Match of the week
I’ve been wondering lately what the best wine pairing for chicken katsu curry is, a dish you suddenly find everywhere and I’ve found a bottle where I least expected one - from Romania!
This is not so much a wine pairing that’s greater than the sum of its parts as a great wine recommendation and food recommendation that happen to go really well together
This week’s match of the week isn’t a new discovery - roast meat with red wine isn’t exactly rocket science - but the fact that it was pork that was going so well with tempranillo rather than the usual lamb or beef intrigued me.
One of the best discoveries of our recent weekend in Bridport in Dorset was a brilliant small restaurant called Dorshi. You might easily miss it as it’s down an alley off the high street but seek it out. (The alleyway is just to the side of The Bull hotel)
The most surprising wine pairing discovery of the year so far is that England’s Bacchus is remarkably good with chilli
I was sent a really unusual rosé the other day from biodynamic Bordeaux wine estate Chateau le Puy, their 2019 Rose-Marie.
As Greece’s best known grape variety you’d probably think of pairing assyrtiko with meze or seafood but as this week’s match of the week shows it’s good away from its home territory too.
Much is made of the difficulty of pairing wine with artichokes but this week’s match of the week proves it’s far from impossible with the right accompaniments
An incredible pairing this week and one I’m afraid you’re unlikely to be able to replicate - so far as the wine element is concerned anyway. But there are alternatives which I’ll suggest.
I nearly saved this Aussie grenache for my wine of the week it was so good but it made a great match with this beetroot salad too
This week’s match of the week might sound blindingly obvious but it’s taken to a level I haven’t encountered before.
There were two wine pairings in contention for my match of the week slot this week. The other being the excellent combination of mature cheddar with Washington State cabernet but that’s not rocket science and this was the more intriguing discovery.
I’ve been thinking about the tricky subject of wine with asparagus for long enough to have come up with a number of different pairings but I came across two this week that were really a bit of a revelation.
Having always understood you shouldn’t drink spirits with oysters I was surprised to come across the recommendation from oyster specialist Wright Brothers of accompanying them with a gin martini made from their Half Shell gin.
I don’t often get inspiration from chefs when it comes to food and wine pairing - you’d think they’d be into wine but they often aren’t - but Theo Randall’s suggestion of a super-Tuscan red with his dish of roast sausages with borlotti beans and nduja sauce was spot on.
How much do people love mortadella! You have no idea. Well perhaps you’re a fellow fan and you do. When I posted this pairing on instagram last week there was a massive response. Admittedly provoked by me describing it as posh Italian spam. (Not in a bad way, you understand.)
OK, I appreciate this is a bit left-field but I was given some monkfish liver to try by Bristol fishmonger, Bristol Fish and also had a bottle of Aldi’s Easter champagne promotion to taste and they went brilliantly together. Often the best pairings come about by accident.
I’m an ardent advocate of pairing cheese with white wine so it came as a bit of a surprise just how well the Spanish cheeses I was eating over the weekend went with the full-bodied Ribera del Duero wines I was tasting, many of which were over 14.5%
Given that koshu is Japan's signature grape variety it’s perhaps not surprising that it’s a successful pairing with sashimi but two interesting things emerged from a recent tasting which was hosted by Sarah Abbott on behalf of Wines of Japan.
Riesling is often paired with Indian food though I don’t think it always works with hotter curries. But with this anglicized version of a dal from Hugh Fearnley-Whittingstall’s new book Eat Better Forever it was spot on.