Pairings | Grilled lamb
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.
It’s true that lamb is one of the most wine-friendly of meats, as at home with red Bordeaux and Rioja as it is with the fruitier wines of the new world. But if you’re looking for a spot-on wine pairing it’s worth thinking just how - and for how long - you’re going to cook it.
Advertising feature: As one of Spain’s most highly regarded red wines you want to pair Ribera del Duero with food that will fully show it off but as it comes at a number of different price points and styles what type of ingredients and dishes work best?
Rioja - and by that I mean red rioja - is one of the UK's best-loved wines and one of the easiest ones to match with food too.
Sauvignon blanc is many people's favourite wine but what type of food pairs with it best?
Although Bordeaux produces some of the most expensive wines in the world it also produces bottles that are great for everyday drinking. So what kind of food pairs best with them?
There’s a lot of talk about how the wines of a region tend to match its food but that seems truer of Tuscany than almost anywhere else.
One of the most striking things I’ve noticed during my few days in Rome this past week is how white wine seems a better match for the local food than red does. Even with red meat like lamb? Strangely, yes.
If you think of lamb you almost certainly think of red wine but in a white wine producing region like Rueda white is the normal go to.
I’m conscious I don’t post as many red wine pairings as I should partly because I tend to drink white wine more often, particularly at this time of year but this was a really spectacular match at a Visit Greece lunch at Above at Hide last week held to promote the Greek wine trails.
I was reminded about my trip to Priorat almost exactly two years ago by my recent visit to the Roussillon which has a similar terroir. And I think the wines would go with similar kinds of food. These were my suggested pairings at the time . . .
If you’re after a bright, fruity, sunshine-filled red to carry you through the dark, dreary days of winter you couldn't do better than this delicious Côtes du Rhône.
What happened to days 2 and 3 you may be asking and indeed that’s what I’m asking myself. We swept through Eastern Washington as fast as a tornado, barely pausing to sleep, never mind write.