Match of the week
I’ve often struggled to find a wine to pair with tiramisu.
Parmesan or parmigiano reggiano is one of the most wine-friendly of cheeses but on its own normally pairs best with an Italian red. But in this fabled incarnation of an unctuously rich creamy custard by chef Rowley Leigh, white wine makes the better pairing
You might not think red cabbage was a sufficiently important part of a meal to dictate a wine pairing but it’s one of those rare sides that really makes a difference to the wine you choose (ratatouille being another).
You’d think having come to Norway to judge the World Cheese Awards my pairing this week would involve cheese but we were tasting it in a competitive environment rather then enjoying it as part of a meal. And by the time we’d tasted 45 of them we were pretty well cheesed out.
You might instinctively think of pairing a fish-based risotto with white wine but there are two factors that make this one, which I had at a lunch to celebrate the 15th anniversary of The Seahorse restaurant in Dartmouth, a good match for a red.
Of all the wine matches I enjoyed last week - and it was an unusually good week for food and drink pairings - I’m going for this dish of poached turbot with champagne - not because it was startlingly original but simply so brilliantly executed.
Last week I was at the Copa Jerez, an international wine and food competition where teams pair a 3 course menu with sherry.
There are so many good things to drink with chicken you might wonder why champagne needs to be among them, particularly if you regard it as a wine you drink with canapés rather than with a meal
Cider and cheese are natural bedfellows.
As with most ingredients the best pairing for steak is going to depend on the way it’s cooked. For the most part you're probably going to reach for a red wine but we were in Japan and so the automatic go to was sake.
Our experience of Japanese wine is so limited in the UK that it came as quite a surprise to find three wines I would never have expected in a small restaurant and natural wine bar called Pasania in Osaka - a pinot noir, a kerner and an orange koshu.
I think it’s good to re-examine your prejudices so every so often I go back to wines I don’t much like, white zin being a good example.
Finding a Palestinian restaurant in London is unusual enough but discovering a Palestinian wine to go with the food is beyond all expectations
I’ve been on a road trip visiting wineries in Kent for the last few days but the highlight from a food and wine pairing point of view was the pizza and pet nat combo we had at Westwell, a ‘low intervention’ (aka natural) wine producer just southwest of Canterbury.
Even wine writers have to take a day off occasionally, especially if they’re lunching with a teetotaller, but it’s always a bit of a challenge finding a drink that goes as well with food as wine
One of the best food pairing experiences I’ve come across in a winery is the one laid on by Hebron vineyard in West Wales.
I wouldn’t have thought of pairing rosé with oysters to be honest when there are so many good alternatives in the way of white wines but when I was poured a glass of Chateau Galoupet’s Côtes de Provence rosé at Hawksmoor Wood Wharf the other night I found it was a surprisingly good match.
There were so many great seafood pairings with albarino in Rias Baixas last week you might wonder why I would pick anything else as my match of the week but its always been a feature of this slot that the pairing should be a bit of a surprise, as much to me as to you. And this combination at Casa Boveda totally was.
A really fascinating pairing from a wine dinner at Skye Gyngell’s restaurant, Spring in collaboration with Domaine Hugo (and their vegetable supplier Fern Verrow)