Match of the week
One of the interesting trends I’ve noticed is the number of English whiskies that are now coming on stream including the Masthouse single malt from the Copper Rivet Distillery in Chatham, Kent I was sent the other day. (In fact there are, amazingly, more distilleries in England than Scotland now!)
Now here’s a wine pairing with pasta I didn’t wholly expect. The sauce - a gift from a neighbour - was a creamy gorgonzola one to which I added (just to make it fractionally more healthy ;-)) some steamed broccoli I had left in the fridge. (Well, it was raw but I steamed it!)
I wouldn’t have necessarily opened a bottle specifically to drink with Nigella’s crab mac’n’cheese but Biden had just won the presidency and it seemed like the right thing to do. And in fact it went brilliantly.
Sometimes the best insights come from having a bottle already open rather than consciously choosing what to drink with a dish. I suppose I knew that viognier would go with a salad but it was the composition of this particular salad that made the pairing work so well.
I suspect most of you know that you can drink red wine with fish these days but you may well stick to lighter reds like pinot noir. But this week’s match of the week proves you can drink a more full-bodied red if the food is robust enough.
Pubs brewing their own beer has become quite commonplace but few make their own cider. Not that you’d expect anything less of The Crown at Woolhope which was nominated Cider Pub of the Year Pub three times recently at the the Great British Pub Awards in 2015, 2017 and 2018.
OK, I know I wrote about dumplings last week and stuffed pasta isn’t *that* different but if they’re both delicious with wine why not?
You might think dumplings were humble fare, not best suited to show off a great wine but as last week’s tasting lunch at Bob Bob Ricard proved, that’s not necessarily the case.
It’s not often you get eight pairings in a single session, any one of which could have been a match of the week which makes this week’s choice particularly difficult but I’m going for a combination that surprised me as much as, I suspect, it will amaze you.
I’m not sure how many of you actually eat grouse - I’m not sure I would if I didn’t have a chef friend who loves to cook it. As a result I get to have a grouse dinner every year and this year’s was last week.
'Hmmm, steak and red wine - nothing particularly original about that' you might be thinking but bear with, as they say.
It’s not often that food and drink that goes together perfectly turns up at exactly the same time but serendipitously I was sent a selection of delicious meads last week just as my order of blue cheese from The Courtyard Dairy arrived.
Who would have thought a few years ago that it would be as easy to drink local wine in southern England as it is over the channel in northern France? (Well, almost. I’m not counting Burgundy!)
Food is always a secondary consideration when you’re enjoying a really great bottle of wine but you don’t want anything to detract from it either.
I didn’t have plans to go to Greece this year but staying in the UK for the summer has given me itchy feet so I’m cooking my way round the Med instead.
After months of lockdown it’s been such a pleasure to return to favourite restaurants like Elliott and Tessa Lidstone’s Box-E and I couldn’t have had a more perfect day to enjoy it. The food too - especially this quintessentially summery dish of courgettes, tomatoes and basil with the lightest, fluffiest polenta - was just perfect for sitting outside on a hot day.
Monkfish is regularly referenced as a meaty fish you can pair with red wine, especially when it’s wrapped in pancetta but suppose you serve it with salsa verde instead as they did at the Seahorse al Mare pop-up in Dartmouth last week?
I can’t actually believe I’ve never tried it before but I made some ceviche as part of a Zoom masterclass organised by the Bristol Food Union, a collaboration of local restaurateurs and food producers to raise money for those who have been most affected by the COVID 19 crisis.
In some cases it doesn’t matter what form an ingredient takes, if it’s present in a dish it dominates the match. So Claire Thomson of 5 o’clock apron’s innovative beef cheek and black rice arancini which she brought to a (very soggy) outdoor picnic last week hosted outside by wine importer Carte Blanche was just as good a pairing with a grenache as braised beef cheek would have been. In fact the dark nutty rice added an extra dimension which made it even more interesting.