Pairings | Albarino
Fishcakes are one of the ultimate comfort foods - but is there an equally comforting wine pairing?
If I had to sum up the best food pairing for albarino in one word it would be seafood. Which makes sense considering where it comes from on the coast of Galicia in the Rias Baixas region of northern Spain.
This week I was at Heathcotes Brasserie in Preston, Lancashire for a wine dinner for which I’d had to devise the wine matches. Paul Heathcote, the chef, is an old sparring partner and obviously thought he’d put me on the spot by coming up with some challenging dishes.
Calamari or squid is often served as a starter or appetiser with other dishes so you need to bear that in mind when you’re choosing a wine to pair with it. It also depends on the way you prepare it.
The thing you need to ask yourself when you’re wondering which wine - or other drink - to pair with Mexican food is what kind of Mexican. Authentic Mexican or Tex Mex?
Scallops are some of the most delicious seafood around and some of the most flattering to a serious white wine. There’s one grape variety that will almost always see you right but also some other options
Since goats cheese and Sauvignon Blanc are such a great match it might seem redundant to think of anything else but despite its reputation for being . . . well . . . goaty, goats cheese is easy to pair with other wines.
Monkfish (or lotte, as the French call it) is a meaty fish that is often roasted so pairs equally well with red wine as with white. In fact a lightly chilled red wine would generally be my preferred match, particularly if it’s wrapped in pancetta or bacon
One of the best hot weather dishes, this piquant dish of cold poached or roast veal with a tuna, anchovy and caper mayonnaise invariably pops up on menus at this time of year. But what to pair with it?
Seabass is one of the most popular fish on restaurant menus these days - usually treated quite simply and rarely sauced. But what wine should you pair with it?
March 1st is St David’s Day so what better to focus on than Wales’s national symbol, the leek? (Well they have daffodils and dragons too but I’m assuming you don’t want to eat either of those ... )
If you’re an albarino fan you’ll have watched with dismay as the price has crept up over the last few years so much so that an albarino under £10 has become something of a rarity.
If you’re an albarino fan I’m sure you know it pairs brilliantly with seafood but here’s a twist to take the experience to another level.
Having ended up unexpectedly in hospital last week I struggled a bit to find a match of the week. Water doesn’t make the most inspiring pairing for food although it (the food in hospital) isn't by any means as bad as it used to be. So I’ll tell you about the the dish I had before I was taken ill.
If you were thinking of a wine pairing for risotto you’d probably reach for an Italian white such as a Pinot Grigio but Spain’s famous Galician white Albarino works equally well as I discovered the other day.
Octopus is a bit of a cult ingredient on restaurant menus at the moment. I’ve already noted two good wine pairings for it - with Baga and orange wine but this weekend I found another at the Sabor pop-up Polperia at the Dartmouth Food Festival.
If you’re a fan of Spain’s fashionable white wine albarino you’ll almost certainly like its Portuguese cousin alvarinho which is made just over the border.
I ordered this amazing soup at one of my favourite local Bristol restaurants Wallfish (now Wallfish & Wellbourne) and begged the recipe from the chef, Seldon Curry. It's tastes like the sweetest of oniony fondues and is soooo delicious.
A fresh, simple, clever recipe for two from one of the most charming of last year's cookery books, Rosie Birkett's A Lot on her Plate
After the indulgence of Christmas I always crave spice at this time of year. If you do too this tasty recipe from Asma Khan's Asma's Indian Kitchen should hit the spot.
A robust Spanish fish stew from Stevie Parle's fabulous new Dock Kitchen Cookbook. Stevie is one of the best -travelled and most original chefs in London with a well-honed magpie tendency of picking up ingredients and techniques from every country he visits. He also writes a weekly column in the Daily Telegraph.
If there’s one dish more difficult to pair with wine than already tricky tomatoes it’s gazpacho, the chilled Spanish summer soup that includes raw onion and peppers as well. So what wine should you match with it?
Freshly caught grilled sardines are a treat at this time of year but how easy is it fo find a wine that will go with them? Look to the French and Portuguese for inspiration!
Hard sheep’s cheeses are the winelover’s friend.
If you don’t like fish don’t go to Olhao! Restaurants in this bustling fishing port on the Algarve serve almost nothing else which is fine with me but less good for people, like my friend J, who has a real phobia about fishbones.
A stunning recipe from Bruce Poole's cookbook Bruce's Cookbook that shows barbeques don't have to be all about burgers and ribs.