Pairings | Chard
Back in the day if you were invited to go on a stag or hen do for a good friend’s wedding all you had to worry about was making sure you packed enough paracetamol for a raucous night out.
As was the case with his previous restaurants, Corrigan’s, which I reviewed yesterday, has a fascinating and idiosyncratic list put together with the help of the ingenious Douglas Wregg of Caves de Pyrne, the company which is also behind the excellent new Terroirs ‘natural’ wine bar* just off Trafalgar Square.
I suppose I shouldn’t say this coming from the West Country but I often forget about cider when I’m thinking about cheese pairings. Not that I don’t enjoy it but there always seem more complex drinks with a wider range of flavours to experiment with.
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.
I’ve written before about pairing wine with Chinese food - and so have some of my contributors but here’s a slightly different way of going about it that may help you decide which bottle to choose and make your pairings more successful. It involves deciding which flavours are predominant in a dish or selection of dishes.
This week has been all about dipping into bottles in the cellar in our house in France. Well, not strictly the cellar - more like the cupboard under the stairs. It’s not ideal wine storage - it’s a bit too warm in the Languedoc - but it stays cooler than the rest of the house.
The launch of Dom Prignon 1999 in London the other day was the occasion of one of winemaker Richard Geoffroys’ legendary food and wine matching experiences.
You may not be familiar with Carmenère but it's a delicious red at this chilly time of year.
As the best summer for a barbeque for some years it’s been a frustrating time for us flat-dwellers but when I was sent some fresh sardines* the other day I knew I was going to have to find some way to grill them outside if the flat wasn’t going to smell of fish for days.
I’m increasingly impressed by the new generation of Spanish wines that are arriving on the shelves. The other day I had a fabulously crisp, zesty white called Godello from the up and coming region of Bierzo, in the region of Castilla y Leon in the north-west of Spain, not far from Galicia.
We liked Larcen, the restaurant that was the inspiration for two of the Clever Food Ideas last week, so much that we managed to fit in another visit before we left France. I had the plat du jour (dish of the day) - a brilliant combination of chicken in a rich peanut sauce and a 2007 Faugères rosé from H Bouchard called Abbaye Sylva Plana.