Pairings | Riesling
Asking which wine to pair with salad is a bit like asking about what wine to match with meat or fish. There's no single answer. It depends on the vegetables you use, what other ingredients it contains and what type of dressing you use.
As with most foods, the best wine pairing with pork depends how the pork is cooked, and what it’s served with.
Fishcakes are one of the ultimate comfort foods - but is there an equally comforting wine pairing?
Good news! The best wine with chicken can be either red or white - it depends on your own personal taste and the way it’s cooked.
Coq au vin (chicken in wine) is of course cooked in wine - usually red wine - so does that mean you should pair it with the wine you've used to cook it in?
One of the most distinctive styles of white wine, dry rieslings from the Clare and Eden Valley in south Australia have a distinctive limey twist that makes them a particularly good match for Asian and Asian-inspired food.
In my annual round-up of the best matches of the year I usually end up listing around a third of my matches of the week so I thought this year I’d set myself the the challenge of picking one from each calendar month.
A re-run of an old post following a visit to Alsace, updating my recommendations on the best pairings for the region's dry and off-dry white wines.
Smoked salmon is most commonly associated with champagne but in fact it goes with many other wines as well as with beer, whisky and vodka.
With the Thai New Year celebrations coming up you may well be planning to eat in a Thai restaurant or host a Thai meal at home. But which drinks pair best with a Thai food?
A stir-fry is a great option for a quick midweek supper but what kind of wine should you drink with it?
If you’ve visited the Cape Winelands you’ll know what an amazing food and drink scene it has but you may still wonder what sort of dishes to order in a restaurant or to pair with South African wines at home.
Asking which wine is the best match for Chinese food is a bit like looking for the best match for European food - it in no way reflects the diversity of Chinese cuisine.
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.
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.
Whenever anyone talks about foods that are difficult to match with wine, asparagus always comes up but I reckon the problem is overstated.
I wouldn’t have thought of proferring wine pairings for garlic cheesy bread had I not stumbled across the fact that it was the most repinned image on Pinterest. Exceeding even sparkly toes!
The classic tarte au citron is tricky with wine, particularly if it’s home made. And the sharper and more lemony (and delicious) it is, the harder it is to find a good match.
The most useful clue to the kind of wine that works with cheesecake is to think of the toppings and flavourings that are used in cheesecake recipes rather than the base.
Sunday marked not only the start of the Chinese New Year but the Vietnamese New Year celebrations too - known as Tet. As in China there are certain foods which are traditional to the occasion such as pickled vegetables and candied fruits, none of which are particularly wine-friendly but in general I find Vietnamese food, with its milder heat and fragrant herbal flavours easier to match than Thai (although I haven’t had such extensive experience of doing so).
People occasionally ask me my favourite cheese - an impossible question but Vacherin Mont d’Or is certainly up there in the top 5.
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?
If you live in the UK and are enjoying pancakes today it’s most likely the classic kind, simply topped with lemon juice and a sprinkling of crunchy sugar. But what to drink with them?
If you're planning a special meal for Valentine's Day you may be wondering which wine to pair with your menu. I've picked some favourite Valentine's Day foods and suggested some matches that should work well with them.
As we swelter through an unusually hot August here are my top wine pairings for one of my favourite summer foods, prawns - or shrimp as they’re known over the pond.
If you haven’t heard of poke - the Hawaiian dish of cubed raw fish usually with rice and/or vegetables - you soon will. It’s everywhere (and pronounced, by the way, pokay not poke).
If you’ve decided to serve goose rather than turkey this Christmas you’ve already opted to be adventurous. So you could arguably be adventurous about your wine (or other drink) pairing too.
Since goats cheese and Sauvignon Blanc are such a great match it might seem redundant to think of anything else but despite its reputation for being . . . well . . . goaty, goats cheese is easy to pair with other wines.
An easy answer to the question of what wine to pair with venison is the same sort of wine you’d drink with beef but I’d suggest a few modifications as the two are not quite the same.
You might think sushi would be tricky to pair with wine but surprisingly that’s not the case. And there are other drinks that work too . . .
if you're planning to make a pumpkin pie for Hallowe'en or Thanksgiving here are some great wine and other pairings to serve with it.
