Pairings | Italian red
Should you drink wine or beer with pizza? No rights or wrongs, obviously but here are a few thoughts which might encourage you to experiment.
Meatballs are essentially comfort food so you don’t want to drink anything too fancy with them but you do need something equally delicious - usually red in my book
Spaghetti puttanesca - or 'whore’s spaghetti' to translate it literally - is a full-flavoured pasta dish with strong, punchy flavours but which wine should you pair with it?
Barbera is a versatile red that will happily partner pretty well any meaty dish you throw at it. It is more robust and typically drunk younger than its Piedmontese counterparts Barolo and Barbaresco.
There’s a lot of talk about how the wines of a region tend to match its food but that seems truer of Tuscany than almost anywhere else.
The food of Piedmont in north-west Italy is as highly regarded as its wines so it makes sense to make the local dishes your first choice if you’re looking for a match for a bottle of Barolo or Barbaresco.
If there’s one thing you might think you could be sure of it would be that you should drink white wine with a seafood pasta dish like this. But, you know what? It was this silkily delicious red that went swimmingly.
A really robust pasta dish from my book Cooking with Wine - perfect for cold weather eating. The wine gives a richer, more warming flavour than the usual tomato-based sauce.
Artichokes have the reputation of being a wine-killer but as with most of these diktats the problem is over-played. True, artichokes can make even dry whites taste oddly sweet but that doesn’t account for the different ways in which they are cooked and how they are served.
The more, er ... mature ... among you may remember when you went to an Italian restaurant and found a round straw-covered bottle of Chianti on the table, often with a guttering candle stuck in the neck and wax (always red) dripping down the side. It’s rather weirdly called a fiasco - which is Italian for flask as well as referring to a disaster. Like Brexit. Or Boris.
Spaghetti and meatballs is a really rich pasta dish you need to wash down with a refreshing red - preferably Italian.
I’ve done a fair few cheese and wine tastings in my time but none quite as challenging as the one I did at the RAW natural wine fair last year matching natural wine with unpasteurised cheese.
Maybe I've got a bit overexcited with all the sun this week but the barbecue season doesn't seem that far away so it was good to find Dan Vaux-Nobes' 101 BBQ and Grill recipes arriving through my letterbox.
About the last thing you'd expect at the launch of a new burger joint is to be served a £59 bottle of wine. But then Danny Meyer, more famous for his New York fine dining spots, is no ordinary restaurateur.
Last week I went to a wine dinner hosted by the Sicilian wine producer Donnafugata at Luca in London. They’re best known for their fabulous passito di Pantelleria dessert wine, Ben Ryé, but in fact it was the cleverly partnered dry wines that stole the show.
What happens when you choose a wine to pair with a particular dish and the dish doesn’t materialise? Well, if you’re lucky it matches equally well.
Beef and red wine is a blindingly obvious match but it gets more interesting once you think about the cut and the way that it's cooked.
I’ve never known quite what wine to pair with cacio e pepe, the fashionable pasta dish that’s just based on cheese (usually pecorino) and cracked pepper.
This recipe, the subject of my Match of the Week, was so delicious I've persuaded Christine Smallwood, whose lovely book An Appetite for Lombardy it comes from, to share it on the site.
Last week was a bumper week for wine pairing but setting aside the matches with older vintages of Pazo Senorans albarino at El Celler de Can Roca which were so mind-blowing they deserve a longer post, this is the one that stood out.
Not only did we celebrate the first of our Honey & Co Sunday wine clubs* yesterday but it also produced an outstanding match of the week: this savoury-sweet Palestinian chicken dish and a valpolicella ripasso.
Brunello di Montalcino is normally way out of my price bracket but this own label bottling from Berry Bros & Rudd is such good value, it’s hard to resist.
This wasn’t the most innovative wine pairing I came across in the last 7 days but it was such a classic I couldn’t fail to make it my match of the week.