Pairings | Raw
If you want a simple guideline as to which wine to pair with tuna think first about the way that it’s cooked - is it rare, seared or preserved (canned or bottled)? Then think of the style of the dish. Does it incorporate Japanese flavours? Are there other ingredients on the plate that might influence the match such as a citrussy glaze or salsa?
If anyone still needs convincing about the virtues of food and wine matching Mark Hix’s fresh seasonal recipes in The Independent today should convince them. Even the ‘drink what you like with the food you like’ brigade would have to admit that a voluptuous Meursault or oak-aged white Bordeaux would totally overwhelm the flavours of raw food.
Vermentino is incredibly versatile - a brilliant wine pairing for anything fishy, herby or citrussy and a great wine for spring and summer drinking.
If you haven’t heard of poke - the Hawaiian dish of cubed raw fish usually with rice and/or vegetables - you soon will. It’s everywhere (and pronounced, by the way, pokay not poke).
Olive, the UK-based food magazine, has identified cocktail and food pairing as a coming trend in 2009. It's possible but I'm a little sceptical nowadays when it comes to initiatives involving spirits and food. There have been so many false dawns over the last few years (remember cocktail dessert menus?) and I would have thought the current economic climate was the least propitious period to get the idea off the ground. But I could be wrong.
If you’ve visited the Cape Winelands you’ll know what an amazing food and drink scene it has but you may still wonder what sort of dishes to order in a restaurant or to pair with South African wines at home.
A chocolate yule log or 'buche de Noël has become an increasingly popular dessert at Christmas but what kind of wine should you pair with it?
Now that we're back into months with an 'r' in them it's time to enjoy oysters again. But what’s the best wine - or beer - to pair with them?
Tomatoes are generally held to be a problem for wine but as Jane McQuitty robustly puts it in The Times today - nonsense!
Advertisement feature Fish can be cooked so many different ways these days that you may wonder what kind of wine you should pair with it.
Winemakers like to tell you that their wines go with everything but in the case of Grüner Veltliner, Austria’s best known white wine, it’s true.
Having spent most of our week in Abruzzo inland we seized the opportunity to have a meal at La Barcaccia a fish restaurant on the seafront at Pescara before flying back and this clever dish of cuttlefish ‘tagliatelle’ was one of the crudi (raw dishes) on the menu.
This delicious salad is inspired by one I ate in a brilliant fast food restaurant called Food Chain in Montreal last year. They shred the vegetables to order then serve them in bowls with an accompanying dressing and topping (mixed seeds in this case).
I’m currently away in Priorato in Spain (of which more later this week) but this was a great combination I came across last week at the Gaucho Grill in Swallow Street, London.
Given that koshu is Japan's signature grape variety it’s perhaps not surprising that it’s a successful pairing with sashimi but two interesting things emerged from a recent tasting which was hosted by Sarah Abbott on behalf of Wines of Japan.
This week I’m on a wine trip in South Africa (so posting may be slightly more spasmodic). There have been many great matches already but two interesting ones have involved Semillon a grape the country is beginning to handle very impressively.
The idea of doing a post on wine matches with brussels sprouts might strike you as a tad over the top - after all who eats sprouts on their own? (Answer: me. Whenever I get the chance.)
You may well know what you’re going to drink with the turkey by now but here are some ideas for what to match with your Christmas starters, paired with recipes from some of Britain’s favourite chefs and cookery writers.
This isn’t the first time I’ve made muscadet my match of the week but it’s a wine that’s great value, constantly improving in quality and unbelievably versatile with food.
Raw fish seems to be really popular right now but I had a fascinating variation the other day at Root restaurant in Bristol in the form of some raw Chalk Stream trout, cured in mezcal and dressed with verdita, a Mexican drink which is generally made from lime and pineapple juice, jalapeno pepper, coriander and mint and drunk as a chaser for tequila
To the incomprehension of my husband who can’t see the point in raw fish, I adore sushi and try to eat it at least once a week - usually with one of my daughters who are both big sushi fans.
Given that I’m not a massive sauvignon fan it might surprise you that it features as my match of the week for the second successive week but it’s a question of quality. With the right dish good sauvignon is a joy.
With its intense citrussy flavour ceviche - marinated raw fish - is a tricky dish to pair with wine.
I’ve been in Chile for the past week at the World’s Best Sommelier competition and have plenty to report about that but here’s a great non-wine match in the meantime - and a couple of tips about how to make an authentic Pisco Sour.
It’s always good to find a restaurant that takes non-alcoholic drinks as seriously as it does boozy ones so it was an easy decision to order a spicy ginger beer cocktail at The Palomar the other day.
Last week was particularly good for off-the-wall pairings but I'm going to nominate this delicious cocktail as my match of the week.It was at the new Peruvian restaurant and bar, Ceviche and was a wonderfully refreshing mixture of limo aji chilli-infused pisco (limo aji chilli is a native Peruvian pepper) with elderflower liqueur, cucumber, lime, egg white and cracked black pepper.
Beef and chardonnay doesn’t sound like an obvious combo at first glance but it depends, as always, how the beef is cooked.