Pairings | Claret
You might think the idea of eating bacon and egg with good claret is sacrilege but bear with me.
This week’s match is a blast from the past - a visit to the historic Rules restaurant in London’s Covent Garden where we tucked into the kind of food you’d have eaten 50 years ago - if not 100.
I’ve always had a bit of a problem finding cheese matches for claret. Cheddar is often suggested but I find mature versions have too much ‘bite'. Stilton slays it and so do most washed rind cheeses, oozy Camemberts and Bries . . .
Although Bordeaux produces some of the most expensive wines in the world it also produces bottles that are great for everyday drinking. So what kind of food pairs best with them?
You’ll always find people argue about shepherd’s pie but in my view it should be made with lamb rather than beef (that’s cottage pie) and with very little, if any tomato - apart from maybe a dash of ketchup for sweetness.
A classic match for this time of year but no less enjoyable for that.
As is often the way Christmas wasn’t a time for any startling food and wine discoveries, rather for celebrating favourite combinations but I realise I forgot to mention one pairing just before Christmas at Angelus restaurant in Lancaster Gate.
Wine writer Stuart Walton casts a sceptical eye over accepted wisdom:
We had a celebration dinner with old friends the other night at my favourite local restaurant Culinaria so cracked open a bottle of La Réserve de Léoville Barton 2004*, a St Julien and the second wine of Léoville Barton. It really was quite lovely - rich, plummy, velvety - at its peak but with a few more years to go. It was everything you want from red Bordeaux (unless you have bottomless pockets)
On Saturday night I went to a splendid dinner at Bordeaux Quay in Bristol hosted jointly by a group of Bordeaux producers in conjunction with the city’s best-known chef Jean-Pierre Xiradakis of La Tupina and Barny Haughton of BQ, as it’s known locally.
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 ;-)
The other night I was lucky enough to go out with a wineloving friend of mine and his wife who brought along a bottle of Château Palmer 1990 with them. It was a lovely wine but, as any 20 year old vintage would be, quite delicate so immediately created the dilemma of what to eat.
I was interested to read in the Telegraph this weekend that Ken Hom is planning to move from his French base in Cahors to spend more time in Italy and Thailand.
Not a question I normally have to trouble my head about, I admit but which was prompted by an extraordinary wine dinner I went to last week at The Don in St Swithin's Lane.
The Bordeaux wine region produces a multitude of top class red wines that these days tend to be blends of four main grape varieties, Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot.
Most of the time we’re pairing wine and food it’s the food that comes first but for people in the trade it’s more often about what food will flatter the wine. But how do you ensure a successful match?
Now that we're a couple of weeks into the season you might be tempted to bag yourself a couple of braces of grouse - it's a great treat for a small dinner party.
Did I want to go on a truffle trip to Spain at the end of January? Balmy Barbados seemed like a better option but since that wasn’t on the cards and the enquiry came from an old friend I said yes. The 2 day visit - the annual Viñas del Vero ‘Days of Wine and Truffles’ in Somontano would include an outdoor picnic in the foothills of the Pyrenees (eek), a truffle hunt and - the clincher - a multi-course truffle menu by one of the region’s most talented chefs followed by a gastronomic brunch. “Bring the Gaviscon”. my friend sagely advised.
Whatever you’re eating and drinking tonight you’d be hard pushed to better the feast of food and wine that one of our new subscribers Michael Barnstijn is hosting. Each vintage has been carefully selected to commemorate the birthday of one of his friends. I found the menu so seductive I twisted Michael’s arm to share it with you. The menu is devised by one of Toronto’s best known chefs Jamie Kennedy, a former sommelier and it shows in the clever choice of dishes to go with these great wines.
If you think of the ingredients that show off a great wine mushrooms would have to be near the top of the list.
With Chinese new year coming up this weekend you may be planning a trip to a Chinese restaurant or planning a Chinese meal at home. But which wine to serve?
There was a time, about 10 years ago, when I wrote a lot about Merlot which was widely regarded as wine world’s alternative to Chardonnay - an easy drinking red wine that went with almost any meal.
If culture and ‘terroir’ are a basis for deciding which drinks bestmatch a particular cuisine then beer must have a strong claim to bepaired with Scandinavian food.
It’s true that lamb is one of the most wine-friendly of meats, as at home with red Bordeaux and Rioja as it is with the fruitier wines of the new world. But if you’re looking for a spot-on match it’s worth thinking just how - and for how long - you’re going to cook it.
As it’s both Bonfire Night and British Sausage Week this week there’s a fair chance that you’ll be eating bangers of some kind, so what’s the best pairing?
I’ve thought for a while that Scandinavian food is on the way up so am not surprised to find another new cookbook on the subject from Trina Hahnemann who Telegraph cookery writer Xanthe Clay dubs ‘Denmark’s answer to Nigella’ in the paper today.
Having spent two days in the company of the most high profile advocates of the art of food and wine pairing in France, the Gardinier brothers of Taillevent, I have more outstanding wine matches than I know what to do with this week
Just as last week’s match of the week was a classic - so is this week’s: the main course we had at Oliver Peyton’s National Gallery Café at a dinner to celebrate the 50th anniversary of the Circle of Wine Writers.