Pairings | Portuguese red
Our roving gastronome Lucy Bridgers puts Portuguese wine through its paces with a succession of small plates from the inventive Nuno Mendes.
In our careless way we often refer to Indian food as ‘curry’ especially when talking about wine pairing but the base ingredient and the way it is cooked is just as important as in any other cuisine. And surprisingly the wine match can be quite obvious.
An archive post from a fascinating tasting with maître fromager, educator and author Max McCalman, one of the US's foremost cheese experts, back in 2009.
Salt cod, a popular Good Friday dish in parts of the Mediterranean, is cooked many different ways which suggest different wine pairings.
Octopus seems an unlikely ingredient to be on trend but you’ll find it on a lot of restaurant menus at the moment. It’s far from an easy creature to cook (like squid it’s classified as a cephalopod rather than a fish) and it’s a measure of the kitchen’s skill as to whether it turns out tough or not.
One of the best sources of good value reds right now is Portugal and if you like full-bodied styles the Douro is the region to look out for. This 2017 Glorio Douro is almost porty which should come as no surprise as it’s made from three of the grapes - tinta roriz, touriga nacional and touriga franca - that are used to make port.
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.