Pairings | Beef & lamb

Richard Turner's beef rendang

Richard Turner's beef rendang

If you like a bit of a project make Richard Turner's beef rendang this weekend - one of his favourite recipes, he tells me, from his brilliant new book PRIME.

Wine and lamb: my 5 favourite pairings

Wine and lamb: my 5 favourite pairings

It’s tough to say what the best wine matches for lamb are - it’s served so many different ways and there are so many wines (mainly red) that work but here are my five favourites.

Win a bumper box of lamb and a butchery class from Turner and George

Win a bumper box of lamb and a butchery class from Turner and George

Our prize this month couldn't be better for our lucky winner - a whole box of lamb joints to enjoy over the Easter break.

Pairing Pinot Noir and lamb

Pairing Pinot Noir and lamb

A report on the fascinating food and wine matching workshop that was held at the International Pinot Noir Celebration in Oregon last month which showed that you can find a pinot pairing for almost any kind of lamb dish.

Wilhelm Coetzee's Butterflied Leg of Lamb

Wilhelm Coetzee's Butterflied Leg of Lamb

I first met winemaker Wilhelm Coetzee back in 2006 when he was working for Flagstone. He's now working at Durbanville Hills and this is his favourite 'braii' recipe.

7 hour leg of lamb with Cot (Malbec)

7 hour leg of lamb with Cot (Malbec)

When you’re roasting lamb you’re almost spoilt for choice. Almost any red you enjoy will go with this most wine-friendly of dishes but my pick of Thierry Puzelat’s quirky KO In Cot we Trust (2005) proved a winner

A Spring Scandinavian Supper for 8

A Spring Scandinavian Supper for 8

Now that we're firmly into spring here's a menu to celebrate from Danish cookery writer Trine Hahnemann introduced by her Scandi compatriot food writer and blogger Signe Johansen

Beef fillet in red wine and soya sauce

Beef fillet in red wine and soya sauce

In our final extract from Cape Wine Braai Masters we feature a recipe intended for Gemsbok from Michael Bucholz, winemaker for the Obikwa range but as antelope are a bit thin on the ground in the UK I've adapted it for beef fillet.

Which wine (or beer) to pair with roast beef

Which wine (or beer) to pair with roast beef

Roast beef has the virtue of being one of the easiest dishes to match with wine. You can really drink any medium- to full-bodied red you enjoy. There are a couple of points to bear in mind, however, which might affect the style of wine you choose.

4 tips to bear in mind when pairing Easter lamb

4 tips to bear in mind when pairing Easter lamb

The good news if you’re planning an Easter feast around lamb is that practically any medium to full-bodied red you enjoy will be delicious. But there are a few variables to take into account that might enhance the pairing

Navarin of lamb and 2002 Chateau des Estanilles Faugères

Navarin of lamb and 2002 Chateau des Estanilles Faugères

Last week we were down at our house in Languedoc mainly cooking from home* and raiding the cellar for wines we thought needed drinking up - at least that was our excuse!

Cold rare fillet of beef and Cinsault

Cold rare fillet of beef and Cinsault

Given that it’s been in the mid-30s in the Cape Winelands recently it’s not surprising the local prefer their beef cold rather than hot but that also requires a change of thinking - from full-bodied to lighter reds.

Spicy lamb stew with Coonawarra Cabernet

Spicy lamb stew with Coonawarra Cabernet

I’m aware that there’s a Francophile bias to this site but there are recipes where I automatically turn to the New World. The spicy lamb dish I picked up the other night from my local restaurant and takeaway Culinaria is one of them - a hottish tagine-style dish of spiced lamb, aubergines, chickpeas & merguez sausage which was almost on the verge of being a curry.

Lamb mechoui and 2007 Chateau Musar

Lamb mechoui and 2007 Chateau Musar

This, I think, was the standout pairing from our Honey & Co wine club on Sunday and a great illustration of the difference a dish can make to the way a wine tastes.

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.

Grilled lamb chops and ‘orange’ wine

Grilled lamb chops and ‘orange’ wine

One of the most striking things I’ve noticed during my few days in Rome this past week is how white wine seems a better match for the local food than red does. Even with red meat like lamb? Strangely, yes.

Beef shin pie and a Languedoc red

Beef shin pie and a Languedoc red

It’s amazing how many different styles of eating you can pack into a week, particularly when you’re travelling. At the moment I’m in sunny Chile stuffing myself with seafood and sauvignon blanc so I'm finding it hard to remember that just six days ago I was in rain-ravaged Britain craving pies and stews.

 Milk-fed lamb with Bolgheri Coronato 2011

Milk-fed lamb with Bolgheri Coronato 2011

Last week was a bumper week for wine pairing but setting aside the matches with older vintages of Pazo Senorans albarino at El Celler de Can Roca which were so mind-blowing they deserve a longer post, this is the one that stood out.

Lamb and porcini kebabs with sage and parmesan

Lamb and porcini kebabs with sage and parmesan

Maybe I've got a bit overexcited with all the sun this week but the barbecue season doesn't seem that far away so it was good to find Dan Vaux-Nobes' 101 BBQ and Grill recipes arriving through my letterbox.

Lamb rogan josh with huitlacoche and Torres Milmanda chardonnay 2008

Lamb rogan josh with huitlacoche and Torres Milmanda chardonnay 2008

This may well be the most off-the-wall pairing I post this year: chardonnay with a lamb curry? Extraordinary - and this is why

Food and Bordeaux: What they served at the gala dinner at Mouton Rothschild

Food and Bordeaux: What they served at the gala dinner at Mouton Rothschild

I make a point of not going to Vinexpo, the biennial wine fair in Bordeaux (too hectic, too noisy) but it does mean you miss out on the occasional treat like the gala dinner that was held at Château Mouton Rothschild to celebrate the opening of their new chai.

