Pairings | Picpoul de Pinet
Fishcakes are one of the ultimate comfort foods - but is there an equally comforting wine pairing?
Last night we had a fun five course wine and food matching dinner at Rockfish Grill in Bristol which showed the range of wines you can match with fish. Here’s a few thoughts about how we approached it for those of you who are organising a similar event.
Just as with every other ingredient the ideal pairing for mussels depends how you cook them, starting with the classic moules marinières.
As we swelter through an unusually hot August here are my top wine pairings for one of my favourite summer foods, prawns - or shrimp as they’re known over the pond.
About the last place I’d have expected to have an enlightening discussion about food and wine matching is in a fisherman’s shack called Chez Loulou down on the Languedoc coast. Actually I do it an injustice. It’s a restaurant - just - but one that relies for its appeal on fabulously fresh fish rather than fantastically skilled cooking.
“Can you come up with a tastier, more satisfying, more consensual dish than calamari fritti?” asks restaurateur and Guardian columnist Yotam Ottolenghi in the paper today. Well, it’s a tough call but his other mouthwatering recipes would certainly run it close. Ottolenghi’s food is full of flavour and therefore quite a challenge for any accompanying wine but here’s what I would choose.
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.
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?
We’re down in the Languedoc for a few days and ended up at one of our favourite fish restaurant Le Glacier at Marseillan.
You may well know what you’re going to drink with the turkey by now but here are some ideas for what to match with your Christmas starters, paired with recipes from some of Britain’s favourite chefs and cookery writers.
Now that Grner Veltliner has become a fixture on fashionable restaurant wine lists (along with Albarino and Picpoul de Pinet) there are signs that sommeliers are looking for the Next Big Thing. And the most likely candidate looks to be Vinho Verde.
This recipe came from a fascinating dinner at which chef Greg Malouf cooked a selection of Iranian dishes from his book Saraban which he wrote with his former wife Lucy with whom he still collaborates. This unusual and simple fish dish in yoghurt particularly appealed to me and I thought it would to you too.
People in the wine trade often talk about ‘food friendly wines’, a term so vague you might wonder what on earth it means. Surely all wines are designed to go with food? Is it supposed to be a criticism or a compliment?
Mark Hix may have been knocking back the tequila on his recent trip to Mexico but if you’re not made of such stern stuff try my alternative suggestions for his Mexican-inspired recipes in the Independent today.
Salt cod, a popular Good Friday dish in parts of the Mediterranean, is cooked many different ways which suggest different wine pairings.
A lot of chefs - particularly male chefs - don't really get salads, making them either an afterthought or wildly, elaborately fussy. Mark Hix of the Independent is an exception - his are always simple but imaginative, reflecting the season perfectly. Here are my matches for his recipes in the Independent this weekend.
This is the kind of recipe (or rather idea) that I used to put on my old blog The Frugal Cook. But as I’ve given up on it (I know - I shouldn’t have done) I’m posting it here.
My friend cookery writer Andrea Leeman is one of the best home cooks I know with a knack of making even the simplest food taste utterly delicious.
If you’re used to choosing wine - or other drinks - to match with meat or fish you may be flummoxed when it comes to chosing one for vegetarian friends. But as I explain in my Guardian column today it’s a question of finding out how the wine is made - and in particular whether any animal-based products have been used in the fining process.
I’m a huge fan of Nigel Slater’s. I buy the Observer every week just to read his recipes. Yes, I know I could read them online (as you can here) but you don’t get the luscious Jonathan Lovekin photographs. Not that you need them. Slater’s prose is so evocative you can taste the recipe as you read.
The book I’ve been looking forward to most so far this year has just started being serialised in the Guardian today. It’s by Yotam Ottolenghi who founded two exceptional London restaurants and is simply called Ottolenghi: the Cookbook. l love Ottolenghi's food - it’s so generous and big-flavoured, piled high on bright, colourful platters - you can't fail to be tempted by it. It also lends itself perfectly to entertaining for large numbers at home.
If there’s one dish more difficult to pair with wine than already tricky tomatoes it’s gazpacho, the chilled Spanish summer soup that includes raw onion and peppers as well. So what wine should you match with it?
This week is National Pie Week in the UK - not that we Brits need much encouragement to eat pies. But which is the better match - wine or beer?