Pairings | Soave

Wines to pair with fennel

Wines to pair with fennel

Fennel is one of the handful of vegetables that can influence a main course pairing - almost always for the better. Its aniseed flavour seems to have a pronounced affinity with many wines, especially whites. Here are some suggested matches with recipes that two British chefs have published this weekend - Gordon Ramsay in the Times and Skye Gyngell in the Independent on Sunday.

The best wine - and other - pairings for leeks

The best wine - and other - pairings for leeks

March 1st is St David’s Day so what better to focus on than Wales’s national symbol, the leek? (Well they have daffodils and dragons too but I’m assuming you don’t want to eat either of those ... )

4 good wines to pair with fish pie

4 good wines to pair with fish pie

Whether it's topped with mashed potato or pastry fish pie is a relatively straightforward dish to pair with wine but some styles work better than others.

Salmon ceviche and Soave

Salmon ceviche and Soave

With its intense citrussy flavour ceviche - marinated raw fish - is a tricky dish to pair with wine.

Braised brill with truffles and La Rocca Soave

Braised brill with truffles and La Rocca Soave

I’ve already mentioned this wine pairing as part of my write-up of the Action Against Hunger pop-up with Rick Stein but it was the outstanding match of last week.

The best wine matches for Caerphilly

The best wine matches for Caerphilly

Caerphilly - or, to be more precise - Gorwydd Caerphilly which is made by my mates Jess and Todd Trethowan of Trethowan's Dairy - is probably the cheese I know best. And there’s one absolutely outstanding match for it . . .

The best wine matches for turbot

The best wine matches for turbot

Turbot is a luxurious fish you might well be serving over the holiday period, most probably roast or seared. But what sort of wine should you pair with it?

Wines - and other drinks - to match recipes from the Ottolenghi Cookbook

Wines - and other drinks - to match recipes from the Ottolenghi Cookbook

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.

Truffled egg toast and Bianco di Custoza

Truffled egg toast and Bianco di Custoza

I was sure I was going to be featuring the splendidly retro Brown Windsor Soup and Madeira as my match of the week this week - a combination suggested by Ben Austin of number1wino for the underground supper club I went to on Friday - but sadly I left the Madeira at home by mistake. (Ben, who went the following night, said it was a treat.)

Fritto misto + vino bianco

Fritto misto + vino bianco

One of the real treats of our trip to Venice is fritto misto which used to refer to the assorted small fish that were too small to be sold from the fishermens’ catch but nowadays takes all manner of shapes and forms including vegetables and polenta (usually to keep the price down).

Ceviche and pisco sour

Ceviche and pisco sour

I’ve been in Chile for the past week at the World’s Best Sommelier competition and have plenty to report about that but here’s a great non-wine match in the meantime - and a couple of tips about how to make an authentic Pisco Sour.

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