Pairings | Salad
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.
If you're looking for food pairings for chardonnay, you're in luck! Whatever the style it's a fantastic food wine.
As with most salads Caesar salad is all about the dressing which on the face of it sounds tricky, anchovies being notoriously difficult to match with wine.
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.
Vodka may be primarily thought of as a base for cocktails but in vodka-loving countries like Russia and Poland it’s always accompanied by food. Basically anything smoked, pickled or cured works well. Here are some ideas:
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.
Fennel is one of the handful of vegetables that can influence a main course pairing - almost always for the better. Its aniseed flavour seems to have a pronounced affinity with many wines, especially whites. Here are some suggested matches with recipes that two British chefs have published this weekend - Gordon Ramsay in the Times and Skye Gyngell in the Independent on Sunday.
Look up any guide to food and wine matching and you’ll find a list of foods that are regarded as anathema to wine. I’ve done it myself but have come to the conclusion recently that the problems are overstated.
You might think it odd to pick out South African Chenin rather than Chenin Blanc in general but I do think the wines are distinctive, particularly when it comes to the crisper styles which are much zestier than they tend to be in the Loire
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?
Pear cider - also known as perry - has a different taste from apple cider. It’s generally lighter, drier and more fragrant, a better match for delicate ingredients like fish.
Beetroot is one of the few vegetables that pairs better with red wine than with white - not only for the colour though that tends to put the brain on auto-suggest - but its rich, earthy sometimes sweet flavour.
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?
That pinot grigio is many people's favourite white wine should come as no surprise - it’s a refreshing, versatile wine that pairs really well with light, summery food and ever-popular Italian staples such as pasta and risotto.
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.
Lucy Bridgers reports on an elegant dinner matching different vintages of Domaine de l’Arlot burgundy with a seasonal spring menu
A freezer staple in my house, prawns or shrimp are quick and easy to cook but what should you drink with them?
German wheat beers are sufficiently different from Belgian wheat beers to merit a separate post - so what are the best food matches for hefeweizen with their striking banana and clove flavours?
With southern hemisphere wines from the 2016 vintage having been on the shelves for a few months now the annual release of Beaujolais Nouveau has become less significant but you may still want to crack open a bottle today.
Cheese and wine is a notorious minefield but is it any easier when the cheese is cooked? See my suggestions to match Mark Hix's delicious recipes in the Independent today:
There was once no point in thinking about wine in the context of cauliflower. It was a vegetable. It was bland - except arguably in cauliflower cheese - but now it’s roasted, fried, spiced and partnered by other exotic and flavourful ingredients.
Viognier (pronounced vee-on-yee-ay) is a rich, exotically fruity white wine, sometimes achieving quite high levels of alcohol so what are the ideal foods to pair with it?
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.
Tomatoes are generally held to be a problem for wine but as Jane McQuitty robustly puts it in The Times today - nonsense!
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 taken recently to combining my salad course and cheese course. Over the years, influenced by the time we've spent in France, we've picked up the habit of following our main course with a salad and nowadays I prefer - and it's cheaper - to eat one cheese at a time.
One of the most useful things you can have in your cupboard at the moment is vac packed cooked beetroot which you can buy in the fresh section of most supermarkets. Fortunately it doesn’t look that appealing so there hasn’t been a run on it despite the fact it’s relatively inexpensive (90p in my local Co-op).
Finding a new salad that you love and will make many times over again is a win for any weekend but when you find the perfect wine pairing with it too it’s a real high point
I've never really 'got' kale but this delicious salad would convert anybody. AND it's healthy too!
A lot of the time when we’re eating out we’re not matching dishes exactly - we simply buy a bottle we like the sound of and hope it will cope with everything we throw at it.
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.
One of the advantages of BYO is that you can have a stab at matching your wine to the menu. Particularly when you know exactly what each course will be. But sometimes the description is a bit vague as in Saturday’s ‘layered salad’ at the Montpelier Basement supper club in Bristol.*
Champagne two weeks running? I know - it is a bit indulgent but I just couldn’t ignore last night’s extraordinary dinner at the Savoy to celebrate the trophy winners and launch of the first Champagne & Sparkling Wine World Championships. Besides it is our 400th Match of the Week - equally something to celebrate.
This delicious salad is inspired by one I ate in a brilliant fast food restaurant called Food Chain in Montreal last year. They shred the vegetables to order then serve them in bowls with an accompanying dressing and topping (mixed seeds in this case).
The key element to this typically Bavarian recipe, which comes from my book An Appetite for Ale, is the addition of hot stock which gives it a consistency half way between a conventional potato salad and mashed potato. It also has the most delicious sweet-sour flavour.
Gewürztraminer is a tricky wine to match, one that one usually falls back on recommending with oriental food, so it’s always good to come across something that’s outside the Asian register.
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.
Here's a barbecue with a difference from my book Food, Wine and Friends. The centrepiece is a spiced, butterflied leg of lamb served with a delicious Turkish-style bulghur wheat salad called Kisir. Finish with grilled nectarines or, if you prefer to have your dessert prepared ahead, some refreshing wine jellies.
We normally think of lunchboxes in terms of kids' packed lunches but James Ramsden has come up with this a brilliant book of imaginative dishes you can take to work. Called - appropriately enough - Love your Lunchbox.
With this unseasonably hot weather why not look to Greece for inspiration when you're entertaining. Here's a simple meal for 4 that was inspired by a trip to Greece a few years ago.
I’ve been tasting a lot of New Zealand Sauvignon Blanc this week but was also reminded how well it goes with Asian food at Peter Gordon’s new restaurant Kopapa.
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.
