Pairings | Mourvedre
Steak is the ideal foil for a good red but is there a best red wine for steak? You could simply say it’s the one you most enjoy but it also depends on the cut and the way you cook it.
US-based wine writer and educator David Furer reports on an epic tasting in the homeland of American barbeque, Austin, Texas pairing a selection of international and home-grown reds with different meats.
If you’re the kind of person (like me) who puts garlic into practically everything you cook you may regard this question as an irrelevance but some dishes are much more garlicky than others.
If you're serving a ham or gammon as a roast this Christmas you need a more substantial wine with it than when you serve ham as a cold cut. Which one depends on the glaze.
Before you get too excited about this week's wine of the week you’re unlikely to be able to buy it unless you live in South Africa or Sweden but I want to flag it up because it’s the best Fairtrade wine I've tasted.
This weekend is the last in the current promotion at Waitrose which they’re trumpeting dramatically as a ‘last chance to save’ on their collection of spring wines.
There’s one wine that’s invariably recommended as a pairing for duck and that is Pinot Noir but of course duck, like any other meat, can be cooked in different ways. How does that affect the match?
This match, which I enjoyed at Plateau wine bar in Brighton last week, breaks a couple of wine pairing conventions. Firstly that you match red meat with a full bodied red. And secondly that you don’t drink red wine with asparagus.
About the most unlikely wine match you could imagine - a delicate fish with a 19 year old red wine - but it worked! Which shows you can always be surprised by food and wine pairing.
You’d think a rich winey sauce or jus would be the easiest thing to match with red wine but that isn’t necessarily the case as it tends to compete with it.
The first of my random wine finds in this new series* is a young Spanish red called Desconocido #1 Tinto Joven 2013 from Alicante which is made from bush-vine Monastrell (or Mourvèdre as they call it in France).
Those of you who read the Guardian will have spotted that I’ve devoted this week’s column to independent wine merchants but here’s a slightly different business model from a firm called Dashing Wines which bills itself as offering ‘estate wines at everyday prices’.
I’ve a soft spot for the Faugères wine region which is just up the road from our house in the Languedoc. It’s a beautiful wild hilly area on the foothills of the coastal range which produces some lovely warm spicy reds.