Pairings | Fried fish
Manzanilla, as you probably know, is a fino sherry made in the port of Sanlucar de Barrameda rather than in the cities of Jerez or Puerto de Santa Maria which gives it its characteristic salty tang.
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.)
Sauvignon blanc is many people's favourite wine but what type of food pairs with it best?
Vermentino is incredibly versatile - a brilliant wine pairing for anything fishy, herby or citrussy and a great wine for spring and summer drinking.
A reminder this week of just what a perfect match champagne and fried fish is - with a twist. The fish was one of the cheapest of catches, the humble sprat.
A week without wine might sound like hell for wine lovers but to be honest in Barbados why would you drink anything else? Wine is expensive and there’s not much choice whereas beer is cheap and ubiquitous.
I honestly didn't know which dish to pick out of this extraordinary pop-up at The Dead Doll’s House Islington last week, hosted by wine importer Bibendum PLB who now also bring in a wide range of sakes. So I’m going for this one because it was the first and one of the simplest.
One of the real treats of our trip to Venice is fritto misto which used to refer to the assorted small fish that were too small to be sold from the fishermens’ catch but nowadays takes all manner of shapes and forms including vegetables and polenta (usually to keep the price down).
Cider isn’t, I admit, the first drink I’d pair with tapas but when I spotted on the menu of newly opened Bar 44 in Bristol that they had Spanish ‘sidra’ on tap - the first, they claimed, in the country - I had to try it.
Despite its almost unpronounceable name Txakoli (pronounced chackoly) is the new kid on the block for anyone who likes a crisp dry white wine.