Pairings | Chicken pie
Chicken pie - or chicken pot pie - must be one of everyone’s favourite meals but what sort of drink goes with it best? Wine, beer or cider?
Cider seems to be on the verge of going through the same quality revolution as beer did a few years ago. In the last 12 months I’ve tasted more interesting ciders than I have in the last 12 years.
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.
If you fancy a cooking project this weekend Gill Meller's raised pork, chicken and parsley pie from his new book Outside would be perfect.
We Brits don't need much encouragement to eat pies. But which is the better match - wine or beer?
A really lovely summery recipe from Olia Hercules most recent book Kaukasis.
Finding something suitable to drink with a good red burgundy is a bit of a challenge as so many dishes are highly flavoured these days.
In the wake of the great cider boom that has gripped the UK over the past year or so perry - which is cider made from pears - is also undergoing a renaissance. Typically drier than cider it goes well with the sort of dishes with which you’d drink a light dry white wine like a Chenin Blanc or a Chardonnay.
I don’t know why a group of us got swept up by a bout of nostalgia for vol-au-vents on Twitter last week but it became so irresistible my friend Kate and her lodger Mike felt compelled to rustle up a batch to accompany an informal wine tasting the other night.