Yesterday finally felt as if spring had come. After weeks of unsettled and unseasonably cool weather it was warm and balmy, rich with the scent of blossom. We went out with friends to the village of Wrington just outside Bristol to follow an ‘art trail’ of exhibitions by local artists. (Yes, I bought something - a delightful picture of radishes by a talented collage artist called Anne Carpenter)
It’s so automatic to think of a wine match these days that one sometimes overlooks the fact that a beer will work just as well, if not better. So it is with that great restaurant favourite, chicken caesar salad.
An unusual and fresh-tasting frittata that would make a perfect brunch dish from Ryn and Cordie's In Search of the Perfect Partner (The Food and Wine Matching Formula) reviewed here.
I’ve been in Vienna for the past few days so couldn’t really avoid eating asparagus. Not that I wanted to. Austria’s white asparagus is one of the highlights of the spring and early summer so we grabbed any opportunity we could to wolf it.
One of the encouraging things going on in restaurants now is the increasing number of interesting alcohol-free drinks on offer which I find particularly welcome at lunchtime when I don’t particularly want to drink.
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.
Apologies for returning once again to the subject of crab but it is one of my favourite summer foods and this was the outstanding match of last week.
If you think of lamb you almost certainly think of red wine but in a white wine producing region like Rueda white is the normal go to.
A fabulously summery recipe from the very appealing Great British Farmhouse Cookbook - perfect for this time of year.
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.
Asparagus, it’s often said, is tough to match with wine, let alone a red, but this combination with a light, chilled Saumur Champigny at the re-opened Bell’s Diner in Bristol was a perfect pairing.
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.
Before we finally plunge into winter here's a late autumn supper menu from my book Food, Wine and Friends that combines the best of autumn’s produce with a couple of convenience products.
The flavours of New Zealand Sauvignon Blanc - and this is why it is so popular - are powerful and aromatic: citrus, gooseberry and passionfruit in spades. So you if you're looking for a food match need big flavours on your plate to stand up to it.
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.
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.
You might not think of putting cherries in a salad but it can work wonderfully well as Sarit Packer and Itamar Srulovich of Honey & Co demonstrate in this clever twist on a tabbouleh from their most recent book Honey & Co: At Home.
There have been a lot of great veggie cookbooks this summer but one of the most useful is Genevieve Taylor's Charred which finally empowers vegetarians to enjoy barbecues as much as meat eaters. That said this isn't the recipe in the book that makes the most extensive use of the grill but it's such a sublime combination of ingredients it's really summer on a plate.
After the tradition-bound cooking of the Christmas period (from which the family will never let you deviate . . .) it’s good to branch out a bit with your New Year’s Eve meal and also pick some dishes that will allow you to drink some serious wines. Note you need to start the beef two days in advance.
Although not the problem they're generally made out to be tomatoes do have an influence on a wine pairing.
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:
Last Friday night Helen, our designer, and I had a bit of a works outing to our colleague Monica Shaw's who works on the nuts and bolts of the website. She cooked up an amazing Mexican feast of which this was just one element but it was striking how much better the whole meal went with beer than with wine.
One of the world’s most underrated grapes yet capable of making some of its most delicious dry whites, Sémillon isn’t on the radar for many. So if you get hold of a bottle what should you pair with it?
We all know a beer goes down well with a ploughmans and that it’s a great drink to wash down a barbecue but here are 10 more unusual pairings which should liven up your summer drinking.
Despite the freak flurries of snow and sub arctic temperatures last week spring has officially arrived and with it longer daylight hours and a switch to lighter eating. For me there’s no combination that reflects the season better than goats' cheese and Sauvignon Blanc, one of the great classic food and wine pairings.
Hot on the heels of its best ever medal tally in the International Wine Challenge, English wine is under the spotlight again this week which has been designated English Wine Week. It was sparkling wines that did particularly well in the Challenge but I have a soft spot for a variety called Bacchus, a white wine with a refreshing, sappy hedgerow freshness, not unlike a Sauvignon Blanc. Camel Valley in Cornwall makes a particularly good version.
I still remember my visit to the great Oktoberfest in Munich, the world’s biggest beer festival. Mysteriously it’s not held in October at all - or rather it doesn’t start in October but in September - kicking off next weekend.
If you're thinking of going in for our Le Creuset competition this month you may have been tempted by the rather gorgeous-looking cast iron square grill.
I’m continually on the lookout for soft drinks that are not too sweet as I know there’s a big demand for them. This isn’t perfect - it’s still a fruit juice so quite high in sugar - but it is genuinely refreshing.
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.
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!
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.
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.
We all know that roast lamb is a great pairing with red wines but the assumption is often that it’s prepared in a classic French way so it was interesting to note over the weekend that if you give it a middle-eastern spin exactly the same applies
It's been one of those very rare occurances in England today - a sunny Bank Holiday - and we've spend the day with friends at the Bristol West Indian Cricket Club where they turned out not to be playing much in the way of cricket but a great deal of music, dancing and bouncy castles.
Thai food is particularly difficult to match with wine. Not only do you have the heat to contend with but the tricky sweet-sour flavours and - as with many Asian cuisines - several dishes on the go at a time.
As I mentioned in my Guardian column this week I’m slightly disenchanted with the Languedoc’s signature grape variety Picpoul which isn’t nearly the good value it once was but Grangette’s is one I rather like.
Always on the ball Aldi announced this week that it had added a sake to its drinks range. Not quite the bargain it first appears when you discover the bottle is £3.99 for just 300ml but that’s enough for two and interesting nonetheless.
It’s always a thrill to come across a grape variety you don’t know, especially from an area with which you’re fairly familiar and when it adds another dimension to the wines already on offer there.
This is not so much a new find as a rediscovery. I’ve been a fan of James Millton’s wines since the early 1990s when he was virtually a lone pioneer of biodynamics and each time I revisit them they get better and better.