Pairings | Blanc de blancs champagne
The best wine pairings for ravioli and other filled pasta
Just as pasta pairings are all about the sauce, ravioli are all about the filling so you need to take account of what that’s based on and any accompanying sauce. Seafood is obviously going to need a different style of wine from a meaty filling like ox cheek
6 of the best drink pairings for Brie
One of the world's most popular cheeses, Brie can be mild and slightly chalky or decadently gooey and quite strong in flavour. The best wine pairing for brie will depend on the maturity of the cheese. And wine isn't the only drink Brie works with. Here are my six favourites - feel free to share yours in the comments:
Top wine pairings with scallops
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
Which wines pair best with eggs?
Eggs are supposed to be one of the trickiest ingredients to pair with wine but I’ve never entirely got it myself. More to the point do you want to drink wine with eggs at breakfast or even brunch, the time you’re most likely to eat them?
4 good wines to pair with fish pie
Whether it's topped with mashed potato or pastry fish pie is a relatively straightforward dish to pair with wine but some styles work better than others.
Champagne Agrapart grand cru blanc de blancs ‘Terroirs’ extra brut
We’ve got so used to thinking of champagne in terms of big brand names it’s easy to forget that it’s a subtle and complex wine, a fact of which I was reminded by a small tasting of Agrapart champagnes put on by the Bristol-based importer Vine Trail this week.
An easy Easter brunch for six
If you're planning ahead for Easter weekend and don't fancy doing the traditional big Easter Day lunch how about a brunch instead? Here's my menu for this time of year ...
Twice-baked goats' cheese soufflés
A classic starter from the ‘70’s but one that our customers seem to enjoy every bit as much today. This version originally came from a book called Take Twelve Cooks and was one of Pru Leith’s recipes. However Stephen Bull attributes it to Peter Kromberg of Le Soufflé at the Intercontinental who was also featured in the book . . .
Simon Hopkinson's Oysters Rockefeller
I've always been intrigued by Oysters Rockefeller, described by the great Simon Hopkinson as "the best hot oyster dish I know". Here's his recipe.
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