Pairings | Indian cuisine
I spent an interesting evening this week at one of London’s leading Indian restaurants Benares. It was organised jointly by a wine events company called The Wine Nose and SOPEXA, the promotional arm of the French food and wine industry.
A re-run of an old post following a visit to Alsace, updating my recommendations on the best pairings for the region's dry and off-dry white wines.
Today is International Grenache Day, a celebration of a grape which is (often anonymously) responsible for some of the most generous and appealing reds in the wine world.
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
I have to confess I found it pretty hard to concentrate on the finer nuances of the food and wine combinations at the recent Cinnamon Club dinner. But when the speaker is the discursive Randall Grahm of Bonny Doon and you're sitting next to him that's no great surprise. Before the meal had even started we were into Kierkegaard and a vigorous discussion of terroir in the bar below over our glasses of Vin Gris de Cigare (a typically unorthodox full-bodied rosé based on Grenache, Cinsault and Roussanne).
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 ;-)
Where I live in Bristol we’re lucky to have an unusually good Indian restaurant called Thali Café, that sells sophisticated street food which you can take away in your own tiffin box. I’m addicted to the vegetable-based ‘Dairy Free Tiffin’ which is light, fresh and aromatic and was wondering what to drink with it when I picked up a bottle of Tire Bite Golden Ale from the excellent Flying Dog brewery.
You may think tasting wine sounds arduous but a major wine and food tasting, I assure you, is a much greater assault on the system as I was reminded the other day when Victoria Moore of The Guardian and I ran 14 Pinot Gris through their paces with foods that ranged from smoked eel to chicken tikka masala. Neither of us was able to eat much for several days.
Well, I don’t know about easy but there must be some easier way to get people into German wine . . .