Pairings | Pesto
Finding a special occasion vegetarian dish is tough if you're not a veggie yourself but try this show-stopping recipe from Sabrina Ghayour's Persiana which won best new cookbook at this week's Observer Food Monthly awards.
I found myself back in an old haunt last week - Peter Gordon’s The Providores in London’s Marylebone High Street. As the bar was crowded we went up to the restaurant and treated ourselves to the à la carte*
This past week has reminded me yet again what a great match Italian whites are for food. Their lack of obvious character means they tend not to stand out in a tasting but they explode into life with a dish.
OK, this pairing at Jason Atherton’s new Social Wine and Tapas isn’t exactly easy to reproduce at home but it was certainly the highlight of my food and wine matches last week.
When you have a menu in front of you how do you decide which wine to order? Sure, you can ask the sommelier or waiter but in some restaurants the service is not as helpful or knowledgeable as it might be. But there are plenty of clues in the descriptions of the dishes themselves that point to the key ingredients and the way in which they are handled. Here are a few examples:
As you might imagine it doesn’t make any difference what shape of pasta you’re dealing with, what counts with wine is the flavour of the sauce. There are too many to mention, but here are the main types you’re likely to come across.
Provence rosé has a particular character. It’s much crisper and drier than most rosés on the market, more like a white wine than a rosé - though within this style there are variations between the lighter, less expensive wines or ‘vins de soif’ and the more structured ones, which the local refer to as ‘vins de gastronomie’.
Vermentino is incredibly versatile - a brilliant wine pairing for anything fishy, herby or citrussy and a great wine for spring and summer drinking.
I must confess I’ve never associated German wines with pasta dishes especially ones based on summer vegetables like tomatoes and peppers but then I haven’t come across many genuinely dry German wines in Italian restaurants before.