Pairings | Tuscan
The best wine pairing for steak (updated)
Steak is a natural partner for red wine, but is there a definitive “best” red for steak?
Top wine (and other) pairings for sausages
There are very few occasions on which sausages don’t appeal but what’s the best pairing for them?
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9 great wine pairings for duck (updated)
Pinot Noir is the go-to wine with duck, and for good reason. Its lush fruit complements the meat in the same way as fruit like plums and cherries. But duck can be cooked many different ways, which means there’s plenty of opportunity to experiment.
What type of food pairs best with Brunello di Montalcino?
I always like to respond promptly if someone draws attention to a wine match that’s not available on the site so thanks, Nigel B of Hong Kong for pointing out there was nothing on Brunello di Montalcino.
Six of the best pairings for a burger
It might surprise you to hear it - and maybe you’ve never tried it - but a serious red wine is a really good match for a burger. Not a Maccy D, maybe but a big lush gourmet burger. And why not?
Six of the best drink pairings for kale
Although there's not quite the feverish frenzy there was about kale a couple of years ago there's still a lot of kale lurve around.
How to eat - and drink - like a Tuscan
A re-run of a piece I wrote a few years ago following a trip to Tuscany which reminded me how differently Italians approach food and wine from how we would eat and drink in an Italian restaurant here or at home.
Nduja and a super-Tuscan red
I don’t often get inspiration from chefs when it comes to food and wine pairing - you’d think they’d be into wine but they often aren’t - but Theo Randall’s suggestion of a super-Tuscan red with his dish of roast sausages with borlotti beans and nduja sauce was spot on.
Tuscan bean soup and Sangiovese
Last week I was on an assignment in Tuscany for a couple of days. It was pretty hot but that didn’t discourage the Tuscans from serving the kind of food they enjoy all the year round - namely substantial bean and chickpea soups.
Tandoori grouse and an Indian ‘SuperTuscan’
If you’d asked me a week ago whether I thought it was a good idea to cook grouse in a tandoor oven and then to serve it with a full-bodied red I’d have said no, and no. Which shows how you can continually be surprised by this food and wine pairing lark.
Spicy tuna pasta and Tuscan red
Some of the best meals - and the best wine pairings - come about without a great deal of forethought. Like the pasta I threw together last week in France from storecupboard ingredients then accompanied with a cracking bottle of inexpensive Tuscan red we’d just bought from a winemaker at a natural wine fair. Yes, Italian wine. In France! Who’d have thought it?
Chicken liver crostini and Rosso di Montalcino
One of the most striking things about my trip to Tuscany last week was the reminder of how good young red wines are with Tuscan food - right the way through the meal, not just with the main course.
Salt cod with ciambotta di peperoni and 2004 Argentiera, Bolgheri Superiore
Another interesting insight on pairing red wine and fish in Tuscany this week. We were served lightly salted cod with a rich tomato and pepper stew called ciambotta at Tenuta Argentiera which proved a perfect match for the mature 2004 vintage.
In search of the perfect steak wine
This report on a steak and wine tasting I did at Hawksmoor Spitalfields back in 2007 is now over 10 years old but the advice still holds good. It's quite a long read though so for more concise steak and wine matching advice head to The Best Wine Pairings for Steak.
Caburnio Tenuta Monteti 2010
If you like the style of super-Tuscans but find the prices a bit steep the Tenuta Monteti wines, which are stocked by London merchant Lea & Sandeman, are for you.
Berry Bros & Rudd Brunello di Montalcino 2009
Brunello di Montalcino is normally way out of my price bracket but this own label bottling from Berry Bros & Rudd is such good value, it’s hard to resist.
What's the best match for a barbecue?
Should it be wine or beer - or even a cocktail? Last year I asked the Twitter community what their favourite barbecue bevvy was and this is what they came up with . . .
Wine of the week: The Society’s Exhibition Chianti Classico 2012
Sometimes when I go to a Wine Society tasting I find myself wondering why on earth anyone would buy their wine anywhere else.
Lamb and porcini kebabs with sage and parmesan
Maybe I've got a bit overexcited with all the sun this week but the barbecue season doesn't seem that far away so it was good to find Dan Vaux-Nobes' 101 BBQ and Grill recipes arriving through my letterbox.
The best wine matches with salt cod
Salt cod, a popular Good Friday dish in parts of the Mediterranean, is cooked many different ways which suggest different wine pairings.
Pasta arrabbiata with sangiovese
What happens when you choose a wine to pair with a particular dish and the dish doesn’t materialise? Well, if you’re lucky it matches equally well.
Prawn tagliolini and Poggio San Polo Rosso di Montalcino
If there’s one thing you might think you could be sure of it would be that you should drink white wine with a seafood pasta dish like this. But, you know what? It was this silkily delicious red that went swimmingly.
Pasta with truffles and chardonnay
Although chardonnay is grown practically everywhere that grows grapes (with notable exceptions such as Bordeaux) it’s not a variety you may associate with Italy. But the country produces some fine examples and Isole e Olena’s Collezione Privata is one.
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