Pairings | Orange wine
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
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.
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.
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.
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.
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.
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.
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.
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’s cheeses are the winelover’s friend.
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.
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
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.