Pairings | Ham
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.
Wine consultant and former chef Nayan Gowda reports on a tea dinner hosted by Lalani & Co but comes away more impressed by the tea than the pairings.
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.
Amontillado sherry has richer, nuttier flavours than a classic fino or manzanilla sherry and calls for different food matches. Think more in terms of cured meat, game and cheese than seafood and richer, meatier tapas.
Think of an air-dried ham such as serrano and you probably think of tapas and therefore fino or manzanilla sherry. But I’ve experienced two recent wine matches which opened my eyes to another option that even those on a diet could enjoy!
If you’re wondering why I’m devoting a post to Lambrusco you obviously haven’t tasted the real thing and today, Lambrusco Day, is your ideal opportunity to try it.
If you're serving a ham or gammon as a roast this Christmas you need a more substantial wine with it than when you serve ham as a cold cut. Which one depends on the glaze.
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.
Malbec has become so popular it may have become one of your favourite red wines but what are the best kind of dishes to pair with it?
Many people say they don't like chardonnay but as anyone who has a taste for top white burgundy or other premium new world chardonnays will know it’s a spectacular food wine.
Rioja - and by that I mean red rioja - is one of the UK's best-loved wines and one of the easiest ones to match with food too.
Provence rosé has a particular character. It’s much crisper and drier than most rosés on the market, more like a white wine than a rosé - though within this style there are variations between the lighter, less expensive wines or ‘vins de soif’ and the more structured ones, which the local refer to as ‘vins de gastronomie’.
None of you, I’m sure, can have failed to notice just how many different bottles of rosé are now available on the average supermarket shelf. From being purely a summer wine there are now rosés for almost every type of food and occasion.
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.
It shouldn't come as a massive surprise that Spain can provide any style of wine you might fancy to drink with tapas.
One of the reasons people most appreciate independent wine merchants is that they can talk to them about the kind of wine that will suit the meals or occasions they're planning.
Winemakers like to tell you that their wines go with everything but in the case of Grüner Veltliner, Austria’s best known white wine, it’s true.
Pear cider - also known as perry - has a different taste from apple cider. It’s generally lighter, drier and more fragrant, a better match for delicate ingredients like fish.
One of the most popular posts I’ve ever written on this site was one called 20 food and wine pairings to learn by heart - an easy reference guide to commit to memory.
You might think it odd to pick out South African Chenin rather than Chenin Blanc in general but I do think the wines are distinctive, particularly when it comes to the crisper styles which are much zestier than they tend to be in the Loire
With southern hemisphere wines from the 2016 vintage having been on the shelves for a few months now the annual release of Beaujolais Nouveau has become less significant but you may still want to crack open a bottle today.
Being surrounded by peaches and nectarines at the moment has reminded me what a brilliant match they are for a glass of dessert wine. And, surprisingly, even for a red!
German wheat beers are sufficiently different from Belgian wheat beers to merit a separate post - so what are the best food matches for hefeweizen with their striking banana and clove flavours?
Prosecco is so often drunk on its own that you may not have given much thought to the kind of food you can pair with it but if I had to sum it up in two words it would be ‘party food’
Vodka may be primarily thought of as a base for cocktails but in vodka-loving countries like Russia and Poland it’s always accompanied by food. Basically anything smoked, pickled or cured works well. Here are some ideas:
White rioja is tricky when it comes to wine pairing as it comes in such contrasting styles. There are the crisp fresh unoaked white riojas which behave much like a sauvignon blanc and much richer barrel-fermented ones which can tackle more intensely-flavoured fish and meat dishes
About the most daunting audience that anyone could face is a group of wine writers, especially if a number of those happen to specialise in food and wine matching so it was with some trepidation that I agreed to lead a tasting on wine and charcuterie in London on Monday night on the eve of the London International Wine Fair.
I’ve always tended to go for Prosecco with Parma ham but last week I found an even better wine pairing - Malvasia.
It’s a tribute to the sheer joie-de-vivre of the Irish that we regard St Patrick’s Day with much more enthusiasm than St George’s, St Andrew’s or St David’s Days (the patron saints for England, Scotland and Wales for those of you who aren’t into your saints). So your friends are going to be more than pleased to be invited to celebrate it with you.
The thing about neighbourhood restaurants is that they’re a pain to get to if you’re not a local. In general that’s not a problem. They’re nice for those who live nearby, you tell yourself, but you don’t envy them unduly. But Peckham Bazaar is another matter ...
A fair bit gets written - including by yours truly - about pairing wine with turkey but what type of drinks go best with the Christmas ham?
