Pairings | Braise
The weather has been so absurdly autumnal this week that I cooked a substantial stew for friends on Saturday night, an intensely flavoured braise of beef short ribs (or pot au feu as our local butcher describes them) with plenty of lush, red wine (a Valdivieso Cabernet Sauvignon from the Maipo Valley in Chile which is part of the Waitrose own label range).
Last Friday I attended the Soil Association annual Organic Awards lunch at Bordeaux Quay in Bristol. The menu was based on the winning ingredients which in the case of the main course was Langley Chase organic mutton served with chard and spelt risotto.
As is often the way Christmas wasn’t a time for any startling food and wine discoveries, rather for celebrating favourite combinations but I realise I forgot to mention one pairing just before Christmas at Angelus restaurant in Lancaster Gate.
Malbec is getting so popular it may have become one of your favourite reds but what are the best kind of dishes to eat with it?
Today is International Grenache Day, a celebration of a grape which is (often anonymously) responsible for some of the most generous and appealing reds in the wine world.
There was a time, about 10 years ago, when I wrote a lot about Merlot which was widely regarded as wine world’s alternative to Chardonnay - an easy drinking red wine that went with almost any meal.
Few things cheer at this time of year. In the UK it's cold, grey and damp Time to head for the kitchen and knock up a rich beef stew or casserole and leave it simmering for hours.