Pairings | Sherry
Salmon is in many ways the chicken of the fish world - an ingredient you can serve in many different ways and therefore match with a number of different wines.
Sherry gets a bad rap for being granny’s tipple of choice but if you’ve never tried an authentic Spanish style sweet sherry you haven’t lived.
Manzanilla, as you probably know, is a fino sherry made in the port of Sanlucar de Barrameda rather than in the cities of Jerez or Puerto de Santa Maria which gives it its characteristic salty tang.
You may well have given a fair amount of thought by now to what you’ll be drinking with your turkey or goose and have set treasured bottles of Bordeaux or Burgundy aside for the main Christmas meal. But what about all the other occasions over the festive period which these days tends to stretch a good 10 days into the early New Year?
The Spanish are more adventurous than us when it comes to matching sherry and food. I remember drinking a dry oloroso with roast partridge a few years back in Jerez. But what else could you pair with it?
Amontillado sherry has richer, nuttier flavours than a classic fino or manzanilla sherry and calls for different food matches. Think more in terms of cured meat, game and cheese than seafood and richer, meatier tapas.
There’s no doubt about it, trifle is tricky. If it includes booze already do you serve more on the side? And what kind of booze should that be?
I don’t think I ever go to a sherry tasting without coming away renewed in my conviction about what a marvellous match it is for food and the one I attended yesterday was no exception. It was organised by the enterprising Les Caves de Pyrne who are importing for the first time into the UK some rare sherries from Emilio Hidalgo and took place at Dehesa, the sister (if that’s the appropriate word) restaurant of the better known Salt Yard.
It shouldn't come as a massive surprise that Spain can provide any style of wine you might fancy to drink with tapas.
Chocolate is supposed to be impossible to match with wine but like any other ingredient it depends on the chocolate and how it’s used.
Smoked salmon is most commonly associated with champagne but in fact it goes with many other wines as well as with beer, whisky and vodka.
If you’re the kind of person (like me) who puts garlic into practically everything you cook you may regard this question as an irrelevance but some dishes are much more garlicky than others.
If you're an anchovy lover you'll probably go ahead and eat them whatever wine you're drinking but being both salty and fishy they certainly go with some better than others.
The best wine to pair with appetizers and hors d'oeuvres rather depends on whether they precede a meal, as is traditional, or, as is the way now, actually ARE the meal. We all seem to enjoy grazing these days.
The most useful clue to the kind of wine that works with cheesecake is to think of the toppings and flavourings that are used in cheesecake recipes rather than the base.
Roquefort cheese is unusual in having such a frequently recommended wine match (Sauternes) that you may wonder if it’s worth drinking anything else but depending how you serve it there are a number of other options.
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.
I sometimes think partridge is my favourite game bird - less full-on and ‘gamey’ than pheasant, more subtle and delicate than chicken. But what wine should you drink with it?
My assertion that custard tarts are the new cupcakes provoked such a heated exchange that I thought I’d stoke the fire by suggesting what you drink with ‘em.
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?
One of the all-time favourite British desserts sticky toffee pudding is super-sweet so will overwhelm most wines you might think of pairing with it so what should you choose?
if you're planning to make a pumpkin pie for Hallowe'en or Thanksgiving here are some great wine and other pairings to serve with it.
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.
Calamari or squid is often served as a starter or appetiser with other dishes so you need to bear that in mind when you’re choosing a wine to pair with it. It also depends on the way you prepare it.
This is the perfect time of year for buying oranges and lemons but what effect do they have on the recipes you’re making? Quite a marked one, if truth be told. Lemons in particular have a high level of acidity which will make any wine you drink with them taste sweeter. If that’s counterbalanced in the recipe by sugar as in a lemon tart or lemon meringue pie, for example, the result is a dish that’s really quite hard to match.
I have a bit of a problem with pumpkin pie. I'm not a big fan of pumpkin and I don't have a massively sweet tooth which makes the thought of partnering it with a sweet wine a bit of a killer. But I know I'm in a minority and with Thanksgiving coming up on Thursday here are my top picks:
A freezer staple in my house, prawns or shrimp are quick and easy to cook but what should you drink with them?
The type of artisanal cheddar I was writing about yesterday - mature, full-flavoured, unpasteurised - isn’t the easiest cheese to match with wine.