Tête de veau and Côtes du Jura rouge

Tête de veau and Côtes du Jura rouge

Last week I was travelling back through France again and encountered a number of interesting matches but the one that worked best for me was in a modern bistro by the covered market in Besançon called La Table des Halles.

Bordeaux tops the roast beef poll - just!

Bordeaux tops the roast beef poll - just!

The closest result so far from one of our polls was the recent question on what to drink with a roast rib of beef. Clearly imagining a classic English Sunday roast 33% of you opted for red Bordeaux with just under a quarter of you (24%) preferring a Rioja.

Wagyu beef tataki and ginjo sake

Wagyu beef tataki and ginjo sake

We get so used to thinking of red wine as the only pairing for beef that it’s good to be reminded there are other options. Especially when it comes to Japan’s fabled Wagyu beef which is all about subtle tastes and textures.

Thai beef salad and off-dry Riesling

Thai beef salad and off-dry Riesling

It’s easy to get stuck in the trap of thinking red wine is the only accompaniment for meat, especially red meat but in these days of multi-cultural eating that’s not necessarily true. And a good case in point is a Thai beef salad with its zingy, hot/sour flavours which influence the match much more than the beef does.

Roast beef and Bordeaux

Roast beef and Bordeaux

OK, this is one of the most classic wine pairings in the world but none the worse for that.

Lambs sweetbreads with girolles and Louis Roederer Rich Champagne

Lambs sweetbreads with girolles and Louis Roederer Rich Champagne

It’s a bit of a long story. A customer of my friends Stephen and Judy Markwick who own the Bristol restaurant Culinaria wanted to track down some Louis Roederer Rich and I helped him find it. He wanted me to share a bottle with him as a reward which was totally unnecessary but a gesture it seemed churlish to refuse. (Or that's my excuse anyway!)

Win a gourmet beef hamper worth over £300!

Win a gourmet beef hamper worth over £300!

The sharp-eyed among you may have spotted we haven’t had a competition running for the last couple of weeks. That’s because we’ve been waiting for a very special prize. THIS COMPETITION IS NOW CLOSED.

Navarin of lamb

Navarin of lamb

I made this simple, classic French one-pot meal down in the Languedoc in April last year - proof that a stew hits the spot at what can still be a chilly time of year.

Beef bourguignon pie

Beef bourguignon pie

Why has no-one had the genius idea of putting beef bourguignon into a pie before? Here's the recipe courtesy of the brilliant Ginger Pig Meat Book which I reviewed here.

Wagyu beef sliders and Lanson Extra Age champagne

Wagyu beef sliders and Lanson Extra Age champagne

Steak isn’t the first ingredient you might think of pairing with champagne but if it’s ground wagyu beef, served in a bun with a quality glass of fizz in a glitzy Park Lane restaurant you might just have to force yourself.

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.

Mini Yorkshire puddings with rare fillet of beef and Central Otago Pinot Noir

Mini Yorkshire puddings with rare fillet of beef and Central Otago Pinot Noir

A student gathering is not the first place you’d think of finding a good wine pairing or, indeed, a drinkable wine at all but the talk I gave last week at the University of Bristol Wine Circle produced some great combinations.

Manzanilla sherry and smoked dried beef with almonds

Manzanilla sherry and smoked dried beef with almonds

Manzanilla sherry never fails to surprise me with its versatility but you don't often come across a combination as good as the one I had last week at Lido restaurant in Bristol.

Lamb tagine with a chorizo-infused beer

Lamb tagine with a chorizo-infused beer

It’s unusual for me to have two consecutive beer pairings as my match of the week but not surprising given that this week’s comes from an excellent beer dinner at The Bull, Highgate to mark the launch of Canadian beer and food expert Stephen Beaumont’s Beer and Food Companion

La Réserve de Léoville Barton with roast lamb and salsa verde

La Réserve de Léoville Barton with roast lamb and salsa verde

We had a celebration dinner with old friends the other night at my favourite local restaurant Culinaria so cracked open a bottle of La Réserve de Léoville Barton 2004*, a St Julien and the second wine of Léoville Barton. It really was quite lovely - rich, plummy, velvety - at its peak but with a few more years to go. It was everything you want from red Bordeaux (unless you have bottomless pockets)

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.

Fillet of beef with 2009 Pio Cesare Barolo

Fillet of beef with 2009 Pio Cesare Barolo

Beef and red wine is a blindingly obvious match but it gets more interesting once you think about the cut and the way that it's cooked.

Cecina (cured beef) and Mencia

Cecina (cured beef) and Mencia

Last week I was in Galicia (for three days. Without my suitcase. Thankyou Easyjet) visiting the denominations of Valdeorras and Bierzo where the star red grape is Mencia. (For years I got them confused periodically thinking the grape was Bierzo and the region Mencia but I’ve finally got it straight.)

Braised saltmarsh lamb at Langford Fivehead

Braised saltmarsh lamb at Langford Fivehead

I’ve just had a sneak preview of a very lush new B & B Langford Fivehead which opens next week (March 1st) in the Somerset Levels just outside Taunton. The building dates back to 1453 and is owned and run by former BBC Good Food editor Orlando Murrin and his partner Peter Steggall

40 day aged fillet of Black Angus beef with Henschke’s 2010 Mount Edelstone Shiraz

40 day aged fillet of Black Angus beef with Henschke’s 2010 Mount Edelstone Shiraz

This has been one of the most difficult weeks ever to pick my match of the week but this, by a whisker, was it.

Seftali

Seftali

We tend to think of barbecue as American but of course many cuisines involve dishes that are cooked over coals including these delicious kebabs from Selin Klazim's fabulous new book Oklava.

Which wines to drink on St Patrick's Day

Which wines to drink on St Patrick's Day

It’s hard to avoid the obvious on St Paddy’s Day. Guinness, Bailey’s and Irish whiskey are the usual suspects but if none of these appeals here are the sort of wines that will work with classic Irish fare.