The best wine to pair with macaroni cheese, or macaroni and cheese as our friends across the pond have it, depends how fancy - and how cheesy - your mac and cheese is.
This is the perfect time of year for buying oranges and lemons but what effect do they have on the recipes you’re making? Quite a marked one, if truth be told. Lemons in particular have a high level of acidity which will make any wine you drink with them taste sweeter. If that’s counterbalanced in the recipe by sugar as in a lemon tart or lemon meringue pie, for example, the result is a dish that’s really quite hard to match.
If anyone still needs convincing about the virtues of food and wine matching Mark Hix’s fresh seasonal recipes in The Independent today should convince them. Even the ‘drink what you like with the food you like’ brigade would have to admit that a voluptuous Meursault or oak-aged white Bordeaux would totally overwhelm the flavours of raw food.
I have a bit of a problem with pumpkin pie. I'm not a big fan of pumpkin and I don't have a massively sweet tooth which makes the thought of partnering it with a sweet wine a bit of a killer. But I know I'm in a minority and with Thanksgiving coming up on Thursday here are my top picks:
If you think of the ingredients that show off a great wine mushrooms would have to be near the top of the list.
Seabass is one of the most popular fish on restaurant menus these days - usually treated quite simply and rarely sauced. But what wine should you pair with it?
March 1st is St David’s Day so what better to focus on than Wales’s national symbol, the leek? (Well they have daffodils and dragons too but I’m assuming you don’t want to eat either of those ... )
With Wimbledon kicking off this week, I’m sure you’ll be enjoying a bowlful or two of strawberries. But what to drink with them?
Having spent five days in Germany this week I’ve been thinking a lot about riesling and food. And my conclusion is that the heavy focus on Chinese, Thai and Indian food may be doing German wine a disservice
Earlier this week I was involved in judging a selection of South African rieslings at High Timber in London and afterwards we had a three course lunch that had been designed to match with them. This is what we ate and drank.
Well, I don’t know about easy but there must be some easier way to get people into German wine . . .
According to Tesco in the UK, sales of Riesling are up 30% since TV temptress Nigella Lawson used it to make the French classic coq au Riesling - in one programme succeeding in what a generation of wine writers have conspicuously failed to do: to make this grape variety sexy.
Our roving gastronaut Lucy Bridgers discovers why German Mosel riesling is the ideal wine pairing for Vietnamese food
One category of wine pairings that pretty well always works are ‘terroir-based’ matches - in other words wine and food combinations that have grown up with each other - and this week’s is one of those.
I don’t often pick a wine you can’t buy in the UK for my wine of the week but as it’s Canada Day I’m making an exception. (Plus there are regular Canadian visitors to the site who may be able to get their hands on it. Lucky them!)
It’s easy to get stuck in the trap of thinking red wine is the only accompaniment for meat, especially red meat but in these days of multi-cultural eating that’s not necessarily true. And a good case in point is a Thai beef salad with its zingy, hot/sour flavours which influence the match much more than the beef does.
It was a bumper week for wine pairings with some classic favourites such as pork and Beaujolais (an excellent Fleurie at Cora Pearl) and oysters and muscadel (at the new Hawksmoor in Edinburgh) but I’m going for this riesling pairing as it solves the thorny problem of what to drink with laksa.
I’ve always thought of riesling as a better match for the fresh flavours of south-east Asian-inspired food than curry but a visit to the Lahore Kebab House proved otherwise this week.
Until last night I was confident what I was going to make my match of the week, this week - the unlikely but delicious combination of a Langhe Nebbiolo and Berkswell sheep’s cheese but last night I was blown away by this pairing.
I’ve been dithering about which of the Verus range to recommend as my wine of the week because frankly they’re all delicious but if you haven’t tried them before the riesling is a good starting point
We had a great feast with friends on Saturday night to celebrate the Chinese New Year, cooking a range of dishes from Fuchsia Dunlop’s fabulous Every Grain of Rice about which I was raving last week.
