Pairings | Vinaigrette
Look up any guide to food and wine matching and you’ll find a list of foods that are regarded as anathema to wine. I’ve done it myself but have come to the conclusion recently that the problems are overstated.
Whenever anyone talks about foods that are difficult to match with wine, asparagus always comes up but I reckon the problem is overstated.
Leeks generally feature in dishes in their own right rather than as a side and have a mild sweet flavour you want to respect.
Everyone knows that artichokes are one of the most difficult ingredients to match with wine - especially with red wine. Only last weekend we struggled to find a pairing at the food matching forum I was taking part in.
I was interested to read in the Telegraph this weekend that Ken Hom is planning to move from his French base in Cahors to spend more time in Italy and Thailand.
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.