Roast lamb with wild garlic risotto, asparagus and feta with a chilled Languedoc red

Roast lamb with wild garlic risotto, asparagus and feta with a chilled Languedoc red

This match, which I enjoyed at Plateau wine bar in Brighton last week, breaks a couple of wine pairing conventions. Firstly that you match red meat with a full bodied red. And secondly that you don’t drink red wine with asparagus.

Roast lamb with a Douro red

Roast lamb with a Douro red

Yesterday we had the family round for lunch and served a 2002 Douro red from Portugal with the main course of spice-crusted roast lamb with garlic and rosemary, roast potatoes (my youngest son managed to put away 15 but remains, annoyingly, as skinny as a rake) and in-season purple sprouting broccoli.

Peter Gordon's beef pesto and Pencarrow pinot noir

Peter Gordon's beef pesto and Pencarrow pinot noir

I found myself back in an old haunt last week - Peter Gordon’s The Providores in London’s Marylebone High Street. As the bar was crowded we went up to the restaurant and treated ourselves to the à la carte*

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.

Lamb tagine with dates, prunes and apricots and a very good Beaujolais

Lamb tagine with dates, prunes and apricots and a very good Beaujolais

Now here’s an unexpected match. I would be wary of pairing a Beaujolais - even a Morgon - with something as sweet as a lamb tagine with dried fruits thinking it would make the wine taste slightly sharp but the combination worked perfectly.

Foxlow's 10 hour beef shortrib and Pierre Gonon's Saint-Joseph

Foxlow's 10 hour beef shortrib and Pierre Gonon's Saint-Joseph

I can’t pretend to be wholly impartial about this wine match which comes from Foxlow, the latest restaurant from my son Will and his business partner Huw Gott (who also own Hawksmoor).

Dassai 50% unfiltered sake with lamb cutlets with Korean spices

Dassai 50% unfiltered sake with lamb cutlets with Korean spices

I imagine you all know how well sake works with sashimi but it came as quite a surprise to me - wagyu aside - how well it could handle red meat and spice

Six of the best matches for Napa Valley Cabernet Sauvignon

Six of the best matches for Napa Valley Cabernet Sauvignon

If you’re looking for the ideal food pairing for a Napa Cabernet Sauvignon (or any other full-bodied cabernet) you don’t have to look very far. Almost any red meat, especially served rare, is going to do the trick.

Lyndey Milan's Aussie-style barbecue lunch

Lyndey Milan's Aussie-style barbecue lunch

One of the highlights of my trip to Australia earlier this year to celebrate the World’s 50 Best restaurant awards was lunch at one of their best known cookery writers Lyndey Milan’s in Sydney

Real Texas Style Beef Brisket

Real Texas Style Beef Brisket

With July 4th falling on a Saturday chances are you’re going to be thinking barbecue this weekend. Here’s an authentic Texan style BBQ recipe from “Slow Fire, The Beginners Guide To Barbecue” by Ray Lampe, aka Dr. BBQ.

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.

The best food matches for Amarone

The best food matches for Amarone

A recent lunch* and discussion hosted by Masi at Heston Blumenthal’s Dinner gave a revealing glimpse of what the best food pairings for amarone might be.

5 wine and beer pairings for shepherd’s pie

5 wine and beer pairings for shepherd’s pie

You’ll always find people argue about shepherd’s pie but in my view it should be made with lamb rather than beef (that’s cottage pie) and with very little, if any tomato - apart from maybe a dash of ketchup for sweetness.

10 Australian Shiraz - and Shiraz blends - that might surprise you

10 Australian Shiraz - and Shiraz blends - that might surprise you

Although there’s still plenty of the rich, lush style of Shiraz we’ve come to associate with Australia there’s more than one style as I discovered on my recent trip. If you like more restrained, even funky syrahs, Australian producers can deliver. Unsurprisingly many of them are organic or biodynamic and made with a minimum of sulphur. Most are from cooler vineyards. Take your pick . . .

What food to match with red Bordeaux

What food to match with red Bordeaux

Although Bordeaux produces some of the most expensive wines in the world it also produces bottles that are great for everyday drinking. So what kind of food pairs best with them?

10 food pairings for peaty whiskies

10 food pairings for peaty whiskies

Following my trip to Islay a while ago I drew up some pairings for its extraordinary peaty whiskies. I’m not a great one for whisky dinners but I like the idea of serving tapa-sized dishes with a dram.

Sliders and juleps

Sliders and juleps

Although you can drink wine with a burger I’m coming to the conclusion that beer and cocktails are a lot more fun and, particularly with the modern American-style ales, have the sweetness to deal with the multiple flavours of today’s adventurous toppings.

 Raan and Grover Chêne

Raan and Grover Chêne

I’ve been thinking a fair bit about red wine and Indian food lately - of which more in due course - but wanted to flag up one pairing from my trip to India last week which definitely worked.

A Middle-Eastern inspired barbecue for eight

A Middle-Eastern inspired barbecue for eight

Here's a barbecue with a difference from my book Food, Wine and Friends. The centrepiece is a spiced, butterflied leg of lamb served with a delicious Turkish-style bulghur wheat salad called Kisir. Finish with grilled nectarines or, if you prefer to have your dessert prepared ahead, some refreshing wine jellies.

Caburnio Tenuta Monteti 2010

Caburnio Tenuta Monteti 2010

If you like the style of super-Tuscans but find the prices a bit steep the Tenuta Monteti wines, which are stocked by London merchant Lea & Sandeman, are for you.

Steak that doesn't need a red

Some unusual steak recipes from Jason Atherton (then of Maze, now of Pollen Street Social) that prove you don't always need to drink red with beef.

The best food pairings for Pinot Noir

The best food pairings for Pinot Noir

Pinot noir is one of the most versatile red wines to match with food and a great option in a restaurant when one of you is eating meat and the other fish.

5 of the best food pairings for Australian Shiraz

5 of the best food pairings for Australian Shiraz

Shiraz, like every other wine, varies in style depending on its price, age and region of origin but you can be pretty sure when it comes to matching Australian shiraz we’re talking about a full-bodied red.

