Pairings | Mushroom
If you think of the ingredients that show off a great wine mushrooms would have to be near the top of the list.
Every so often you come across a great little recipe than does wonders for almost any wine you pair with it. And so it is with mushroom ‘caviar’, a regular offering from the takeaway section of my favourite local restaurant Culinaria. Basically it’s a mushroom pâté but so reduced and wickedly intense it’s like pure essence of mushroom. Except for the perfect counterpoint - a tiny touch of tarragon.
With the country blanketed by snow what else can you think of but soup? A favourite recipe from my book An Appetite for Ale that makes a great pairing with a dark, Trappist beer. You can decide how creamy you want it - my preference is to add just a dash to the soup then swirl a little in each bowl to decorate.
This was part of an expertly paired meal at a restaurant in Trondheim called To Rom og Kjøkken (Two Rooms and a Kitchen) last Saturday night.
I went to a Piemontese wine dinner last week at a local Italian restaurant in Bristol, Prosecco about which I’ve written before. There were some very good matches - along with a couple of off-key ones, one of which involved a faulty bottle which the wine merchant introducing the event seemed determined to disregard despite grumblings from the floor.
This delicious salad is inspired by one I ate in a brilliant fast food restaurant called Food Chain in Montreal recently. They shred the vegetables to order then serve them in bowls with an accompanying dressing and topping (mixed seeds in this case).
Most of the pairings in this weekly slot are chosen for the way they flatter food but here’s one that’s designed to show off a very special wine: a 2010 Argentinian Pinot Noir called Chacra Cinquenta Cinca or Chacra 55.
Vegetarians often get overlooked at this time of year so if you’re vegetarian yourself or cooking for one here are some perfect pairings for some delicious festive recipes from the web.
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 . . .
Talking about wine matches for risotto is a bit like talking about wine with pasta - it’s depends on the other ingredients you use, not the rice.
As with many other pairings the best match for steak pie depends how you cook it and whether the sauce includes beer, stock or wine
One of the few food and drink combinations I don’t feel that happy about is wine and soup. Not all soups, obviously, but many of them.
You might think it odd to pick out South African Chenin rather than Chenin Blanc in general but I do think the wines are distinctive, particularly when it comes to the crisper styles which are much zestier than they tend to be in the Loire
When we talk about lasagne it’s probably the meaty version that’s uppermost in most people’s minds but these days there are many different kinds. Here are my favourite wine pairings: