Match of the week
Choosing a wine to go with a number of widely differing dishes is always a challenge so I usually try to find a lightish wine that will rub along with both meat and vegetable dishes.
I’ve always loved those huge jars of cooked meals you can buy in France so was pretty excited when I was sent a jar of coq au vin, or rather Coq au Moulin-à-Vent by Chateau du Moulin-à-Vent the other day.
This week’s match of the week is the perfect illustration that you shouldn’t be led astray by your basic ingredient.
Given the intense contagioiusness of Omicron it seemed a good idea to have a low key New Year’s Eve celebration this year which took the form of a really lovely kitchen supper with my friend Jenny Chandler and her family.
Do you eat kedgeree - if at all - for brunch or supper? That's probably going to affect whether you have a glass of wine with it.
OK, this sounds like THE most unlikely pairing but bear with, as they say …
This crisp white wasn’t chosen as an exact match more like a wine I thought would run along with everyone’s starters when we went out to lunch at The Bull in Totnes last week
I had some great food and wine matches in Dublin last week but most were predictably good (albarino and seafood, Ribera del Duero and lamb …) so I’m going for this combination from the menu at a brilliant little restaurant called Mae.
Finding something suitable to drink with a good red burgundy is a bit of a challenge as so many dishes are highly flavoured these days.
What to drink with a treasured old bottle of wine is one of the most frequent questions I get asked and the answer I usually give is ‘keep it simple’
A full-bodied red mightn’t be the first wine you’d think of reaching for with white truffles but it works remarkably well as I discovered at a truffle dinner at Bocca di Lupo last week.
i haven't written about soup and wine for ages - I've always felt a bit ambivalent about it on the grounds that it seems counter-intuitive to pair one liquid with another - but this is the second post in as many weeks (the other one being here)
Even after all this time we still don’t often think of champagne in the context of a meal but a brilliant Champagne Leclerc Briant dinner I went to last week at Berry Bros & Rudd underlined that we might be missing a trick.
I don’t know why restaurants don’t put soup on the menu more often, especially on a set lunch menu.
Pork and chenin blanc is a tried and tested pairing but this delicious way of serving it at Le Saint Eutrope in Clermont Ferrand the other day made the wine we were drinking - a Pineau de la Loire from Thierry Puzelat of Clos de Tue-Boeuf - really shine.
Not many producers take food and wine pairing as seriously as champagne house Gosset which sponsors an annual ‘Matchmakers’ competition for young sommeliers and chefs which was held at the Cordon Bleu's Cord restaurant in Fleet Street
A classic pairing this week but beautifully executed.
You might not think that potatoes merited a pairing on their own account but then i guess you haven’t tried making Poppy O’Toole’s rosemary and garlic sharers.
For some reason I always think of beef with nebbiolo and other wines like Bordeaux and rioja with lamb but this combination at one of Bristol’s best restaurants Bulrush the other night was stunning.
Deciding what to drink in an Indian restaurant if you don’t go for beer is always a bit of a challenge but now there’s a new option in the form of Sollasa, a delicious aperitif-type drink that has been created to go with Indian food.