Pairings | Pouilly-fumé
Forget for the moment my often-advocated match of chilled red wine with salmon, if you’re lucky enough to get your hands on a wild fish it deserves one of your best whites. Here are my suggested matches for Mark Hix’ recipes in the Independent today:
Scallops are normally a sure-fire match for chardonnay so it was quite a challenge to think of some alternatives for Skye Gyngell’s inventive recipes in the Independent on Sunday today.
I’m not quite sure whether it’s a blessing or a curse to be able to access the English papers so easily on-line these days. It makes it hard to resist the temptation to have a peek and therefore harder to cut off.
If anyone still needs convincing about the virtues of food and wine matching Mark Hix’s fresh seasonal recipes in The Independent today should convince them. Even the ‘drink what you like with the food you like’ brigade would have to admit that a voluptuous Meursault or oak-aged white Bordeaux would totally overwhelm the flavours of raw food.
Peashoots exemplify the delicate flavours of spring as Hugh Fearnley Whittingstall persuasively argues in the Guardian today. How do you find a wine that won’t overwhelm them?
There aren’t many wine pairings that form the subject of a book title but Elizabeth David’s Omelette and a Glass of Wine immortalised the combination.
Smoked salmon is most commonly associated with champagne but in fact it goes with many other wines as well as with beer, whisky and vodka.
Although you rarely match a wine to vegetables such as peas or beans they do have an influence on pairings. Peas have a natural sweetness, broad beans an earthiness and runner beans a herbaceous flavour that can affect the style of wine you choose. Here are my suggestions to go with the four recipes in Mark Hix’s column in the Independent today.
A lot of chefs - particularly male chefs - don't really get salads, making them either an afterthought or wildly, elaborately fussy. Mark Hix of the Independent is an exception - his are always simple but imaginative, reflecting the season perfectly. Here are my matches for his recipes in the Independent this weekend.
Summer is the perfect time of year to eat crab so why not try out your wine pairing skills and work out which wines you'd match with these eight different crab dishes. My own suggestions below . . .
Whenever anyone talks about foods that are difficult to match with wine, asparagus always comes up but I reckon the problem is overstated.
Now that we're back into months with an 'r' in them it's time to enjoy oysters again. But what’s the best wine - or beer - to pair with them?
As with other grape varieties sauvignon blanc varies markedly from one part of the world to the other - from the crisp minerally wines of the Loire to the exuberant grassy herbaceous sauvignons of New Zealand's Marlborough region.
It’s still not widely recognised that white wines have the capacity to age, particularly wines that are noted for their freshness and bright acidity so it was fascinating to try a range of older wines from the Centre-Loire yesterday with a range of different cheeses.