Just as with every other ingredient the ideal pairing for mussels depends how you cook them, starting with the classic moules marinières.
Haggis may be traditional fare for Burns' Night but let's face it, it's not everyone's cup of tea. So here's a Scottish inspired menu that I suspect you'll probably enjoy rather more (unless you're born and bred Scots, of course...)
A robust Spanish fish stew from Stevie Parle's fabulous new Dock Kitchen Cookbook. Stevie is one of the best -travelled and most original chefs in London with a well-honed magpie tendency of picking up ingredients and techniques from every country he visits. He also writes a weekly column in the Daily Telegraph.
Wheat beers are fabulously flexible when it comes to food matching - the beer world’s equivalent of a crisp white wine.
This week’s Wine Society tasting was, as always, impressive but there’s one wine I’d urge you to buy now, despite the £16 price tag, as I suspect there isn't much of it.
I’ve been a bit of a sceptic in the past about pairing food with whisky. Not that there aren’t some great combinations but I find it hard to sustain for more than one dish.
Real perry - as opposed to the often confected and artificially flavoured pear cider - has a different taste from cider. It’s more delicate, more fragrant, a better match for delicate ingredients like fish.
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.
One of the best ways to make new wine discoveries is to experiment with wines by the glass. And that is how I found Melonix, a fabulous wine from biodynamic Loire producer Domaines Jo Landron at the newly opened Frenchie in Covent Garden yesterday.
If you’re trying to get ahead for Easter here are some suggestions to match Angela Hartnett’s menu in the Daily Telegraph today.
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.
If I had to sum up the best food pairing for albarino in one word it would be seafood. Which makes sense considering where it comes from on the coast of Galicia in the Rias Baixas region of northern Spain.