White rioja is tricky when it comes to wine pairing as it comes in such contrasting styles. There are the crisp fresh unoaked white riojas which behave much like a sauvignon blanc and much richer barrel-fermented ones which can tackle more intensely-flavoured fish and meat dishes
Red mullet or rouget can be a bit of a challenge to pair with wine as it is often accompanied by a rich sauce made from the liver or with punchy accompaniments such as tapenade, olives or saffron
If you’re a fino fan you’ll love this classic super-dry, tangy sherry - one of three incredibly well-priced sherries Aldi has released in its Exquisite Collection range at just £5.99 for 50cl. (The others are an amontillado and a cream sherry - both good too but slightly sweeter than the classic Spanish style)
This week has been the realisation of a long-held ambition to write a series of e-books on various aspects of food and drink pairing.
Given the growing popularity of sherry cocktails and the fact that it's World Sherry Day this weekend here's a recipe for a sherry cobbler from Hawksmoor at Home (my son's restaurant, I have to confess).
This is the most delicious way of cooking chicken which basically creates sticky, sherry-flavoured chicken nuggets. It comes from my friend Charlotte and I’ve been cooking it for about 20 years
Chilled Manzanilla sherry is one of my favourite drinks at this time of year so I was impressed to come across this great value, full-size bottle at the Booths Christmas in July* tasting last week.
As last week was Sherry Week and I’m a MASSIVE fan my match of the week clearly had to involve sherry. But which to choose? It was hard given the number of standout pairings at the sherry dinner my local tapas bar, Bar 44 in Clifton put on but I’m going for the sherry by which I was most blown away - a limited edition of Gonzalez Byass Alfonso oloroso, one of six rare casks that are being bottled by the bodega under the name ‘Vinos Finitos’ (finite wines)
I’ve been sitting on this pairing (not literally) for a couple of weeks now but thought I’d bring it out for Sherry Week so you can try something like it yourself
A recent email from a reader asked me to suggest a wine to go with “a triple coconut cake with a tangy pineapple icing served with fresh fruit salsa that has kiwi, strawberry, madarine oranges, blueberries and fresh pineapple in it”. Quite a challenge (I suggested demi-sec Champagne or a peach-flavoured liqueur topped up with fizz) but it got me thinking that there are many possible matches for cake beyond a cup of tea or coffee, particularly if you're serving it as a dessert.
Sushi is possibly not the first kind of food you’d think of pairing with wine but turns out it’s surprisingly good with sherry.
Just over a month ago I was sitting with Javier Hidalgo in his cellar in Sanlucar sipping very old oloroso sherry from the cask, an experience that will go down as one of my great wine-tasting memories. This week I got to try the bottled version, the Bodegas Hidalgo Oloroso Faraon 30 y.o., which is equally thrilling.
A perfect autumnal dinner party recipe from James Ramsden's lovely book Do Ahead Dinners.
Last week I was given a couple of slices of gorgeous game terrine by Stephen Markwick of Culinaria with whom I’ve been writing a book (of which more news soon). We had it for lunch and the only wine I had open wasn’t up to the intensity of the spicing (which was dominated by allspice) and the accompanying damson chutney.
This is the most interesting and original wine and cheese pairing of the four* I devised for my talks at the Bristol Wine and Food Fair over the weekend. I wanted to come up with a variation on the usual port and Stilton combo and this was it.
There’s still a tendency to think of sherry as an aperitif or just for drinking with tapas but it can go really well with a more substantial dish as I was reminded this week.
Before we finally plunge into winter here's a late autumn supper menu from my book Food, Wine and Friends that combines the best of autumn’s produce with a couple of convenience products.
Manzanilla sherry never fails to surprise me with its versatility but you don't often come across a combination as good as the one I had last week at Lido restaurant in Bristol.
I've taken recently to combining my salad course and cheese course. Over the years, influenced by the time we've spent in France, we've picked up the habit of following our main course with a salad and nowadays I prefer - and it's cheaper - to eat one cheese at a time.
To kick off National Vegetarian Week and a week of veggie pairings (don’t groan, carnivores, we’ll be back on meat next week!) here’s a great pairing from Friday night’s underground supper club, Montpelier Basement in Bristol.
One of the nicest Christmas traditions I've picked up along the years is the Spanish habit of serving a platter of sweetmeats at the end of the meal or on other occasions when you want something sweet. It usually includes different kinds of turron, the Spanish version of nougat which comes in soft and hard versions, some with whole almonds, some without. To that you could add some polvorones (delicious almond cookies) large Moscatel raisins, figs and dates and even a few chocolate truffles if you like.
One of the more successful pairings from the otherwise rather challenging sherry lunch I attended at the Cinnamon Club last week was a dish of tandoori salmon with a Valdespino Innocente fino. I tend to overlook fino in favour of manzanilla but I’m not sure it’s not a more flexible match with food.
No apologies for returning to one of my favourite drinks, manzanilla sherry, as it’s such a versatile food wine. This time I found a felicitous match with a dish of mackerel en escabeche which was served at one of my regular hangouts in Bristol, Quartier Vert.
