Pairings | IPA
As with most foods, the best wine pairing with pork depends how the pork is cooked, and what it’s served with.
Asking what to drink with Indian food is a bit like asking what to drink with European food - it’s so incredibly varied - but there are pointers that should hopefully make the decision a bit easier.
It’s true that lamb is one of the most wine-friendly of meats, as at home with red Bordeaux and Rioja as it is with the fruitier wines of the new world. But if you’re looking for a spot-on wine pairing it’s worth thinking just how - and for how long - you’re going to cook it.
Of course it depends what type of IPA or India pale ale you're talking about. A relatively light style will lead you in a different direction from a huge, hoppy double IPA, but these I think would be my top five . . .
For those unfamiliar with the delicacy a scotch egg is a whole egg wrapped in sausagemeat, then coated in breadcrumbs and deep-fried. Traditionally the egg would have been hard boiled but more recently the fashion has been to serve them soft and even runny like this version from the Opera Tavern. And in some cases - presumably in a vain attempt to make them more healthy - they’re now baked which is wrong on every level.
It might surprise you to hear it - and maybe you’ve never tried it - but a serious red wine is a really good match for a burger. Not a Maccy D, maybe but a big lush gourmet burger. And why not?
You’ve probably got your Thanksgiving wine sorted but what about a beer? If you don’t drink it yourself it may not be something you've given much thought to but in fact beer makes just as good a partner for the myriad different flavours of the typical Thanksgiving feast as wine.
If you’re wondering which wine to pair with roast pork the good news is it’s a flexible meat that can take a white or a red - or even - given the crackling, a sparkling wine.
People carp about food and beer pairings, griping that they're just made up pretentions that have no right being associated with something as inclusive and democratic as beer, writes Stephen Beaumont
If you’ve decided to serve goose rather than turkey this Christmas you’ve already opted to be adventurous. So you could arguably be adventurous about your wine (or other drink) pairing too.
Even those who normally drink beer feel the need to put a bottle of red wine on the table at Christmas* but beer is actually just as good, if not a better accompaniment for turkey.
The type of artisanal cheddar I was writing about yesterday - mature, full-flavoured, unpasteurised - isn’t the easiest cheese to match with wine.
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.
Lotte Peplow sees American craft brewers persuade the French that wine is not the only thing to drink with a meal ....
Coincidentally I have had invitations to two Indian dinners in two weeks - one accompanied by beer and one with wine which makes for some interesting comparisons.
If you haven’t already made your plans for New Year’s Eve why not invite over a few friends and treat them to a beer dinner instead of one based on wine? It’s a great way to open their eyes to the great range of artisanal beers that are now available.
Given the runaway success of Big Apple Hot Dogs and Bubbledogs - London’s smash hit champagne and hot dog restaurant, it can only be a matter of time before you can pick up a dog on your local high street. But in the meantime you can throw your own hot dog party in if you follow these tips from my book Sausage and Mash
I’ve highlighted the affinity of pork and IPA before but it’s good to be reminded just what a brilliant pairing it is.
Despite many attempts to introduce beer lists in Michelin-starred restaurants, customers still don’t seem to want to drink it on a special occasion. Are they misguided or are restaurateurs wimping out?
If you’re planning to toast the new year with a beer rather than a glass of champagne which one should it be? A quick Twitter survey revealed a whole raft of interesting options
Alcohol-free beer is booming and not only among teetotallers. Many of us who take a break from drinking during the week or when driving appreciate them too.
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.
With its own university brewing department (at Heriot Watt) Edinburgh is very much a beer-drinking city so it seems appropriate after spending a few days there this week that my drink of the week should be a beer
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.
One of the hardest things if you’re not drinking for any reason is finding a grown-up drink that will work in a restaurant without leaving you feeling that you’re not having as good a time as everyone else. And as I’ve said before beer is much better in this respect than wine.
Hats off to Aldi for creating three such decent and stylishly packaged beers to celebrate the Platinum Jubilee - and at a typically Aldi price
This month’s issue of Observer Food Monthly hasa special on TV dinners featuring celebrities talking about their favourite snacks. Very few beverages are mentioned so I thought I’d suggest a few pairings ;-)
I know I said I was going to make a Riesling my match of the week but given that I've already written about it and that it's the Great British Beer Festival this week I'm going for this great combo at my son's restaurant, Hawksmoor. (Blatantly nepotistic, I know. Apologies)
Last Friday night Helen, our designer, and I had a bit of a works outing to our colleague Monica Shaw's who works on the nuts and bolts of the website. She cooked up an amazing Mexican feast of which this was just one element but it was striking how much better the whole meal went with beer than with wine.
If you fancy a proper US-style barbecue this weekend try this brilliantly easy recipe from chef Brad McDonald's book Deep South: New Southern Cooking
This week’s post on the Guardian’s Word of Mouth section about Wetherspoon reminded me that I hadn’t yet tasted the three cans from Brooklyn’s Sixpoint Brewery they’re now stocking.
OK, pie and beer is not rocket science but sometimes it’s good to be reminded what a very good match they can be. Especially when both the pie and the beer come from the same place.
A fair bit gets written - including by yours truly - about pairing wine with turkey but what type of drinks go best with the Christmas ham?
Hugh Fearnley Whittingstall proclaims firmly in The Guardian today that he won’t be serving turkey for lunch on Christmas Day so if he’s going to break with tradition why shouldn’t you? Bring on the beer!
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.
If you’re celebrating July 4th this week and haven’t yet made up your mind what to drink here are some last minute suggestions.
If culture and ‘terroir’ are a basis for deciding which drinks bestmatch a particular cuisine then beer must have a strong claim to bepaired with Scandinavian food.
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.
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 . . .
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: