Pairings | Chilli
Like many popular dishes chilli con carne has many different versions - some mild and child-friendly, others much more spicy and assertive and often a little smokey.
Natasha Hughes re-orders her hit list of wine matches for pinot following her visit to the International Pinot Noir Celebration.
Pulses such as beans are a good friend to the vegetarian winelover - their rich, mealy texture provides a similar foil as meat to a hearty full-bodied red.
Malbec has become so popular it may have become one of your favourite red wines but what are the best kind of dishes to pair with it?
Like any other red South Africa's Pinotage comes in different styles - some lighter and fruitier than others. When you're matching it with food you take a cue from the sort of ingredients and dishes that go with its two ancestors - Pinot Noir and Cinsault.
As you'll see in the entertaining section today I've come up with the idea of throwing a hot dog party and here's a recipe for a basic chilli to go with it. You could of course use a more authentic recipe (without beans) but authenticity isn't the point of hot dogs. They're basically fun food.
One of the most evocative cookbooks to have been published recently is Lori de Mori and Laura Jackson's Towpath, a series of recipes and reminiscences from the charmingly quirky Towpath Café. It's divided up month by month and this is in fact a September recipe but as squash is still in season and wonderful warming at this time of year it works equally well now.
You may be unconvinced about the wisdom of incorporating chilli into achocolate cheesecake, let alone accompanying it with Merlot but bear with me!
If you’re lighting a few fireworks for the kids (or yourselves, of course . . . ) tonight and hanging round in the cold you’ll need some warming food and a good chilli hits the spot perfectly
A pretty wild combination this week at a lovely wine bar, Magnum, we went to in Toulouse on Saturday night. The owner Jérôme’s wife, who originally came from Réunion, had made Chinese-style dumplings with the local Toulouse sausage and prawns served with a sweet chili sauce. Not the kind of thing I would normally go for but he sold it so persuasively we had to give it a go and it was fantastic.
Today marks the start of Organic September and what better way to kick it off than this great recipe from much-acclaimed vegetarian cookery writer Anna Jones, author of A Modern Way to Cook
When I read Mark Hix recipes in The Independent today they were so challenging that I nearly gave up but as everyone else seems to be writing about asparagus today and I’ve done a lot on asparagus recently there was no other option . . .
Although I think the difficulty of matching troublesome ingredients with wine is overrated that’s not true in the case of chilli which is an integral part of many Szechuan dishes. The tofu noodle hotpot I had at my local Chilli Daddy in Bristol at the weekend was definitely a case in point.
If you’re used to choosing wine - or other drinks - to match with meat or fish you may be flummoxed when it comes to chosing one for vegetarian friends. But as I explain in my Guardian column today it’s a question of finding out how the wine is made - and in particular whether any animal-based products have been used in the fining process.
This weekend I’ve been down at my favourite food festival in Dartmouth where I’ve been giving a number of wine talks. One of them was a forum on food and wine matching with wine writer and TV presenter Susy Atkins and former sommelier and wine supplier Tim McLoughlin-Green of Sommelier’s Choice.
'Hmmm, steak and red wine - nothing particularly original about that' you might be thinking but bear with, as they say.
Given Chile’s proximity to the coast, this week’s match couldn’t be anything but seafood but I’m going to pass over the more obvious pairings with sauvignon blanc in favour of this wildly brilliant combination of scallops and rosé.
What on earth do you drink with currywurst? Last week I was in Berlin so had the perfect opportunity to find out.
If anyone can make Aperol - the Venetian Campari drinkalike - fashionable it's Russell Norman of Polpo, Polpetto, Spuntino and now Da Polpo - four of the coolest (and smallest) restaurants in London. Admittedly bitters are not to everyone's taste - they are...well...bitter but I find Aperol fruitier and easier to drink than Campari. The traditional way to serve it as as an Aperol spritz topped up with Prosecco and a whoosh of soda water - the perfect way to recover when the Tube is at its hellish steamy worst.
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.
If you’re looking for a bottle to celebrate Hallowe’en on Tuesday here’s couple that hit the spot perfectly.
A full-flavoured red and seafood? Doesn’t sound like the kind of pairing that would work but as ever it depends on the wine and how the dish is prepared.
The problem about discovering your match of the week at someone’s else's house is that you can’t really take a photo of the food if you don’t know them that well.
I’m surprised there aren’t more wine brands and labels dedicated to Hallowe’en but yesterday I found a perfect one at the Majestic press tasting.