Pairings | Pecorino
If you’re wondering why I’m devoting a post to Lambrusco you obviously haven’t tasted the real thing and today, Lambrusco Day, is your ideal opportunity to try it.
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.
We automatically think of matching wine and cheese or beer and cheese but there are many drinks that work just as well and can give a real ‘wow factor’ to your cheeseboard.
If you want to ring the changes on your Sunday roast try this delicious recipe from Diana Henry's brilliant new book From the Oven to the Table.
“Tender little dumplings, as fragile as a pasta filling” is how Diana Henry describes gnudi in her fabulous new book How to Eat a Peach. (The word, which is pronounced new-dee means naked)
It's always great to have a fresh voice on the site and few are better qualified than Jackie Dyer and Bianca Ford to talk about matching food and wine. Having both worked in the wine trade they've decided to put their expertise to good use in a joint venture called Sip with Supper (@sipwithsupper on Twitter) which will be hosting events and making videos about food and wine pairing.
If you’ve been inclined to dismiss trebbiano as an uninteresting grape variety, think again. I’ve seem it in a whole new light since my trip to Abruzzo last month as you can see from my recent Guardian column.
I don’t often pair red wine with cheese, let alone make it my match of the week but the Italian cheeseboard I had the other day at Bocca di Lupo in Soho proved a great pairing for a highly unusual Provencal red
As those of you who are familiar with this site will know I’ve got issues about drinking red wine with cheese. It may seem an obvious partnership but all too often it seems a warring one.