Pairings | Syrah
Steak is the ideal foil for a good red but is there a best red wine for steak? You could simply say it’s the one you most enjoy but it also depends on the cut and the way you cook it.
As with most foods, the best wine pairing with pork depends how the pork is cooked, and what it’s served with.
If you want a simple guideline as to which wine to pair with tuna think first about the way that it’s cooked - is it rare, seared or preserved (canned or bottled)? Then think of the style of the dish. Does it incorporate Japanese flavours? Are there other ingredients on the plate that might influence the match such as a citrussy glaze or salsa?
I’ve argued before that whisky and beer are the best match for haggis but what if you prefer a wine? What colour and style work best?
Even if not well-hung, as it rarely is these days, pheasant has a stronger flavour than other feathered game such as partridge or duck. And older, tougher birds are often braised or pot-roasted which calls for a more robust wine match still.
Now that winter is firmly upon us it's time to head for the kitchen and knock up a rich beef stew or casserole and leave it simmering for hours.
Sunday marked not only the start of the Chinese New Year but the Vietnamese New Year celebrations too - known as Tet. As in China there are certain foods which are traditional to the occasion such as pickled vegetables and candied fruits, none of which are particularly wine-friendly but in general I find Vietnamese food, with its milder heat and fragrant herbal flavours easier to match than Thai (although I haven’t had such extensive experience of doing so).
The type of artisanal cheddar I was writing about yesterday - mature, full-flavoured, unpasteurised - isn’t the easiest cheese to match with wine.
Should you drink wine or beer with pizza? No rights or wrongs, obviously but here are a few thoughts which might encourage you to experiment.
This is the perfect time of year for buying oranges and lemons but what effect do they have on the recipes you’re making? Quite a marked one, if truth be told. Lemons in particular have a high level of acidity which will make any wine you drink with them taste sweeter. If that’s counterbalanced in the recipe by sugar as in a lemon tart or lemon meringue pie, for example, the result is a dish that’s really quite hard to match.
The thing you need to ask yourself when you’re wondering which wine - or other drink - to pair with Mexican food is what kind of Mexican. Authentic Mexican or Tex Mex?
If you think of the ingredients that show off a great wine mushrooms would have to be near the top of the list.
Should you drink the same sort of full-bodied red wine with steak tartare - raw chopped beef - as you would with a grilled steak?
Today is International Grenache Day, a celebration of a grape which is (often anonymously) responsible for some of the most generous and appealing reds in the wine world.
If you're serving a ham or gammon as a roast this Christmas you need a more substantial wine with it than when you serve ham as a cold cut. Which one depends on the glaze.
Although there's not quite the feverish frenzy there was about kale a couple of years ago there's still a lot of kale lurve around.
Having spent a few days in the Auvergne recently and eaten more than my fair share of Saint Nectaire cheese with a variety of wines, mostly natural, here’s what I think works best.
You know how difficult it is to find a good wine and cheese match? Well here are five I’ve recently tasted that hit the spot perfectly. Four were at a tasting at the recent Bristol Wine Fair that was conducted by the food and wine writer Andrea Leeman. The other was a serendipitous one I came across the other night when we were eating with friends.
It’s true that lamb is one of the most wine-friendly of meats, as at home with red Bordeaux and Rioja as it is with the fruitier wines of the new world. But if you’re looking for a spot-on wine pairing it’s worth thinking just how - and for how long - you’re going to cook it.
Although there’s still plenty of the rich, lush style of Shiraz we’ve come to associate with Australia there’s more than one style as I discovered on my recent trip. If you like more restrained, even funky syrahs, Australian producers can deliver. Unsurprisingly many of them are organic or biodynamic and made with a minimum of sulphur. Most are from cooler vineyards. Take your pick . . .
My final meal in New Zealand last week was also one of the most impressive of my recent trip: lunch at the award-winning Elephant Hill winery in Hawkes Bay.
It’s always a treat to drink great old wines, especially when they’re on top form like this fabulous syrah from Californian producer Ojai in the Santa Maria valley.
Given Chile’s proximity to the coast, this week’s match couldn’t be anything but seafood but I’m going to pass over the more obvious pairings with sauvignon blanc in favour of this wildly brilliant combination of scallops and rosé.
A full-flavoured red and seafood? Doesn’t sound like the kind of pairing that would work but as ever it depends on the wine and how the dish is prepared.
Showing off a mature bottle of red is usually a question of keeping it simple but it adds an extra dimension if you can serve the perfect cut.
We’ve been down in the Languedoc for the past week and two bottles - both Syrah - have impressed me for very different reasons. One was an inexpensive but characterful Ressac Vin de Pays d’Oc Syrah which we bought from the co-op at Florensac, Vinopolis, after eating at their showcase restaurant Bistrot d’Alex which I’ve mentioned on the site before. The other a much classier bottle called Clos du Fou (the 2004 vintage) from a local Faugères winemaker Château des Estanilles which bore comparison with a Côte Rôtie.
