Pairings | German
It’s sometimes hard to predict what type of food will pair well with riesling because they’re all so different - some being bone dry, some ultra sweet, some positively floral, others zingy and citrussy.
For many people coffee is a regular companion to food whether it’s breakfast or that great German institution of kaffee und kuchen (coffee and cake) - only the amount of caffeine they might consume holding them back.
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.
Scandinavian food is becoming increasingly popular but what type of wine should you drink with it? Lucy Bridgers reports on how German wine fares.
It’s summer, it’s hot so what could be better than a refreshing bottle of German riesling and some beautiful glasses to drink it in? Well we have both for you thanks to Wines of Germany and top glass producer Riedel. THIS COMPETITION IS NOW CLOSED
Well, I don’t know about easy but there must be some easier way to get people into German wine . . .
If you’re not already a fan of German wines this fascinating case of modern German wines should convert you. It comes from German specialist The WineBarn which has picked up many awards for its range. THIS COMPETITION IS NOW CLOSED
One of the most interesting things I noticed on my trip to Germany last week was how Germans drink riesling with red meat. I wouldn’t have thought it would work but was utterly convinced by this pairing of super-tender rare venison with an exotic spätlese (late picked) riesling.
I've struggled to come up with a single pairing from last week as all the matches I was offered at the two-Michelin-starred The Ledbury were spot on but this, I think, is the most spectacular.
Cured - or marinated - salmon is something you’ll find on a lot of menus these days but what’s the best wine to drink with it?
The more I taste authentic Indian food the less I think it causes problems for wine. A group of us cooked up a whole load of recipes on Saturday night including this savoury cake called handvo from Anjum Anand’s I love India.
Our roving gastronaut Lucy Bridgers discovers why German Mosel riesling is the ideal wine pairing for Vietnamese food
This is not the first time, I know, that I’ve suggested Thai food with riesling but it was such a standout pairing at Kolae last week I felt I should remind you of it.
I must confess I’ve never associated German wines with pasta dishes especially ones based on summer vegetables like tomatoes and peppers but then I haven’t come across many genuinely dry German wines in Italian restaurants before.
This is the second of two really good German reds I’ve come across this summer*. It may surprise you that Germany makes red wine at all but it now makes up a significant amount of what the country produces
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.
I can’t say spam is high up on my list of things to eat let alone pair with wine but in New York last week I discovered a brilliant match for it at a quirky Hawaiian Lower East Side restaurant called Noreetuh
The other day I found myself at a meeting just round the corner from the newly opened Princess Victoria in Shepherds Bush in West London and popped in for lunch. It’s a splendid old building with a wonderfully baroque ceiling, one of the best I’ve ever seen in a pub.
I still remember my visit to the great Oktoberfest in Munich, the world’s biggest beer festival. Mysteriously it’s not held in October at all - or rather it doesn’t start in October but in September - kicking off next weekend.
Just as you think you might have got to grips with matching wine with Chinese food along comes a regional cuisine like Szechuan which is twice as challenging, as I discovered at a wine dinner at Flinty Red in Bristol last night.
Pork belly has become one of the most popular main courses on restaurant menus so what should you drink with it? It doesn't have to be wine . . .
The key element to this typically Bavarian recipe, which comes from my book An Appetite for Ale, is the addition of hot stock which gives it a consistency half way between a conventional potato salad and mashed potato. It also has the most delicious sweet-sour flavour.
Maybe Chinese restaurants are like buses. You don’t get any new openings for a while then several come along at once. So after Bo London the other day, it’s HKK, the latest project from the Hakkasan group.
After a recent visit to the Jura I've rethought my ideas about which wines make the best wine pairings for Comté cheese.
This is one of those serendipitous pairings you sometimes stumble across when you rustle up a scratch meal and pair it with an open bottle in the fridge.