Pairings | Lamb chops
Merlot has one of the widest ranges of styles of any red wine from the light, quaffable merlots of the Veneto to the grandest of Bordeaux. Obviously one type of food doesn’t go with them all but merlot is your flexible friend when it comes to wine pairing, smoother, rounder and less tannic than cabernet sauvignon with which, of course, it is often blended.
Barbecue no longer automatically means burgers and ribs as Sarit Packer and Itamar Srulovich of Honey & Co's recent book Chasing Smoke amply demonstrates. This is a gorgeous way of grilling and serving lamb chops
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.
In our careless way we often refer to Indian food as ‘curry’ especially when talking about wine pairing but the base ingredient and the way it is cooked is just as important as in any other cuisine. And surprisingly the wine match can be quite obvious.
The perfect match for lamb is red wine, right? Well, mostly but not always as Hugh Fearnley-Whittingstall's recipes in the Guardian this weekend and my own recent experience have demonstrated
I imagine you all know how well sake works with sashimi but it came as quite a surprise to me - wagyu aside - how well it could handle red meat and spice
Beaujolais - by which I mean red Beaujolais - is the most French of wines, the perfect wine pairing for a picnic or bistro meal.
I’ve always thought of riesling as a better match for the fresh flavours of south-east Asian-inspired food than curry but a visit to the Lahore Kebab House proved otherwise this week.