Pairings | Tapenade
Rosé was once considered a summer wine but increasingly more people are drinking it year round with almost every type of food and on any and every occasion.
The most perfect Provençal-style summer tart from Alex Jackson's evocative book Sardine, named after his former London restaurant although you can now happily find him at Noble Rot Soho.
Frankly almost any full-bodied red will work with a roast meat like venison but I’m particularly excited about the new breed of modern Spanish reds that are appearing on the shelves.
Last week I was in the Northern Rhone where the biggest challenge, from a food and wine matching perspective, is what you eat with its distinctive whites which are made from Marsanne and Roussanne
Yesterday we arrived in Arles for the Recontres Arles, a massive annual photographic exhibition that takes over the entire town. Our youngest son Flyn is showing some of his work at a restaurant called Le Corazon so we’re here for the next 10 days or so.
Anchovies are always reputed to be difficult with food but I found a great match for them over the past few days down in Collioure and Banyuls. Which of course there should be as they’re a speciality of the area.
I’m beginning to wonder if there’s anything manzanilla doesn’t pair with - or fino, come to that. Of course, there is but both sherries do seem to be brilliant at dealing with the tricky customers of the culinary world, especially pungent salty ones like anchovies and capers.