Pairings | Cahors
Now that winter is firmly upon us it's time to head for the kitchen and knock up a rich beef stew or casserole and leave it simmering for hours.
Anyone who has a passing knowledge of cassoulet will know that there are hotly disputed arguments about what constitutes the authentic version. But whichever way you make it it’s a substantial dish.
I spent three days last week travelling through France (about which more over the next few days) so it’s a tough call to decide which food and wine combination came out tops but I think it would have to be the Matthieu Cosse Cahors and the duck ‘parmentier’ I ate at a delightful modern bistro in Cahors called L’O à la Bouche.
Inspired by the recent British Kebab awards Zeren Wilson wonders what the perfect wine pairing is for a kebab and comes up with some surprising conclusions.
Malbec has got so popular it may have become one of your favourite red wines but what are the best kind of dishes to pair with it?