Pairings | Pulses
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.
This was a question that popped up in our Matching Food & Wine Facebook group so I’ve included a couple of our members' suggestions but it’s well worth following the full thread
Pulses such as beans are a good friend to the vegetarian winelover - their rich, mealy texture provides a similar foil as meat to a hearty full-bodied red.
Today is International Grenache Day, a celebration of a grape which is (often anonymously) responsible for some of the most generous and appealing reds in the wine world.
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.
This, I think, was the standout pairing from our Honey & Co wine club on Sunday and a great illustration of the difference a dish can make to the way a wine tastes.
Pulse-based soups like this black bean soup are super-comforting and warming in chilly weather. I rustled it up to use a batch of black beans my neighbour Jenny Chandler had given me and wouldn’t claim for a moment it's authentic but it is good!
Last week I was on an assignment in Tuscany for a couple of days. It was pretty hot but that didn’t discourage the Tuscans from serving the kind of food they enjoy all the year round - namely substantial bean and chickpea soups.
If you’re looking for a cheap all-purpose red after Christmas this old favourite from the Co-op should fit the bill.
If you’re used to choosing wine - or other drinks - to match with meat or fish you may be flummoxed when it comes to chosing one for vegetarian friends. But as I explain in my Guardian column today it’s a question of finding out how the wine is made - and in particular whether any animal-based products have been used in the fining process.
Generally of course dal wouldn’t be eaten on its own but with a curry or a biryani but given it makes a pretty good midweek dish on its own or with rice you might fancy a glass with it. Here are some options
The book I’ve been looking forward to most so far this year has just started being serialised in the Guardian today. It’s by Yotam Ottolenghi who founded two exceptional London restaurants and is simply called Ottolenghi: the Cookbook. l love Ottolenghi's food - it’s so generous and big-flavoured, piled high on bright, colourful platters - you can't fail to be tempted by it. It also lends itself perfectly to entertaining for large numbers at home.