Pairings | Pinot gris
As with most foods, the best wine pairing with pork depends how the pork is cooked, and what it’s served with.
I spent an interesting evening this week at one of London’s leading Indian restaurants Benares. It was organised jointly by a wine events company called The Wine Nose and SOPEXA, the promotional arm of the French food and wine industry.
Of all the different aspects of wine and food matching I write about, wine and Indian food is the most controversial. What type of wine works best, and indeed whether you should drink wine at all is the subject of endlessly heated exchanges. The subject has recently come up again with the introduction of a number of wines that are specifically designed to go with spicy food. Was this, at last, the solution?
The predominant flavours of Thai cuisine are sweet, sour, hot and salty - slightly different from the warm spicing of many Indian curries or the more fragrant, herbal notes of Vietnamese. So which which drinks pair best with a Thai meal?
Crab is one of the most delicious kinds of shellfish and the perfect foil for a crisp white wine. But there are other crab dishes that pair better with a fuller-bodied white or even a red.
I posted this last year after trying Rijsttafel - the Indonesian speciality that’s widely available in Amsterdam. Translated literally as ‘rice table’, it’s an elaborate array of curries, salads and pickles which present a tough challenge for any wine.
Mango is often incorporated into drinks but what should you pair with it if you are eating it as a fruit or an ingredient in a savoury dish like a salad?
You may think tasting wine sounds arduous but a major wine and food tasting, I assure you, is a much greater assault on the system as I was reminded the other day when Victoria Moore of The Guardian and I ran 14 Pinot Gris through their paces with foods that ranged from smoked eel to chicken tikka masala. Neither of us was able to eat much for several days.
This is one of those serendipitous pairings you sometimes stumble across when you rustle up a scratch meal and pair it with an open bottle in the fridge.
Having picked up a heavy cold a couple of days before flying to New Zealand last week I arrived unable to taste a thing but this delicately pretty wine from Brick Bay Winery in Matakana managed to penetrate the fog.
Like half the world it seems at the moment I’m a bit obsessed with cauliflower so was drawn to this dish at Birch in Bristol on Friday like a moth to a flame
One of the standard ways of devising a wine pairing is to pick out flavours in the wine and put them in the accompanying dish. Not too much or it can cancel out the flavour of the wine but done with skill, as it was by chef Des Smith at The Hunting Lodge, it’s pretty impressive.
As I mentioned in my last post our last lunch of the Oregon trip was at Cristom where sales director (no less!) John D'Anna cooked us a great meal. Here's how he did it and - where I have a link to them - the recipes he used. Try it!
Lucy Bridgers reports: The quintessentially English Quo Vadis in London was the setting for a recent lunch hosted by Australia’s First Families of Wine, a group of 12 long-established family-owned companies
With Chinese new year coming up this weekend you may be planning a trip to a Chinese restaurant or planning a Chinese meal at home. But which wine to serve?
The answer to that may well be ‘whatever wine’s left over’ - if there is any, of course - but if you’re looking for a wine that will match specific dishes here are a few ideas:
It’s less common to come across Indian-spiced seafood dishes than it is fish and vegetable-based ones so what sort of wine works? Yesterday I had a chance to find out
If you want to make just one dish to celebrate the Thai new year try Gizzi Erskine's fabulous Thai-style duck and watermelon salad from her most recent book Gizzi's Healthy Appetite.
I’ve written before about pairing wine with Chinese food - and so have some of my contributors but here’s a slightly different way of going about it that may help you decide which bottle to choose and make your pairings more successful. It involves deciding which flavours are predominant in a dish or selection of dishes.
Should it be wine or beer - or even a cocktail? Last year I asked the Twitter community what their favourite barbecue bevvy was and this is what they came up with . . .
My final meal in New Zealand last week was also one of the most impressive of my recent trip: lunch at the award-winning Elephant Hill winery in Hawkes Bay.
Some unusual steak recipes from Jason Atherton (then of Maze, now of Pollen Street Social) that prove you don't always need to drink red with beef.
An unusually complicated recipe for this site but one which should be absolutely worth the effort. It comes from Phil Howard's fantastic The Square: The Cookbook volume 1 which I suspect is already well-thumbed in many restaurant kitchens.
An elegant, quick roast from Fran Warde's New Bistro that makes the best of in-season rhubarb. You could even serve it on Valentine's night.
An amazingly delicious Thai-ish sauce that I discovered a few years ago when I was researching food pairings for pinot gris and which seems especially appropriate as I'm in New Zealand currently.
On Saturday I was in London’s Borough Market which was full of the most wonderful spring vegetables - artichokes, broad beans, peas and asparagus. It reminded me of a dish I normally make this time of year when we’re at our house in the Languedoc in southern France which is rabbit braised with spring vegetables and Viognier.