Pairings | Pinot Gris

Why Pinot Gris hits the spot with spicy food

Why Pinot Gris hits the spot with spicy food

You may think tasting wine sounds arduous but a major wine and food tasting, I assure you, is a much greater assault on the system as I was reminded the other day when Victoria Moore of The Guardian and I ran 14 Pinot Gris through their paces with foods that ranged from smoked eel to chicken tikka masala. Neither of us was able to eat much for several days.

Hot smoked salmon, Korean carrots and pinot gris

Hot smoked salmon, Korean carrots and pinot gris

This is one of those serendipitous pairings you sometimes stumble across when you rustle up a scratch meal and pair it with an open bottle in the fridge.

Crispy chilli lime squid with edamame bean and coriander salad and pinot gris

Crispy chilli lime squid with edamame bean and coriander salad and pinot gris

Having picked up a heavy cold a couple of days before flying to New Zealand last week I arrived unable to taste a thing but this delicately pretty wine from Brick Bay Winery in Matakana managed to penetrate the fog.

More pairings with Indian food

I spent an interesting evening this week at one of London’s leading Indian restaurants Benares. It was organised jointly by a wine events company called The Wine Nose and SOPEXA, the promotional arm of the French food and wine industry.

Poached salt pollock and cauliflower with Julien Meyer's 'Nature' Sylvaner/Pinot Gris

Poached salt pollock and cauliflower with Julien Meyer's 'Nature' Sylvaner/Pinot Gris

Like half the world it seems at the moment I’m a bit obsessed with cauliflower so was drawn to this dish at Birch in Bristol on Friday like a moth to a flame

How to pair wine with an authentic Indian meal

How to pair wine with an authentic Indian meal

Of all the different aspects of wine and food matching I write about, wine and Indian food is the most controversial. What type of wine works best, and indeed whether you should drink wine at all is the subject of endlessly heated exchanges. The subject has recently come up again with the introduction of a number of wines that are specifically designed to go with spicy food. Was this, at last, the solution?

2010 Engelgarten, Domaine Marcel Deiss

2010 Engelgarten, Domaine Marcel Deiss

With wall-to-wall tastngs this week I could easily have picked out at least 50 matches of the week but I’m choosing this delicious Alsace white from Jean-Michel Deiss I tasted at Lea & Sandeman's table at The Bunch tasting because it’s so unusual.

New wines from old families. Lunch with Australia’s First Families of Wine

New wines from old families. Lunch with Australia’s First Families of Wine

Lucy Bridgers reports: The quintessentially English Quo Vadis in London was the setting for a recent lunch hosted by Australia’s First Families of Wine, a group of 12 long-established family-owned companies

What to drink with the turkey leftovers

What to drink with the turkey leftovers

The answer to that may well be ‘whatever wine’s left over’ - if there is any, of course - but if you’re looking for a wine that will match specific dishes here are a few ideas:

Pairing wine and Indian seafood

It’s less common to come across Indian-spiced seafood dishes than it is fish and vegetable-based ones so what sort of wine works? Yesterday I had a chance to find out

Wine and Indonesian food: which wine pairs best with Rijsttafel?

Wine and Indonesian food: which wine pairs best with Rijsttafel?

I posted this last year after trying Rijsttafel - the Indonesian speciality that’s widely available in Amsterdam. Translated literally as ‘rice table’, it’s an elaborate array of curries, salads and pickles which present a tough challenge for any wine.

Wine matches for salads (with a twist)

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.

Gizzi's Thai Roast Duck & Watermelon Salad

Gizzi's Thai Roast Duck & Watermelon Salad

If you want to make just one dish to celebrate the Thai new year try Gizzi Erskine's fabulous Thai-style duck and watermelon salad from her most recent book Gizzi's Healthy Appetite.

Seared tuna with sesame and 2013 Elephant Hill Syrah

Seared tuna with sesame and 2013 Elephant Hill Syrah

My final meal in New Zealand last week was also one of the most impressive of my recent trip: lunch at the award-winning Elephant Hill winery in Hawkes Bay.

Steak that doesn't need a red

Some unusual steak recipes from Jason Atherton (then of Maze, now of Pollen Street Social) that prove you don't always need to drink red with beef.

Risotto of smoked haddock, leeks and cauliflower with a vadouvan dressing

Risotto of smoked haddock, leeks and cauliflower with a vadouvan dressing

An unusually complicated recipe for this site but one which should be absolutely worth the effort. It comes from Phil Howard's fantastic The Square: The Cookbook volume 1 which I suspect is already well-thumbed in many restaurant kitchens.

Pork loin with rhubarb and balsamic vinegar

Pork loin with rhubarb and balsamic vinegar

An elegant, quick roast from Fran Warde's New Bistro that makes the best of in-season rhubarb. You could even serve it on Valentine's night.

Peter Gordon's nam phrik num dressing

Peter Gordon's nam phrik num dressing

An amazingly delicious Thai-ish sauce that I discovered a few years ago when I was researching food pairings for pinot gris and which seems especially appropriate as I'm in New Zealand currently.

Japanese ginger and garlic chicken with smashed cucumber

Japanese ginger and garlic chicken with smashed cucumber

A simple but spectacular Japanese-style dish from Diana Henry's marvellous new book A Change of Appetite which I've also reviewed on the site here.

Rabbit (or chicken) with spring vegetables and Viognier

Rabbit (or chicken) with spring vegetables and Viognier

On Saturday I was in London’s Borough Market which was full of the most wonderful spring vegetables - artichokes, broad beans, peas and asparagus. It reminded me of a dish I normally make this time of year when we’re at our house in the Languedoc in southern France which is rabbit braised with spring vegetables and Viognier.

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