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.
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.
For obvious reasons* I was all set to recommend a handsomely bottled Irish whiskey I’d discovered this weekend but then I tasted it and actually didn’t rate it so here’s a fantastically good value wine deal I found in my local Co-op instead.
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.
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.
Inspired by the recent British Kebab awards Zeren Wilson wonders what the perfect wine pairing is for a kebab and comes up with some surprising conclusions.
Wine writer Matt Walls picks out his favourite wines from Chile, Argentina and South Africa from last week's Beautiful South tasting
We Brits have always had a reputation for liking our wines old and our game high but times have changed. Today the key factor in matching game tends to be not how ‘gamey’ it is but how it’s cooked and what is served with it.
You might be surprised that a nut roast isn’t that different from a conventional roast when it comes to finding a wine pairing. The savoury flavours are designed to act as a satisfying substitute for meat and so work best with similarly full-bodied red wines.
It’s easy to think you know what to expect with New Zealand wine - immensely drinkable, intense fruit flavours - but this range from Cambridge Road in Martinborough really blew me away
Only a merchant with a pedigree like Berry Bros & Rudd could consider an £8.45 bottle a ‘house wine’ but if your usual fare is classed growth claret I guess it is.
Like salt, pepper has a pronounced effect on wine, often making reds taste softer and lusher than they otherwise would. Unlike salt though, you also find peppery flavours in wines such as Northern Rhône Syrah and Austrian Grüner Veltliner.
Last weekend our cooking group cooked up an American barbecue of which this brilliant recipe from the Hang Fire Cookbook was the standout dish so I really wanted to share it with you.
I agonised over whether this should be the standout pairing from this marvellous Lebanese meal at Arabica last week but it won by just a whisker.
The idea of making wine in London from grapes grown in France and Italy sounds a bit of a crazy one but London Cru’s first vintage is an impressive debut.
I came across this pairing at Chris and Jeff Galvin’s newly opened Galvin La Chapelle in Spitalfields in the City where they have a vertical of vintages, some of which are available by the glass. As I observed in my review on decanter.com it’s not a cheap option but if you’ve never tasted an old vintage of Hermitage la Chapelle here’s a chance to do so.
Today, as you’ll probably not need reminding, is le quatorze juillet which marks the storming of the Bastille and the start of the French revolution. These days the French are more likely to head for the beach than onto the streets as it’s a public holiday and the start of the month long summer vacation for many but it’s celebrated with street parties all over France.
When I read Mark Hix recipes in The Independent today they were so challenging that I nearly gave up but as everyone else seems to be writing about asparagus today and I’ve done a lot on asparagus recently there was no other option . . .
Turkish food is not traditionally accompanied by wine. And although the Turks do have a wine industry not much of it makes its way over here. But here are some thoughts on possible pairings for Mark Hix's Turkish inspired recipes in the Independent this weekend"
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.
The answer to that may well be ‘whatever wine’s left over’ - if there is any, of course - but if you’re looking for a wine that will match specific dishes here are a few ideas:
If you’re used to choosing wine - or other drinks - to match with meat or fish you may be flummoxed when it comes to chosing one for vegetarian friends. But as I explain in my Guardian column today it’s a question of finding out how the wine is made - and in particular whether any animal-based products have been used in the fining process.
After a recent visit to the Jura I've rethought my ideas about which wines make the best wine pairings for Comté cheese.
Vegetarians often get overlooked at this time of year so if you’re vegetarian yourself or cooking for one here are some perfect pairings for some delicious festive recipes from the web.
The book I’ve been looking forward to most so far this year has just started being serialised in the Guardian today. It’s by Yotam Ottolenghi who founded two exceptional London restaurants and is simply called Ottolenghi: the Cookbook. l love Ottolenghi's food - it’s so generous and big-flavoured, piled high on bright, colourful platters - you can't fail to be tempted by it. It also lends itself perfectly to entertaining for large numbers at home.
Mark Hix, a great forager himself, concentrates on recipes you can make from the hedgerow this week in The Independent (now is a good time to go to his new restaurant, I suggest . . . ) so I’m thinking a little outside the box as to what to pair with them. Country wines, made with hedgerow fruits, seem the perfect answer. I don’t know why we don’t see more of them.
I had lunch for the first time for a while at Hix’s Oyster and Chop House in Farringdon last week where I ordered - appropriately enough - a chop. In this instance a veal chop with sage butter.
Frankly almost any full-bodied red will work with a roast meat like venison but I’m particularly excited about the new breed of modern Spanish reds that are appearing on the shelves.
Once the game season starts to get into full swing my husband ventures into the kitchen. Pheasant, of course, doesn’t come into season until the 1st of October but our local butcher was obviously clearing out last year’s stocks and we picked one up for a song.
