Pairings | Amber wine
Donald Edwards finds a clue in the traditional Georgian food that was served at a dinner at the Notting Hill restaurant Colchis recently.
More and more people have been drinking orange or amber wine but what’s the best kind of food to pair with it?
It’s hard to pick out one pairing out of the multitude of dishes we were served with amber or orange wine during my first visit to Georgia last week but I’m going for one we barely ever failed to find on the table - grilled aubergine with walnut sauce.
Orange wine wouldn’t have been the first pairing I’d have turned to with Thai food but what I love about this business is that there are always opportunities to revise your opinion
One of the most striking things I’ve noticed during my few days in Rome this past week is how white wine seems a better match for the local food than red does. Even with red meat like lamb? Strangely, yes.
There were other dishes on the table* - but it was the jamon de Teruel, a lesser known ham from Aragon in Spain, that was the standout pairing with the orange wine I was drinking last week.
There’s still a lot of suspicion about orange wine with many in the wine industry taking the view that it’s faulty rather than, what it actually is, a different style of wine.
I’ve long felt that white wine is as good, if not a better match for cheese than red but it takes chutzpah to serve it at the end of a wine dinner as Mark Hix and Rob Corbett of Castlewood Vineyard did at an event I took part in last week at The Fox Inn at Corscombe
If you thought orange wine was the exclusive province of hipster natural wine bars, think again - one has just gone on sale in Aldi. And while most cost nearer £20 than £10 this one is on sale at a very affordable £5.99.
I’ve been enthusiastically cooking from Sami Tamimi’s and Tara Wigley's new book Falastin this past couple of weeks and made their recipe for koftas with tahini, potato and onion over the weekend during a Zoom cooking session with a couple of pals in Bristol.
This is one of the many enticing recipes in The Orchard Cook, a beautifully illustrated book I was sent by photographer and food writer Stuart Ovenden and which provides inspiring ideas as to what to do with autumnal fruits such as apples, pears and quince.
Orange wines - white wines that are made in a similar way to a red, leaving the juice in contact with the skins - have become increasingly popular in the last couple of years, proving impressively versatile with food.
The way things are looking I don’t imagine there will be many standout matches of the week over the forthcoming months given that I’m out and about much less than normal. But this one, from Trivet in Bermondsey last week is truly excellent.