Pairings | Figs
Today is International Grenache Day, a celebration of a grape which is (often anonymously) responsible for some of the most generous and appealing reds in the wine world.
Before we finally plunge into winter here's a late autumn supper menu from my book Food, Wine and Friends that combines the best of autumn’s produce with a couple of convenience products.
I’ve always tended to go for Prosecco with Parma ham but last week I found an even better wine pairing - Malvasia.
We’ve been feasting on figs from our neighbours' fig tree in Grau d’Agde down in the Languedoc this weekend - all the more satisfying as I gather that back home Waitrose is currently selling them at 99p each.
I know duck and Pinot is a bit of a no-brainer but this was such a great dish and such a stellar wine that it's worth revisiting. (Coupled with the fact that some of you may be having duck for Christmas.)
With this unseasonably hot weather why not look to Greece for inspiration when you're entertaining. Here's a simple meal for 4 that was inspired by a trip to Greece a few years ago.
One of the welcome reminders of this long hot summer (in the Languedoc at least) is just how well dry wines go with fresh fruit. I’ve been happily drinking whites, ross and even reds with fruit such as peaches, apricots, melons and figs. Sweet wines, of course, go well with all of these but sometimes sweet wines seem too intense, particularly if, like me, you don’t have a very sweet tooth.
I think I’m a bit fixated with figs at the moment. Last week’s match of the week involved them and so does this week’s but it’s a totally different affair.
We rarely think of tawny port as a flexible pairing for food. We serve it with stilton, obviously and with hard cheeses like cheddar, with nuts and dried fruits and over Christmas with fruit cake and mince pies but that’s usually as far as it goes.