Pairings | Mozzarella
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.
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 . . .
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.
I love it when a restaurant lays on an imaginative drink pairing and this was a terrific one from Ben Cooke at Little Gloster just outside Cowes on the Isle of Wight.
Despite my passion for cheese I’ve long been a believer that you don’t need to lay on a massive cheese board to enjoy it. You can just as easily (and more cheaply) serve a cheese plate.
This past week has reminded me yet again what a great match Italian whites are for food. Their lack of obvious character means they tend not to stand out in a tasting but they explode into life with a dish.