Pairings | Soave
With its intense citrussy flavour ceviche - marinated raw fish - is a tricky dish to pair with wine.
I’ve already mentioned this wine pairing as part of my write-up of the Action Against Hunger pop-up with Rick Stein but it was the outstanding match of last week.
As you might imagine it doesn’t make any difference what shape of pasta you’re dealing with, what counts with wine is the flavour of the sauce. There are too many to mention, but here are the main types you’re likely to come across.
Fennel is one of the handful of vegetables that can influence a main course pairing - almost always for the better. Its aniseed flavour seems to have a pronounced affinity with many wines, especially whites. Here are some suggested matches with recipes that two British chefs have published this weekend - Gordon Ramsay in the Times and Skye Gyngell in the Independent on Sunday.
Cheese and wine is a notorious minefield but is it any easier when the cheese is cooked? See my suggestions to match Mark Hix's delicious recipes in the Independent today:
As we head into the second half of August here are my top pairings for one of my favourite summer foods, prawns - or shrimp as they’re known over the pond.
Summer is the perfect time of year to eat crab so why not try out your wine pairing skills and work out which wines you'd match with these eight different crab dishes. My own suggestions below . . .
If you think of the ingredients that show off a great wine mushrooms would have to be near the top of the list.
Caerphilly - or, to be more precise - Gorwydd Caerphilly which is made by my mates Jess and Todd Trethowan of Trethowan's Dairy - is probably the cheese I know best. And there’s one absolutely outstanding match for it . . .
Turbot is a luxurious fish you might well be serving over the holiday period, most probably roast or seared. But what sort of wine should you pair with it?
March 1st is St David’s Day so what better to focus on than Wales’s national symbol, the leek? (Well they have daffodils and dragons too but I’m assuming you don’t want to eat either of those ... )
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.
Spaghetti carbonara - spaghetti with a creamy bacon and egg sauce - is one of my all-time favourite pasta dishes but what’s the best wine pairing for it?
Whether it's topped with mashed potato or pastry fish pie is a relatively straightforward dish to match but some wines work better than others.
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.
I was sure I was going to be featuring the splendidly retro Brown Windsor Soup and Madeira as my match of the week this week - a combination suggested by Ben Austin of number1wino for the underground supper club I went to on Friday - but sadly I left the Madeira at home by mistake. (Ben, who went the following night, said it was a treat.)
One of the real treats of our trip to Venice is fritto misto which used to refer to the assorted small fish that were too small to be sold from the fishermens’ catch but nowadays takes all manner of shapes and forms including vegetables and polenta (usually to keep the price down).
I’ve been in Chile for the past week at the World’s Best Sommelier competition and have plenty to report about that but here’s a great non-wine match in the meantime - and a couple of tips about how to make an authentic Pisco Sour.
If you’re planning a Pancake Day celebration for Tuesday and haven’t yet decided what to drink here are few ideas.
I always think it’s misleading to describe pork as a ‘white meat’. Strictly that's accurate, I suppose, but ‘whiteness’ somehow seems to suggest lack of flavour.