Pairings | Ale
What most people probably think of in terms of Australian red wine is a Barossa or McLaren Vale shiraz - big, lush, sweet and ripe, the ideal pairing for grilled or barbecued beef. Hunter Valley shiraz typically has a more savoury character that suits meats like venison and kangaroo while Western Australian shiraz is made in a more elegant style, almost like a red Bordeaux, making it a good pairing for lamb.
Chicken pie - or chicken pot pie - must be one of everyone’s favourite meals but what sort of drink goes with it best? Wine, beer or cider?
Roast chicken. Possibly everyone’s favourite Sunday roast. It can take a red or a white wine so the key thing to focus on is what flavourings - or stuffing - you put with it and the sides you serve.
If you're wondering what wines you should buy for Easter weekend here's quick guide to what I think are the best Easter wine pairings.
Although there's not quite the feverish frenzy there was about kale a couple of years ago there's still a lot of kale lurve around.
If you think of the ingredients that show off a great wine mushrooms would have to be near the top of the list.
Apple tarts are one of the most flattering desserts to match with sweet wines but what do you drink with other apple-based desserts?
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?
Fennel is one of the handful of vegetables that can influence a main course pairing - almost always for the better. Its aniseed flavour seems to have a pronounced affinity with many wines, especially whites. Here are some suggested matches with recipes that two British chefs have published this weekend - Gordon Ramsay in the Times and Skye Gyngell in the Independent on Sunday.
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.
Even those who normally drink beer feel the need to put a bottle of red wine on the table at Christmas* but beer is actually just as good, if not a better accompaniment for turkey.
I’m sure you’re enjoying a bowlful or two of strawberries in this glorioius hot weather. But what to drink with them?
Although we all talk turkey at Thanksgiving, in fact it’s the sides that tend to steal the show. Finding a wine that can cope with them all is never easy but you may just find your favourite side or dressing can inspire your choice.
Cheese and wine is a notorious minefield but is it any easier when the cheese is cooked? See my suggestions to match Mark Hix's delicious recipes in the Independent today:
You’ve probably got your Thanksgiving wine sorted but what about a beer? If you don’t drink it yourself it may not be something you've given much thought to but in fact beer makes just as good a partner for the myriad different flavours of the typical Thanksgiving feast as wine.
I’ve recently had the chance to taste through a range of wines and beers with Cheshire - Appleby’s Cheshire to be exact - so the hits and misses are fresh in my mind. As you probably know it’s a British territorial cheese with a crumbly texture and mellow flavour but quite a firm bite.
Roast beef has the virtue of being one of the easiest dishes to match with wine. You can really drink any medium- to full-bodied red you enjoy. There are a couple of points to bear in mind, however, which might affect the style of wine you choose.
As with most cheeses the ideal wine pairing for cheddar depends how mature it is. A mild to medium block cheddar is going to be a lot easier to match (and in most cheeselovers’ eyes a lot less interesting) than an aged cloth-bound cheddar of 18 months or more.
Tomatoes are generally held to be a problem for wine but as Jane McQuitty robustly puts it in The Times today - nonsense!
You’ll always find people argue about shepherd’s pie but in my view it should be made with lamb rather than beef (that’s cottage pie) and with very little, if any tomato - apart from maybe a dash of ketchup for sweetness.
People carp about food and beer pairings, griping that they're just made up pretentions that have no right being associated with something as inclusive and democratic as beer, writes Stephen Beaumont
The type of artisanal cheddar I was writing about yesterday - mature, full-flavoured, unpasteurised - isn’t the easiest cheese to match with wine.
Coronation chicken is an obvious choice for any Royal occasion but what wine - or beer - should you pair with it?
Last night we opened a bottle of 2005 Nugan Estate McLaren Parish Vineyard Shiraz - a typically big lush Aussie red at a hefty 15% ABV.
Like many popular dishes chilli con carne has many different versions - some mild and child-friendly, others much more spicy and assertive and often a little smokey.
I sometimes think partridge is my favourite game bird - less full-on and ‘gamey’ than pheasant, more subtle and delicate than chicken. But what wine should you drink with it?
As with many other pairings the best match for steak pie depends how you cook it and whether the sauce includes beer, stock or wine
Lotte Peplow sees American craft brewers persuade the French that wine is not the only thing to drink with a meal ....
I've never really 'got' kale but this delicious salad would convert anybody. AND it's healthy too!
Last Friday night Helen, our designer, and I had a bit of a works outing to our colleague Monica Shaw's who works on the nuts and bolts of the website. She cooked up an amazing Mexican feast of which this was just one element but it was striking how much better the whole meal went with beer than with wine.
If you haven’t already made your plans for New Year’s Eve why not invite over a few friends and treat them to a beer dinner instead of one based on wine? It’s a great way to open their eyes to the great range of artisanal beers that are now available.
As those of you who follow our Facebook page may have spotted I was in France last week so you might expect a pairing with a wine from Languedoc. But no: the outstanding match, as with the previous week, was with a beer - and a rather unusual one at that . . .
