Pairings | Gamay
As with most foods, the best wine pairing with pork depends how the pork is cooked, and what it’s served with.
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.
With southern hemisphere wines from the 2016 vintage having been on the shelves for a few months now the annual release of Beaujolais Nouveau has become less significant but you may still want to crack open a bottle today.
Even if you're not currently on the slopes you might want to take your chance to make one of the great ski-food classics, fondue, raclette or tartiflette.
Since goats cheese and Sauvignon Blanc are such a great match it might seem redundant to think of anything else but despite its reputation for being . . . well . . . goaty, goats cheese is easy to pair with other wines.
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).
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.
If you’re wondering which wine to pair with roast pork the good news is it’s a flexible meat that can take a white or a red - or even - given the crackling, a sparkling wine.
If you like Beaujolais you’re going to love this 2019 Touraine gamay, from Domaine Roc de Chateauxvieux which has the same bright juicy happy-making fruit.
A pretty wild combination this week at a lovely wine bar, Magnum, we went to in Toulouse on Saturday night. The owner Jérôme’s wife, who originally came from Réunion, had made Chinese-style dumplings with the local Toulouse sausage and prawns served with a sweet chili sauce. Not the kind of thing I would normally go for but he sold it so persuasively we had to give it a go and it was fantastic.
Beaujolais - by which I mean red Beaujolais - is the most French of wines, the perfect wine pairing for a picnic or bistro meal.
A great recipe from US food writer Molly Baz's brilliant new cookbook Cook This Book which is full of clever hacks to help you become, as they describe it on the cover, 'a smarter, faster, more creative cook'
Should it be wine or beer - or even a cocktail? Last year I asked the Twitter community what their favourite barbecue bevvy was and this is what they came up with . . .
The idea of doing a post on wine matches with brussels sprouts might strike you as a tad over the top - after all who eats sprouts on their own? (Answer: me. Whenever I get the chance.)
Pork belly has become one of the most popular main courses on restaurant menus so what should you drink with it? It doesn't have to be wine . . .
We decided some time ago we were going to drink Beaujolais with our turkey in memory of the late Marcel Lapierre who very sadly died back in September. I thought his vibrant fruity 2009 Morgon would be ideal with the classic Christmas feast and so it proved to be, mirroring the tartness and fruitiness of the cranberry sauce.
This isn’t the first time I’ve remarked how well Beaujolais pairs with a terrine but sometimes it’s worth being reminded what really, really works. And both were particularly good in this case - as indeed you’d expect at one of London’s best wine bars, Noble Rot.
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.
Wine writer Stuart Walton casts a sceptical eye over accepted wisdom:
About the most daunting audience that anyone could face is a group of wine writers, especially if a number of those happen to specialise in food and wine matching so it was with some trepidation that I agreed to lead a tasting on wine and charcuterie in London on Monday night on the eve of the London International Wine Fair.
With Chinese new year coming up this weekend you may be planning a trip to a Chinese restaurant or planning a Chinese meal at home. But which wine to serve?
Artichokes have the reputation of being a wine-killer but as with most of these diktats the problem is over-played. True, artichokes can make even dry whites taste oddly sweet but that doesn’t account for the different ways in which they are cooked and how they are served.
We Brits don't need much encouragement to eat pies. But which is the better match - wine or beer?
You may well know what you’re going to drink with the turkey by now but here are some ideas for what to match with your Christmas starters, paired with recipes from some of Britain’s favourite chefs and cookery writers.
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?
A simple lunch of quiche from leftovers thrown together from the fridge turned into a feast with a glass of Claire and Fabien Chasselay's Fleurie La Chapelle des Bois, an organic Beaujolais from the excellent 2009 vintage.
This was a wine pairing I hadn’t thought of putting together before but once experienced last week at Racine it seemed supremely logical.
I’m always undecided as to whether I prefer red wine or white with roast chicken but of course it depends on the accompaniments and the time of year.
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.
I’ve been so busy catching up after my Alsace trip that I haven’t had much time for new food and wine discoveries but here’s one we had at Les Temps Changent in Chalons-en-Champagne, a hotel we frequently stop at to break the journey through France.
With the unseasonally warm weather showing no signs of a let-up it’s time to revisit the classic combination of French charcuterie and Beaujolais - perfect for picnics and other outdoor eating.