Pairings | Meat
Despite the growing concern about alcohol levels in wine many reds still clock in at 14.5% or more, a level at which they can become an unbalanced pairing for traditional European food. Many traditionalist would say that they are therefore not ‘food wines’ but as with other types of wine it depends how well they’re made and whether overall the wine is in balance. Châteauneuf-du-Pâpe for example rarely hits the shelves at under 14% but wears its alcohol lightly.
Today is International Grenache Day, a celebration of a grape which is (often anonymously) responsible for some of the most generous and appealing reds in the wine world.
When we think of pairing wine with lasagna (or lasagne, whichever way you spell it) it’s probably the meaty version that’s uppermost in our minds but these days, as you know, there are many variations. As with pasta sauces, then, your wine choice should reflect the other ingredients in the dish.
Malbec has become so popular it may have become one of your favourite red wines but what are the best kind of dishes to pair with it?
Wine writer Stuart Walton casts a sceptical eye over accepted wisdom:
Easter, like Christmas, is an occasion to feast with family and friends so we couldn’t mark it with a better prize than this fabulous meat box from prize-winning butcher Peter Hannan of Hannan Meats. THIS COMPETITION IS NOW CLOSED.
Why has no-one had the genius idea of putting beef bourguignon into a pie before? Here's the recipe courtesy of the brilliant Ginger Pig Meat Book which I reviewed here.
With middle-eastern food still very much on-trend Dubai-based blogger Sally Prosser of mycustardpie.com tells us which drinks she thinks makes the best pairings
Normally my matches of the week are quite specific - a dish and a drink - but it’s always great to find a wine that sails through everything on the table as this gorgeous grenache did at London’s latest barbecue restaurant Temper last week.
I know I’ve already raved about this stunning combination at Heston’s new restaurant Dinner but it's already a candidate for one of my top 10 pairings of 2011, never mind my match of the week.
Q Are there not some classic wines, perhaps Chateauneuf-du-Pape that are typically recommended with smoky meats? I ask this as here in Texas we are big grillers and pit smokers of meat, meat, meat! I'm thinking there truly are wines that are good with smoked meats and wonder if you might recommend a couple.
One of the most intriguing things to find out about chefs is not what they cook in their restaurants but what they feed their family and friends. True, at St John one morphs into the other, but the lunch they held in London this week to celebrate the publication of Fergus Henderson’s new book The Complete Nose to Tail was one I’d have been more than proud to put on for my mates.
I’ll be doing a major round-up on my trip to Provence next week buthere are a few more thoughts on matching rosé and food, an update of mylast overview
A couple of years ago I went to a chutney-making demonstration and tasting. No, not at the WI - it was held by the family owned company Tracklements at leading London cheesemonger La Fromagerie which has recently expanded its empire into the neighbouring shop and now has a fancy new tasting room.
There’s a distinct nip in the air this week that makes makes me suddenly feel much less like eating summery food. Last night we went round to friends and shared some absolutely awesome steak pies they’d brought back from a butcher called Murray Mitchell in St Andrews in Scotland (they will send them by mail order in the UK apparently if you ring them on 01334 474465).
I had a conversation on Twitter before Christmas with Elly from The Durham Brewery about whether there was a perfect beer for Christmas pudding.
This actually wasn't the dish with which I drank this brilliant new sparkling wine at Rocksalt in Folkestone last week - I'd unfortunately finished my glass by then - but it would certainly have been a knockout wine pairing.
One of the products I regularly have in the fridge is Tesco’s Orkney Crab paté, not least because it’s so low in calories (85 calories per 38g serving) it’s even compatible with the 5:2 diet*.
You don’t expect to find a wine like this on a supermarket shelf, even in their upmarket in-store cave but that’s exactly where I discovered this delicious organic red in my friends’ local Hyper U.
'Dry red wine' doesn’t sound the most compelling description for a wine, especially one that costs £14.99, but when it comes from Chris and Suzaan Alheit, two of the most highly regarded winemakers in the Cape you sit up and take notice.