Pairings | Eggs
If you're looking for food pairings for chardonnay, you're in luck! Whatever the style it's a fantastic food wine.
Eggs are supposed to be one of the trickiest ingredients to pair with wine but I’ve never entirely got it myself. More to the point do you want to drink wine with eggs at breakfast or even brunch, the time you’re most likely to eat them?
The ideal wine pairing for eggs benedict - that unctuous dish of poached eggs and ham topped with buttery hollandaise sauce - is likely to be dictacted as much by when you eat it as the dish itself.
For those unfamiliar with the delicacy a scotch egg is a whole egg wrapped in sausagemeat, then coated in breadcrumbs and deep-fried. Traditionally the egg would have been hard boiled but more recently the fashion has been to serve them soft and even runny like this version from the Opera Tavern. And in some cases - presumably in a vain attempt to make them more healthy - they’re now baked which is wrong on every level.
If you're wondering what wines you should buy for Easter weekend here's quick guide to what I think are the best Easter wine pairings.
The best wine to pair with appetizers and hors d'oeuvres rather depends on whether they precede a meal, as is traditional, or, as is the way now, actually ARE the meal. We all seem to enjoy grazing these days.
People carp about food and beer pairings, griping that they're just made up pretentions that have no right being associated with something as inclusive and democratic as beer, writes Stephen Beaumont
Whenever anyone talks about foods that are difficult to match with wine, asparagus always comes up but I reckon the problem is overstated.
If you’re planning a Pancake Day celebration for Tuesday and haven’t yet decided what to drink here are few ideas.
One of the most popular dishes at Opera Tavern from the excellent new Salt Yard cookbook which, interestingly, is self-published. And includes drink recommendations. Hurray!
They may be retro but who doesn't secretly love a devilled egg? Here's how I make mine and some variations ...
It's easy to get into a rut with egg recipes so why not try this delicious Moroccan egg dish from Nargisse Benkabbou's Casablanca: my Moroccan Food which gives a modern twist to traditional Moroccan cuisine.
If your New Year breakfast today includes eggs, especially brunch-type dishes such as scrambled eggs with smoked salmon or eggs benedict there’s no better partner than Champagne or other dry sparkling wine.
I wouldn’t want you to agonise too much about which wine to pair with Easter eggs - it’s most likely a question of what’s conveniently to hand but you don’t need me to tell you that Easter eggs are sweet so you need a wine with a corresponding touch of sweetness.
I haven’t had a beer as match of the week for a while but with the British Guild of Beer Writers dinner and Dea Latis Beer and Breakfast tasting last week I could hardly have chosen anything else.
Cauliflower and eggs are two of my favourite things, here ingeniously combined by Dan Doherty of the Duck & Waffle in his brilliant book Toast, Hash, Roast, Mash.
If you're planning ahead for Easter weekend and don't fancy doing the traditional big Easter Day lunch how about a brunch instead? Here's my menu for this time of year ...
Last week’s best pairing was at a fascinating meal I had at Les 110 de Taillevent in Paris which I’ll be writing up in more detail so here’s an off-the-wall match from last night’s feast at The Unfiltered Dog - a pop up restaurant at the Real Wine Fair run by the team from Terroirs.
Have you noticed the number of restaurants which have started offering breakfast - and I don’t just mean a full English?
You might think that as tortilla generally has carbs of its own it doesn’t need to be stuffed between two slices of bread. Wrong! The Spanish do it so why shouldn’t the rest of us? Particularly if you have leftovers to use up.
Barely a day passes without coming across some kind of hack.
An unusual and fresh-tasting frittata that would make a perfect brunch dish from Ryn and Cordie's In Search of the Perfect Partner (The Food and Wine Matching Formula) reviewed here.
One of the cuisines I've always wanted to get to grips with is Vietnamese, not least because we don't have a good Vietnamese restaurant nearby so I welcomed Uyen Luu's beautifully illustrated My Vietnamese Kitchen with open arms.
A traditional - and delicious - recipe from a book I discovered called Cape Winelands Cuisine compiled by Hetta van Deventer-Terblanche. Basically it's a savoury bread pudding rather than a tart but none the worse for that.
I have to admit I was never very grabbed by the idea of eggnog until I tried it out for myself and discovered just how delicious it is - like velvety, vanilla-and-rum-scented air.
The perfect Easter recipe comes from a lovely book called A Good Egg by Bristol-based cookery writer Genevieve Taylor who describes herself as an 'urban henkeeper'.
This weekend I’ve been down at my favourite food festival in Dartmouth where I’ve been giving a number of wine talks. One of them was a forum on food and wine matching with wine writer and TV presenter Susy Atkins and former sommelier and wine supplier Tim McLoughlin-Green of Sommelier’s Choice.
You may find family and friends resistant to the idea of putting beer on the Easter table (though some will be secretly pleased) but stick to your guns.
There aren’t many wine pairings that form the subject of a book title but Elizabeth David’s Omelette and a Glass of Wine immortalised the combination.
You might think the idea of eating bacon and egg with good claret is sacrilege but bear with me.
A fresh, zesty citrus-based punch that’s packed with vitamin C. It obviously tastes best if you squeeze the fruit yourself but bought freshly squeezed juice is fine if you’re short of time.
In London the trend was started by Rowley Leigh and picked up on by Paul Merrony of the Giaconda Dining Room*. The return of hors d’oeuvres, that tasty little selection of small dishes that preceded tapas but which had fallen from favour along with many other elements of French bistro cuisine.
Asparagus and fine white Bordeaux sounds a bit of a risky wine match but the way the dish was prepared made it a standout pairing.