Pairings | Spanish red
Pasta with Stilton and onion sauce and a new wave Spanish red
When I’m not writing about food and wine matching I’m writing a book - and a blog - about budget eating called The Frugal Cook. So this week’s match is a chance discovery with a scratch supper I knocked up last night (for which you can find the recipe on the blog)
Possibly the best truffle dinner ever
Did I want to go on a truffle trip to Spain at the end of January? Balmy Barbados seemed like a better option but since that wasn’t on the cards and the enquiry came from an old friend I said yes. The 2 day visit - the annual Viñas del Vero ‘Days of Wine and Truffles’ in Somontano would include an outdoor picnic in the foothills of the Pyrenees (eek), a truffle hunt and - the clincher - a multi-course truffle menu by one of the region’s most talented chefs followed by a gastronomic brunch. “Bring the Gaviscon”. my friend sagely advised.
Top wine (and other) matches for sausages
As many will be celebrating both Bonfire Night and British Sausage Week this weekend there’s a fair chance that you’ll be eating bangers of some kind, so what’s the best pairing?
Cecina (cured beef) and Mencia
Last week I was in Galicia (for three days. Without my suitcase. Thankyou Easyjet) visiting the denominations of Valdeorras and Bierzo where the star red grape is Mencia. (For years I got them confused periodically thinking the grape was Bierzo and the region Mencia but I’ve finally got it straight.)
Off the Shelf: Desconocido 2013
The first of my random wine finds in this new series* is a young Spanish red called Desconocido #1 Tinto Joven 2013 from Alicante which is made from bush-vine Monastrell (or Mourvèdre as they call it in France).
Pairing Comté cheese and Chivite Coleccion 125 Reserva 2001
I spend a lot of my time trying to discourage people from drinking their favourite red wine with a cheeseboard because it's so often a disappointment but every now and again you come across a red wine and cheese combination that really works.
Braised short ribs and Monastrell (aka Mourvèdre)
One of the tricky decisions to make when you’re serving a rich, winey stew is whether to go for a wine of equal weight or a lighter medium-bodied wine as a refreshing contrast.
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