Pairings | Camembert
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.
Although it seems similar in style to Brie, Camembert is a trickier cheese to pair with a slightly funky edge that can clash with many wines, particularly reds.
An edited version of a very interesting article written for the Oxford Wine Company's magazine by cheese expert Juliet Harbutt, organiser of the Great British Cheese Festival and author of The World Encyclopaedia of Cheese.
If you're planning a special meal for Valentine's Day you may be wondering which wine to pair with your menu. I've picked some favourite Valentine's Day foods and suggested some matches that should work well with them.
Wine and cheese are well known bedfellows but if you’re a beginner it might seem daunting to decide exactly which wine to choose for which cheese. This guide will quickly help you to get started pairing wine and cheese like a pro.
We automatically think of matching wine and cheese or beer and cheese but there are many drinks that work just as well and can give a real ‘wow factor’ to your cheeseboard.
With southern hemisphere wines from the 2016 vintage having been on the shelves for a few months now the annual release of Beaujolais Nouveau has become less significant but you may still want to crack open a bottle today.
This is one of the many enticing recipes in The Orchard Cook, a beautifully illustrated book I was sent by photographer and food writer Stuart Ovenden and which provides inspiring ideas as to what to do with autumnal fruits such as apples, pears and quince.
I’ve long felt that white wine is as good, if not a better match for cheese than red but it takes chutzpah to serve it at the end of a wine dinner as Mark Hix and Rob Corbett of Castlewood Vineyard did at an event I took part in last week at The Fox Inn at Corscombe
I know we always think in terms of wine and cheese but sometimes other drinks can be just as good, if not better. Like this week’s pairing of medium-dry cidre traditionnel and Camembert I came across at a simple roadside restaurant just north of Domfront in Normandy.
Cheese is possibly not the first ingredient that comes to mind in terms of a Valentine’s Night celebration but think again and you realise there's no shortage of suitable candidates.
With the first serious snow of the season you may be craving après-ski food but lack the time, energy or ingredients to rustle up a fondue or tartiflette.
The Bordeaux wine region produces a multitude of top class red wines that these days tend to be blends of four main grape varieties, Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot.
Beaujolais - by which I mean red Beaujolais - is the most French of wines, the perfect wine pairing for a picnic or bistro meal.
It’s still not widely recognised that white wines have the capacity to age, particularly wines that are noted for their freshness and bright acidity so it was fascinating to try a range of older wines from the Centre-Loire yesterday with a range of different cheeses.
The question I’m often asked at this time of year is what makes the perfect Christmas cheeseboard. It’s as difficult a question as what makes the perfect Christmas lunch.