Pairings | Confit

Duck confit and Madiran

Duck confit and Madiran

The two days I spent in the Gers region of the south-west of France last week (members can see a full report here) reminded me just what a strong terroir-based match the local Tannat-based wines are with duck confit. I tried it both with a Madiran and a humbler Côtes de St-Mont which uses the same grape varieties.

10 year old Bonnes-Mares grand cru burgundy and confit duck

10 year old Bonnes-Mares grand cru burgundy and confit duck

Rooting round the cellar (well, cupboard under the stairs) in France last week I stumbled across a bottle of 2003 Bonnes-Mares, a Grand Cru burgundy from Jean-Luc Aegerter I’d been sent as a sample about eight years ago and furtively stashed away until it was ready to drink.

Sweet Bordeaux and savoury food

Sweet Bordeaux and savoury food

Last week, the Union des Grands Vins Liquoureux de Bordeaux, the body that represents Bordeaux sweet wine producers, hosted a tasting of wines from six of the appellations they represent to partner savoury and sweet dishes at a lunch at le Cercle restaurant in Chelsea.

The best food pairings for Lambrusco

The best food pairings for Lambrusco

If you’re wondering why I’m devoting a post to Lambrusco you obviously haven’t tasted the real thing and today, Lambrusco Day, is your ideal opportunity to try it.

9 great wine matches for duck

9 great wine matches for duck

There’s one wine that’s invariably recommended as a pairing for duck and that is Pinot Noir but of course duck, like any other meat, can be cooked in different ways. How does that affect the match?

Lobster and sweetcorn with Allende Rioja Blanco

Lobster and sweetcorn with Allende Rioja Blanco

I came across this pairing at a dinner to launch the London Restaurant Festival. It was held at Nuno Mendes Loft Project, a permanent East London pop-up - if there is such a thing - where he normally hosts visiting chefs of a similarly experimental bent. Mendes is one of the most talented chefs in London at the moment and normally cooks at nearby Viajante in Bethnal Green which I reviewed here.

Grüner Veltliner and salt cod

Grüner Veltliner and salt cod

I came across this unlikely combination while I was flying back from Argentina with the Brazilian airline TAM* who have this year decided to inaugurate a Brazilian menu in business class devised by a woman chef called Ana Luisa Trajano. And quite right too.

Duck with figs and Kooyong Ferrous Pinot Noir

Duck with figs and Kooyong Ferrous Pinot Noir

I know duck and Pinot is a bit of a no-brainer but this was such a great dish and such a stellar wine that it's worth revisiting. (Coupled with the fact that some of you may be having duck for Christmas.)

Duck and waffle and saison beer

Duck and waffle and saison beer

Unusually this week’s match is speculative - an imagined pairing rather than an actual one.

Asparagus with poached egg, watercress sabayon and Chateau Doisy-Daene Sec

Asparagus with poached egg, watercress sabayon and Chateau Doisy-Daene Sec

Asparagus and fine white Bordeaux sounds a bit of a risky wine match but the way the dish was prepared made it a standout pairing.

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