Pairings | Hot and sour
Wines for some tricky Chinese dishes
Posted on May 10 2008 at 08:41
When I read Mark Hix recipes in The Independent today they were so challenging that I nearly gave up but as everyone else seems to be writing about asparagus today and I’ve done a lot on asparagus recently there was no other option . . .
Thai beef salad and off-dry Riesling
Posted on January 8 2007 at 09:22
It’s easy to get stuck in the trap of thinking red wine is the only accompaniment for meat, especially red meat but in these days of multi-cultural eating that’s not necessarily true. And a good case in point is a Thai beef salad with its zingy, hot/sour flavours which influence the match much more than the beef does.
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