Pairings | Rhone
Roast chicken. Possibly everyone’s favourite Sunday roast. It can take a red or a white wine so the key thing to focus on is what flavourings - or stuffing - you put with it and the sides you serve.
Even if not well-hung, as it rarely is these days, pheasant has a stronger flavour than other feathered game such as partridge or duck. And older, tougher birds are often braised or pot-roasted which calls for a more robust wine match still.
I’ve recently had the chance to taste through a range of wines and beers with Cheshire - Appleby’s Cheshire to be exact - so the hits and misses are fresh in my mind. As you probably know it’s a British territorial cheese with a crumbly texture and mellow flavour but quite a firm bite.
The thing you need to ask yourself when you’re wondering which wine - or other drink - to pair with Mexican food is what kind of Mexican. Authentic Mexican or Tex Mex?
It’s tough to say what the best wine matches for lamb are - it’s served so many different ways and there are so many wines (mainly red) that work but here are my five favourites.
An easy answer to the question of what wine to pair with venison is the same sort of wine you’d drink with beef but I’d suggest a few modifications as the two are not quite the same.
Anyone who has a passing knowledge of cassoulet will know that there are hotly disputed arguments about what constitutes the authentic version. But whichever way you make it it’s a substantial dish.
There’s so much inexpensive Côtes du Rhône about that it’s easy to forget that it can be a sufficiently substantial wine to take on a richly flavoured dish, especially if it comes from a named village and a good vintage.
You’d expect a Southern Rhône red to go with wild boar but in fact it was the chestnut polenta that made the match with this former Côtes du Rhône ‘cru’ so successful
Last week I was in the Northern Rhone where the biggest challenge, from a food and wine matching perspective, is what you eat with its distinctive whites which are made from Marsanne and Roussanne
You might not immediately think of wine in the context of Moroccan food but in fact Morocco has been a significant wine producer since the days of the French protectorate. And they planted the same grape varieties - grenache, syrah and cinsault that thrive in the south of France.
Although I’ve been in many wine regions when harvest is in full swing I can’t remember being in one when harvest was about to start as it is in the Northern Rhône this week.
I've always been intrigued by Oysters Rockefeller, described by the great Simon Hopkinson as "the best hot oyster dish I know". Here's his recipe.
I had lunch for the first time for a while at Hix’s Oyster and Chop House in Farringdon last week where I ordered - appropriately enough - a chop. In this instance a veal chop with sage butter.
Matching a rich dish like pigeon with wine is quite challenging, especially if you serve it with an intense jus like this one so should you go for something equally rich or a refreshing contrast?
It’s such a long time since I’ve eaten duck à l’orange that I’ve rather lost track of the best match for it but the vivid, joyous Gramenon Poignée de Raisins I was offered last week by the sommelier at Brasserie Chavot proved the perfect pairing.
I suspect most of you know that you can drink red wine with fish these days but you may well stick to lighter reds like pinot noir. But this week’s match of the week proves you can drink a more full-bodied red if the food is robust enough.
One of the problems about buying wine these days is that there’s just too much choice. But if I had to stick to just one wine this Christmas it would be this gutsy red from the Rhone.
Inspired by the British Kebab awards Zeren Wilson wonders what the perfect wine pairing is for a kebab and comes up with some surprising conclusions.
Salt cod, a popular Good Friday dish in parts of the Mediterranean, is cooked many different ways which suggest different wine pairings.
Turbot is a luxurious fish you might well be serving over the holiday period, most probably roast or seared. But what sort of wine should you pair with it?
The idea of doing a post on wine matches with brussels sprouts might strike you as a tad over the top - after all who eats sprouts on their own? (Answer: me. Whenever I get the chance.)
Those of you who remember the post I wrote 10 years or so ago about why I wasn’t going to eat foie gras any more might reasonably ask how come it’s appearing in this match of the week?
Occasionally a wine pairing comes along that you simply don’t expect. Invited to a barbecue at the weekend, I took along some reds I’d been tasting which I frankly wasn’t sure would go with the sweet marinades you generally encounter at a BBQ.
Regular readers of my Guardian column will know that I’m always banging on about how there are cheaper alternatives to Chateauneuf-du-Pape but I know how much many of you love it and like to put it on the Christmas table.