Pairings | Pizza
Merlot has one of the widest ranges of styles of any red wine from the light, quaffable merlots of the Veneto to the grandest of Bordeaux. Obviously one type of food doesn’t go with them all but merlot is your flexible friend when it comes to wine pairing, smoother, rounder and less tannic than cabernet sauvignon with which, of course, it is often blended.
Should you drink wine or beer with pizza? No rights or wrongs, obviously but here are a few thoughts which might encourage you to experiment.
Wheat beers are fabulously flexible when it comes to food matching - the beer world’s equivalent of a crisp white wine.
If you’re wondering why I’m devoting a post to Lambrusco you obviously haven’t tasted the real thing and today, Lambrusco Day, is your ideal opportunity to try it.
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.
People carp about food and beer pairings, griping that they're just made up pretentions that have no right being associated with something as inclusive and democratic as beer, writes Stephen Beaumont
Like any other red South Africa's Pinotage comes in different styles - some lighter and fruitier than others. When you're matching it with food you take a cue from the sort of ingredients and dishes that go with its two ancestors - Pinot Noir and Cinsault.
It’s easy to get into a mindset with food and wine pairing where you automatically revert to a tried and tested combination. Like pizza with Peroni or a Sicilian red
Last week I was in Piemonte exploring the world of vermouth with Roberto Bava of Cocchi. I discovered many startlingly good pairings about which more about in due course but the one I was most intrigued by was their Alta Langa sparkling wine with pizza, not a combination I would have expected at all.
The cider revival continues to gather momentum - and this time it’s with food. Of course cider has always been popular in summer but this year there seem to be many more well-made 'craft' ciders around - not just the latest raft of fruit flavoured fizzy drinks.
What to eat on a Sunday night when you've been out for the day and everyone suddenly wants supper? Rosie Sykes addresses just this issue in her delightful Sunday Night Book which was published last year.
A full-flavoured red and seafood? Doesn’t sound like the kind of pairing that would work but as ever it depends on the wine and how the dish is prepared.
We’re in Arles this week for our annual visit to the Rencontres Arles, the fabulous photography festival that takes over the entire town. Since we’re with our youngest son, culinary exploration has to alternate with visits to his favourite pizza and sandwich joints which is how we ended up last night at a basic but brilliant pizzeria in the Trinquetaille on the other side of the Rhône.
One of the most enjoyable food and wine matches I’ve experienced was also the most serendipitous. The family were away, I was working on a book and staggered down half way through the evening to find the fridge virtually bare except for a half bottle of Krug, a half-empty packet of the kids’ fish fingers and some frozen spinach. Ten minutes later, the spinach well anointed with butter, the fish fingers grilled and the Krug poured I had the perfect supper.
I don’t that often order sake in a restaurant but when I do I wonder why I don’t drink it more often.
It may be so-called flaming June but the weather is anything but summery this weekend so I’m abandoning rosé for the time being and thinking about red.
Romanian wines may not be on your radar but judging by this incredibly delicious red you should look out for them.