15 Easter wine pairings to learn by heart

15 Easter wine pairings to learn by heart

As with my previous ‘learn by heart’ posts this is simply a quick way to remember great food and wine pairings at a busy time of year. There are of course other possibilities to which the links will guide you.

Santa Maria del Cami Binissalem 2012, Mallorca

Santa Maria del Cami Binissalem 2012, Mallorca

Majorca produces serious wine? Go on, you’re kidding! No I’m not as it happens. This luxuriant red from Bodegues Macia Batle - surprisingly stocked by Marks & Spencer - is a great buy.

Top wine and beer matches for game

Top wine and beer matches for game

We Brits have always had a reputation for liking our wines old and our game high but times have changed. Today the key factor in matching game tends to be not how ‘gamey’ it is but how it’s cooked and what is served with it.

Bianca's bitterballen

Bianca's bitterballen

If you want to serve something a little different at your Christmas party try these delicious crisp little Dutch meatballs from our guest contributor Bianca Ford of Sip with Supper (@sipwithsupper on Twitter).

Which wine to pair with Texas BBQ

Which wine to pair with Texas BBQ

US-based wine writer and educator David Furer reports on an epic tasting in the homeland of American barbeque, Austin, Texas pairing a selection of international and home-grown reds with different meats.

The best food pairings for Barolo and Barbaresco

The best food pairings for Barolo and Barbaresco

The food of Piedmont in north-west Italy is as highly regarded as its wines so it makes sense to make the local dishes your first choice if you’re looking for a match for a bottle of Barolo or Barbaresco.

When food and wine matching doesn't matter

When food and wine matching doesn't matter

Although I make my living writing about how food can enhance wine - and vice versa - I would never want to be dogmatic about it and freely admit that there are occasions when it matters less than others.

Steak tartare and Côteaux du Languedoc

Steak tartare and Côteaux du Languedoc

You might be surprised to know that red wine isn’t the first pairing I think of with steak tartare, which for those of you who haven’t tried it is chopped raw beef flavoured with punchy seasonings such as capers, parsley and hot pepper sauce. I actually think it pairs really well with sparkling wine, especially Champagne but last week I was down in the Languedoc and that didn’t really seem appropriate.

Kibbeh and Domaine des Tourelles red

Kibbeh and Domaine des Tourelles red

I agonised over whether this should be the standout pairing from this marvellous Lebanese meal at Arabica last week but it won by just a whisker.

Joue de boeuf and a rich Roussillon red

Joue de boeuf and a rich Roussillon red

I've been in Paris for the last few days so this week's pairing had to be from here. There are so many possibilities but as I haven't written about a meat match for a while I'm going to pick the braised beef cheek and vegetables we had with a quirky wine called KM31 from the Roussillon.

Wine of the week: El Bombero Gran Reserva 2009 Carinena

Wine of the week: El Bombero Gran Reserva 2009 Carinena

If I saw this wine on a supermarket shelf I wouldn’t pick it up. There’s the name for a start, which sounds like something a marketing department has invented

Wine matches for salads (with a twist)

A lot of chefs - particularly male chefs - don't really get salads, making them either an afterthought or wildly, elaborately fussy. Mark Hix of the Independent is an exception - his are always simple but imaginative, reflecting the season perfectly. Here are my matches for his recipes in the Independent this weekend.

Which wines pair best with raw food?

If anyone still needs convincing about the virtues of food and wine matching Mark Hix’s fresh seasonal recipes in The Independent today should convince them. Even the ‘drink what you like with the food you like’ brigade would have to admit that a voluptuous Meursault or oak-aged white Bordeaux would totally overwhelm the flavours of raw food.

HKK - where the drinks are as fab as the food

HKK - where the drinks are as fab as the food

Maybe Chinese restaurants are like buses. You don’t get any new openings for a while then several come along at once. So after Bo London the other day, it’s HKK, the latest project from the Hakkasan group.

How to drink vodka like a Russian

How to drink vodka like a Russian

I have to admit I accepted Leonid Shutov’s invitation to taste vodka with some trepidation having heard tales of the hangovers that some of my colleagues had suffered as a result of their visits to his Soho restaurant Bob Bob Ricard.

A Champagne dinner fit for sommeliers

A Champagne dinner fit for sommeliers

One of the aspects of the World’s Best Sommelier competition I hadn’t really thought about is how on earth you create a menu for a roomful of sommeliers. And choose wine pairings they won’t be sniffy about. One way is to impress them with large format bottles and old vintages which is the route competition sponsor Moët et Chandon took . . .

Top pairings for dry and off-dry Alsace whites

Top pairings for dry and off-dry Alsace whites

A re-run of an old post following a visit to Alsace, updating my recommendations on the best pairings for the region's dry and off-dry white wines.

Top food pairings with Barbera

Top food pairings with Barbera

Barbera is a versatile red that will happily partner pretty well any meaty dish you throw at it. It is more robust and typically drunk younger than its Piedmontese counterparts Barolo and Barbaresco.

Steak and Stilton pie with London Porter

Steak and Stilton pie with London Porter

The other day I won a selection of Pieminister pies in a raffle and as my husband was away rather sneakily found myself scoffing them for supper (until guilt set in and I put the rest in the freezer). As I also had some beers to taste from a new Marks and Spencer range I decided to pick one to partner with each pie and the combination that really impressed me was their London Porter with the Pieminister ‘Moo and Blue’ (aka steak and Stilton).

Smoked haddock and apple salad with New Zealand Riesling

Smoked haddock and apple salad with New Zealand Riesling

I was overwhelmed with good wine pairings last week but given that quite a few were similar to ones I’ve written about before I’m making this my star match.

Roast kid and dry Mavrodaphne

Roast kid and dry Mavrodaphne

As it was my first Easter in Greece - which was celebrated a month later than that of the western Christian church this year - what could I focus on but what to drink with a Greek Easter lunch?

