Pairings | Peas
As with white burgundy there’s a world of difference between a simple village burgundy and an elegant premier or grand cru - most of which need 5 years at the very least to show at their best but the dividing line when it comes to pairing wine with red burgundy is age. Is it a light wine you’re dealing with or a more mature, intensely flavoured one. Duck is almost always a winner but here are some other options.
If you think it’s difficult to pair wine and vegetarian food, think again. It’s no trickier than it is for those who eat meat or fish.
Sauvignon blanc is many people's favourite wine but what type of food pairs with it best?
Vermentino is incredibly versatile - a brilliant wine pairing for anything fishy, herby or citrussy and a great wine for spring and summer drinking.
There’s a lot of talk about how the wines of a region tend to match its food but that seems truer of Tuscany than almost anywhere else.
A recipe for one of my favourite ingredients (potatoes) from one of my favourite restaurants, Root in Bristol, whose chef, Rob Howell has written a glorious cookbook of their food which is basically vegetable-based without being wholly veggie.
With many of us in isolation and some products already hard to find in the shops it can be difficult to cook, especially if you’re trying to follow a recipe.
Chefs' recipes are often complicated but you couldn't ask for a simpler, more summery dish than this fabulous fish recipe from Nathan Outlaw's Fish Kitchen*.
Sometimes I wonder when we get to drink our best wines, food has become so fiddly and complicated so it’s a welcome relief to see a recipe like Rowley Leigh’s in the FT this weekend for a simply roast duck with peas.
Having been flying around the world for the best part of the past month I had a quiet week at home last week which (unusually for me) involved no outstanding drinks pairings.
A fabulously summery recipe from the very appealing Great British Farmhouse Cookbook - perfect for this time of year.
So often a wine takes us through several courses these days (which, of course, is a virtue) but I’m rather arbitrarily spotlighting just one dish on the menu we had at Sonny Stores in Bristol the other night as the ideal match for the Bardolino we were drinking.
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.
As those of you who follow me on instagram (@food_writer) will know I’ve been in Venice for the past few days - and if I could would still be there!
Sometimes the best insights come from having a bottle already open rather than consciously choosing what to drink with a dish. I suppose I knew that viognier would go with a salad but it was the composition of this particular salad that made the pairing work so well.
One of the world’s most underrated grapes yet capable of making some of its most delicious dry whites, Sémillon isn’t on the radar for many. So if you get hold of a bottle what should you pair with it?
If you've bough a bottle of English wine to celebrate St George's Day or English Wine Week you may be wondering what sort of food suits it best.
Now that fish and chips can found in every posh fish restaurant, wine has become as popular a pairing as a nice cup of builders' tea (good though that is). But which one?