Pairings | Cabernet blend

Salt cod with chorizo and Cabernet - yes, Cabernet!

Salt cod with chorizo and Cabernet - yes, Cabernet!

Few these days dispute that red wine goes with fish - it’s just a question of which wine and how the fish is cooked. Most would accept ‘meaty' steak lookalikes like grilled or spiced tuna or salmon work with Pinot Noir but would hesitate to take it much further than that but last week I found a couple of surprisingly good fish matches at one of my favourite new wine bars 28-50.

Lamb with coriander and the Garage Wine Company's Cabernet/Carignan

Lamb with coriander and the Garage Wine Company's Cabernet/Carignan

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.

Kylie Kwong's roasted beef fillet with Cape Mentelle Cabernet Merlot

Kylie Kwong's roasted beef fillet with Cape Mentelle Cabernet Merlot

Celebrations come thick and fast at this time of the year - first Burns' Night, and now Chinese New Year and Australia Day. Since both fall on the same day this year I thought I'd kill two birds with one stone (terrible expression but you know what I mean) and mark the Year of the Ox with a beef recipe matched with an Australian wine.

Lamb curry and Luigi Bosca De Sangre 2011

Lamb curry and Luigi Bosca De Sangre 2011

A cabernet would have been the last wine I would have thought of drinking with a curry but as happens from time to time you come across an unexpected wine match that really works.

Wild boar with cherry sauce and Karam Corpus Christi

Wild boar with cherry sauce and Karam Corpus Christi

It’s almost impossible to pick out one pairing from last week’s trip to the Lebanon but if I’m forced to it has to be a dish of wild boar with cherry sauce I ate with Habib Karam the owner of Karam winery (and - extraordinarily - the airline pilot who flew us to Beirut)

Matching wine with Chinese food - time for a rethink?

Matching wine with Chinese food - time for a rethink?

A recent trip to Beijing and Shanghai opened my eyes anew to the possibilities involved in drinking wine with Chinese food. Many of the conclusions we have painstakingly arrived at in the west turn out to be less obvious when tried out in situ.

Slow-roast lamb with garlic and rosemary and Rustenberg John X Merriman 2005

Slow-roast lamb with garlic and rosemary and Rustenberg John X Merriman 2005

My first Match of the Week of the New Year is a classic but none the worse for that: an award-winning South African Bordeaux blend with a slow roast leg of lamb flavoured with garlic and rosemary.

Pizza and chilled red wine

Pizza and chilled red wine

We’re in Arles this week for our annual visit to the Rencontres Arles, the fabulous photography festival that takes over the entire town. Since we’re with our youngest son, culinary exploration has to alternate with visits to his favourite pizza and sandwich joints which is how we ended up last night at a basic but brilliant pizzeria in the Trinquetaille on the other side of the Rhône.

Pairing cheese and claret

Pairing cheese and claret

I’ve always had a bit of a problem finding cheese matches for red Bordeaux. Cheddar is often suggested but I find mature versions have too much ‘bite'. Stilton slays it and so do most washed rind cheeses, oozy Camemberts and Bries . . .

Game pie and Listrac

Game pie and Listrac

A classic match for this time of year but no less enjoyable for that.

Cru classé Bordeaux and rack of lamb

Cru classé Bordeaux and rack of lamb

Just as last week’s match of the week was a classic - so is this week’s: the main course we had at Oliver Peyton’s National Gallery Café at a dinner to celebrate the 50th anniversary of the Circle of Wine Writers.

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