Pairings | Butter
White burgundy includes a multitude of wines from generic bourgogne blanc to the grandeur of a Bâtard-Montrachet or Corton-Charlemagne. But it’s the affordable wines that I’m focussing on in this post. What type of food do they pair with best?
Whenever anyone talks about foods that are difficult to match with wine, asparagus always comes up but I reckon the problem is overstated.
People carp about food and beer pairings, griping that they're just made up pretentions that have no right being associated with something as inclusive and democratic as beer, writes Stephen Beaumont
Last week I had three dishes that went unexpectedly well with sparkling wine - for slightly different reasons:
Italian wines with olive oil-based dishes, Bordeaux with butter-based ones. Sound like a no-brainer? Well, yes, if you happen to be in either region: you obviously drink the local wine with the local food. But just think for a moment about today’s top international restaurants.
In the run-up to National Curry Week TV chef Vivek Singh shares his favourite recipe for Old Delhi-style butter chicken from his enticing new book Spice at Home.
It’s tough to pick out just one wine match for from the dinner I had at Belmond Le Manoir aux Quat’ Saisons last week but I’m going for this sophisticated twist on a classic English pudding from chef Paul Heathcote which was paired with a passito dessert wine from the island of Pantelleria
You may well know what you’re going to drink with the turkey by now but here are some ideas for what to match with your Christmas starters, paired with recipes from some of Britain’s favourite chefs and cookery writers.
It’s hard to avoid the obvious on St Paddy’s Day. Guinness, Bailey’s and Irish whiskey are the usual suspects but if none of these appeals here are the sort of wines that will work with classic Irish fare.
One of the most reliable wine matches is white fish with white wine and cream and/or butter and white burgundy - one of those blissful combinations that actually makes the wine taste better than it otherwise would.
Like half the world it seems at the moment I’m a bit obsessed with cauliflower so was drawn to this dish at Birch in Bristol on Friday like a moth to a flame