Pairings | Morgon
As with most foods, the best wine pairing with pork depends how the pork is cooked, and what it’s served with.
Coq au vin (chicken in wine) is of course cooked in wine - usually red wine - so does that mean you should pair it with the wine you've used to cook it in?
There’s one wine that’s invariably recommended as a pairing for duck and that is Pinot Noir but of course duck, like any other meat, can be cooked in different ways. How does that affect the match?
Should you drink the same sort of full-bodied red wine with steak tartare - raw chopped beef - as you would with a grilled steak?
If you're serving a ham or gammon as a roast this Christmas you need a more substantial wine with it than when you serve ham as a cold cut. Which one depends on the glaze.
If you’re wondering which wine to pair with roast pork the good news is it’s a flexible meat that can take a white or a red - or even - given the crackling, a sparkling wine.
Asking which wine is the best match for Chinese food is a bit like looking for the best match for European food - it in no way reflects the diversity of Chinese cuisine.
Usually this feature focusses on less familiar wine pairings but sometimes you can’t beat a tried and trusted combination.
Now here’s an unexpected match. I would be wary of pairing a Beaujolais - even a Morgon - with something as sweet as a lamb tagine with dried fruits thinking it would make the wine taste slightly sharp but the combination worked perfectly.
Lidl has just released its latest limited release ‘wine tour’ selection. As I’ve mentioned before these aren’t quite the bargains they once were - only one is under £7 - but they all represent decent value for money, especially if you’re a fan of French wine.
We decided some time ago we were going to drink Beaujolais with our turkey in memory of the late Marcel Lapierre who very sadly died back in September. I thought his vibrant fruity 2009 Morgon would be ideal with the classic Christmas feast and so it proved to be, mirroring the tartness and fruitiness of the cranberry sauce.
Wine writer Stuart Walton casts a sceptical eye over accepted wisdom:
Last weekend our cooking group cooked up an American barbecue of which this brilliant recipe from the Hang Fire Cookbook was the standout dish so I really wanted to share it with you.
Beaujolais - by which I mean red Beaujolais - is the most French of wines, the perfect wine pairing for a picnic or bistro meal.
You may well know what you’re going to drink with the turkey by now but here are some ideas for what to match with your Christmas starters, paired with recipes from some of Britain’s favourite chefs and cookery writers.
This was a wine pairing I hadn’t thought of putting together before but once experienced last week at Racine it seemed supremely logical.
I’ve been so busy catching up after my Alsace trip that I haven’t had much time for new food and wine discoveries but here’s one we had at Les Temps Changent in Chalons-en-Champagne, a hotel we frequently stop at to break the journey through France.
Pork belly has become one of the most popular main courses on restaurant menus so what should you drink with it? It doesn't have to be wine . . .