Pairings | Cream
Sherry gets a bad rap for being granny’s tipple of choice but if you’ve never tried an authentic Spanish style sweet sherry you haven’t lived.
If you're planning a special meal for Valentine's Day you may be wondering which wine to pair with your menu. I've picked some favourite Valentine's Day foods and suggested some matches that should work well with them.
I’m sure you’re enjoying a bowlful or two of strawberries in this glorioius hot weather. But what to drink with them?
White burgundy includes a multitude of wines from generic bourgogne blanc to the grandeur of a Bâtard-Montrachet or Corton-Charlemagne. But it’s the affordable wines that I’m focussing on in this post. What type of food do they pair with best?
A chocolate yule log or 'buche de Noël has become an increasingly popular dessert at Christmas but what kind of wine should you pair with it?
Although there are obviously differences between the two types of beer, dark stouts and porters tend to pair with similar types of food. Here are my top matches ...
Viognier (pronounced vee-on-yee-ay) is a rich, exotically fruity white wine, sometimes achieving quite high levels of alcohol so what are the ideal foods to pair with it?
There’s no doubt about it, trifle is tricky. If it includes booze already do you serve more on the side? And what kind of booze should that be?
You might think it odd to pick out South African Chenin rather than Chenin Blanc in general but I do think the wines are distinctive, particularly when it comes to the crisper styles which are much zestier than they tend to be in the Loire
My assertion that custard tarts are the new cupcakes provoked such a heated exchange that I thought I’d stoke the fire by suggesting what you drink with ‘em.
One of the all-time favourite British desserts sticky toffee pudding is super-sweet so will overwhelm most wines you might think of pairing with it so what should you choose?
if you're planning to make a pumpkin pie for Hallowe'en or Thanksgiving here are some great wine and other pairings to serve with it.
It’s become fashionable these days to vilify butter and cream but if you want your wine to shine bring them into play. There’s almost nothing better than a rich creamy sauce to show off a fine white burgundy and whisking a little butter into a red wine sauce will set your Bordeaux off a treat.
If you're looking for a show-stopping dessert to serve for a summer party try this utterly delicious tiered meringue cake I tasted (correction, 'ate') the other day at The Three Crowns.
Our final port of call on our recent French trip was a modest family run restaurant at Bourneville called Risle-Seine, a few minutes off the autoroute between Le Havre and Rouen (and therefore ideally placed for a last minute lunch before catching the ferry). It has no great pretensions but does what it does really well: simple classic country food served with decent, well-priced wines - and cider, we discovered this time.
It’s not often I come across a drink I’ve never heard of but Pacharan or Paxtaran, a Basque sloe-flavoured liqueur from Navarra, is one of them.
The Chinese New Year, which starts tomorrow, is one of those annual events that really captures the imagination. It is celebrated in such a colourful and joyous way and Chinese food is so delicious, quick and simple to make that I hope you won't be able to resist having a go at it.
There are some dishes you just know you’re going to order when you spot them on a menu and the builders’ tea ice-cream that came with a Yorkshire curd tart at newly opened Lorne in London's Pimlico last week had my name all over it.
It’s hard to pick out the best match from my trip to Alsace last week but I think it has to go to this classic combination you find in every traditional restaurant.
I was hoping for an interesting pairing from the last meal of the year and wasn't disappointed. Like last year we went to a New Year's Eve dinner at Montpelier Basement supper club where we were treated to an amazing 8 course feast which lasted into the early hours of the morning.
The perfect recipe for Mother's Day this Sunday from Sybil Kapoor's lovely Simply Baking book for the National Trust. In fact you might giver her a copy of that as well . . .
If you’re a fan of Bailey’s you’ll be unable to resist this ridiculously moreish Irish cream liqueur at a fraction of the price.
If you’re not a fan of whiskey or the black stuff* there’s another way you can celebrate St Patrick’s Day this week and that is with Feeney’s Irish cream liqueur.
It’s a pretty safe bet that if you have a wine-based sauce that an accompanying glass of the same type of wine will pair well with it so I was confident of ordering a glass of cava to go with a hake dish cooked with a cream, cava and anchovy sauce last week.
It might seem perverse to pick a tea pairing as my match of the week after four days in wine country and one of the leading beer cities of the US but this combination was so unexpected and so brilliant I had to single it out.
The cheese ball is an American party food classic. It's a little retro, but retro food is fun, and a cheese ball is the kind of thing you can easily posh up and adapt to use your favourite cheeses, herbs, and seasonings.
