Pairings | Gruner veltliner
Winemakers like to tell you that their wines go with everything but in the case of Grüner Veltliner, Austria’s best known white wine, it’s true.
You might think sushi would be tricky to pair with wine but surprisingly that’s not the case. And there are other drinks that work too . . .
If you haven’t heard of poke - the Hawaiian dish of cubed raw fish usually with rice and/or vegetables - you soon will. It’s everywhere (and pronounced, by the way, pokay not poke).
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?
A cellar clear-out at our French house this week unearthed this neglected treasure from 1999. I couldn’t imagine that it would still be drinkable having travelled from England to France when we moved most of our belongings here six years ago.
It's been a while since I've posted about soup - it's notoriously tricky to match with wine - but this weekend I came across a great combination at a new restaurant in Bath, the oddly named Menu Gordon Jones*
I came across this unlikely combination while I was flying back from Argentina with the Brazilian airline TAM* who have this year decided to inaugurate a Brazilian menu in business class devised by a woman chef called Ana Luisa Trajano. And quite right too.
So maybe Austria’s signature grape grüner veltliner is the perfect pairing for tricky-to-match artichokes?
Not last week's match, actually but a great one from a couple of weeks' back just before I went to Paris and which got overlooked.
The other day we went to Il Vino d’Enrico Bernardo, an innovative new restaurant in Paris run by the world’s best sommelier in 2004 which has just won a Michelin star. The unusual aspect is that there is a wine rather than a food menu. You choose what you want to drink and they create a dish or a menu around it.
I’ve been in Vienna for the past few days so couldn’t really avoid eating asparagus. Not that I wanted to. Austria’s white asparagus is one of the highlights of the spring and early summer so we grabbed any opportunity we could to wolf it.
The answer to that may well be ‘whatever wine’s left over’ - if there is any, of course - but if you’re looking for a wine that will match specific dishes here are a few ideas:
The idea of doing a post on wine matches with brussels sprouts might strike you as a tad over the top - after all who eats sprouts on their own? (Answer: me. Whenever I get the chance.)
I don't know how often you turn to Asian-inspired salads at this time of year but I find myself making them more and more. Here's a classic Vietnamese salad from Uyen Luu's lovely new book Vietnamese to inspire you.
I've never really 'got' kale but this delicious salad would convert anybody. AND it's healthy too!
Though I long to recreate its singing flavours I've always been slightly daunted by Thai food. The recipes always seem so long and complex and contain so many ingredients.
Salt cod, a popular Good Friday dish in parts of the Mediterranean, is cooked many different ways which suggest different wine pairings.