Pairings | Tuscan reds
It might surprise you to hear it - and maybe you’ve never tried it - but a serious red wine is a really good match for a burger. Not a Maccy D, maybe but a big lush gourmet burger. And why not?
One of the most striking things about my trip to Tuscany last week was the reminder of how good young red wines are with Tuscan food - right the way through the meal, not just with the main course.
Turns out I missed National Kale Day this year (slipping, clearly ;-)) but there's still a lot of kale lurve around.
Should it be wine or beer - or even a cocktail? Last year I asked the Twitter community what their favourite barbecue bevvy was and this is what they came up with . . .
There’s one wine that’s invariably recommended as a pairing for duck and that is Pinot Noir but of course duck, like any other meat, can be cooked in different ways. How does that affect the match?
I’ve been having some fresh thoughts about food and wine matching since I was asked to participate in the Wine & Culinary International Forum in Barcelona this past weekend and come up with pairings for the bottles submitted by the Primum Familiae Vini, 11 of the world's most famous family-owned wineries
Sometimes when I go to a Wine Society tasting I find myself wondering why on earth anyone would buy their wine anywhere else.
If there’s one thing you might think you could be sure of it would be that you should drink white wine with a seafood pasta dish like this. But, you know what? It was this silkily delicious red that went swimmingly.