Pairings | Cocktail
One of the reasons people most appreciate independent wine merchants is that they can talk to them about the kind of wine that will suit the meals or occasions they're planning.
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.
One of the most popular posts I’ve ever written on this site was one called 20 food and wine pairings to learn by heart - an easy reference guide to commit to memory.
If you're planning a special meal for Valentine's Day you may be wondering which wine to pair with your menu. I've picked some favourite Valentine's Day foods and suggested some matches that should work well with them.
A freezer staple in my house, prawns or shrimp are quick and easy to cook but what should you drink with them?
A re-run of an old post following a visit to Alsace, updating my recommendations on the best pairings for the region's dry and off-dry white wines.
The answer most people would give to the question ‘should you use wine to make cocktails?’ is ‘Why ever not?” Yet there is a general feeling, of which I must confess I’m occasionally guilty, that it’s a waste of a wine that may be perfectly well balanced in itself.
Last week’s standout pairings were all about cocktails - first at a dinner at Avenue to celebrate the World’s 50 Best awards taking place in Singapore next year and then a meal at the newly launched Kym’s the latest restaurant from the much-fêted Andrew Wong about which more in due course.
Paris: the city of lights at the centre of a culture embedded in cheese, revolution and alcohol. We know that some of the world’s best restaurants and wines can be found in these 105km, but where should you go for the best cocktails in Paris? I ventured out and asked bartenders where they drink to discover the city's best bars.
If you’re looking for something a little different to serve for dessert on Saturday (which in case you’ve forgotten, guys, is Valentine’s Day) how about a dessert martini?
This might sound a wacky pairing (OK, it is) but it’s sooo good I had to pass it on. One for Christmas morning, even.
This is, without a doubt, the most refreshing cocktail I've tasted so far this summer - an incredibly thirstquenching mix of sake, jasmine tea, cucumber and prosecco - perfect for this hot, steamy weather we've been having.
I have to admit there's an element of nepotism about this pairing which I enjoyed the other day at my son’s award-winning steakhouse Hawksmoor where we were shooting new photography for the site (an exciting development about which more news shortly!)
Unless you've been living in outer Mongolia you can't fail to be aware that the Paddington movie goes on release today. Cue for a marmalade cocktail!
Sometimes I wonder what pork belly doesn’t pair with. It seems to be delicious with so many drinks but even so It’s always intriguing to find a new match.
A smart new Brazilian restaurant and cocktail bar, Mocoto, has opened in Knightsbridge, so I thought I’d go down and check out their Caipirinhas, which is to Brazil what the Margarita is to Mexico. And one of my very favourite cocktails.
Traditionally it’s been difficult to find a pairing for noodle dishes, especially soup noodles which have the triple drawback of being hot, sour and wet. But the other night at Alan Yau’s new restaurant Cha Cha Moon (of which more to follow when I do my round-up of new London openings) I had a delicious non-alcoholic cocktail which really hit the spot.
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.
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.