Pairings | Squash
If you're looking for food pairings for chardonnay, you're in luck! Whatever the style it's a fantastic food wine.
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?
Nothing proclaims autumn more clearly than squash and pumpkin but what wine should you pair with them? It depends whether the dish is savoury or sweet obviously but here are a few options that might help
It sometimes seems like there’s a Groundhog Day element to beer and food matching. Everyone gets excited about it then we all go back to square one and rediscover it again.
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
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.
One of the most evocative cookbooks to have been published recently is Lori de Mori and Laura Jackson's Towpath, a series of recipes and reminiscences from the charmingly quirky Towpath Café. It's divided up month by month and this is in fact a September recipe but as squash is still in season and wonderful warming at this time of year it works equally well now.
I love this recipe from Claire Thomson's brilliant new book Home Cookery Year which I'm tempted to say is the only cookery book you'll ever need although if you're anything like me it's highly unlikely you're going to give the other however many dozen books you've got away.
Finding a special occasion vegetarian dish is tough if you're not a veggie yourself but try this show-stopping recipe from Sabrina Ghayour's Persiana which won best new cookbook at this week's Observer Food Monthly awards.
Even if you're not a fan of the blockbuster style of Chardonnay still favoured by many producers you have to admit it meets its match in butternut squash. Why? Because the rich sweetness of the squash kicks the sometimes over-exuberant tropical fruit and vanilla-scented oak into touch and magically transforms them into an elegant, refreshing glassful.
"Hallowe'en's always a great excuse to let your imagination run riot and to make some spectacularly spooky food" says cookery writer Signe Johansen.
With Hallowe'en just a few days away here's a sophisticated supper for those of you who don't have to go out trick or treating . . .
Those of you who are sceptical about vegan food should try this delicious recipe from Mildreds Vegan Cookbook by Daniel Acevedo and Sarah Wasserman. Yes, it's vegan but omnivores would enjoy it too and the pumpkin seed granola is wonderfully versatile.
One of the few food and drink combinations I don’t feel that happy about is wine and soup. Not all soups, obviously, but many of them.
It’s a sign of the times that when I first wrote this post 10 years ago I said “Vegetarians often get overlooked at this time of year” That’s obviously no longer the case but veggie - and vegan - options are now so numerous and so diverse it can be tricky to work out which wine would work best with them.
I’ve already suggested pinot noir as a good pairing for partridge so it was good to find the recommendation vindicated at lunch with Carolyn Martin of Creation Wines at 67 Pall Mall last week.
I don’t know why restaurants don’t put soup on the menu more often, especially on a set lunch menu.