Pairings | Witbier
Crab is one of the most delicious kinds of shellfish and the perfect foil for a crisp white wine. But there are other crab dishes that pair better with a fuller-bodied white or even a red.
Fishcakes are one of the ultimate comfort foods - but is there an equally comforting wine pairing?
Wheat beers are fabulously flexible when it comes to food matching - the beer world’s equivalent of a crisp white wine.
Just as with every other ingredient the ideal pairing for mussels depends how you cook them, starting with the classic moules marinières.
The predominant flavours of Thai cuisine are sweet, sour, hot and salty - slightly different from the warm spicing of many Indian curries or the more fragrant, herbal notes of Vietnamese. So which which drinks pair best with a Thai meal?
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.
There’s still a couple of weeks more to enjoy the British asparagus season so here’s an interesting beer pairing to try as a change fromwine. Belgian witbier or bière blanche like Hoegaarden is just perfect with green asparagus, especially when served with goats’ cheese.
Although I'm not one of those who is resolutely against pairing wine with spicy food there are definitely occasions when beer goes at least as well, if not better and this is one of them.
We all know a beer goes down well with a ploughmans and that it’s a great drink to wash down a barbecue but here are 10 more unusual pairings which should liven up your summer drinking.
How many of you will be putting beer on the table at Christmas? Not that many, I suspect, but if you can bring yourself to break with tradition you could be in for a treat. Most supermarkets now carry a sufficiently wide range for you to be able to serve a different beer with each course, should you be so minded. And here’s how to do it:
Mark Hix may have been knocking back the tequila on his recent trip to Mexico but if you’re not made of such stern stuff try my alternative suggestions for his Mexican-inspired recipes in the Independent today.
Although I regularly recommend wines to pair with barbecue - most recently in my Guardian column - I’m actually an equal fan of beer. In fact I think many types of barbecue work better with it.
With Chinese new year coming up this weekend you may be planning a trip to a Chinese restaurant or planning a Chinese meal at home. But which wine to serve?
You may find family and friends resistant to the idea of putting beer on the Easter table (though some will be secretly pleased) but stick to your guns.
There aren’t many wine pairings that form the subject of a book title but Elizabeth David’s Omelette and a Glass of Wine immortalised the combination.
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.
Those of you who have been following the reports from my recent gastronomic junket in Chicago shouldn’t run away with the impression I spent all my time drinking Champagne and Château Lafite. One of my best meals was at chef Paul Kahan’s Blackbird where they have a craft beer list that should make most British restaurants hang their head in shame.
It’s less common to come across Indian-spiced seafood dishes than it is fish and vegetable-based ones so what sort of wine works? Yesterday I had a chance to find out
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 . . .
If you’re used to choosing wine - or other drinks - to match with meat or fish you may be flummoxed when it comes to chosing one for vegetarian friends. But as I explain in my Guardian column today it’s a question of finding out how the wine is made - and in particular whether any animal-based products have been used in the fining process.
If you were going to introduce someone to beer the last course you’d probably think of would be a dessert but as I discovered at a beer and pudding matching session at Brown’s Hotel in London this week it can be a surprisingly successful combination.