A bit of a blast from the past, this. It comes from An Appetite for Ale, the beer and food book I wrote with my son Will at the time he owned a pub, the Marquess Tavern back in 2007.
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.
Last week we returned to one of our much-loved haunts, Arles, and ate our way round some of our favourite restaurants (the ones that weren’t closed as a number mysteriously seemed to be at what you’d think was still peak holiday season).
Vegetarians often get overlooked at this time of year so if you’re vegetarian yourself or cooking for one here are some perfect pairings for some delicious festive recipes from the web.
Today, being St George’s Day, what other pairing could I offer you but a classic British dish with a classic British beer?
Although we naturally think of drinking whisky on Burns’ Night, beer is just as appropriate a pairing, especially for haggis. And with Scottish beers like Brewdog and Innis & Gunn in wide distribution it’s not too hard to find a homegrown one.
I realise this is not the first time I’ve written about the virtues of roast pork and beer but it’s such a great match (and such an underrated one) that I keep on coming back to it. This time I came across it in a splendid northern French tavern called Le Bruegel in Bergues, the highlight of what was otherwise a rather cold, miserable journey on our way back to England last week.
I’ve been focussing quite a lot on alcohol-free drinks recently so I headed along to the Mindful Drinking festival in Spitalfields yesterday where I discovered this brilliant range of low alcohol (0.5%) beers.
Where I live in Bristol we’re lucky to have an unusually good Indian restaurant called Thali Café, that sells sophisticated street food which you can take away in your own tiffin box. I’m addicted to the vegetable-based ‘Dairy Free Tiffin’ which is light, fresh and aromatic and was wondering what to drink with it when I picked up a bottle of Tire Bite Golden Ale from the excellent Flying Dog brewery.
I don't normally run commercial recipes but this comes from an enterprising new cookbook from a brewery I really like called Thornbridge with recipes from chef Richard Smith.
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.
Unusually this week’s match is speculative - an imagined pairing rather than an actual one.
Despite many attempts to introduce beer lists in Michelin-starred restaurants, customers still don’t seem to want to drink it on a special occasion. Are they misguided or are restaurateurs wimping out?
With the country blanketed by snow what else can you think of but soup? A favourite recipe from my book An Appetite for Ale that makes a great pairing with a dark, Trappist beer. You can decide how creamy you want it - my preference is to add just a dash to the soup then swirl a little in each bowl to decorate.
I’ve been making a policy recently of ordering good craft beer when it’s on offer instead of wine which is how I came across this stellar pairing at the newly opened Caravan restaurant in Kings Cross. (Terrific - I’ll tell you more shortly.)
With Chinese new year coming up this weekend you may be planning a trip to a Chinese restaurant or planning a Chinese meal at home. But which wine to serve?
Hugh Fearnley Whittingstall proclaims firmly in The Guardian today that he won’t be serving turkey for lunch on Christmas Day so if he’s going to break with tradition why shouldn’t you? Bring on the beer!
It’s been so busy the last few weeks that good pairings have been coming thick and fast but this was a great match I enjoyed at an offbeat new occasional restaurant which was launched by food and wine writer Marc Millon in Topsham, Devon the other day. (He’s also contributed a couple of pieces to this site including this wonderful piece about Bagna Cauda)
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
We all know a beer goes down well with a ploughmans and that it’s a great drink to wash down a barbecue but here are 10 more unusual pairings which should liven up your summer drinking.
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 great thing about going to old country pubs is that they tend to have wines you can’t find anywhere else - or certainly not at the price. Like the bottle of Domaine Tempier Bandol 1994 we found at the Nobody Inn in Doddiscombleigh in Devon at the weekend.
A cross between a Pimm’s and a shandy which I concocted a few year's ago for my son Will’s and my book An Appetite for Ale. You'll obviously need to play around with the proportions depending on the fruit cup and the beer you use
It’s so automatic to think of a wine match these days that one sometimes overlooks the fact that a beer will work just as well, if not better. So it is with that great restaurant favourite, chicken caesar salad.
You may find family and friends resistant to the idea of putting beer on the Easter table (though some will be secretly pleased) but stick to your guns.
I haven’t had a beer as match of the week for a while but with the British Guild of Beer Writers dinner and Dea Latis Beer and Breakfast tasting last week I could hardly have chosen anything else.
Sometimes a good story is all it takes to make you buy a bottle and who could resist a beer that makes use of food waste - unused bread in the case of Toast?
If you’re celebrating July 4th this week and haven’t yet made up your mind what to drink here are some last minute suggestions.
Although I regularly recommend wines to pair with barbecue - most recently in my Guardian column - I’m actually an equal fan of beer. In fact I think many types of barbecue work better with it.
If culture and ‘terroir’ are a basis for deciding which drinks bestmatch a particular cuisine then beer must have a strong claim to bepaired with Scandinavian food.
