Pairings | Red wine
To most westerners the idea of drinking young red Bordeaux with Chinese food seems bizarre. Especially with delicate Cantonese dishes, the most widely available of the Chinese cuisines in the west . Clearly though the Chinese who are paying stratospheric prices for first and second growths - and presumably drinking them - think differently. They don’t turn to riesling and other aromatic and off-dry whites for a reason.
I’ve been having some fresh thoughts about food and wine matching since I was asked to participate in the Wine & Culinary International Forum in Barcelona this past weekend and come up with pairings for the bottles submitted by the Primum Familiae Vini, 11 of the world's most famous family-owned wineries
Wine writer Stuart Walton casts a sceptical eye over accepted wisdom:
About the most daunting audience that anyone could face is a group of wine writers, especially if a number of those happen to specialise in food and wine matching so it was with some trepidation that I agreed to lead a tasting on wine and charcuterie in London on Monday night on the eve of the London International Wine Fair.
US-based wine writer and educator David Furer reports on an epic tasting in the homeland of American barbeque, Austin, Texas pairing a selection of international and home-grown reds with different meats.
“Isn’t it time you wrote a piece on cooking with wine again?” mused my editor over lunch. “How about cooking with a bottle of first growth Bordeaux?” I gulped. “Er, I don’t think most of our readers would do that.” “Well, we should try it out for them.” he said firmly.
Wine writer Matt Walls picks out his favourite wines from Chile, Argentina and South Africa from last week's Beautiful South tasting
Following my round-up of the white wines I like best from the current Tesco range here’s a selection of reds if you’re taking advantage of the current 25% off deal (if you buy 6 bottles or 2 six-bottle cases if you’re buying online)
I’ve done a fair few cheese and wine tastings in my time but none quite as challenging as the one I did at the RAW natural wine fair last year matching natural wine with unpasteurised cheese.
Quite an old article from the archives (first published in Decanter in 2007) but the advice still holds good, I reckon. Although I had a fantastic bottle of 2008 Felton Road Block 5 Pinot Noir with a T-bone rather than a fillet the other day. But that would taste good with anything.
With middle-eastern food still very much on-trend Dubai-based blogger Sally Prosser of mycustardpie.com tells us which drinks she thinks makes the best pairings
Are Languedoc wines grand enough to stand up to truffles? Our new contributor Donald Edwards reports:
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?
Few people now throw up their hands in horror at the idea of matching red wine with fish. But how many realise just how often you can pair the two?
Inspired by the recent British Kebab awards Zeren Wilson wonders what the perfect wine pairing is for a kebab and comes up with some surprising conclusions.
Talk to chefs and sommeliers about the wines they like to match with food and only rarely will Cabernet Sauvignon crop up. Many are, in fact, quite openly critical of the blockbuster style of many modern cabs.
The idea of partnering asparagus with wine is contentious enough but red wine? Surely that won’t work?
We Brits have always had a reputation for liking our wines old and our game high but times have changed. Today the key factor in matching game tends to be not how ‘gamey’ it is but how it’s cooked and what is served with it.
Chef Shaun Kenworthy reports on what he believes to be a unique tasting of Indian wine and Indian cheese.
Our roving gastronome Lucy Bridgers puts Portuguese wine through its paces with a succession of small plates from the inventive Nuno Mendes.
Blogger Denise Medrano of The Wine Sleuth braces herself for a lunch featuring classic French dishes and Australian wine. Was she convinced? Read on . . .
Despite the growing concern about alcohol levels in wine many reds still clock in at 14.5% or more, a level at which they can become an unbalanced pairing for traditional European food. Many traditionalist would say that they are therefore not ‘food wines’ but as with other types of wine it depends how well they’re made and whether overall the wine is in balance. Châteauneuf-du-Pâpe for example rarely hits the shelves at under 14% but wears its alcohol lightly.
There’s still a bit of resistance to drinking red wine with fish, let alone with a white fish like cod but last week I had the perfect dish to combine with a good red burgundy.
Signe Johansen recently competed in - and won - a food bloggers challenge to come up with the perfect dish for a Casillero del Diablo Chilean Cabernet. Here’s how she went about it. (You can find the recipe for the winning dish, Pigeon breast and chocolate mole with redcurrants and parmesan mash here.)
Last night we had a fun five course wine and food matching dinner at Rockfish Grill in Bristol which showed the range of wines you can match with fish. Here’s a few thoughts about how we approached it for those of you who are organising a similar event.
