Pairings | Martini
If you're an anchovy lover you'll probably go ahead and eat them whatever wine you're drinking but being both salty and fishy they certainly go with some better than others.
Olive, the UK-based food magazine, has identified cocktail and food pairing as a coming trend in 2009. It's possible but I'm a little sceptical nowadays when it comes to initiatives involving spirits and food. There have been so many false dawns over the last few years (remember cocktail dessert menus?) and I would have thought the current economic climate was the least propitious period to get the idea off the ground. But I could be wrong.
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?
I’ve often struggled to find a wine to pair with tiramisu.
Having always understood you shouldn’t drink spirits with oysters I was surprised to come across the recommendation from oyster specialist Wright Brothers of accompanying them with a gin martini made from their Half Shell gin.
Making a cocktail doesn’t have to involve the skills of a bartender, a battery of equipment and a shelf full of obscure bottles. You can make a simple cocktail for your beloved with as little as two ingredients - so long as they’re red or pink . . .
After hibernating virtually the whole of January I had a run of eating out last week which threw up a number of good matches but this slot is all about discovering more unusual wine and other drink pairings.