Pairings | Vin santo
A winelover's New Year's Eve dinner
After the tradition-bound cooking of the Christmas period (from which the family will never let you deviate . . .) it’s good to branch out a bit with your New Year’s Eve meal and also pick some dishes that will allow you to drink some serious wines. Note you need to start the beef two days in advance.
Best pairings with sticky toffee pudding
One of the all-time favourite British desserts sticky toffee pudding is super-sweet so will overwhelm most wines you might think of pairing with it so what should you choose?
What food to pair with Vin Santo?
No visit to Tuscany is complete without a glass of Vin Santo or ‘holy wine’, a (usually) sweet wine that is served at the end of the meal, almost always with hard little ‘cantucci’ biscuits.
How to eat - and drink - like a Tuscan
A re-run of a piece I wrote a few years ago following a trip to Tuscany which reminded me how differently Italians approach food and wine from how we would eat and drink in an Italian restaurant here or at home.
Honey & Co's chocolate and pistachio cookies
I tasted these gorgeously squidgy chocolate cookies last year at the Bath launch of Sarit Packer and Itamar Srulovich’s baking book which is a must-buy for anyone who loves baking. Or frankly, even if you don’t - you will by the time you've read it.
Wine of the Week: Vin Santo del Chianti Nicodemo 2018
A lot of us - including me - think in terms of champagne and other sparkling wines on Valentine's Day but sweet wine can be just as much of a treat, particularly when V-Day falls, as it does this year, on a week night and you haven't got time to make a slap-up dinner
Wine with cheese: Gorgonzola and Vin Santo
You know that port goes with Stilton, right? Well, here’s another good variation on the pair-sweet-wines-with-blue-cheese rule: a glass of Vin Santo and a creamy Gorgonzola.
Tiramisu and oxidised sweet wines
This doesn’t, I admit, sound a particularly tempting proposition so let me explain. By oxidised sweet wines I mean dessert wines which have been deliberately exposed to air through extended barrel ageing, giving them a complex nutty, treacley flavour.