At the Cape Wine Legends dinner in London showcasing some of South Africa's greatest old vintages, Lucy Bridgers wonders which was the hero - the wine or the food?
As with white burgundy there’s a world of difference between a simple village burgundy and an elegant premier or grand cru - most of which need 5 years at the very least to show at their best but the dividing line when it comes to pairing wine with red burgundy is age. Is it a light wine you’re dealing with or a more mature, intensely flavoured one. Duck is almost always a winner but here are some other options.
Although there’s still plenty of the rich, lush style of Shiraz we’ve come to associate with Australia there’s more than one style as I discovered on my recent trip. If you like more restrained, even funky syrahs, Australian producers can deliver. Unsurprisingly many of them are organic or biodynamic and made with a minimum of sulphur. Most are from cooler vineyards. Take your pick . . .
Vegetarians often get overlooked at this time of year so if you’re vegetarian yourself or cooking for one here are some perfect pairings for some delicious festive recipes from the web.
Although I make my living writing about how food can enhance wine - and vice versa - I would never want to be dogmatic about it and freely admit that there are occasions when it matters less than others.
The idea of making wine in London from grapes grown in France and Italy sounds a bit of a crazy one but London Cru’s first vintage is an impressive debut.
Food and wine writer Marc Millon recounts a memorable celebration of the new vintage last week with his Piemontese winemaker friends
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.
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.
Chicken can be served so many different ways you might wonder which type of wine makes the best pairing. The truth is there’s no single answer - it depends on your own personal taste and the way it’s cooked - but here's a simple guide:
Everyone knows that artichokes are one of the most difficult ingredients to match with wine - especially with red wine. Only last weekend we struggled to find a pairing at the food matching forum I was taking part in.
Many of us are familiar with Lebanon's rich culinary heritage, courtesy of the Lebanese diaspora and food writers such as Claudia Roden and Anissa Helou. Yet the prevalence of popular Lebanese dishes such as tabbouleh and hummous in our supermarkets is not yet matched by Lebanese wines despite a long history of grape cultivation dating back to the Phoenicians.
One of the problems of recommending a wine that most people can only buy online is that they generally have to buy a case - either of that wine or others they haven't a clue whether they’ll like or not.
Italian wines with olive oil-based dishes, Bordeaux with butter-based ones. Sound like a no-brainer? Well, yes, if you happen to be in either region: you obviously drink the local wine with the local food. But just think for a moment about today’s top international restaurants.
This is the perfect time of year for buying oranges and lemons but what effect do they have on the recipes you’re making? Quite a marked one, if truth be told. Lemons in particular have a high level of acidity which will make any wine you drink with them taste sweeter. If that’s counterbalanced in the recipe by sugar as in a lemon tart or lemon meringue pie, for example, the result is a dish that’s really quite hard to match.
The answer most people would give to the question ‘should you use wine to make cocktails?’ is ‘Why ever not?” Yet there is a general feeling, of which I must confess I’m occasionally guilty, that it’s a waste of a wine that may be perfectly well balanced in itself.
I always think it’s misleading to describe pork as a ‘white meat’. Strictly that's accurate, I suppose, but ‘whiteness’ somehow seems to suggest lack of flavour.
After the tradition-bound cooking of the Christmas period (from which the family will never let you deviate . . .) it’s good to branch out a bit with your New Year’s Eve meal and also pick some dishes that will allow you to drink some serious wines. Note you need to start the beef two days in advance.
This month I asked my fellow Tweeters to tackle the subject of wine with asparagus - supposed to be a tricky combination, but as @cuvee_corner put it “Maybe it's just me, but I don't see the difficulty.” (It isn't just you. There are plenty of options!)
London's most luxurious wine shop by far Hedonism looks as if it's the kind of place you'd need to take out a mortgage to buy a case. Fortunately appearances deceive . . .
The last two days have been quite, quite beautiful, starting mistily, basking midday in an unseasonally warm sun and finishing with an extended dusk that announces that spring is finally here. I immediately want to eat lighter meals: the new season’s vegetables are not quite in yet but I can at least plan for summer and that means a spring clean of the cellar, pushing the full bodied reds to the back and assessing what whites, lighter reds and rosés I still have lurking in the racks.
