Pairings | Carignan
I’ve argued before that whisky and beer are the best pairings for haggis but what if you prefer a wine? What colour and style work best?
If you’re wondering what type of wine to serve with moussaka the obvious answer is a Greek red. The dry, dark-fruited character of the country’s indigenous grapes suits the dish perfectly.
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.
This is possibly the most off-the-wall pairing I encountered on my recent Chilean trip and for that reason the most exciting - both on account of the food and the wine.
If you’re looking for a cheap all-purpose red after Christmas this old favourite from the Co-op should fit the bill.
This week’s Wine Society tasting was, as always, impressive but there’s one wine I’d urge you to buy now, despite the £16 price tag, as I suspect there isn't much of it.
The highlight of last week was my trip to Priorat so this week’s pairing has to be one of the wines I tasted. Oddly it wasn’t one of the wines I enjoyed most although it was in the upper echelons of what the region has to offer : a Vall Llach 2004, a blend of 65% Cariñena (old vine Carignan), 20% Merlot and 15% Cabernet Sauvignon.
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
While I can usually find a great match for an individual cheese or for a careful selection it’s always a struggle to find a wine - particularly a red - that will take on all-comers. But I was reminded this weekend just how good a candidate mature Zinfandel is for this job. We found a bin end of Ridge’s Geyserville 2000 on the wine list of one of our favourite local restaurants at such a good price that we couldn’t resist it.
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 . . .
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.
We all know that roast lamb is a great pairing with red wines but the assumption is often that it’s prepared in a classic French way so it was interesting to note over the weekend that if you give it a middle-eastern spin exactly the same applies
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.
I don’t often pair red wine with cheese, let alone make it my match of the week but the Italian cheeseboard I had the other day at Bocca di Lupo in Soho proved a great pairing for a highly unusual Provencal red
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.
It’s amazing how many different styles of eating you can pack into a week, particularly when you’re travelling. At the moment I’m in sunny Chile stuffing myself with seafood and sauvignon blanc so I'm finding it hard to remember that just six days ago I was in rain-ravaged Britain craving pies and stews.
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'.
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.
I’ve long been a fan of natural wine but can’t argue with the fact that it’s expensive. For good reason - it’s often made on a very small scale by artisan producers but that generally takes it out of the realm of everyday drinking.