Pairings | Dry white wine

Dry or fruity? Which style of white wine pairs best with simply grilled fish?

Dry or fruity? Which style of white wine pairs best with simply grilled fish?

About the last place I’d have expected to have an enlightening discussion about food and wine matching is in a fisherman’s shack called Chez Loulou down on the Languedoc coast. Actually I do it an injustice. It’s a restaurant - just - but one that relies for its appeal on fabulously fresh fish rather than fantastically skilled cooking.

The best wine pairings with Caesar salad

The best wine pairings with Caesar salad

As with most salads Caesar salad is all about the dressing which on the face of it sounds tricky, anchovies being notoriously difficult to match with wine.

The best wine pairings for eggs benedict

The best wine pairings for eggs benedict

The ideal wine choice for eggs benedict - that unctuous dish of poached eggs and ham topped with buttery hollandaise sauce - is likely to be dictacted as much by when you eat it as the dish itself.

The best wine matches for fishcakes

The best wine matches for fishcakes

Fishcakes are one of the ultimate comfort foods - I remember TV chef Antony Worrall-Thompson saying he could never take them off the menu - but is there an equally comforting wine pairing?

The best wine matches for seabass

The best wine matches for seabass

Seabass is one of the most popular fish on restaurant menus these days - usually treated quite simply and rarely sauced. But what wine should you pair with it?

 Txakoli and practically everything on the Palomar menu

Txakoli and practically everything on the Palomar menu

I think Txakoli may be my new favourite restaurant wine - or at least it is this summer. It’s a unique, sharp, very slightly fizzy white wine from the Basque region of Spain. The one we were drinking - at the Palomar in Soho - was the Agerra Txakoli which comes from the designated origin of Getariako

Fridge- or freezer-foraged cheese, onion and parsley pie

Fridge- or freezer-foraged cheese, onion and parsley pie

This is the kind of recipe (or rather idea) that I used to put on my old blog The Frugal Cook. But as I’ve given up on it (I know - I shouldn’t have done) I’m posting it here.

White onion and bay leaf soup with Ogleshield and hazelnuts

White onion and bay leaf soup with Ogleshield and hazelnuts

I ordered this amazing soup at one of my favourite local Bristol restaurants Wallfish and begged the recipe from the chef, Seldon Curry. It's tastes like the sweetest of oniony fondues and is soooo delicious.

Après-work tartiflette

Après-work tartiflette

With the first serious snow of the season you may be craving après-ski food but lack the time, energy or ingredients to rustle up a fondue or tartiflette.

Crab macaroni cheese

Crab macaroni cheese

I always think it's hard to improve on macaroni cheese but adding crab, which my mate Fiona Sims has done in her brilliant new The Boat Cookbook, is an inspired touch.

Layered tomato and egg salad with Verdejo

Layered tomato and egg salad with Verdejo

One of the advantages of BYO is that you can have a stab at matching your wine to the menu. Particularly when you know exactly what each course will be. But sometimes the description is a bit vague as in Saturday’s ‘layered salad’ at the Montpelier Basement supper club in Bristol.*

Smoked trout with griddled lemon, cucumber & sourdough croutons

Smoked trout with griddled lemon, cucumber & sourdough croutons

A fresh, simple, clever recipe for two from one of the most charming of last year's cookery books, Rosie Birkett's A Lot on her Plate

Butternut squash with pistachio pesto, feta and pomegranate seeds

Butternut squash with pistachio pesto, feta and pomegranate seeds

Finding a special occasion vegetarian dish is tough if you're not a veggie yourself but try this show-stopping recipe from Sabrina Ghayour's Persiana which won best new cookbook at this week's Observer Food Monthly awards.

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