One of the most interesting things I noticed on my trip to Germany last week was how Germans drink riesling with red meat. I wouldn’t have thought it would work but was utterly convinced by this pairing of super-tender rare venison with an exotic spätlese (late picked) riesling.
Last week I hosted a fabulous wine dinner at my local Indian restaurant Nutmeg in Bristol. We’d had the opportunity to have a run through beforehand and I was really happy with all the wines which were chosen in conjunction with their supplier Talking Wines.
It’s not that often you find a wine that’s perfectly suited to every dish you throw at it but The Lockhart’s well chosen Kung Fu Girl riesling sailed right through our lunch there last week
It’s well established that riesling is a good match for spicy food but you don’t often get as good a pairing as the new Soho bar Smoking Goat’s already fabled ‘fish sauce wings’ and Peter Lauer’s 2013 ‘Fass 16’ Saar riesling..
I don't normally think of pairing raw oysters with riesling - even dry ones seem too sweet but I came across a combination last week at the newly opened Magpie in London that worked brilliantly.
Cured - or marinated - salmon is something you’ll find on a lot of menus these days but what’s the best wine to drink with it?
The other day I found myself at a meeting just round the corner from the newly opened Princess Victoria in Shepherds Bush in West London and popped in for lunch. It’s a splendid old building with a wonderfully baroque ceiling, one of the best I’ve ever seen in a pub.
I was overwhelmed with good wine pairings last week but given that quite a few were similar to ones I’ve written about before I’m making this my star match.
As those of you who follow me on Twitter (as winematcher) will know I’ve been in New York this week and have a huge number of interesting wine and other matches to tell you about but the most unexpectedly successful - and therefore my pairing of the week - was a match of macaroni cheese and Alsace Riesling.
Laksa is one of those dishes you hesitate to pair with wine being both a soup and really spicy but the pairing I came across at the Pegasus Bay wine dinner at The Providores the other night was spot on.
The more I taste authentic Indian food the less I think it causes problems for wine. A group of us cooked up a whole load of recipes on Saturday night including this savoury cake called handvo from Anjum Anand’s I love India.
I’ve never been wholly convinced that sweet white wines go with dark chocolate but have had to modify that view after a surprisingly successful pairing at my friends' this weekend.
I've struggled to come up with a single pairing from last week as all the matches I was offered at the two-Michelin-starred The Ledbury were spot on but this, I think, is the most spectacular.
Last week I pushed the envelope a bit further with wine and spice pairing with a Wine and Chilli dinner at The Spicery in Bristol
I do love a tried and tested terroir-based wine match and there’s nothing better to pair with a dish of choucroute (almost Alsace’s national dish*) than a glass of the local riesling
For the next 10 days I’m going to be visiting the vineyards of Oregon and Washington State so the site will turn into more of a blog. Our first day yesterday included lunch at Chateau Ste Michelle, by far Washington’s largest wine producer.
It’s hard to pick out the best match from my trip to Alsace last week but I think it has to go to this classic combination you find in every traditional restaurant.
I came across so many great wine pairings in Toronto last week it's hard to pick out one but this dish just shaves it as my match of the week.
Scandinavian food is becoming increasingly popular but what type of wine should you drink with it? Lucy Bridgers reports on how German wine fares.
Last week I had the greatest cheese and wine tasting I’ve ever experienced conducted by France’s most famous affineur Bernard Antony who supplies cheese to most of France’s top chefs. You’ll have to wait till the article comes out in Decanter in a couple of months’ time for the full details but here’s a star match to whet your appetite.
I have to admit there's an element of nepotism about this pairing which I enjoyed the other day at my son’s award-winning steakhouse Hawksmoor where we were shooting new photography for the site (an exciting development about which more news shortly!)
The last two days have been quite, quite beautiful, starting mistily, basking midday in an unseasonally warm sun and finishing with an extended dusk that announces that spring is finally here. I immediately want to eat lighter meals: the new season’s vegetables are not quite in yet but I can at least plan for summer and that means a spring clean of the cellar, pushing the full bodied reds to the back and assessing what whites, lighter reds and rosés I still have lurking in the racks.