Practically every barbecued meat you can think of and an amazing Aussie grenache

Practically every barbecued meat you can think of and an amazing Aussie grenache

Normally my matches of the week are quite specific - a dish and a drink - but it’s always great to find a wine that sails through everything on the table as this gorgeous grenache did at London’s latest barbecue restaurant Temper last week.

Lapin au vin and Au Bon Climat Pinot Noir

Lapin au vin and Au Bon Climat Pinot Noir

The other night I went back to one of my favourite restaurants Ransome’s Dock, a friendly neighbourhood restaurant in Battersea that has great food and an even more stellar wine list, put together with detailed and well-written tasting notes by chef/proprietor Martin Lam. (You can download it from the site)

Braised short ribs in red wine with Les Clos Perdus Corbières

Braised short ribs in red wine with Les Clos Perdus Corbières

The weather has been so absurdly autumnal this week that I cooked a substantial stew for friends on Saturday night, an intensely flavoured braise of beef short ribs (or pot au feu as our local butcher describes them) with plenty of lush, red wine (a Valdivieso Cabernet Sauvignon from the Maipo Valley in Chile which is part of the Waitrose own label range).

Celebrate your own Oktoberfest!

Celebrate your own Oktoberfest!

I still remember my visit to the great Oktoberfest in Munich, the world’s biggest beer festival. Mysteriously it’s not held in October at all - or rather it doesn’t start in October but in September - kicking off next weekend.

Luigi Bosca Malbec 2011 Vistalba

Luigi Bosca Malbec 2011 Vistalba

After the wild winds and lashing rain we’ve endured in the UK this week my drink of the week really had to be a full-bodied red and what better choice than a Malbec?

Ribs, bourbon and picklebacks

Ribs, bourbon and picklebacks

It’s not often these days that I hit on a totally new discovery but this combination at the newly opened Pitt Cue Co, a southern American-style ribshack is the business.

Ideas for a beer and game menu

I've been invited to a game dinner at Brown's hotel in Mayfair next week at which every course is matched with a beer or a perry. I can't make it but thought you'd be interested in the pairings (my notes in italics):

What food to pair with mature Margaux

The other night I was lucky enough to go out with a wineloving friend of mine and his wife who brought along a bottle of Château Palmer 1990 with them. It was a lovely wine but, as any 20 year old vintage would be, quite delicate so immediately created the dilemma of what to eat.

Chablis at Nobu

Sometimes you go to a wine dinner with some trepidation wondering if the wine will stand up to the food but I was pretty optimistic that Domaine Long-Depaquit’s Chablis would survive at Nobu (the original Metropolitan hotel restaurant in London, not LA, sadly!)

Seasonal wine pairings for Domaine de l’Arlot burgundy

Seasonal wine pairings for Domaine de l’Arlot burgundy

Lucy Bridgers reports on an elegant dinner matching different vintages of Domaine de l’Arlot burgundy with a seasonal spring menu

A cocktail pairing dinner at The Seahorse

A cocktail pairing dinner at The Seahorse

One of the main events at the Dartmouth Food Festival this weekend was a dinner at Mitch Tonks Seahorse restaurant cooked by London chef Mark Hix. The unusual factor though was that every dish was matched with a cocktail.

Veal chops with oysters

Veal chops with oysters

If you're not one for hearts and flowers but still feel like cooking up a special meal for Valentine's night this recipe from Will Beckett, Huw Gott and Richard Turner's Hawksmoor at Home* would fit the bill perfectly.

Tom Parker-Bowles Neapolitan Ragù

Tom Parker-Bowles Neapolitan Ragù

If you think you have the ultimate bolognese recipe, think again. Try this fantastic version from Tom Parker-Bowles book Let's Eat Meat. I love Tom's style of writing - do read the great introduction:

Cheat’s Chilli for Chilli Dogs

Cheat’s Chilli for Chilli Dogs

As you'll see in the entertaining section today I've come up with the idea of throwing a hot dog party and here's a recipe for a basic chilli to go with it. You could of course use a more authentic recipe (without beans) but authenticity isn't the point of hot dogs. They're basically fun food.

Possibly the best truffle dinner ever

Possibly the best truffle dinner ever

Did I want to go on a truffle trip to Spain at the end of January? Balmy Barbados seemed like a better option but since that wasn’t on the cards and the enquiry came from an old friend I said yes. The 2 day visit - the annual Viñas del Vero ‘Days of Wine and Truffles’ in Somontano would include an outdoor picnic in the foothills of the Pyrenees (eek), a truffle hunt and - the clincher - a multi-course truffle menu by one of the region’s most talented chefs followed by a gastronomic brunch. “Bring the Gaviscon”. my friend sagely advised.

Fine Wine and Fast Food

Fine Wine and Fast Food

One of the most enjoyable food and wine matches I’ve experienced was also the most serendipitous. The family were away, I was working on a book and staggered down half way through the evening to find the fridge virtually bare except for a half bottle of Krug, a half-empty packet of the kids’ fish fingers and some frozen spinach. Ten minutes later, the spinach well anointed with butter, the fish fingers grilled and the Krug poured I had the perfect supper.

6 of the best pairings for chilli con carne

6 of the best pairings for chilli con carne

Like many popular dishes chilli con carne has many different versions - some mild and child-friendly, others much more spicy and assertive and often a little smokey.

The best food pairings for Pinotage

The best food pairings for Pinotage

Like any other red South Africa's Pinotage comes in different styles - some lighter and fruitier than others. When you're matching it with food you take a cue from the sort of ingredients and dishes that go with its two ancestors - Pinot Noir and Cinsault.

The best food pairings for dry oloroso sherry

The best food pairings for dry oloroso sherry

The Spanish are more adventurous than us when it comes to matching sherry and food. I remember drinking a dry oloroso with roast partridge a few years back in Jerez. But what else could you pair with it?

