Pairings | Burgers
It might surprise you to hear it - and maybe you’ve never tried it - but a serious red wine is a really good match for a burger. Not a Maccy D, maybe but a big lush gourmet burger. And why not?
Heavily promoted Apothic is just one of a range of sweeter red wines that have been launched on the market recently. Not having much of a sweet tooth, I must confess it’s not particularly to my taste but I can see that it would greatly appeal to wine drinkers who find drier reds unappealing.
For many people coffee is a regular companion to food whether it’s breakfast or that great German institution of kaffee und kuchen (coffee and cake) - only the amount of caffeine they might consume holding them back.
Like any other red South Africa's Pinotage comes in different styles - some lighter and fruitier than others. When you're matching it with food you take a cue from the sort of ingredients and dishes that go with its two ancestors - Pinot Noir and Cinsault.
If you think it’s difficult to pair wine and vegetarian food, think again. It’s no trickier than it is for those who eat meat or fish.
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!
Last night we went round to some new friends and they made the most delicious home-made burgers.
One of the most enjoyable food and wine matches I’ve experienced was also the most serendipitous. The family were away, I was working on a book and staggered down half way through the evening to find the fridge virtually bare except for a half bottle of Krug, a half-empty packet of the kids’ fish fingers and some frozen spinach. Ten minutes later, the spinach well anointed with butter, the fish fingers grilled and the Krug poured I had the perfect supper.
About the last thing you'd expect at the launch of a new burger joint is to be served a £59 bottle of wine. But then Danny Meyer, more famous for his New York fine dining spots, is no ordinary restaurateur.
Although you can drink wine with a burger I’m coming to the conclusion that beer and cocktails are a lot more fun and, particularly with the modern American-style ales, have the sweetness to deal with the multiple flavours of today’s adventurous toppings.
This month’s issue of Observer Food Monthly hasa special on TV dinners featuring celebrities talking about their favourite snacks. Very few beverages are mentioned so I thought I’d suggest a few pairings ;-)
Malbec has got so popular it may have become one of your favourite red wines but what are the best kind of dishes to pair with it?
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 . . .
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.
Steak isn’t the first ingredient you might think of pairing with champagne but if it’s ground wagyu beef, served in a bun with a quality glass of fizz in a glitzy Park Lane restaurant you might just have to force yourself.
Pigs and Pinot is a well established combination that is the focus of an annual celebration at Charlie Palmer’s Dry Creek Kitchen at the Hotel Healdsburg and after reminding myself of the combination last week at Daniel Boulud’s new London outpost Bar Boulud I can see why.