There’s a distinct nip in the air this week that makes makes me suddenly feel much less like eating summery food. Last night we went round to friends and shared some absolutely awesome steak pies they’d brought back from a butcher called Murray Mitchell in St Andrews in Scotland (they will send them by mail order in the UK apparently if you ring them on 01334 474465).
How many of you will be putting beer on the table at Christmas? Not that many, I suspect, but if you can bring yourself to break with tradition you could be in for a treat. Most supermarkets now carry a sufficiently wide range for you to be able to serve a different beer with each course, should you be so minded. And here’s how to do it:
If you’re going to or hosting a Burns’ Night dinner tonight and want to create a bit of a stir, crack open a bottle of Westmalle Dubbel, a classic Belgian Trappist ale that is still made by monks at the monastery of Westmalle. You could of course drink a Scottish beer - there are plenty of good ones - but haggis to my mind needs a bit of roundness, sweetness and strength, qualities you find more often in Belgian than British beers.
Of course it depends what type of IPA you're talking about. A relatively light style will lead you in a different direction from a huge, hoppy double IPA, but these I think would be my top five . . .
My match of the week has to include Gladstone Pinot Noir from Wairarapa in New Zealand which featured in two unexpectedly good pairings at two different restaurants.
Although I’ve tasted some good wines this week it’s beer that has provided the highlights. The Magic Rock Rapture amber ale I drank at The Pint Shop in Cambridge with their awesome beer brined chicken was pretty good but it’s pipped into the ‘drink of the week’ slot by this pairing at The Hole in the Wall in Little Wilbraham
If you’re lighting a few fireworks for the kids (or yourselves, of course . . . ) tonight and hanging round in the cold you’ll need some warming food and a good chilli hits the spot perfectly
The other evening I had an interesting session with a few food bloggers matching Davidstow cheddar for which I’d been asked to come up with some drink pairings*. My task was to talk about the wine. The company’s Head Grader Mark Pitts-Tucker brought along a couple of Cornish ales - Sharp’s Doombar and St Austell Tribute.
Last week I was in Manchester for lunch at the new Hawksmoor, a restaurant I can hardly review given it’s one of my son Will’s.
This week’s match is a predictive one rather than one I’ve recently experienced as I’ve been invited to a Burn’s Night dinner tomorrow night by the quirky Brewdog brewery and don’t yet know what the outcome will be.
The idea of matching a soup with a full-bodied south-western French red wine might seem bizarre but it proved a surprisingly good pairing.
Let’s face it a well-honed wine pairing probably isn’t top priority on Superbowl night but there’s no reason why you can’t sip something delicious as you’re nervously nibbling your chicken wings (or your nails).
Burgers don't have to be beefy as these delicious salmon burgers from my book An Appetite for Ale prove, inspired by browsing the aisles of the Wholefoods market in Denver during the Great American Beer Festival a few years back!
This week I took part in a fun new way of discovering beer: Beer Bods live Twitter tastings and this was the beer we tried this week.
It’s unusual for me to have two consecutive beer pairings as my match of the week but not surprising given that this week’s comes from an excellent beer dinner at The Bull, Highgate to mark the launch of Canadian beer and food expert Stephen Beaumont’s Beer and Food Companion
Mark Hix may have been knocking back the tequila on his recent trip to Mexico but if you’re not made of such stern stuff try my alternative suggestions for his Mexican-inspired recipes in the Independent today.
Despite the naff name I love the sound of this refreshing orangey beer cocktail created by legendary mixologist Nick Strangeway for Badger Ales. Great presentation too!
I had a conversation on Twitter before Christmas with Elly from The Durham Brewery about whether there was a perfect beer for Christmas pudding.
Yesterday we had the family round for lunch and served a 2002 Douro red from Portugal with the main course of spice-crusted roast lamb with garlic and rosemary, roast potatoes (my youngest son managed to put away 15 but remains, annoyingly, as skinny as a rake) and in-season purple sprouting broccoli.
I’ll be focussing on some of the more conventional wine pairings I came across during my recent visit to Napa and Sonoma later this week but here’s a really off-the-wall match I encountered in San Francisco
The most interesting meal I had last week was undoubtedly at Viajante, an innovative new restaurant in what used to be Bethnal Green town hall. You can see my full review on decanter.com but I just wanted to write a bit more about the pairings.
We Brits don't need much encouragement to eat pies. But which is the better match - wine or beer?
Now that fish and chips can found in every posh fish restaurant, wine has become as popular a pairing as a nice cup of builders' tea (good though that is). But which one?
I've been invited to a game dinner at Brown's hotel in Mayfair next week at which every course is matched with a beer or a perry. I can't make it but thought you'd be interested in the pairings (my notes in italics):
It's funny how your attitude to food and wine matching changes when you visit a wine-producing area like the Languedoc which is where I've been for the past few days. You tend to drink the local wine because it's what the locals drink. It may not be the best match but it doesn't really matter, particularly at lunchtime when you want something light.