Pairings | Chinon

What's the best wine pairing for tuna?

What's the best wine pairing for tuna?

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?

Top wine pairings with goat cheese (chèvre)

Top wine pairings with goat cheese (chèvre)

Since goats cheese and Sauvignon Blanc are such a great match it might seem redundant to think of anything else but despite its reputation for being . . . well . . . goaty, goats cheese is easy to pair with other wines.

The best food pairings for cabernet franc

The best food pairings for cabernet franc

Cabernet franc can be the most food-friendly of wines, as good with fish and veggies as it is with meat but as I pointed out in a recent Guardian column it comes in several styles.

What type of wine pairs best with Vietnamese food?

What type of wine pairs best with Vietnamese food?

Sunday marked not only the start of the Chinese New Year but the Vietnamese New Year celebrations too - known as Tet. As in China there are certain foods which are traditional to the occasion such as pickled vegetables and candied fruits, none of which are particularly wine-friendly but in general I find Vietnamese food, with its milder heat and fragrant herbal flavours easier to match than Thai (although I haven’t had such extensive experience of doing so).

‘Meli Melo’ 2013 and 3 other good wine finds from Yapp

‘Meli Melo’ 2013 and 3 other good wine finds from Yapp

One of the problems of recommending a wine that most people can only buy online is that they generally have to buy a case - either of that wine or others they haven't a clue whether they’ll like or not.

The 10 best wines for spring and early summer drinking

The 10 best wines for spring and early summer drinking

The last two days have been quite, quite beautiful, starting mistily, basking midday in an unseasonally warm sun and finishing with an extended dusk that announces that spring is finally here. I immediately want to eat lighter meals: the new season’s vegetables are not quite in yet but I can at least plan for summer and that means a spring clean of the cellar, pushing the full bodied reds to the back and assessing what whites, lighter reds and rosés I still have lurking in the racks.

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