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.
Last week I caught up with Hein Koegelenberg of La Motte which I visited a couple of years ago when the winery was nominated Wine Tourism Champion by the Great Wine Capitals of the World (you can find my Decanter article on the experience here).
Last week we were down at our house in Languedoc mainly cooking from home* and raiding the cellar for wines we thought needed drinking up - at least that was our excuse!
Every so often you come across a great little recipe than does wonders for almost any wine you pair with it. And so it is with mushroom ‘caviar’, a regular offering from the takeaway section of my favourite local restaurant Culinaria. Basically it’s a mushroom pâté but so reduced and wickedly intense it’s like pure essence of mushroom. Except for the perfect counterpoint - a tiny touch of tarragon.
I went to a great little bistro the other day in St-Rémy-de-Provence called - appropriately enough - Bistro Découverte. It’s run by a very talented young sommelier I used to know in London called Claude Douard who worked for Marco Pierre White and Joel Rebuchon.
A cabernet would have been the last wine I would have thought of drinking with a curry but as happens from time to time you come across an unexpected wine match that really works.
Last week we returned to one of our much-loved haunts, Arles, and ate our way round some of our favourite restaurants (the ones that weren’t closed as a number mysteriously seemed to be at what you’d think was still peak holiday season).
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.
Our final pre-Christmas meal at our favourite local restaurant Culinaria the other night was a real feast of winter flavours. Unusually every dish went well with the bottle we chose, a 2005 Vacquéyras Cuvée des Templiers from Le Clos des Cazaux, a wonderfully full-flavoured blend of Syrah and Grenache that was as good as many minor Châteauneuf-du-Pâpes I’ve tasted. A real treat.
Haggis may be traditional fare for Burns' Night but let's face it, it's not everyone's cup of tea. So here's a Scottish inspired menu that I suspect you'll probably enjoy rather more (unless you're born and bred Scots, of course...)
Here's a barbecue with a difference from my book Food, Wine and Friends. The centrepiece is a spiced, butterflied leg of lamb served with a delicious Turkish-style bulghur wheat salad called Kisir. Finish with grilled nectarines or, if you prefer to have your dessert prepared ahead, some refreshing wine jellies.
With this unseasonably hot weather why not look to Greece for inspiration when you're entertaining. Here's a simple meal for 4 that was inspired by a trip to Greece a few years ago.
Those of you who have followed me for a while will know I’m not a great fan of Naked Wines but occasionally they come up with a corker that almost tempts me to sign up as an ‘Angel'.
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.
One of the pleasures of being at our house in the Languedoc is diving into the cellar and fishing out old, overlooked bottles.
I’ve a soft spot for the Faugères wine region which is just up the road from our house in the Languedoc. It’s a beautiful wild hilly area on the foothills of the coastal range which produces some lovely warm spicy reds.
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.
I’m surprised there aren’t more wine brands and labels dedicated to Hallowe’en but yesterday I found a perfect one at the Majestic press tasting.
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.
Wine writer Stuart Walton casts a sceptical eye over accepted wisdom:
People in the wine trade often talk about ‘food friendly wines’, a term so vague you might wonder what on earth it means. Surely all wines are designed to go with food? Is it supposed to be a criticism or a compliment?
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.
Although you might want to wait a couple of weeks for prices to come down today marks the beginning of the grouse season so at some point you might be tempted to bag yourself a couple of braces - it's a great treat for a small dinner party.
Why has no-one had the genius idea of putting beef bourguignon into a pie before? Here's the recipe courtesy of the brilliant Ginger Pig Meat Book which I reviewed here.
As many of you will be celebrating both Bonfire Night tonight there’s a fair chance that you’ll be eating bangers of some kind, so what’s the best pairing?
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 . . .
We Brits don't need much encouragement to eat pies. But which is the better match - wine or beer?
A fair bit gets written - including by yours truly - about pairing wine with turkey but what type of drinks go best with the Christmas ham?
An irresistible dinner invitation came my way a few weeks ago, to attend a game dinner and tasting of René Rostaing’s Côte Rôties at Emanuel College, Cambridge. Cambridge colleges are famous for their wine cellars but these wines came from the personal wine cellar of its ‘wine steward’ Dr Jonathan Aldred, the fortunate fellow (in both senses of the word) who buys all the wine for the college.
My match of the week for last week has to come from the sublime WIMPS lunch I had at the Ledbury which members can read about here. It was hard to decide which the best pairing was but I think the calf’s kidney and 1998 Gilles Barge Côte Rôtie just shaved it.
Last Friday I attended the Soil Association annual Organic Awards lunch at Bordeaux Quay in Bristol. The menu was based on the winning ingredients which in the case of the main course was Langley Chase organic mutton served with chard and spelt risotto.
I couldn’t make up which of these terrific wines to recommend from yesterday’s London Wine Sessions so I’m going for both.