Pairings | Red peppers
A great recipe for a simple tapa from José Pizarro's lovely book Spanish Flavours. José, as you may know if you're based in the UK, has a cracking tapas bar in Bermondsey called José and a slightly more formal restaurant in the same street called Pizarro.
There was a time, about 10 years ago, when I wrote a lot about merlot which was widely regarded as wine world’s alternative to chardonnay - an easy drinking red wine that was easy to pair with almost any meal.
Should it be wine or beer - or even a cocktail? Last year I asked the Twitter community what their favourite barbecue bevvy was and this is what they came up with . . .
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.
I’ll be doing a major round-up on my trip to Provence next week buthere are a few more thoughts on matching rosé and food, an update of mylast overview
I’m constantly amazed at the stream of good value reds that is coming out of Spain these days. Here’s another - La Copa Tempranillo 2005 from the up and coming Campo de Borja wine region which is situated in Aragon to the north west of Zaragoza. It appears to be made by a co-operative, the Cooperative de Santo Cristo de Magallon but is none the worse for that.
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.
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.
The flavours of New Zealand Sauvignon Blanc - and this is why it is so popular - are powerful and aromatic: citrus, gooseberry and passionfruit in spades. So you need big flavours on your plate to stand up to it.