Pairings | Meat
Wine writer Stuart Walton casts a sceptical eye over accepted wisdom:
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.
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.
It’s the time of year to look back and review the best food and wine matches of 2011. Some were comfortingly familiar, some a total surprise to me. What they had in common was that the combination was more than the sum of the parts. The drink - in most cases wine - made the food taste more delicious, the food just made the wine sing. I hope you enjoy something similar in 2012.
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.
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.
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.
Malbec is getting so popular it may have become one of your favourite reds but what are the best kind of dishes to eat with it?
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.
When we talk about lasagne it’s probably the meaty version that’s uppermost in most people’s minds but these days there are many different kinds. Here are my favourite wine pairings:
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.