syrah/Grenache

Catalan sausage and beans with southern French Syrah/Grenache

Last week’s highlight without a doubt was the meal I had with my Guardian colleagues at Brawn, Ed Wilson’s new restaurant in Columbia Road. As you may know it’s the new City outpost of the hugely popular wine bar Terroirs with a similar natural wine list which you can read about on my natural wine blog here.

Auberge de Combes: a real taste of the Languedoc

Auberge de Combes: a real taste of the Languedoc

Over the past few years we’ve become so disillusioned with restaurants in the Languedoc that we almost invariably end up eating at home.

Lamb tagine with dates, prunes and apricots and a very good Beaujolais

Lamb tagine with dates, prunes and apricots and a very good Beaujolais

Now here’s an unexpected match. I would be wary of pairing a Beaujolais - even a Morgon - with something as sweet as a lamb tagine with dried fruits thinking it would make the wine taste slightly sharp but the combination worked perfectly.

Joue de boeuf and a rich Roussillon red

Joue de boeuf and a rich Roussillon red

I've been in Paris for the last few days so this week's pairing had to be from here. There are so many possibilities but as I haven't written about a meat match for a while I'm going to pick the braised beef cheek and vegetables we had with a quirky wine called KM31 from the Roussillon.

Mas de Libian Bout d’Zan, Côtes du Rhône 2012

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.

Oysters and La Amistad 2013 - a young fresh red from Alicante

Oysters and La Amistad 2013 - a young fresh red from Alicante

It’s generally held that red wine doesn’t pair with oysters unless they’re served, as in Bordeaux, with little crepinettes (pork patties) or spicy sausages but I found a wine last week that suited them perfectly.

Montlouis Sec and crab

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).

Charcuterie and young Syrah

Charcuterie and young Syrah

Last week I had lunch at my new favourite London hangout, the wine bar Terroirs which is run by a partnership including the quirky and original Caves de Pyrène. It's a place that you'll absolutely love if you're a Francophile: it feels just like a Parisien wine bar - without the surly service. The food is also cracking but as we'd resolved to kick off the new year by splitting a Vacherin Mont d'Or, as you can read on my cheese blog The Cheeselover, we didn't get a chance this time to sample chef Ed Wilson's robust bistro food.

Roast lamb with wild garlic risotto, asparagus and feta with a chilled Languedoc red

Roast lamb with wild garlic risotto, asparagus and feta with a chilled Languedoc red

This match, which I enjoyed at Plateau wine bar in Brighton last week, breaks a couple of wine pairing conventions. Firstly that you match red meat with a full bodied red. And secondly that you don’t drink red wine with asparagus.

Epoisses and marc de Bourgogne

Epoisses and marc de Bourgogne

Epoisses has to be one of the most difficult cheeses to match, not least when it gets to the almost liquid stage shown in this photo (a stage too far IMHO)

7 hour leg of lamb with Cot (Malbec)

7 hour leg of lamb with Cot (Malbec)

When you’re roasting lamb you’re almost spoilt for choice. Almost any red you enjoy will go with this most wine-friendly of dishes but my pick of Thierry Puzelat’s quirky KO In Cot we Trust (2005) proved a winner

Da Cesare al Casaletto, Rome - the perfect neighbourhood trat

Da Cesare al Casaletto, Rome - the perfect neighbourhood trat

With trattorias on every street corner you might wonder why you need to jump on a number 8 tram and go to the end of the line to eat but Da Cesare is well worth the detour, as Michelin famously puts it.

Chicken with 40 cloves of garlic and Thierry Puzelat Pinot Noir

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).

Duck a l’orange and Gramenon Poignée de Raisins 2011

Duck a l’orange and Gramenon Poignée de Raisins 2011

It’s such a long time since I’ve eaten duck à l’orange that I’ve rather lost track of the best match for it but the vivid, joyous Gramenon Poignée de Raisins I was offered last week by the sommelier at Brasserie Chavot proved the perfect pairing.

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