Pairings | Monkfish
Monkfish (or lotte, as the French call it) is a meaty fish that is often roasted so pairs equally well with red wine as with white. In fact a lightly chilled red wine would generally be my preferred match, particularly if it’s wrapped in pancetta or bacon
Few people now throw up their hands in horror at the idea of matching red wine with fish. But how many realise just how often you can pair the two?
Last night we had a fun five course wine and food matching dinner at Rockfish Grill in Bristol which showed the range of wines you can match with fish. Here’s a few thoughts about how we approached it for those of you who are organising a similar event.
A re-run of an old post following a visit to Alsace, updating my recommendations on the best pairings for the region's dry and off-dry white wines.
OK, I appreciate this is a bit left-field but I was given some monkfish liver to try by Bristol fishmonger, Bristol Fish and also had a bottle of Aldi’s Easter champagne promotion to taste and they went brilliantly together. Often the best pairings come about by accident.
One of the things I’ve been trying to do in the current crisis is to support local producers and importers who are obviously affected by the closing down of restaurants and pubs.
Monkfish is regularly referenced as a meaty fish you can pair with red wine, especially when it’s wrapped in pancetta but suppose you serve it with salsa verde instead as they did at the Seahorse al Mare pop-up in Dartmouth last week?
There’s a long story behind this week’s match but it’s a good one so bear with me . . .
A main course for 100 calories? Yes, that's possible in Kalpna Woolf's inspiring and original new book Spice Yourself Slim which explores how spices can enhance your diet.
A robust Spanish fish stew from Stevie Parle's fabulous new Dock Kitchen Cookbook. Stevie is one of the best -travelled and most original chefs in London with a well-honed magpie tendency of picking up ingredients and techniques from every country he visits. He also writes a weekly column in the Daily Telegraph.
Earlier this week I was involved in judging a selection of South African rieslings at High Timber in London and afterwards we had a three course lunch that had been designed to match with them. This is what we ate and drank.
The Bordeaux wine region produces a multitude of top class red wines that these days tend to be blends of four main grape varieties, Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot.