Pairings | Dill
Sauvignon blanc is many people's favourite wine but what type of food pairs with it best?
Do herbs ever have a strong enough influence on a dish to determine your wine pairing? Relatively rarely in my view. Only very herby sauces like pesto or salsa verde dominate a dish to such an extent that you need to choose a wine to accommodate them.
The last two days have been quite, quite beautiful, starting mistily, basking midday in an unseasonally warm sun and finishing with an extended dusk that announces that spring is finally here. I immediately want to eat lighter meals: the new season’s vegetables are not quite in yet but I can at least plan for summer and that means a spring clean of the cellar, pushing the full bodied reds to the back and assessing what whites, lighter reds and rosés I still have lurking in the racks.
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.
On Saturday, as I mentioned in my blog, I was at a food and wine festival in Constantia, where we wandered round the impossibly beautiful Buitenverwachting estate sipping wine and grazing on upmarket canapés devised by a selection of the area's best local chefs. Not a bad way to spend an afternoon ....
With this unseasonably hot weather why not look to Greece for inspiration when you're entertaining. Here's a simple meal for 4 that was inspired by a trip to Greece a few years ago.
For those whose courgettes (zucchini) just won't stop producing here's the perfect way to use them from Tom Hunt's lovely book The Natural Cook.
The flavours of New Zealand Sauvignon Blanc - and this is why it is so popular - are powerful and aromatic: citrus, gooseberry and passionfruit in spades. So you if you're looking for a food match need big flavours on your plate to stand up to it.
This week’s match of the week - herring and aquavit - was paired for me - appropriately enough - by the restaurant Aquavit which has just opened an outpost in London.
People occasionally ask me what characterises British food. Unlike French or Italian food it can be hard to pin down, there are so many different ethnic influences but last night I had a meal that was quintessentially English summer food.