One of the bonuses of judging the BBC Food and Farming awards this week was a night in Leeds and the chance to take in the brilliantly named beer & charcuterie bar Friends of Ham which I’d been dying to visit since Jay Rayner reviewed it last year.
A great recipe to make for any Bastille Day celebrations you might be having from Pierre Koffmann's fabulous Memories of Gascony, one of my all-time favourite cookbooks.
Does the temperature at which you serve a dish affect the wine pairing? Matt Walls investigates:
Beaujolais - by which I mean red Beaujolais - is the most French of wines, the perfect wine pairing for a picnic or bistro meal.
Thos of you of a certain age may remember that great ‘70s favourite ham and pineapple which conisisted of a large limp gammon steak, curling at the edges and a couple of fried pineapple rings. From a tin. There was one thing that was good about the dish though and that is that ham and pineapple are great together, something we’ve rather forgotten in these more sophisticated times.
I had a conversation on Twitter before Christmas with Elly from The Durham Brewery about whether there was a perfect beer for Christmas pudding.
Despite the emphasis that winemakers place on the different crus or terroirs of Chablis three factors seem to me to influence a food match more than any other for most of the Chablis you’ll taste - the age of the wine, the vintage and the degree of oak influence, if any.
A couple of years ago I went to a chutney-making demonstration and tasting. No, not at the WI - it was held by the family owned company Tracklements at leading London cheesemonger La Fromagerie which has recently expanded its empire into the neighbouring shop and now has a fancy new tasting room.
I’m in Chablis for a couple of days this week and last night enjoyed one of the classic local pairings: a basic Chablis and a dish of Jambon à la Chablisienne - thick slices of ham in a cream, tomato and white wine sauce. This version also had a touch of tarragon which cut the richness of the sauce. It contained all the elements that kicks a young Chablis into touch - saltiness (of the ham), acidity (the tomato) and richness (the cream), a perfect counterfoil to Chablis’ own crispness.
I’m having a bit of thing about Portuguese wine at the moment - it’s so great with food and such brilliantly good value. Especially on restaurant wine lists where it’s invariably underpriced in comparison to better known wine producing countries and regions
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.
We all know a beer goes down well with a ploughmans and that it’s a great drink to wash down a barbecue but here are 10 more unusual pairings which should liven up your summer drinking.
As those of you who are familiar with this site will know I’ve got issues about drinking red wine with cheese. It may seem an obvious partnership but all too often it seems a warring one.
The problem with the old media is that their lead times are too long. Skye Gyngell, the Independent on Sunday’s food writer and chef at the heavenly Petersham Nurseries Cafe in Richmond probably wrote her al fresco menu in today’s edition a couple of weeks ago when the sun was blazing. Today the wind is howling and the rain lashing against the windows.No matter. It’s only May and summer will (hopefully) return. Here’s what I would suggest drinking with it.
I first had this wonderful vegetable stew - a northern Spanish equivalent of a spring vegetable minestrone - in a restaurant in Pamplona and dreamed about it for several years before managing to recreate it.
One of the world’s most underrated grapes yet capable of making some of its most delicious dry whites, Sémillon isn’t on the radar for many. So if you get hold of a bottle what should you pair with it?
Last week we spent 24 hours in Cheltenham, mainly to eat at Le Champignon Sauvage about which I’ll be posting a review tomorrow. We also had lunch at a pub/bistro I’d heard good things about called the Royal Well Tavern which has this year been awarded a Michelin Bib Gourmand and recently picked up a glowing review from the Observer’s restaurant critic, Jay Rayner
What do you pair with a classic Irish dish of bacon and cabbage? Guinness might the traditional answer but when the bacon is celebrated northern Ireland butcher Peter Hannan’s amazing French trimmed dry cured bacon rack, glazed and cooked on the barbecue and served with an outrageously creamy parsley sauce then something a little more extravagant is called for.
With the sun shining and the World Cup just a week away what could be better than a South African-style braai. Let alone one that involves a pie . . .
It’s been so busy the last few weeks that good pairings have been coming thick and fast but this was a great match I enjoyed at an offbeat new occasional restaurant which was launched by food and wine writer Marc Millon in Topsham, Devon the other day. (He’s also contributed a couple of pieces to this site including this wonderful piece about Bagna Cauda)
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.
If you want proof of how adventurous a wine retailer Marks & Spencer has become you only have to try this unusual Spanish white made from Pedro Ximenez, which is more usually used to make a sweet syrupy style of sherry.
If you’re a fino fan you’ll love this classic super-dry, tangy sherry - one of three incredibly well-priced sherries Aldi has released in its Exquisite Collection range at just £5.99 for 50cl. (The others are an amontillado and a cream sherry - both good too but slightly sweeter than the classic Spanish style)