Pairings | Tempranillo
As with most foods, the best wine pairing with pork depends how the pork is cooked, and what it’s served with.
This is the perfect time of year for buying oranges and lemons but what effect do they have on the recipes you’re making? Quite a marked one, if truth be told. Lemons in particular have a high level of acidity which will make any wine you drink with them taste sweeter. If that’s counterbalanced in the recipe by sugar as in a lemon tart or lemon meringue pie, for example, the result is a dish that’s really quite hard to match.
Now that winter is firmly upon us it's time to head for the kitchen and knock up a rich beef stew or casserole and leave it simmering for hours.
If you think of the ingredients that show off a great wine mushrooms would have to be near the top of the list.
It’s true that lamb is one of the most wine-friendly of meats, as at home with red Bordeaux and Rioja as it is with the fruitier wines of the new world. But if you’re looking for a spot-on wine pairing it’s worth thinking just how - and for how long - you’re going to cook it.
I’m constantly amazed at the stream of good value reds that is coming out of Spain these days. Here’s another - La Copa Tempranillo 2005 from the up and coming Campo de Borja wine region which is situated in Aragon to the north west of Zaragoza. It appears to be made by a co-operative, the Cooperative de Santo Cristo de Magallon but is none the worse for that.
It may be so-called flaming June but the weather is anything but summery this weekend so I’m abandoning rosé for the time being and thinking about red.
This week’s match of the week isn’t a new discovery - roast meat with red wine isn’t exactly rocket science - but the fact that it was pork that was going so well with tempranillo rather than the usual lamb or beef intrigued me.
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
I’ve been thinking a fair bit about red wine and Indian food lately - of which more in due course - but wanted to flag up one pairing from my trip to India last week which definitely worked.
Today’s Guardian column was all about getting out of your wine drinking rut which in the case of Spanish wine most likely means Rioja.
We Brits have always had a reputation for liking our wines old and our game high but times have changed. Today the key factor in matching game tends to be not how ‘gamey’ it is but how it’s cooked and what is served with it.
One of the most interesting cookbooks to come out in the past couple of years is James Whetlor's Goat - a book of recipes for using goat meat.
If you fancy a proper US-style barbecue this weekend try this brilliantly easy recipe from chef Brad McDonald's book Deep South: New Southern Cooking
Inspired by the British Kebab awards Zeren Wilson wonders what the perfect wine pairing is for a kebab and comes up with some surprising conclusions.
If you’re a bit hesitant about the idea of matching fish and red wine you might automatically think of pairing paella with a white wine. But I think it goes just as well with a rosé or a red.
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.
We Brits don't need much encouragement to eat pies. But which is the better match - wine or beer?
Cuttlefish is a pain to prepare as Hugh Fearnley-Whittingstall points out in the Guardian today but it is particularly delicious to eat. It’s often partnered with robust flavours so you need to think in terms of equally intense flavoured wines.
A fair bit gets written - including by yours truly - about pairing wine with turkey but what type of drinks go best with the Christmas ham?
The idea of drinking sparkling wine with Indian street food might seem crazy but it’s a really good pairing as I was reminded last night when I dined at Masala Zone just off Carnaby Street with Warren Edwardes, the CEO of a company called Wine for Spice.
Frankly almost any full-bodied red will work with a roast meat like venison but I’m particularly excited about the new breed of modern Spanish reds that are appearing on the shelves.
A bit of a departure with the turkey this Christmas - a magnum of Chivite Coleccion 125 from Navarra we unearthed in a cellar sort-out the other day. It's based on Tempranillo with a proportion of Merlot and Cabernet Sauvignon - I'm not sure what the percentages were that year - but was probably at the optimum moment for drinking - the fruit still bright but super-smooth and beautifully in balance.
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.
This month’s issue of Observer Food Monthly hasa special on TV dinners featuring celebrities talking about their favourite snacks. Very few beverages are mentioned so I thought I’d suggest a few pairings ;-)
I’ve been thinking quite a bit lately about ingredients that cause problems for wine and have come to the conclusion that lemon is one of the major culprits. Of course we add lemon to many things for a subtle lift - I’m talking about recipes where lemoniness (if there is such a word) is the essence of the dish.
Wine writer Stuart Walton casts a sceptical eye over accepted wisdom:
This impressive Moroccan-style pie from Josceline Dimbleby's food memoir Orchards in the Oasis would make a great centrepiece for a dinner party or more casual supper with friends.
We tend to get stuck in a bit of a groove when it comes to serving cheese, picking five or six and serving them on a big cheeseboard but if you’re serious about trying to find a good wine match that isn’t the best strategy.
Friends came round the other night and I cooked one of my favourite new recipes - a chicken, lemon and olive tagine (which appears in my forthcoming book Food, Wine and Friends, she adds, unable to resist a cheap plug!). One of the reasons it’s slightly different from the authentic Moroccan version is that I remove the chicken skin which makes the dish a lot lighter.
It’s easy to overlook the familiar in favour of the esoteric, particularly when you’re a wine writer but it’s hard to think of a bottle that consistently gives more pleasure than Cune’s Gran Reserva Imperial Rioja.