A recent email from a reader asked me to suggest a wine to go with “a triple coconut cake with a tangy pineapple icing served with fresh fruit salsa that has kiwi, strawberry, madarine oranges, blueberries and fresh pineapple in it”. Quite a challenge (I suggested demi-sec Champagne or a peach-flavoured liqueur topped up with fizz) but it got me thinking that there are many possible matches for cake beyond a cup of tea or coffee, particularly if you're serving it as a dessert.
It’s rare to go to a wine event and be blown away by the matches at every course but my recent lunch at Murano devised by Angela Hartnett and her sommelier Marc-Andréa Lévy was as close to perfection as it gets.
This is one of the recipes I go back to most often. Yes, it’s a cake but you can also serve it as a pudding. It comes from Margot Henderson’s* wonderful You’re All Invited which I strongly recommend you to buy.
I have to admit I was never very grabbed by the idea of eggnog until I tried it out for myself and discovered just how delicious it is - like velvety, vanilla-and-rum-scented air.
For the last couple of weeks The Telegraph has been running recipes from two of my favourite chefs, Sam and Sam Clark of Moro, the iconic Moorish recipe in Exmouth Market in London that I discover, to my amazement, is now 11 years old. Sam (the husband) is very into his wines, particularly sherry, so I'm suggesting Spanish wines for the pairings.
Last week I was given a couple of slices of gorgeous game terrine by Stephen Markwick of Culinaria with whom I’ve been writing a book (of which more news soon). We had it for lunch and the only wine I had open wasn’t up to the intensity of the spicing (which was dominated by allspice) and the accompanying damson chutney.
At this time of year no-one wants to spend too much time in the kitchen but it's well worth the few minutes it takes to rustle up these incredibly easy and delicious home-made biscuits from food writer Xanthe Clay's lovely book The Contented Cook - perfect, she says, with ice cream or with raspberries and cream
This may sound an unlikely combination but bear with me.
Is there a good match for jelly and ice-cream? A dessert wine can seem too heavy - and ice cream can strip out its sweetness - but prosecco is perfect, as I discovered at the weekend.
With two spectacularly high profile meals last week (see my last two posts) it was hard to choose a match this week. Should it be the Crozes-Hermitage and Herdwick mutton, kidney and oyster pie I had at Hix, or the perfect pairing of Sebastian Bobinet’s 2006 Saumur Champigny 'Amateus Bobi' and pig’s trotter at Pierre Koffman’s pop-up restaurant at Selfridges? (There - I’ve told you anyway!)
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.
One gets so used to partnering dark chocolate with sweet red wines, most notably port, that it’s easy to overlook other equally successful options. This was a brilliant combination I came across - somewhat improbably - at the game and Burgundy dinner I reported on last week.
People occasionally ask me what characterises British food. Unlike French or Italian food it can be hard to pin down, there are so many different ethnic influences but last night I had a meal that was quintessentially English summer food.
I have to admit I accepted Leonid Shutov’s invitation to taste vodka with some trepidation having heard tales of the hangovers that some of my colleagues had suffered as a result of their visits to his Soho restaurant Bob Bob Ricard.
Salt cod, a popular Good Friday dish in parts of the Mediterranean, is cooked many different ways which suggest different wine pairings.
No Christmas would be complete without a slice of Stilton or its unpasteurised cousin Stitchelton. But what to drink with it? The usual answer is port - and that of course is classic - but here are some other drinks that make great pairings
One of the most reliable wine matches is white fish with white wine and cream and/or butter and white burgundy - one of those blissful combinations that actually makes the wine taste better than it otherwise would.
I’m always on the lookout for interesting matches with alcohol-free drinks and this just inched it over a really good cider pairing at the Hang Fire Southern Kitchen yesterday.
If you’re a fino fan you’ll love this classic super-dry, tangy sherry - one of three incredibly well-priced sherries Aldi has released in its Exquisite Collection range at just £5.99 for 50cl. (The others are an amontillado and a cream sherry - both good too but slightly sweeter than the classic Spanish style)
Everyone I know who’s into food has a soft spot for St John. True, it has/has had its ups and downs but It’s easy to forget just how groundbreaking it was when it opened 19 years ago. And how absolutely right its values still are in terms of serving great ingredients simply,
Although we wine writers like to think we might be able to encourage you to be more adventurous in your wine choices this Christmas the truth is you’re probably going to stick to the wines you're familiar with.
Why should the kids have all the fun at Easter? These days there are a number of indulgent chocolate-flavoured liqueurs and wines that make up for being (almost) too old for an Easter egg.