Six of the best pairings for a burger

Six of the best pairings for a burger

It might surprise you to hear it - and maybe you’ve never tried it - but a serious red wine is a really good match for a burger. Not a Maccy D, maybe but a big lush gourmet burger. And why not?

Strong ale and haggis

Strong ale and haggis

This week’s match is a predictive one rather than one I’ve recently experienced as I’ve been invited to a Burn’s Night dinner tomorrow night by the quirky Brewdog brewery and don’t yet know what the outcome will be.

Steak tartare and Beaujolais

Steak tartare and Beaujolais

This was a wine pairing I hadn’t thought of putting together before but once experienced last week at Racine it seemed supremely logical.

Steak pie and strong ale

Steak pie and strong ale

There’s a distinct nip in the air this week that makes makes me suddenly feel much less like eating summery food. Last night we went round to friends and shared some absolutely awesome steak pies they’d brought back from a butcher called Murray Mitchell in St Andrews in Scotland (they will send them by mail order in the UK apparently if you ring them on 01334 474465).

Semillon and seafood

Semillon and seafood

This week I’m on a wine trip in South Africa (so posting may be slightly more spasmodic). There have been many great matches already but two interesting ones have involved Semillon a grape the country is beginning to handle very impressively.

Haggis and Westmalle Dubbel

Haggis and Westmalle Dubbel

If you’re going to or hosting a Burns’ Night dinner tonight and want to create a bit of a stir, crack open a bottle of Westmalle Dubbel, a classic Belgian Trappist ale that is still made by monks at the monastery of Westmalle. You could of course drink a Scottish beer - there are plenty of good ones - but haggis to my mind needs a bit of roundness, sweetness and strength, qualities you find more often in Belgian than British beers.

Filet 'sliders' and Pinot Noir

Filet 'sliders' and Pinot Noir

Those of you who have read my report yesterday on the 20th anniversary of Charlie Trotter’s will know I’ve spent the last few days in Chicago eating some quite amazing food. But occasionally you need a change from all that gourmet fare and I found it in that great Chicago institution Gibsons steakhouse where they serve something called a ‘Gold Coast Slider’.

Faggots with onion gravy and Mas Belles Eaux Vieux Carignan

Faggots with onion gravy and Mas Belles Eaux Vieux Carignan

Faggots, which are basically a rather gamey British meatball made with pork belly and offal, are a bit of an acquired taste along the lines of the French sausage andouillette but well made, as they are when supplied by our local butcher, they can be very tasty. They need to be accompanied by onion gravy which normally leads one in the direction of a robust ale but the other night we had them with a bottle of Mas Belles Eaux Vieux Carignan 2006 which actually worked very well.

Côte de Boeuf and Ridge Monte Bello 1999

Côte de Boeuf and Ridge Monte Bello 1999

Last week was a particularly indulgent one for dining out so it was a tough call coming up with my match of the week but I think it has to be the Côte du Boeuf I had at Racine with a stellar bottle of Ridge’s 1999 Monte Bello

Couscous and Languedoc rosé

Couscous and Languedoc rosé

It's funny how your attitude to food and wine matching changes when you visit a wine-producing area like the Languedoc which is where I've been for the past few days. You tend to drink the local wine because it's what the locals drink. It may not be the best match but it doesn't really matter, particularly at lunchtime when you want something light.

Braised short ribs and Monastrell (aka Mourvèdre)

Braised short ribs and Monastrell (aka Mourvèdre)

One of the tricky decisions to make when you’re serving a rich, winey stew is whether to go for a wine of equal weight or a lighter medium-bodied wine as a refreshing contrast.

Braised ox cheek and Lalande de Pomerol

Braised ox cheek and Lalande de Pomerol

As is often the way Christmas wasn’t a time for any startling food and wine discoveries, rather for celebrating favourite combinations but I realise I forgot to mention one pairing just before Christmas at Angelus restaurant in Lancaster Gate.

Boeuf bourguignon and Saint-Romain

Boeuf bourguignon and Saint-Romain

It should really come as no surprise that a beef stew made with red burgundy should pair with red burgundy but when you think about it it’s not a given. A rich stew cooked for hours in red wine accompanied with a light red burgundy doesn’t sound like a match made in heaven even if the cooking wine involved is burgundy.

 Spaghetti and meatballs and Nerello Mascalese

Spaghetti and meatballs and Nerello Mascalese

Spaghetti and meatballs is a really rich pasta dish you need to wash down with a refreshing red - preferably Italian.

The Durham Brewery White Stout

The Durham Brewery White Stout

I had a conversation on Twitter before Christmas with Elly from The Durham Brewery about whether there was a perfect beer for Christmas pudding.

Santa Julia Innovacion Malbec/Touriga Nacional 2013

Santa Julia Innovacion Malbec/Touriga Nacional 2013

So here’s a special for Malbec World Day - maybe a bit of a cheat as it also includes some Touriga Nacional but I quite like Malbec in a blend.

Wine of the week: Gentilini Eclipse 2013

Wine of the week: Gentilini Eclipse 2013

I must confess a sentimental attachment to Gentilini who I visited on the beautiful island of Kefalonia back in 2001 when I was researching a feature on Greek food.(Kefalonia - or Cephalonia as it's sometimes spelt - is where the book and film Captain Corelli's Mandolin was set.)

Chateau de Caraguilhes 2014 Corbieres

Chateau de Caraguilhes 2014 Corbieres

What bottle should you take to dinner with friends? It’s a tricky one. You want something that doesn’t break the bank but will impress. Cheap bordeaux and burgundy are dodgy. Barefoot and Blossom Hill brand you as a cheapskate

A steak and Malbec supper

A steak and Malbec supper

This menu was created as part of a series of pieces I wrote for Sainsbury's magazine. The idea was to invite your friends round for a wine tasting then all have a slap-up meal afterwards. This meal was based on a tasting of South American reds from Argentina and Chile but it would be just as fun to base it round Malbec (Malbec being the perfect wine for a steak).

