Pairings | Carrot
Pear cider - also known as perry - has a different taste from apple cider. It’s generally lighter, drier and more fragrant, a better match for delicate ingredients like fish.
Although there's not quite the feverish frenzy there was about kale a couple of years ago there's still a lot of kale lurve around.
This is one of those serendipitous pairings you sometimes stumble across when you rustle up a scratch meal and pair it with an open bottle in the fridge.
For the first time my match of the week is not one I’ve experienced myself but was reported by Ron Zimmerman of The Herbfarm in Woodinville, Washington on Twitter (where he tweets as Herbguy - and I tweet as winematcher)
i haven't written about soup and wine for ages - I've always felt a bit ambivalent about it on the grounds that it seems counter-intuitive to pair one liquid with another - but this is the second post in as many weeks (the other one being here)
If you’re used to choosing wine - or other drinks - to match with meat or fish you may be flummoxed when it comes to chosing one for vegetarian friends. But as I explain in my Guardian column today it’s a question of finding out how the wine is made - and in particular whether any animal-based products have been used in the fining process.