New world wines are sometimes criticised (usually by the French!) for overwhelming subtle Michelin-starred food but award-winning blogger Jeanne Horak-Druiff of Cooksister found much to admire when she attended an Errazuriz food, wine and photography evening at Pollen Street Social.
After a recent visit to the Jura I've rethought my ideas about which wines make the best wine pairings for Comté cheese.
Christmas being as traditional as it is you may already have your own favourite wine pairing for turkey but if you're looking for inspiration here are my six favourite matches
We all know that roast lamb is a great pairing with red wines but the assumption is often that it’s prepared in a classic French way so it was interesting to note over the weekend that if you give it a middle-eastern spin exactly the same applies
A recent trip to Beijing and Shanghai opened my eyes anew to the possibilities involved in drinking wine with Chinese food. Many of the conclusions we have painstakingly arrived at in the west turn out to be less obvious when tried out in situ.
If you haven't yet worked out what to drink tomorrow (which is February 14th, if you need reminding!) here are a few suggestions to match popular Valentine's Day foods.
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's no tradition of wine & food pairing in Georgia because, "we're permanently in the process of eating and drinking, so everyone is continuously matching for themselves," firmly declared Georgia's 'wine queen', Tina Kezeli, my host for a week's tour of eastern Georgia's Kakheti wine region. Georgian meals are lavish affairs with tables laden with dishes appearing in regular sequence but without regard for timing or harmonious wine pairing. Some guidance is needed.
I stumbled across a recipe for cooking spaghetti in red wine when I was researching my latest book Wine lover's kitchen. It sounded so bizarre I had to give it a try and can vouch for the fact that it’s delicious! It would be a bit expensive to make for a crowd so this quantity is designed to feed 2–3. And my version is dairy-free.
Talking about wine matches for risotto is a bit like talking about wine with pasta - it’s depends on the other ingredients you use, not the rice.
A report on the fascinating food and wine matching workshop that was held at the International Pinot Noir Celebration in Oregon last month which showed that you can find a pinot pairing for almost any kind of lamb dish.
If you're thinking of going in for our Le Creuset competition this month you may have been tempted by the rather gorgeous-looking cast iron square grill.
Texture is one of the few restaurants to showcase a sommelier, the star in this instance being Xavier Rousset who used to work at The Manoir aux Quat' Saisons. His two year partnership at Texture with his former colleague Agnar Sverrisson has just been acknowledged with a Michelin star. I’ve reviewed it for Decanter here but the pairings were so exceptional I thought I’d go into more detail about them.
If you think of the ingredients that show off a great wine mushrooms would have to be near the top of the list.
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?
Although I’m supposed to be the wine expert in the family my husband has an uncanny knack of alighting on exactly the right bottle when we go out to eat, unfailingly plucking the bargain from any wine list.
While I can usually find a great match for an individual cheese or for a careful selection it’s always a struggle to find a wine - particularly a red - that will take on all-comers. But I was reminded this weekend just how good a candidate mature Zinfandel is for this job. We found a bin end of Ridge’s Geyserville 2000 on the wine list of one of our favourite local restaurants at such a good price that we couldn’t resist it.
Salmon is in many ways the chicken of the fish world - an ingredient you can serve in many different ways and therefore match with a number of different wines.
Steak is the ideal foil for a good red but is there a perfect match? You could simply say the one you most enjoy but it also depends on the cut and the way you cook it.
Roast beef has the virtue of being one of the easiest dishes to match with wine. You can really drink any medium- to full-bodied red you enjoy. There are a couple of points to bear in mind, however, which might affect the style of wine you choose.
Few things cheer at this time of year. In the UK it's cold, grey and damp Time to head for the kitchen and knock up a rich beef stew or casserole and leave it simmering for hours.
I agonised over whether this should be the standout pairing from this marvellous Lebanese meal at Arabica last week but it won by just a whisker.
Here's a barbecue with a difference from my book Food, Wine and Friends. The centrepiece is a spiced, butterflied leg of lamb served with a delicious Turkish-style bulghur wheat salad called Kisir. Finish with grilled nectarines or, if you prefer to have your dessert prepared ahead, some refreshing wine jellies.
In our final extract from Cape Wine Braai Masters we feature a recipe intended for Gemsbok from Michael Bucholz, winemaker for the Obikwa range but as antelope are a bit thin on the ground in the UK I've adapted it for beef fillet.
