Pairings | Carpaccio
The other day we went to Il Vino d’Enrico Bernardo, an innovative new restaurant in Paris run by the world’s best sommelier in 2004 which has just won a Michelin star. The unusual aspect is that there is a wine rather than a food menu. You choose what you want to drink and they create a dish or a menu around it.
My match of the week is not in fact my match of the week which was some sublime sashimi and koshu at the Japanese embassy but as that pairing has featured before I’m going for my second best this week*.
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.
Provence rosé has a particular character. It’s much crisper and drier than most rosés on the market, more like a white wine than a rosé - though within this style there are variations between the lighter, less expensive wines or ‘vins de soif’ and the more structured ones, which the local refer to as ‘vins de gastronomie’.
A re-run of an old post following a visit to Alsace, updating my recommendations on the best pairings for the region's dry and off-dry white wines.
Winemakers like to tell you that their wines go with everything but in the case of Grüner Veltliner, Austria’s best known white wine, it’s true.
I was overwhelmed with good wine pairings last week but given that quite a few were similar to ones I’ve written about before I’m making this my star match.
Artichokes have the reputation of being a wine-killer but as with most of these diktats the problem is over-played. True, artichokes can make even dry whites taste oddly sweet but that doesn’t account for the different ways in which they are cooked and how they are served.