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Pairings | Jus

A rich jus and Ju de Vie

A rich jus and Ju de Vie

Posted on December 21 2020 at 10:26

You’d think a rich winey sauce or jus would be the easiest thing to match with red wine but that isn’t necessarily the case as it tends to compete with it.

Tags: biodynamic mourvedre grenache Rhône drink:red wine red wine sauce jus braised beef food:beef & lamb
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Roast lamb and unoaked grenache

Roast lamb and unoaked grenache

Posted on March 31 2025 at 09:56

Roast lamb goes with practically any red wine you care to drink with it but grenache is a less common pairing than, say, cabernet sauvignon or tempranillo.

Tags: grenache noir grenache Rhône drink:red wine ramsons wild garlic jus roast lamb food:beef & lamb
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Following a well-established tradition of cooking with my mate @fionasims when I go to stay with her on the IOW. This time from @noorishbynoor’s spectacular new book Lugma. We made the charred courgettes with saffron, kefir and sticky onions, bottom of the pot chicken and rice and sunrise clementines with hibiscus and orange oil. Quite a lot of work - more project cooking than quick’n’easy which it’s why it’s great to cook with someone else - but the flavours were incredible. If you’re a paid subscriber to Eat This, Drink That it’s my giveaway this month (see link in biog) . . . #lugma #noormurad #cookingwithfriendsHappy Easter all with this charmingly decorated tree in the back streets of Deal. Plus some last minute wine recs in this week’s Friday 5 for those of you whose family have already drunk them out of house and home …Always knew @juliet49londonrdstroud was going to be my kinda restaurant from the oysters to the gloriously fresh asparagus with broad beans and stracciatella, textbook steak tartare and allumettes and tarte tatin. @ellypear cracking up over her TWO chocolate desserts. Me in seventh heaven with chips and roasties. Such a great place @williammrees and a lovely, lovely teamBristol’s latest opening @ragu.restaurant.bristol taking their name seriously with an (absolutely delicious) pea ragu. Served with shoulder of lamb, salsa verde and some wicked roast AND fried potatoes (as a side). Great focaccia with whipped bottarga butter too. #notafreebie Follow on Instagram

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