Match of the week

Miso-glazed cabbage and orange wine

Miso-glazed cabbage and orange wine

The way things are looking I don’t imagine there will be many standout matches of the week over the forthcoming months given that I’m out and about much less than normal. But this one, from Trivet in Bermondsey last week is truly excellent.

Beetroot and goat cheese macarons with a pet nat rosé

Beetroot and goat cheese macarons with a pet nat rosé

In a week of pretty amazing wine pairings (it’s not every day you get to taste five different vintages of Harlan Estate* over dinner) there was one really interesting match I wouldn’t have predicted - and that’s what this weekly slot is all about.

Roast poulet de Bresse and aged Jura chardonnay

Roast poulet de Bresse and aged Jura chardonnay

Roast chicken with chardonnay - what’s new about that I hear you say? Well, nothing, obviously but imagine some of the BEST chicken you’ve ever eaten and a GREAT chardonnay - in this case the 2005 Stephane Tissot Arbois chardonnay Les Graviers - and it becomes one of those stellar wine pairings you dream about.

 Ox cheek (again) and Jumilla

Ox cheek (again) and Jumilla

I know I talked about ox cheek a couple of weeks ago (with nero d’avola) but here it is again in an even better combination with Jumilla at a lunch hosted by wine importers Morgenrot at Bar 44 in Bristol.

 Cherries (and plums) with Central Otago Pinot Noir

Cherries (and plums) with Central Otago Pinot Noir

One of the standard ways of devising a wine pairing is to pick out flavours in the wine and put them in the accompanying dish. Not too much or it can cancel out the flavour of the wine but done with skill, as it was by chef Des Smith at The Hunting Lodge, it’s pretty impressive.

Crubeens and Irish stout

Crubeens and Irish stout

I don’t drink beer often enough so I'm particularly pleased when I find a pairing that makes my match of the week slot

Ox cheek ragu and nero d’avola

Ox cheek ragu and nero d’avola

Nero d’avola may not be a grape variety you’re familiar with but in a recent blind tasting of 25,000 consumers carried out by Majestic it proved by far the most popular choice

Salt-aged Glenarm Shorthorn with a mature South African syrah blend

Salt-aged Glenarm Shorthorn with a mature South African syrah blend

Showing off a mature bottle of red is usually a question of keeping it simple but it adds an extra dimension if you can serve the perfect cut.

Vitello tonnato and Etna Bianco

Vitello tonnato and Etna Bianco

It’s not often you find a wine that sails through every dish you put in front of it but I’d say on the basis of Friday night’s Italian feast at Wild Artichokes in Kingsbridge that the Tenuta Tasca Buonora Etna Bianco 2017 would see you through almost any Italian meal.

 Milk fed lamb and aged Vega Sicilia

Milk fed lamb and aged Vega Sicilia

One of the questions I get asked most often is what to drink with a treasured bottle and this week’s match of the week provides the answer it it’s a red.

 Pappardelle with beef shin and Barolo

Pappardelle with beef shin and Barolo

It’s not often that I choose from a menu based on the wine I’m drinking but then I don’t often drink wines good enough to justify that - in restaurants at least where mark-ups tend to make the best wines unaffordable.

Mackerel and red gooseberry juice

Mackerel and red gooseberry juice

Pairing food with no and lo-alcohol drinks is still in its infancy, alcohol-free drinks being pretty new on the scene themselves so it was lovely to have the opportunity to run through a series of alcohol-free pairings that were offered as an accompanying flight to the tasting menu at restaurant Hjem near Hexham in Northumberland.

Napoleon ewes cheese and mature white Saint Mont

Napoleon ewes cheese and mature white Saint Mont

It’s always a bit of thrill to come across a cheese you don’t know especially when you’re bowled over by it as in the case of the Napoleon ewes milk cheese I tasted at the Plaimont pop-up wine bar in Marciac, in south-west France last week. (It's the one at the top of the board in the picture above.)

Mezze and pomegranate juice

Mezze and pomegranate juice

If you find yourself in an Iranian restaurant (or a Persian one as they often still describe themselves) you’ll be lucky to find much in the way of wine options and in many ways the food is better suited to the cordials or sharbats they would generally drink.

 Chargrilled baby lamb, salad and Rueda

Chargrilled baby lamb, salad and Rueda

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.

Chardonnay and charred aubergine with coriander chutney

Chardonnay and charred aubergine with coriander chutney

When I think of coriander I rarely think of chardonnay - more like a sauvignon blanc or a riesling - but the tasting sponsored by Wine Australia at Imbibe the other week before last really surprised me.

Date and Nutella balls and cold brew coffee

Date and Nutella balls and cold brew coffee

I’m a recent convert to cold brew coffee - I never used to think I liked iced coffee much maybe because it was made with instant coffee back in the day but cold brew coffee made with freshly ground beans is another matter altogether.

Foie gras and white Hermitage

Foie gras and white Hermitage

Those of you who remember the post I wrote 10 years or so ago about why I wasn’t going to eat foie gras any more might reasonably ask how come it’s appearing in this match of the week?

Lobster and Condrieu

Lobster and Condrieu

There were so many outstanding wines at Yapp Brothers 50th anniversary lunch that it’s tough to pick out just one but I’m going to go for this pairing of lobster with Condrieu.

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