Pitch perfect pairings at Providores

As the old saying goes, it’s a small world. I was already booked in for a Pegasus Bay wine dinner in London when I ran into their winemakers, Matt Donaldson and Lynette Hudson last week on my trip to Oregon - not once but twice. So they felt like old friends by the time I caught up with them again at Providores where chef Christian Hossack (Peter Gordon was away) came up with some really well thought out pairings.

Wine and pepper

Like salt, pepper has a pronounced effect on wine, often making reds taste softer and lusher than they otherwise would. Unlike salt though, you also find peppery flavours in wines such as Northern Rhône Syrah and Austrian Grüner Veltliner.

What to drink with venison and chocolate sauce

Being Easter it’s not surprising that there’s a focus on chocolate in the press today though I’m not sure how many of us would be bold enough to serve venison with chocolate sauce to our nearest and dearest as Mark Hix has done in the Independent today.

What to drink with Turkish food

Turkish food is not traditionally accompanied by wine. And although the Turks do have a wine industry not much of it makes its way over here. But here are some thoughts on possible pairings for Mark Hix's Turkish inspired recipes in the Independent this weekend"

A match for pan-fried steak in a creamy mustard sauce

Q Could you make a suggestion for a pan-fried flank steak with a mustard/cream sauce consisting of shallots, white wine, chicken stock, cream, and Dijon mustard?

A challenging game menu

Q I am going to a dinner where we take our own wine. The starter is slices of smoked pheasant with partridge pate, followed by fillet of venison then a dessert of profiteroles with lemon cream + chocolate sauce. then a savoury of rabbit and tarragon terrine. You may now realise my problem! Any suggestions?

Wine and game matching revisited

Wine and game matching revisited

A muggy evening in mid-July might seem an odd occasion to focus on wine and game matching but there were two reasons for last night’s Louis Jadot game dinner and the Westminster Kingsway catering college. One is that they hoped to engage the attention of consumer magazines who work 4-6 months ahead in terms of feature planning and the second is that the Game-to-Eat campaign is trying to encourage us all to think of eating game year round.

A Krug champagne lunch at Murano: a perfect 10

A Krug champagne lunch at Murano: a perfect 10

It’s rare to go to a wine event and be blown away by the matches at every course but my recent lunch at Murano devised by Angela Hartnett and her sommelier Marc-Andréa Lévy was as close to perfection as it gets.

Rare seared sirloin steak slivers with feta, charred lettuce and charred cucumber

Rare seared sirloin steak slivers with feta, charred lettuce and charred cucumber

If you're thinking of going in for our Le Creuset competition this month you may have been tempted by the rather gorgeous-looking cast iron square grill.

Which wines pair best with steak

Which wines pair best with steak

Quite an old article from the archives (first published in Decanter in 2007) but the advice still holds good, I reckon. Although I had a fantastic bottle of 2008 Felton Road Block 5 Pinot Noir with a T-bone rather than a fillet the other day. But that would taste good with anything.

Craft beer and BBQ

Craft beer and BBQ

Although I regularly recommend wines to pair with barbecue - most recently in my Guardian column - I’m actually an equal fan of beer. In fact I think many types of barbecue work better with it.

My 5 top wine and steak pairing tips

My 5 top wine and steak pairing tips

Steak is the ideal foil for a good red but is there a perfect match? You could simply say the one you most enjoy but it also depends on the cut and the way you cook it.

Which whisky pairs best with haggis?

Which whisky pairs best with haggis?

Given that whisky is generally considered the most appropriate match for haggis I thought it would be interesting to check out what Britain’s top whisky experts have to recommend for Burns Night:

The best wine pairings for vitello tonnato (veal with tuna and anchovy mayonnaise)

The best wine pairings for vitello tonnato (veal with tuna and anchovy mayonnaise)

One of the best hot weather dishes, this piquant dish of cold poached or roast veal with a tuna, anchovy and caper mayonnaise invariably pops up on menus at this time of year. But what to drink with it?

5 great matches for IPA

5 great matches for IPA

Of course it depends what type of IPA you're talking about. A relatively light style will lead you in a different direction from a huge, hoppy double IPA, but these I think would be my top five . . .

Which wine to match with moussaka - updated

Which wine to match with moussaka - updated

Moussaka cries out for a red but not too powerful a one otherwise the effect will be to add to the richness of the dish. (Cooked cheese, by the way, is much easier with red wine than uncooked cheese is).

Veal ravioli with barolo

Veal ravioli with barolo

This wasn’t the most innovative wine pairing I came across in the last 7 days but it was such a classic I couldn’t fail to make it my match of the week.

Veal chop with sage and Eben Sadie Sequillo Red

Veal chop with sage and Eben Sadie Sequillo Red

I had lunch for the first time for a while at Hix’s Oyster and Chop House in Farringdon last week where I ordered - appropriately enough - a chop. In this instance a veal chop with sage butter.

Steak and ale pie and horseradish mash with Domaine Tempier Bandol 1994

Steak and ale pie and horseradish mash with Domaine Tempier Bandol 1994

The great thing about going to old country pubs is that they tend to have wines you can’t find anywhere else - or certainly not at the price. Like the bottle of Domaine Tempier Bandol 1994 we found at the Nobody Inn in Doddiscombleigh in Devon at the weekend.

Shake Shack burger and 2008 Quintarelli Primofiore

Shake Shack burger and 2008 Quintarelli Primofiore

About the last thing you'd expect at the launch of a new burger joint is to be served a £59 bottle of wine. But then Danny Meyer, more famous for his New York fine dining spots, is no ordinary restaurateur.

Piggie burger and Pinot Noir

Piggie burger and Pinot Noir

Pigs and Pinot is a well established combination that is the focus of an annual celebration at Charlie Palmer’s Dry Creek Kitchen at the Hotel Healdsburg and after reminding myself of the combination last week at Daniel Boulud’s new London outpost Bar Boulud I can see why.