This was by far the most popular pairing at a chocolate and wine tasting I did for the West of England Wine and Spirit Association in Bristol on Friday night. We didn’t actually have the ice cream but I think it would have made it even better.
You can tell how much I love sherry from the fact that this is the second week running a food pairing involving sherry has been my match of the week.
You may have a fixed idea of what constitutes a vino da meditazione but, as Peter Pharos argues, many wines are well suited to sipping thoughtfully on one's own.
About the most daunting audience that anyone could face is a group of wine writers, especially if a number of those happen to specialise in food and wine matching so it was with some trepidation that I agreed to lead a tasting on wine and charcuterie in London on Monday night on the eve of the London International Wine Fair.
For the last couple of weeks The Telegraph has been running recipes from two of my favourite chefs, Sam and Sam Clark of Moro, the iconic Moorish recipe in Exmouth Market in London that I discover, to my amazement, is now 11 years old. Sam (the husband) is very into his wines, particularly sherry, so I'm suggesting Spanish wines for the pairings.
If there’s one dish more difficult to pair with wine than already tricky tomatoes it’s gazpacho, the chilled Spanish summer soup that includes raw onion and peppers as well. So what wine should you match with it?
Hard sheep cheeses are the winelover’s friend.
Mince pies are not that different to Christmas pudding and Christmas cake so you could drink much the same sort of wine with them. But tradition obviously plays a part in terms of what most people expect and they do pair particularly well with fortified wines like port, sherry and madeira
The other evening I had an interesting session with a few food bloggers matching Davidstow cheddar for which I’d been asked to come up with some drink pairings*. My task was to talk about the wine. The company’s Head Grader Mark Pitts-Tucker brought along a couple of Cornish ales - Sharp’s Doombar and St Austell Tribute.
Although we wine writers like to think we might be able to encourage you to be more adventurous in your wine choices this Christmas the truth is you’re probably going to stick to the wines you're familiar with.
Last night I had dinner at the Dorchester Grill Room, one of London’s grander hotel restaurants which has been given an absurdly baroque makeover reminiscent of what Balmoral must have looked like in Victorian times. The team in the restaurant though are bang up to date with one of the smartest sommeliers in town, Jason McAuliffe doing an impressive double act with the talented young chef Aiden Byrne.
If you think of Pedro Ximenez as an ultra sweet sherry, yes, of course it is but you can also use it to make spectacular savoury recipes like this dish of pork cheek from Bar 44's Tapas y Copas by Owen and Tom Morgan. I'm lucky enough to have them as my local tapas bar and absolutely adore their food. Now, thanks to the book you can try it for yourself.
After a recent visit to the Jura I've rethought my ideas about which wines make the best wine pairings for Comté cheese.
You might be surprised that a nut roast isn’t that different from a conventional roast when it comes to finding a wine pairing. The savoury flavours are designed to act as a satisfying substitute for meat and so work best with similarly full-bodied red wines.
It’s not impossible to pair wine with ice cream but it’s not easy. And there are other drinks that match better.
Last week I was in Sanlucar, the Spanish town in the south of Spain where they make manzanilla, so what else could my match of the week be but a sherry?
If I were to tell you I was seriously excited about the pairing of a supermarket sherry with a supermarket cheese you'd probably think I'd totally lost it - but hang on a moment.
No Christmas would be complete without a slice of Stilton or its unpasteurised cousin Stitchelton. But what to drink with it? The usual answer is port - and that of course is classic - but here are some other drinks that make great pairings
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 . . .
A great recipe for a simple tapa from José Pizarro's lovely book Spanish Flavours. José, as you may know if you're based in the UK, has a cracking tapas bar in Bermondsey called José and a slightly more formal restaurant in the same street called Pizarro.
A robust Spanish fish stew from Stevie Parle's fabulous new Dock Kitchen Cookbook. Stevie is one of the best -travelled and most original chefs in London with a well-honed magpie tendency of picking up ingredients and techniques from every country he visits. He also writes a weekly column in the Daily Telegraph.
Lucy Bridgers selflessly devotes herself to finding the perfect pairing for tapas on a tapas crawl through some of London's leading tapas bars
Port and stilton is one of the classic wine pairings but does it work if you pair a port with a blue cheese chocolate?
This is one of the recipes I go back to most often. Yes, it’s a cake but you can also serve it as a pudding. It comes from Margot Henderson’s* wonderful You’re All Invited which I strongly recommend you to buy.
This delicious cake, which comes from my book An Appetite for Ale, is based on a recipe from one of Britain's best bakers Dan Lepard. Do use organic dried fruit in it - you’ll get a much better result.