Just as you think you might have got to grips with matching wine with Chinese food along comes a regional cuisine like Szechuan which is twice as challenging, as I discovered at a wine dinner at Flinty Red in Bristol last night.
About the most daunting audience that anyone could face is a group of wine writers, especially if a number of those happen to specialise in food and wine matching so it was with some trepidation that I agreed to lead a tasting on wine and charcuterie in London on Monday night on the eve of the London International Wine Fair.
Pork belly has become one of the most popular main courses on restaurant menus so what should you drink with it? It doesn't have to be wine . . .
The Chinese New Year, which starts tomorrow, is one of those annual events that really captures the imagination. It is celebrated in such a colourful and joyous way and Chinese food is so delicious, quick and simple to make that I hope you won't be able to resist having a go at it.
Q I am the best man at a wedding and agreed to provide the wine for the head table. The couple is serving a soy, ginger salmon and chicken dish (i assume you get a choice). Any thoughts?
It has been both the handicap and the saving grace of the English-speaking countries not to have a recognised centuries-long gastronomic tradition behind them. Settlers and colonists brought their own food customs with them to what became the British dominions.
Blogger Denise Medrano of The Wine Sleuth braces herself for a lunch featuring classic French dishes and Australian wine. Was she convinced? Read on . . .
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?
There’s one wine that’s invariably recommended as a pairing for duck and that is Pinot Noir but of course duck, like any other meat, can be cooked in different ways. How does that affect the match?
You may well know what you’re going to drink with the turkey by now but here are some ideas for what to match with your Christmas starters, paired with recipes from some of Britain’s favourite chefs and cookery writers.
When you have a fish as fine as Dover sole you don’t want to mask its delicate sweet flavour in any way. Here are my suggestions for Gordon Ramsay’s recipes in the Times today.
I’ve been having some fresh thoughts about food and wine matching since I was asked to participate in the Wine & Culinary International Forum in Barcelona this past weekend and come up with pairings for the bottles submitted by the Primum Familiae Vini, 11 of the world's most famous family-owned wineries
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
If you're inspired to cook Brazilian with the Olympics kicking off this weekend try this classic fish stew from Thiago Castanho and Luciana Bianchi's Brazilian Food.
Wine writer Matt Walls picks out his favourite wines from Chile, Argentina and South Africa from last week's Beautiful South tasting
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 . . .
We Brits have always had a reputation for liking our wines old and our game high but times have changed. Today the key factor in matching game tends to be not how ‘gamey’ it is but how it’s cooked and what is served with it.
One of the welcome reminders of this long hot summer (in the Languedoc at least) is just how well dry wines go with fresh fruit. I’ve been happily drinking whites, ross and even reds with fruit such as peaches, apricots, melons and figs. Sweet wines, of course, go well with all of these but sometimes sweet wines seem too intense, particularly if, like me, you don’t have a very sweet tooth.
The idea of doing a post on wine matches with brussels sprouts might strike you as a tad over the top - after all who eats sprouts on their own? (Answer: me. Whenever I get the chance.)
This week’s pairing is as much about the wine as the dish though the two went exceptionally well together.
This has been one of the most difficult weeks ever to pick my match of the week but this, by a whisker, was it.
Although stollen is a little bit lighter than the classic British Christmas baking some of the pairings I suggested with mince pies (like sweet sherry and tawny port) will work too . . .
Smoked eel is not so difficult to find but most retailers sell it vacuum packed*: the problem with this technique, whilst keeping the fish admirably, is that it tends to express the oil from the meat. It is worth drying the fillets on kitchen paper before slicing. Most people don’t peel young baby carrots: I prefer to because I like to see them look smooth and glossy but I see the point of those who don’t.
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.
If you're carving a pumpkin for Hallowe'en this weekend here's a gorgeous spicy soup from Jenny Chandler's excellent book Pulse to make with the discarded pulp.
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
I was interested to read in the Telegraph this weekend that Ken Hom is planning to move from his French base in Cahors to spend more time in Italy and Thailand.
