Pairings | Courgettes
There’a a fair chance that if you grow courgettes - or zucchini - you’re eating more than your fair share of them at this time of year but what wine should you drink with them?
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’.
You may not be familiar with Carmenère but it's a delicious red at this chilly time of year.
There are few grapes that bring Greece to mind like Assyrtiko, the saline wonder of the Cyclades. But what do you pair with it? As often, the answer depends on the winemaking style and terroir, because there is not one Assyrtiko (I should know, I recently tried 80 of them.)
I was sent a really unusual rosé the other day from biodynamic Bordeaux wine estate Chateau le Puy, their 2019 Rose-Marie.
A really lovely summery dish from Marianna Leivaditaki of Morito's Aegean: Recipes from the Mountains to the Sea. The tip of roasting the prawn shells before you make the stock is genius though, having made it, I think you can get away with using fewer of the other ingredients in the stock - see my note at the bottom of the recipe.
For those whose courgettes (zucchini) just won't stop producing here's the perfect way to use them from Tom Hunt's lovely book The Natural Cook.
Finding a Palestinian restaurant in London is unusual enough but discovering a Palestinian wine to go with the food is beyond all expectations
The book I’ve been looking forward to most so far this year has just started being serialised in the Guardian today. It’s by Yotam Ottolenghi who founded two exceptional London restaurants and is simply called Ottolenghi: the Cookbook. l love Ottolenghi's food - it’s so generous and big-flavoured, piled high on bright, colourful platters - you can't fail to be tempted by it. It also lends itself perfectly to entertaining for large numbers at home.
If you're looking for an impressive vegetarian centrepiece to a spring meal this lovely light recipe from Signe Johansen's and Peter's Yard's book Smörgåsbord, is perfect though if you serve it on its own I think it would probably only feed 4-6! (Only 4 in my family!)
I love it when a restaurant lays on an imaginative drink pairing and this was a terrific one from Ben Cooke at Little Gloster just outside Cowes on the Isle of Wight.
One of the best food pairing experiences I’ve come across in a winery is the one laid on by Hebron vineyard in West Wales.
It’s always a thrill to come across a grape variety you don’t know, especially from an area with which you’re fairly familiar and when it adds another dimension to the wines already on offer there.
Even after all this time we still don’t often think of champagne in the context of a meal but a brilliant Champagne Leclerc Briant dinner I went to last week at Berry Bros & Rudd underlined that we might be missing a trick.