Pairings | Thai food
It’s sometimes hard to predict what type of food will pair well with riesling because they’re all so different - some being bone dry, some ultra sweet, some positively floral, others zingy and citrussy.
Wheat beers are fabulously flexible when it comes to food matching - the beer world’s equivalent of a crisp white wine.
Sauvignon blanc is many people's favourite wine but what type of food pairs with it best?
One of the most distinctive styles of white wine, dry rieslings from the Clare and Eden Valley in south Australia have a distinctive limey twist that makes them a particularly good match for Asian and Asian-inspired food.
Often compared to rose petals, lychees and Turkish delight, gewurztraminer is the wine world’s most exotic grape variety so what on earth do you pair with it?
Winemakers like to tell you that their wines go with everything but in the case of Grüner Veltliner, Austria’s best known white wine, it’s true.
All countries like to boast that their signature grape variety goes with practically everything but in the case of Hungary’s furmint it’s true.
You may not be familiar with Carmenère but it's a delicious red at this chilly time of year.
This wine pairing may sound difficult to get your head round - let’s face it, it is! - but it was a very clever dessert at the 3 star De Librije in Zwolle, Holland last week
Thai food is particularly difficult to match with wine. Not only do you have the heat to contend with but the tricky sweet-sour flavours and - as with many Asian cuisines - several dishes on the go at a time.
What’s the best wine for pad thai? Well, it’s a dish you might well not think of pairing with wine at all but according to a report on the blog Musings from Thailand, an adviser to the Thai government has suggested a campaign to link French wine and Pad Thai as a way to promote Thai food overseas.
This week’s match of the week doesn’t come as a big surprise but it’s sometimes good to be reminded of tried and tested pairings rather than ones that come totally out of the blue.
The flavours of New Zealand Sauvignon Blanc - and this is why it is so popular - are powerful and aromatic: citrus, gooseberry and passionfruit in spades. So you if you're looking for a food match need big flavours on your plate to stand up to it.
Though I long to recreate its singing flavours I've always been slightly daunted by Thai food. The recipes always seem so long and complex and contain so many ingredients.
We normally think of lunchboxes in terms of kids' packed lunches but James Ramsden has come up with this a brilliant book of imaginative dishes you can take to work. Called - appropriately enough - Love your Lunchbox.
As I pointed out in my Guardian column this week Australian wines are fetching some pretty steep prices but to drink a Hunter Valley semillon of this quality it’s absolutely worth it.
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.
After the carbfest that is Christmas I fancy clean spicy flavours in January so leapt on this easy, delicious dish from Claire Thomson's The Art of the Larder.
Appassimento - letting wine ferment on semi-dried grapes - is a technique normally used to give extra sweetness and richness to red wines but it has been used in this highly unusual Sicilian white called Nero Oro (which means black gold)