When I read Mark Hix recipes in The Independent today they were so challenging that I nearly gave up but as everyone else seems to be writing about asparagus today and I’ve done a lot on asparagus recently there was no other option . . .
Like salt, pepper has a pronounced effect on wine, often making reds taste softer and lusher than they otherwise would. Unlike salt though, you also find peppery flavours in wines such as Northern Rhône Syrah and Austrian Grüner Veltliner.
For most people the New Zealand winery Cloudy Bay is synonymous with sauvignon blanc but their range now extends to sparkling, sweet and red wines, a message underlined by a dinner at Hix Mayfair (in Brown’s Hotel) the other day.
It’s become fashionable these days to vilify butter and cream but if you want your wine to shine bring them into play. There’s almost nothing better than a rich creamy sauce to show off a fine white burgundy and whisking a little butter into a red wine sauce will set your Bordeaux off a treat.
The question I get asked most often as a wine writer is how long you should keep a bottle of wine. It’s one of those ‘How long is a piece of string?’ questions: it depends both on the bottle and the drinker.
If you’re the kind of sad, unreconstructed Francophile (like me) who thinks French food has gone to the dogs head not for Eurostar but the newly opened Brasserie Zédel in London’s West End. Housed in the late and not-much-lamented Atlantic Bar and Grill near Piccadilly Circus, it occupies a huge subterranean space which has been decked out at eye-watering expense in full fin de siècle style.
A fresh, simple, clever recipe for two from one of the most charming of last year's cookery books, Rosie Birkett's A Lot on her Plate
If you've always thought cooking for yourself is a bit dispiriting buy Signe Johansen's book Solo which is full of delicious and inspiring recipes like this zingy pad thai-ish dish of prawn noodles.
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.
A show-stopping lemon meringue pie with a fashionable twist from Will Torrent's Patisserie at Home - a great book if you aspire to cook like a pastry chef (but don't be daunted. The instructions are particularly clear.)
Tofu has never been my favourite ingredient to be honest but these brilliant smoked tofu 'nuggets' from my friend Elly Curshen's book Let's Eat are positively addictive.
After the indulgence of Christmas I always crave spice at this time of year. If you do too this tasty recipe from Asma Khan's Asma's Indian Kitchen should hit the spot.
This spring is seeing a bumper crop of new cookery books of which Catherine Phipps' Citrus is one of the most enticing ...
A stunning recipe from Bruce Poole's cookbook Bruce's Cookbook that shows barbeques don't have to be all about burgers and ribs.
I've loved all of Meera Sodha's books but here new one, East, which includes vegetarian and vegan recipes from the Indian sub-continent to the far east may be the best yet. And I love the zingy fresh flavours of this mango salad.
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.
If you’re celebrating July 4th this week and haven’t yet made up your mind what to drink here are some last minute suggestions.
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:
Let’s face it a well-honed wine pairing probably isn’t top priority on Superbowl night but there’s no reason why you can’t sip something delicious as you’re nervously nibbling your chicken wings (or your nails).
As many of you will be celebrating both Bonfire Night tonight there’s a fair chance that you’ll be eating bangers of some kind, so what’s the best pairing?
Vegetarians often get overlooked at this time of year so if you’re vegetarian yourself or cooking for one here are some perfect pairings for some delicious festive recipes from the web.
A fair bit gets written - including by yours truly - about pairing wine with turkey but what type of drinks go best with the Christmas ham?
In London the trend was started by Rowley Leigh and picked up on by Paul Merrony of the Giaconda Dining Room*. The return of hors d’oeuvres, that tasty little selection of small dishes that preceded tapas but which had fallen from favour along with many other elements of French bistro cuisine.
This pretty dish was served the other night at what is still our favourite Bristol restaurant, Culinaria, even if we now live over the other side of town. It provided everything you want from a starter - light, appealing, appetite-stimulating.
The first thing to bear in mind about Thanksgiving - and for that matter Christmas - is that it’s as much about mood as food. Who you’re inviting, what age they are and how big your party is are factors every bit as important as what you’re eating.
I couldn’t make up which of these terrific wines to recommend from yesterday’s London Wine Sessions so I’m going for both.