Pairings | Anchovy
Since Nigella devoted the best part of an episode of her recent TV series and a wonderfully discursive chapter of her latest book Cook, Eat, Repeat to anchovies* you may have been inclined to give one of her recipes a try, particularly the sublime anchovy elixir. But what wine should you drink with them?
I love the idea of cooking everything in one dish (quick, easy, no washing up!) so Sue Quinn's book Roasting Tray Magic is right up my street.
It’s a pretty safe bet that if you have a wine-based sauce that an accompanying glass of the same type of wine will pair well with it so I was confident of ordering a glass of cava to go with a hake dish cooked with a cream, cava and anchovy sauce last week.
Food and wine writer Marc Millon recounts a memorable celebration of the new vintage last week with his Piemontese winemaker friends
Anchovies are supposed to be tricky with wine but I pretty well always find that rosé hits the spot.
I’m beginning to wonder if there’s anything manzanilla doesn’t pair with - or fino, come to that. Of course, there is but both sherries do seem to be brilliant at dealing with the tricky customers of the culinary world, especially pungent salty ones like anchovies and capers.
What pairing can I possibly I pick from a trip to San Sebastian, the most gastronomic city in Spain, possibly even in Europe?
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.