Pairings | Orange
There’s one wine that’s invariably recommended as a pairing for duck and that is Pinot Noir but of course duck, like any other meat, can be cooked in different ways. How does that affect the match?
This is the perfect time of year for buying oranges and lemons but what effect do they have on the recipes you’re making? Quite a marked one, if truth be told. Lemons in particular have a high level of acidity which will make any wine you drink with them taste sweeter. If that’s counterbalanced in the recipe by sugar as in a lemon tart or lemon meringue pie, for example, the result is a dish that’s really quite hard to match.
More and more people have been drinking orange or amber wine but what’s the best kind of food to pair with it?
Donald Edwards finds a clue in the traditional Georgian food that was served at a dinner at the Notting Hill restaurant Colchis recently.
If you’re wondering what wine to pair with hummus or houmous you need to take account of the fact that it’s rarely served on its own.
A chocolate yule log or 'buche de Noël has become an increasingly popular dessert at Christmas but what kind of wine should you pair with it?
All countries like to boast that their signature grape variety goes with practically everything but in the case of Hungary’s furmint it’s true.
I’m sure you’re enjoying a bowlful or two of strawberries at this time of year. But what to drink with them?
If you're planning a special meal for Valentine's Day you may be wondering which wine to pair with your menu. I've picked some favourite Valentine's Day foods and suggested some matches that should work well with them.
Red mullet or rouget can be a bit of a challenge to pair with wine as it is often accompanied by a rich sauce made from the liver or with punchy accompaniments such as tapenade, olives or saffron
If you’re planning a Pancake Day celebration for Tuesday and haven’t yet decided what to drink here are few ideas.
Apple tart is a pretty forgiving kind of dessert but here's a brilliant new pairing I found at Casanis restaurant in Bath last week.
This spring is seeing a bumper crop of new cookery books of which Catherine Phipps' Citrus is one of the most enticing ...
I’ve been enthusiastically cooking from Sami Tamimi’s and Tara Wigley's new book Falastin this past couple of weeks and made their recipe for koftas with tahini, potato and onion over the weekend during a Zoom cooking session with a couple of pals in Bristol.
There’s still a lot of suspicion about orange wine with many in the wine industry taking the view that it’s faulty rather than, what it actually is, a different style of wine.
I really didn’t know which match to choose from the spectacular 10th anniversary dinner which Sipsmith held in their distillery last week. Most of the pairings were cocktails (I also loved the combination of roast Iberico pork fillet with a Red Cat, an invention of master distiller Jared Brown’s*) but I’m going to go for the line-up of four cheeses which was paired with four different gins
Orange wine wouldn’t have been the first pairing I’d have turned to with Thai food but what I love about this business is that there are always opportunities to revise your opinion
If you thought orange wine was the exclusive province of hipster natural wine bars, think again - one has just gone on sale in Aldi. And while most cost nearer £20 than £10 this one is on sale at a very affordable £5.99.
If you're looking for a Sunday roast with a twist try this gorgeous Spanish-inspired pork recipe from Richard Turner's amazing new book, Hog*. Not least 'cos it mentions me in the intro ;-)
It’s not often I come across such a good dessert pairing, let alone one with whisky but here’s a stellar one from L Mulligan Grocer in Dublin which offers whisky pairings with all its desserts
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.
This week’s match of the week was a toss up between this pairing of orange wine and braised cuttlefish at Emilia in Ashburton and a delicious tuna and crab taco with a cracking margarita at Zapote in Shoreditch but I reckoned you know that tacos (fishy ones especially) are great with margaritas and it’s always a struggle to know what to drink with artichokes.
Gewürztraminer is a tricky wine to match, one that one usually falls back on recommending with oriental food, so it’s always good to come across something that’s outside the Asian register.
You may be used to drinking prosecco as an aperitif, maybe even with a nibble of parma ham or some other cichetti but last week was the first time I’ve been to a dinner where prosecco featured right throughout the meal.
It’s such a long time since I’ve eaten duck à l’orange that I’ve rather lost track of the best match for it but the vivid, joyous Gramenon Poignée de Raisins I was offered last week by the sommelier at Brasserie Chavot proved the perfect pairing.
It was the savoury dishes that initially attracted me to Henry Dimbleby and Jane Baxter’s excellent Leon: Fast Vegetarian but this is a cracking dessert with in-season rhubarb.
Every so often you come across a recipe that is such a winner you know you’re going to make it at every dinner party - or, rather more my style, kitchen supper - for the next year.
