Pairings | Roussillon
I've been in Paris for the last few days so this week's pairing had to be from here. There are so many possibilities but as I haven't written about a meat match for a while I'm going to pick the braised beef cheek and vegetables we had with a quirky wine called KM31 from the Roussillon.
Blogger Denise Medrano of The Wine Sleuth braces herself for a lunch featuring classic French dishes and Australian wine. Was she convinced? Read on . . .
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.
Or 'what wine should I drink with hachis parmentier?' - the French answer to shepherd's and cottage pie.
Anchovies are always reputed to be difficult with food but I found a great match for them over the past few days down in Collioure and Banyuls. Which of course there should be as they’re a speciality of the area.
Chicken can be served so many different ways you might wonder which type of wine makes the best pairing. The truth is there’s no single answer - it depends on your own personal taste and the way it’s cooked - but here's a simple guide:
If you’re a bit hesitant about the idea of matching fish and red wine you might automatically think of pairing paella with a white wine. But I think it goes just as well with a rosé or a red.
It’s true that lamb is one of the most wine-friendly of meats, as at home with red Bordeaux and Rioja as it is with the fruitier wines of the new world. But if you’re looking for a spot-on match it’s worth thinking just how - and for how long - you’re going to cook it.
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?
I was reminded about my trip to Priorat almost exactly two years ago by my recent visit to the Roussillon which has a similar terroir. And I think the wines would go with similar kinds of food. These were my suggested pairings at the time . . .
If you've been following the new alternative lifestyle programme Château Monty on Channel 4 you’ll know that ‘Monty’ is wine writer Monty Waldin who set out to make his own biodynamic wine in the Roussillon down in the far corner of south-west France
We’ve been feasting on figs from our neighbours' fig tree in Grau d’Agde down in the Languedoc this weekend - all the more satisfying as I gather that back home Waitrose is currently selling them at 99p each.
Last week’s highlight without a doubt was the meal I had with my Guardian colleagues at Brawn, Ed Wilson’s new restaurant in Columbia Road. As you may know it’s the new City outpost of the hugely popular wine bar Terroirs with a similar natural wine list which you can read about on my natural wine blog here.
Cheese and wine is a notorious minefield but is it any easier when the cheese is cooked? See my suggestions to match Mark Hix's delicious recipes in the Independent today: