Pairings | Moscatel
My assertion that custard tarts are the new cupcakes provoked such a heated exchange that I thought I’d stoke the fire by suggesting what you drink with ‘em.
Apple tarts are one of the most flattering desserts to match with sweet wines but what do you drink with other apple-based desserts?
I certainly feel duck’s status as one of the best ingredients to pair with wine has been enhanced by this week’s match of the week
Malaga has more to offer than its fortified wines as wine educator and consultant David Furer found on a recent visit.
Although chocolate mousse is usually made from dark chocolate it's quite a light dessert as chocolate puddings go because of its airy texture - lighter than petits pots au chocolat, for example.
Paris isn’t the obvious place you’d think of drinking Greek wine - in fact it’s a rare sighting in a city whose wine lists are almost 100% French. So when I came across one in a hip little bar called Clamato I was intrigued
It was the savoury dishes that initially attracted me to Henry Dimbleby and Jane Baxter’s excellent Leon: Fast Vegetarian but this is a cracking dessert with in-season rhubarb.
There is an argument that you don't need anything to drink with the classic Christmas pudding*, especially if you've sloshed brandy all over it but if you're pairing other courses of the Christmas meal you might fancy a small glass of something sweet.
A recent email from a reader asked me to suggest a wine to go with “a triple coconut cake with a tangy pineapple icing served with fresh fruit salsa that has kiwi, strawberry, madarine oranges, blueberries and fresh pineapple in it”. Quite a challenge (I suggested demi-sec Champagne or a peach-flavoured liqueur topped up with fizz) but it got me thinking that there are many possible matches for cake beyond a cup of tea or coffee, particularly if you're serving it as a dessert.
This doesn’t, I admit, sound a particularly tempting proposition so let me explain. By oxidised sweet wines I mean dessert wines which have been deliberately exposed to air through extended barrel ageing, giving them a complex nutty, treacley flavour.
The first thing to bear in mind about Thanksgiving - and for that matter Christmas - is that it’s as much about mood as food. Who you’re inviting, what age they are and how big your party is are factors every bit as important as what you’re eating.
With Hallowe'en just a few days away here's a sophisticated supper for those of you who don't have to go out trick or treating . . .
If you’re organising a Red Nose Day tasting tonight here’s a zany idea for a pudding that I devised for a Sainsbury’s magazine feature a couple of years ago when I interviewed TV presenter Phillip Schofield for Comic Relief.
A clever combination I had last week at a French restaurant called Larcen.
As the kids were off home straight after the New Year we jumped the gun by a few days with the last of the seasonal treats, a celebratory galette des rois. Traditionally eaten in France on the 6th of January (Twelfth Night) it celebrates the arrival of the three kings to visit the infant Jesus.