Pairings | Thai food
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.
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.
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.
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. But I'm not sure they're thinking along the right lines. The picture on the post is of a red wine - possible of course - but I would definitely prefer a white.
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 need big flavours on your plate to stand up to it.
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.