Heavily promoted Apothic is just one of a range of sweeter red wines that have been launched on the market recently. Not having much of a sweet tooth, I must confess it’s not particularly to my taste but I can see that it would greatly appeal to wine drinkers who find drier reds unappealing.
The peaches are so fabulous here in Arles, so gorged with sweet, ripe juice that we’re eating them almost daily. One great way to serve them which I was reminded about the other night when we dined at a local restaurant, Le Corazon is with red wine - just as good as the better-known pears in red wine.
The other evening I had an interesting session with a few food bloggers matching Davidstow cheddar for which I’d been asked to come up with some drink pairings*. My task was to talk about the wine. The company’s Head Grader Mark Pitts-Tucker brought along a couple of Cornish ales - Sharp’s Doombar and St Austell Tribute.
I sometimes think partridge is my favourite game bird - less full-on and ‘gamey’ than pheasant, more subtle and delicate than chicken. But what to drink with it?
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.
Some of the best meals - and the best wine pairings - come about without a great deal of forethought. Like the pasta I threw together last week in France from storecupboard ingredients then accompanied with a cracking bottle of inexpensive Tuscan red we’d just bought from a winemaker at a natural wine fair. Yes, Italian wine. In France! Who’d have thought it?
The first thing to bear in mind about Thanksgiving - and for that matter Christmas - is that it’s as much about mood as food. Who you’re inviting, what age they are and how big your party is are factors every bit as important as what you’re eating.
The weather has been so absurdly autumnal this week that I cooked a substantial stew for friends on Saturday night, an intensely flavoured braise of beef short ribs (or pot au feu as our local butcher describes them) with plenty of lush, red wine (a Valdivieso Cabernet Sauvignon from the Maipo Valley in Chile which is part of the Waitrose own label range).
People in the wine trade often talk about ‘food friendly wines’, a term so vague you might wonder what on earth it means. Surely all wines are designed to go with food? Is it supposed to be a criticism or a compliment?
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.
Tuna’s a versatile summer ingredient that you can use in salads or on the barbecue. Quick and easy to cook, like salmon a conductor of many different flavours it's also a meaty fish which adapts just as well to a red as to a white.
You know how difficult it is to find a good wine and cheese match? Well here are five I’ve recently tasted that hit the spot perfectly. Four were at a tasting at the recent Bristol Wine Fair that was conducted by the food and wine writer Andrea Leeman. The other was a serendipitous one I came across the other night when we were eating with friends.
I don’t often pair red wine with cheese, let alone make it my match of the week but the Italian cheeseboard I had the other day at Bocca di Lupo in Soho proved a great pairing for a highly unusual Provencal red
This has been one of the most popular food and wine pairings our team at Jascots has put together to date. Mac & cheese has taken the restaurant scene by storm and this month we cooked up a delectable version with three cheeses and a drizzling of truffle oil.
Haggis may be traditional fare for Burns' Night but let's face it, it's not everyone's cup of tea. So here's a Scottish inspired menu that I suspect you'll probably enjoy rather more (unless you're born and bred Scots, of course...)
Like salt, pepper has a pronounced effect on wine, often making reds taste softer and lusher than they otherwise would. Unlike salt though, you also find peppery flavours in wines such as Northern Rhône Syrah and Austrian Grüner Veltliner.
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?
I’ve been thinking quite a bit lately about ingredients that cause problems for wine and have come to the conclusion that lemon is one of the major culprits. Of course we add lemon to many things for a subtle lift - I’m talking about recipes where lemoniness (if there is such a word) is the essence of the dish.
Last night I went back to The Greenhouse for the first time since its revamp, for dinner with its owner Marlon Abela and his head wine buyer Jean-Marc Heurlière.
Looking at the recipes online for Thanksgiving turkeys, stuffings and sides they’re very much sweeter (and more imaginative) than the typical UK Christmas turkey. They’re often brined, glazed or spiced (or all three), sometimes deep-fried and often accompanied by cornbread-based stuffings and sweet-tasting vegetables like sweet potatoes and squash.
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.
Lucy Bridgers selflessly devotes herself to finding the perfect pairing for tapas on a tapas crawl through some of London's leading tapas bars
It’s tough to say what the best wine matches for lamb are - it’s served so many different ways and there are so many wines (mainly red) that work but here are my five favourites.
Since goats cheese and Sauvignon Blanc are such a great match it might seem redundant to think of anything else but despite its reputation for being . . . well . . . goaty, goats cheese is easy to pair with other wines.
