Pairings | Seabass
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?
I was always taught the best sakes were served chilled but the other evening at London's Sake no Hana I got to taste a super-premium daiginjo sake at room temperature with a dish of grilled Chilean seabass and it matched perfectly.
Given that I’m not a massive sauvignon fan it might surprise you that it features as my match of the week for the second successive week but it’s a question of quality. With the right dish good sauvignon is a joy.
One of the highlights of my trip to Australia earlier this year to celebrate the World’s 50 Best restaurant awards was lunch at one of their best known cookery writers Lyndey Milan’s in Sydney
One of the biggest problems hotels have is how to keep their guests in the building for meals. The solution is generally to employ a celebrity chef and that’s what the County Hotel in Bath has done with Martin Blunos. (Sadly this restaurant has unexpectedly closed.)
One of the simplest Chinese recipes but a perfect one for the Chinese new year according to cookery writer Fuchsia Dunlop, author of the brllliant Every Grain of Rice
My friend cookery writer Andrea Leeman is one of the best home cooks I know with a knack of making even the simplest food taste utterly delicious.
Provence rosé has a particular character. It’s much crisper and drier than most rosés on the market, more like a white wine than a rosé - though within this style there are variations between the lighter, less expensive wines or ‘vins de soif’ and the more structured ones, which the local refer to as ‘vins de gastronomie’.
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.
Vermentino is incredibly versatile - a brilliant wine pairing for anything fishy, herby or citrussy and a great wine for spring and summer drinking.
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?