Pairings | Chile
As with most foods, the best wine pairing with pork depends how the pork is cooked, and what it’s served with.
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.
Now that we're back into months with an 'r' in them it's time to enjoy oysters again. But what’s the best wine - or beer - to pair with them?
Recently voted the eighth best restaurant in Latin America, Boragó is to Santiago as Noma is to Copenhagen. Food and travel writer Qin Xie experiences it for herself.
Gewürztraminer is a tricky wine to match, one that one usually falls back on recommending with oriental food, so it’s always good to come across something that’s outside the Asian register.
Wine writer Matt Walls picks out his favourite wines from Chile, Argentina and South Africa from last week's Beautiful South tasting
Crossing the Andes by road puts all those words we use so freely into their proper context. Awesome, amazing, breathtaking - it is all those things and more.
I’ve been in Chile for the past week at the World’s Best Sommelier competition and have plenty to report about that but here’s a great non-wine match in the meantime - and a couple of tips about how to make an authentic Pisco Sour.
Signe Johansen recently competed in - and won - a food bloggers challenge to come up with the perfect dish for a Casillero del Diablo Chilean Cabernet. Here’s how she went about it. (You can find the recipe for the winning dish, Pigeon breast and chocolate mole with redcurrants and parmesan mash here.)
Wine writer Stuart Walton casts a sceptical eye over accepted wisdom:
I’ve thought for a while that Scandinavian food is on the way up so am not surprised to find another new cookbook on the subject from Trina Hahnemann who Telegraph cookery writer Xanthe Clay dubs ‘Denmark’s answer to Nigella’ in the paper today.
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.
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.
Q I am going to a dinner where we take our own wine. The starter is slices of smoked pheasant with partridge pate, followed by fillet of venison then a dessert of profiteroles with lemon cream + chocolate sauce. then a savoury of rabbit and tarragon terrine. You may now realise my problem! Any suggestions?
A muggy evening in mid-July might seem an odd occasion to focus on wine and game matching but there were two reasons for last night’s Louis Jadot game dinner and the Westminster Kingsway catering college. One is that they hoped to engage the attention of consumer magazines who work 4-6 months ahead in terms of feature planning and the second is that the Game-to-Eat campaign is trying to encourage us all to think of eating game year round.
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.
I’ll be doing a major round-up on my trip to Provence next week buthere are a few more thoughts on matching rosé and food, an update of mylast overview
The sharp-eyed among you will notice that my recommendations have changed since I posted this article earlier today. I've revised my opinion since retasting Cornish Blue which I found in my local deli - Arch House Deli.
The perfect match for lamb is red wine, right? Well, mostly but not always as Hugh Fearnley-Whittingstall's recipes in the Guardian this weekend and my own recent experience have demonstrated
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.
If you think you automatically need to partner a fish dish with white wine think again! Meaty fish such as salmon and tuna take really well to Pinot Noir, the grape variety that the hero Miles raved about in the hit movie Sideways.
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.
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 . . .