Pairings | Italian reds
Aubergine - or eggplant as it’s called in the US - doesn’t have a strong flavour of its own but tends to enrich any dish in which it’s included especially when baked with tomatoes and cheese.
Given the arguments about how to make a bolognese sauce it’s hardly surprising there should be a difference of opinion about what wine to serve with spaghetti bolognese but here’s what I would go for:
When we think of pairing wine with lasagna (or lasagne, whichever way you spell it) it’s probably the meaty version that’s uppermost in our minds but these days, as you know, there are many variations. As with pasta sauces, then, your wine choice should reflect the other ingredients in the dish.
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).
Spaghetti carbonara - spaghetti with a creamy bacon and egg sauce - is one of my all-time favourite pasta dishes but what’s the best wine pairing for it?
What wine should you pair with your favourite pasta? As you might guess it depends on the sauce rather than the pasta shape.
One of the most striking things about my trip to Tuscany last week was the reminder of how good young red wines are with Tuscan food - right the way through the meal, not just with the main course.
I’d already flagged up southern Italian red wines as a good pairing for aubergine (or eggplant) but it was good to be reminded just what a great match nero d'avola can be, especially with aubergine parmigiana
Sometimes when I go to a Wine Society tasting I find myself wondering why on earth anyone would buy their wine anywhere else.
Wine pairing is much more about the way you cook a dish and the sauce you serve with it than it is about the basic ingredient and so it proved with this week’s match at the recently opened Brackenbury.
Those of you who have followed me for a while will know I’m not a great fan of Naked Wines but occasionally they come up with a corker that almost tempts me to sign up as an ‘Angel'.