Artichokes have the reputation of being a wine-killer but as with most of these diktats the problem is over-played. True, artichokes can make even dry whites taste oddly sweet but that doesn’t account for the different ways in which they are cooked and how they are served.
This week is National Pie Week in the UK - not that we Brits need much encouragement to eat pies. But which is the better match - wine or beer?
Asking which wine is the best match for Chinese food is a bit like looking for the best match for European food - it in no way reflects the diversity of Chinese cuisine.
This is possibly the most off-the-wall pairing I encountered on my recent Chilean trip and for that reason the most exciting - both on account of the food and the wine.
Those of you who have followed me for a while will know I’m not a great fan of Naked Wines but occasionally they come up with a corker that almost tempts me to sign up as an ‘Angel'.
If I saw this wine on a supermarket shelf I wouldn’t pick it up. There’s the name for a start, which sounds like something a marketing department has invented
I’ve never totally bought into the idea but a recent wine and chocolate tasting put on by Australian Wine at Australia House in London went halfway to convincing me.
I couldn’t make up which of these terrific wines to recommend from yesterday’s London Wine Sessions so I’m going for both.
Whenever anyone talks about foods that are difficult to match with wine, asparagus always comes up but I reckon the problem is overstated.
Although not the problem they're generally made out to be tomatoes do have an influence on a wine pairing.
I’ve argued before that whisky and beer are the best match for haggis but what if you prefer a wine? What colour and style work best?
Before we finally step into spring you might want to take your chance to make one of the great ski-food classics, fondue, raclette or tartiflette.
You might be surprised that a nut roast isn’t that different from a conventional roast when it comes to finding a wine pairing. The savoury flavours are designed to act as a satisfying substitute for meat and so work best with similarly full-bodied red wines.
With four days in Edinburgh and three at the Ballymaloe Food & Drink Litfest in Co Cork this weekend I’ve been overwhelmed with good food and drink matches but as I haven’t singled out a dessert for a while I’m making Tom Kitchin’s Rhubarb cheesecake my hero dish this week.
It was hard to pick just one pairing from the stellar meal I had at Marcus Wareing in London last week but this combination of robustly cooked John Dory and 2005 Nuits-St-Georges from Domaine Daniel Rion was the most interesting, underlining that red wine can be just as good a partner for white fish as for meatier fish like tuna.
A muggy evening in mid-July might seem an odd occasion to focus on wine and game matching but there were two reasons for last night’s Louis Jadot game dinner and the Westminster Kingsway catering college. One is that they hoped to engage the attention of consumer magazines who work 4-6 months ahead in terms of feature planning and the second is that the Game-to-Eat campaign is trying to encourage us all to think of eating game year round.
While summer isn’t a time one feels drawn to hearty stews Moroccan tagines are a different matter. Exotic and aromatic, they somehow suit the heat and not being particularly spicy are relatively simple to match with wine.
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 was easy to pair with almost any meal.
Natasha Hughes re-orders her hit list of wine matches for pinot following her visit to the International Pinot Noir Celebration.
Should you drink wine or beer with pizza? No rights or wrongs, obviously but here are a few thoughts which might encourage you to experiment.
This week’s wine highlight was the Australia Day tasting which seems to get better every year. I could have picked out a whole load of interesting bottles but this came from the producer who made the biggest impact on me, Lethbridge of Geelong
I tasted so many great wines last week in Piemonte but this was one of the most fascinating. It’s made from freisa, a grape variety that according to the Vajra family was once the second or third most cultivated grape in the region and used to make vermouth.
I’m not quite sure whether it’s a blessing or a curse to be able to access the English papers so easily on-line these days. It makes it hard to resist the temptation to have a peek and therefore harder to cut off.
Ollie Couillaud’s inaugural wine dinner at The Lawn Bistro in Wimbledon, west London yesterday was a masterclass in how to get it right.
As you might imagine it doesn’t make any difference what shape of pasta you’re dealing with, what counts with wine is the flavour of the sauce. There are too many to mention, but here are the main types you’re likely to come across.
Roquefort cheese is unusual in having such a frequently recommended wine match (Sauternes) that you may wonder if it’s worth drinking anything else but depending how you serve it there are a number of other options.