Oxtail cooked in Priorat with prunes matched with 2004 Vall Llach Priorat

Oxtail cooked in Priorat with prunes matched with 2004 Vall Llach Priorat

The highlight of last week was my trip to Priorat so this week’s pairing has to be one of the wines I tasted. Oddly it wasn’t one of the wines I enjoyed most although it was in the upper echelons of what the region has to offer : a Vall Llach 2004, a blend of 65% Cariñena (old vine Carignan), 20% Merlot and 15% Cabernet Sauvignon.

New season's olive oil and vino novo

New season's olive oil and vino novo

Last week I went on a flying visit to Tuscany to take part in the olive oil harvest and had the rare treat of being able to sample oil that has just been pressed. As you can see from the picture, it’s an incredible colour - literally deep olive green and has the most fantastic grassy flavour.

Little Beauty Marlborough riesling and Indian or Pakistani food

Little Beauty Marlborough riesling and Indian or Pakistani food

I’ve always thought of riesling as a better match for the fresh flavours of south-east Asian-inspired food than curry but a visit to the Lahore Kebab House proved otherwise this week.

Grilled ox tongue with radishes and Mr Thirsty vin de soif

Grilled ox tongue with radishes and Mr Thirsty vin de soif

As soon as I heard Will Lander of The Quality Chop House and Portland had opened a new restaurant, Clipstone, I couldn’t wait to check it out - and I wasn’t disappointed.

Gladstone Pinot Noir and hare royale

Gladstone Pinot Noir and hare royale

My match of the week has to include Gladstone Pinot Noir from Wairarapa in New Zealand which featured in two unexpectedly good pairings at two different restaurants.

Cold roast veal with herbs and St Chinian rosé

Cold roast veal with herbs and St Chinian rosé

It’s been so hot over the last couple of days here in the Languedoc I haven’t felt much like cooking so we raided the very good local traiteur (takeaway) in Murviel yesterday for our weekend’s eating. The highlight was some beautifully cooked rare roast veal with herbs - in the style of Italian porchetta.

Chilli con carne and American brown ale

Chilli con carne and American brown ale

If you’re lighting a few fireworks for the kids (or yourselves, of course . . . ) tonight and hanging round in the cold you’ll need some warming food and a good chilli hits the spot perfectly

Cheeseburgers and cabernet

Cheeseburgers and cabernet

Last night we went round to some new friends and they made the most delicious home-made burgers.

Chargilled steak with Stellenbosch Cabernet Sauvignon

Chargilled steak with Stellenbosch Cabernet Sauvignon

Steak and red wine sounds too obvious a pairing to highlight but sometimes it hits the spot so perfectly it’s worth being reminded there’s nothing better you can eat with a good bottle of Cabernet Sauvignon (unless you’re a vegetarian, obviously . . .)

Charcuterie and young Syrah

Charcuterie and young Syrah

Last week I had lunch at my new favourite London hangout, the wine bar Terroirs which is run by a partnership including the quirky and original Caves de Pyrène. It's a place that you'll absolutely love if you're a Francophile: it feels just like a Parisien wine bar - without the surly service. The food is also cracking but as we'd resolved to kick off the new year by splitting a Vacherin Mont d'Or, as you can read on my cheese blog The Cheeselover, we didn't get a chance this time to sample chef Ed Wilson's robust bistro food.

Calves' liver and Marcillac

Calves' liver and Marcillac

One of the pleasures of the huge clearing and putting away operation at our new French home is the discovery of forgotten bottles. The other day it was a Marcillac from Domaine Laurens which went incredibly well with that night’s supper of seared calves’ liver.

Calf's kidney and Côte Rôtie

Calf's kidney and Côte Rôtie

My match of the week for last week has to come from the sublime WIMPS lunch I had at the Ledbury which members can read about here. It was hard to decide which the best pairing was but I think the calf’s kidney and 1998 Gilles Barge Côte Rôtie just shaved it.

Brill with oxtail and Domaine Tempier Bandol

Brill with oxtail and Domaine Tempier Bandol

About the most unlikely wine match you could imagine - a delicate fish with a 19 year old red wine - but it worked! Which shows you can always be surprised by food and wine pairing.

Braised Manx Loaghtan mutton and Crozes-Hermitage

Braised Manx Loaghtan mutton and Crozes-Hermitage

Last Friday I attended the Soil Association annual Organic Awards lunch at Bordeaux Quay in Bristol. The menu was based on the winning ingredients which in the case of the main course was Langley Chase organic mutton served with chard and spelt risotto.

How to feed your friends like Fergus Henderson of St John

How to feed your friends like Fergus Henderson of St John

One of the most intriguing things to find out about chefs is not what they cook in their restaurants but what they feed their family and friends. True, at St John one morphs into the other, but the lunch they held in London this week to celebrate the publication of Fergus Henderson’s new book The Complete Nose to Tail was one I’d have been more than proud to put on for my mates.

Wine of the Week: Norton Winemaker’s Reserve Malbec 2014

Wine of the Week: Norton Winemaker’s Reserve Malbec 2014

Now that malbec has become the Rioja de nos jours there are so many brands on the market that it’s hard to choose which to buy.

Off the shelf: Les Crouzes Old Vines Carignan 2014

Off the shelf: Les Crouzes Old Vines Carignan 2014

If you’re looking for a cheap all-purpose red after Christmas this old favourite from the Co-op should fit the bill.

Chronic Cellars Sofa King Bueno 2013

Chronic Cellars Sofa King Bueno 2013

I’m surprised there aren’t more wine brands and labels dedicated to Hallowe’en but yesterday I found a perfect one at the Majestic press tasting.

 Earth’s Essence Shiraz 2016

Earth’s Essence Shiraz 2016

If you’re someone who is sensitive to sulphur but not convinced by natural wines Earth’s Essence shiraz is for you.

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