Simnel cake, for those of you who are not familiar with it, is the traditional British Easter cake (although at one time it was baked to celebrate Mother’s Day).
I was reminded just how enjoyable this combination is the other day when I dropped by London’s latest tapas bar Barrafina and enjoyed a pre-dinner pick-up of a glass of Hidalgo with some al-i-oli and toast. The sharp tangy sherry was the perfect foil for the crisp toast and silky, garlic-flavoured mayo that accompanied it.
I was hoping for an interesting pairing from the last meal of the year and wasn't disappointed. Like last year we went to a New Year's Eve dinner at Montpelier Basement supper club where we were treated to an amazing 8 course feast which lasted into the early hours of the morning.
This month’s issue of Observer Food Monthly hasa special on TV dinners featuring celebrities talking about their favourite snacks. Very few beverages are mentioned so I thought I’d suggest a few pairings ;-)
Winter is a great time for baking so what better than this wonderfully indulgent Miso Caramel and Chocolate tart from pastry chef Ravneet Gill's delicious new book Sugar I Love You?
I was chatting to mixologist Robbie Bargh on Twitter (as you do) and told him I was looking for a great Christmas cocktail. His team at Gorgeous Group came up with this fantastic spiced rum and apple brandy Old Fashioned which totally hits the spot.
If you like churros you're going to LOVE this recipe for doughnuts with chocolate sauce from chef Nieves Barragan's new book Sabor*: Flavours from a Spanish Kitchen.
There is an argument that you don't need anything to drink with the classic Christmas pudding*, especially if you've sloshed brandy all over it but if you're pairing other courses of the Christmas meal you might fancy a small glass of something sweet.
Should it be wine or beer - or even a cocktail? Last year I asked the Twitter community what their favourite barbecue bevvy was and this is what they came up with . . .
Salt cod, a popular Good Friday dish in parts of the Mediterranean, is cooked many different ways which suggest different wine pairings.
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.
Given that it’s the run-up to Christmas I’ve been tasting (yes, tasting, not drinking!) a lot of port recently so have had some indulgent bottles to hand when the cheese comes out.
I was casting around for a dessert to make for friends on Saturday when I remembered this fantastic coffee cake from chef Margot Henderson’s book You’re all Invited. I suppose it’s more of a mid-morning or tea-time treat but I sometimes prefer cake to a full-blown pudding at the end of a rich meal.
This doesn’t, I admit, sound a particularly tempting proposition so let me explain. By oxidised sweet wines I mean dessert wines which have been deliberately exposed to air through extended barrel ageing, giving them a complex nutty, treacley flavour.
I’ve already written about how well game terrine pairs with oloroso sherry. Now I’ve discovered an equally good, if not better pairing: London Dry Gin.
Funny, isn’t it, how there are lots of pairings for mince pies but few for Christmas cake. Maybe that’s because we tend to eat it mid-afternoon well before wine o’clock but that could equally apply to Christmas pudding for which I also have plenty of recommendations.
I’m beginning to wonder if there’s anything manzanilla doesn’t pair with - or fino, come to that. Of course, there is but both sherries do seem to be brilliant at dealing with the tricky customers of the culinary world, especially pungent salty ones like anchovies and capers.
An incredible pairing this week and one I’m afraid you’re unlikely to be able to replicate - so far as the wine element is concerned anyway. But there are alternatives which I’ll suggest.
Although the blossom is out it still feels a bit nippy at night so here's a light lunch to enjoy with a couple of friends that has a touch of spring about it but still includes a warming stew.
Those of you who read my Guardian column may have spotted that last week’s was devoted to winemakers who tackle an established grape variety or wine style on their own doorstep
You’d think, wouldn’t you, that most chefs would be pretty good at food and wine matching, not least French chefs. Well, you’d be wrong! I’m constantly shocked by the number of chefs who haven’t the faintest idea what wine goes best with their recipes or indeed, who drink wine at all. (Some of them possibly because they’ve, er hem, enjoyed it a bit too much in the past . . . )
Did I want to go on a truffle trip to Spain at the end of January? Balmy Barbados seemed like a better option but since that wasn’t on the cards and the enquiry came from an old friend I said yes. The 2 day visit - the annual Viñas del Vero ‘Days of Wine and Truffles’ in Somontano would include an outdoor picnic in the foothills of the Pyrenees (eek), a truffle hunt and - the clincher - a multi-course truffle menu by one of the region’s most talented chefs followed by a gastronomic brunch. “Bring the Gaviscon”. my friend sagely advised.
Artichokes have the reputation of being a wine-killer but as with most of these diktats the problem is over-played. True, artichokes can make even dry whites taste oddly sweet but that doesn’t account for the different ways in which they are cooked and how they are served.