With this unseasonably hot weather why not look to Greece for inspiration when you're entertaining. Here's a simple meal for 4 that was inspired by a trip to Greece a few years ago.
If you were going to introduce someone to beer the last course you’d probably think of would be a dessert but as I discovered at a beer and pudding matching session at Brown’s Hotel in London this week it can be a surprisingly successful combination.
Simnel cake, for those of you who are not familiar with it, is the traditional British Easter cake (although at one time it was baked to celebrate Mother’s Day).
Our experience of Japanese wine is so limited in the UK that it came as quite a surprise to find three wines I would never have expected in a small restaurant and natural wine bar called Pasania in Osaka - a pinot noir, a kerner and an orange koshu.
Orange wines - white wines that are made in a similar way to a red, leaving the juice in contact with the skins - have become increasingly popular in the last couple of years, proving impressively versatile with food.
I’ve always considered Sauternes is too delicate a wine to pair with chocolate unless it’s accompanied by something like passionfruit with which it chimes in but it turns out if the wine is old enough - and good enough - it can handle even a chocolate cake.
Unless you've been living in outer Mongolia you can't fail to be aware that the Paddington movie goes on release today. Cue for a marmalade cocktail!
A recent email from a reader asked me to suggest a wine to go with “a triple coconut cake with a tangy pineapple icing served with fresh fruit salsa that has kiwi, strawberry, madarine oranges, blueberries and fresh pineapple in it”. Quite a challenge (I suggested demi-sec Champagne or a peach-flavoured liqueur topped up with fizz) but it got me thinking that there are many possible matches for cake beyond a cup of tea or coffee, particularly if you're serving it as a dessert.
Tired of turkey? Bored with goose? Try Signe Johansen's fresh-tasting suggestions for a simple New Year's supper with friends.
I was trying to think what would be the most useful drink to recommend over Christmas. Sloe - and damson - gin are favourites but there’s nothing as useful as an orange liqueur.
What is it about the B-word at the moment? Every restaurateur and his dog seems to want to call themselves a brasserie, usually indicating the room is big and has red banquettes. But Brasserie Chavot would be better just called Chavot.
While orange wines are becoming more common I’m still not sure most people know when and with what to drink them so here’s a pairing that worked really well from a dinner I hosted for Bar Buvette, one of my favourite Bristol haunts, last week.
I’m a bit obsessed with orange wine* at the moment. It seems to go with so many things not least blue cheese as this match with gorgonzola at Le Baratin in Paris underlined.
The second London Wine Sessions took place last Saturday - rather appropriately in über cool Hackney. It was a day of wine tastings and discussions featuring some prominent, established names such as Fiona, Jamie Goode of Wine Anorak, the Telegraph's Victoria Moore and the Independent's Anthony Rose as well as current trail-blazers.
There is an argument that you don't need anything to drink with the classic Christmas pudding*, especially if you've sloshed brandy all over it but if you're pairing other courses of the Christmas meal you might fancy a small glass of something sweet.
For the next 10 days I’m going to be visiting the vineyards of Oregon and Washington State so the site will turn into more of a blog. Our first day yesterday included lunch at Chateau Ste Michelle, by far Washington’s largest wine producer.
I’ve done a fair few cheese and wine tastings in my time but none quite as challenging as the one I did at the RAW natural wine fair last year matching natural wine with unpasteurised cheese.
This is one of the many enticing recipes in The Orchard Cook, a beautifully illustrated book I was sent by photographer and food writer Stuart Ovenden and which provides inspiring ideas as to what to do with autumnal fruits such as apples, pears and quince.
Although chocolate mousse is usually made from dark chocolate it's quite a light dessert as chocolate puddings go because of its airy texture - lighter than petits pots au chocolat, for example.
Like many of you, I suspect, I’ve been working my way through the older bottles in my cellar* and unearthed a 2014 vintage of Brokenwood Semillon the other day which I visited on my last wine visit to the Hunter Valley.
It’s hard to pick out one pairing out of the multitude of dishes we were served with amber or orange wine during my first visit to Georgia last week but I’m going for one we barely ever failed to find on the table - grilled aubergine with walnut sauce.
Hard sheep cheeses are the winelover’s friend.
Is there a good match for jelly and ice-cream? A dessert wine can seem too heavy - and ice cream can strip out its sweetness - but prosecco is perfect, as I discovered at the weekend.
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.
I certainly feel duck’s status as one of the best ingredients to pair with wine has been enhanced by this week’s match of the week