Pairings | Goats' cheese

The best food pairings for rosé

The best food pairings for rosé

Rosé was once considered a summer wine but increasingly more people are drinking it year round with almost every type of food and on any and every occasion. But what food goes with rosé? As with white or red wine, the best pairings depends on the style of rosé you’re drinking and whether they’re dry, sweet or sparkling.

Pairing wine and cheese with Max McCalman

Pairing wine and cheese with Max McCalman

An archive post from a fascinating tasting with maître fromager, educator and author Max McCalman, one of the US's foremost cheese experts, back in 2009.

Goats' cheese and Sauvignon Blanc

Goats' cheese and Sauvignon Blanc

Despite the freak flurries of snow and sub arctic temperatures last week spring has officially arrived and with it longer daylight hours and a switch to lighter eating. For me there’s no combination that reflects the season better than goats' cheese and Sauvignon Blanc, one of the great classic food and wine pairings.

A stylishly presented alternative cheese board

A stylishly presented alternative cheese board

We tend to get stuck in a bit of a groove when it comes to serving cheese, picking five or six and serving them on a big cheeseboard but if you’re serious about trying to find a good wine match that isn’t the best strategy.

Goats cheese and mature Alsace Riesling

Goats cheese and mature Alsace Riesling

Last week I had the greatest cheese and wine tasting I’ve ever experienced conducted by France’s most famous affineur Bernard Antony who supplies cheese to most of France’s top chefs. You’ll have to wait till the article comes out in Decanter in a couple of months’ time for the full details but here’s a star match to whet your appetite.

The 10 best wines for spring and early summer drinking

The 10 best wines for spring and early summer drinking

The last two days have been quite, quite beautiful, starting mistily, basking midday in an unseasonally warm sun and finishing with an extended dusk that announces that spring is finally here. I immediately want to eat lighter meals: the new season’s vegetables are not quite in yet but I can at least plan for summer and that means a spring clean of the cellar, pushing the full bodied reds to the back and assessing what whites, lighter reds and rosés I still have lurking in the racks.

Why Pinot Gris hits the spot with spicy food

Why Pinot Gris hits the spot with spicy food

You may think tasting wine sounds arduous but a major wine and food tasting, I assure you, is a much greater assault on the system as I was reminded the other day when Victoria Moore of The Guardian and I ran 14 Pinot Gris through their paces with foods that ranged from smoked eel to chicken tikka masala. Neither of us was able to eat much for several days.

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