For the last couple of weeks The Telegraph has been running recipes from two of my favourite chefs, Sam and Sam Clark of Moro, the iconic Moorish recipe in Exmouth Market in London that I discover, to my amazement, is now 11 years old. Sam (the husband) is very into his wines, particularly sherry, so I'm suggesting Spanish wines for the pairings.
It shouldn't come as a massive surprise that Spain can provide any style of wine you might fancy to drink with tapas.
And by paté I’m thinking of rough country patés and terrines like a paté de campagne rather than fish patés or vegetarian patés which I’ll tackle separately. The sort that you might take on a picnic or eat in a wine bar.
Beef Wellington is real treat and deserves an equally indulgent wine to set it off. It is however less robustly flavoured than a steak or rib roast of beef with other key ingredients such as mushrooms and pastry which offset the flavour of the meat. For me that tends to indicate pinot rather than cabernet but take your pick
I had lunch for the first time for a while at Hix’s Oyster and Chop House in Farringdon last week where I ordered - appropriately enough - a chop. In this instance a veal chop with sage butter.
We’re in Arles this week for our annual visit to the Rencontres Arles, the fabulous photography festival that takes over the entire town. Since we’re with our youngest son, culinary exploration has to alternate with visits to his favourite pizza and sandwich joints which is how we ended up last night at a basic but brilliant pizzeria in the Trinquetaille on the other side of the Rhône.
The recent lunch hosted by Alfred Tesseron of Château Pontet-Canet at Alain Ducasse at the Dorchester revealed the extraordinary versatility of red Bordeaux and how it can be served right through a meal.
A robust, winey stew from Rebecca Seal's mouthwatering new book, The Islands of Greece which immediately makes you want to jump on a plane and fly off there. Top tip about cooking rabbit too.
Regular contributor and former sommelier Donald Edwards tastes his way through the latest Penfolds' releases and is blown away by a cabernet.
With Wimbledon in full swing, I’m sure you’ll be enjoying a bowlful or two of strawberries this week. But what to drink with them?
I was reminded about my trip to Priorat almost exactly two years ago by my recent visit to the Roussillon which has a similar terroir. And I think the wines would go with similar kinds of food. These were my suggested pairings at the time . . .
One of the innovations at the Marks & Spencer wine tasting this week was a chocolate and wine tasting based on a Single Origin Tasting Box designed to help consumers explore chocolate pairings with different wines.
If you’re a bit hesitant about the idea of matching fish and red wine you might automatically think of pairing paella with a white wine. But I think it goes just as well with a rosé or a red.
Sunday marked not only the start of the Chinese New Year but the Vietnamese New Year celebrations too - known as Tet. As in China there are certain foods which are traditional to the occasion such as pickled vegetables and candied fruits, none of which are particularly wine-friendly but in general I find Vietnamese food, with its milder heat and fragrant herbal flavours easier to match than Thai (although I haven’t had such extensive experience of doing so).
Meatballs are essentially comfort food so you don’t want to drink anything too fancy with them but you do need something equally delicious - usually red in my book
We Brits don’t have a long tradition of washed-rind cheeses but we have a true champion in the aptly named Stinking Bishop, which shot to worldwide fame when it was featured in the Wallace & Gromit film. But can any wine (or other drink) stand up to it?
I posted this last year after trying Rijsttafel - the Indonesian speciality that’s widely available in Amsterdam. Translated literally as ‘rice table’, it’s an elaborate array of curries, salads and pickles which present a tough challenge for any wine.
This isn’t the first time I’ve singled out pinot noir as a good pairing for rabbit (see here for one back in 2011) but it’s good to be reminded what an adaptable wine a relatively modest red burgundy can be.
With Hallowe'en just a couple of weeks away here's a sophisticated supper for those of you who don't have to go out trick or treating . . .
Before you get too excited about this week's wine of the week you’re unlikely to be able to buy it unless you live in South Africa or Sweden but I want to flag it up because it’s the best Fairtrade wine I've tasted.
It’s easy to overlook the familiar in favour of the esoteric, particularly when you’re a wine writer but it’s hard to think of a bottle that consistently gives more pleasure than Cune’s Gran Reserva Imperial Rioja.
Lucy Bridgers reports on an elegant dinner matching different vintages of Domaine de l’Arlot burgundy with a seasonal spring menu
An hour and a half on matching fine wine and chocolate and every pairing a winner? Impossible I would have said. But in the experienced hands of Roberto Bava, not only a winemaker but the President of the Italian chocolate society, the Compagnia del Ciccolatto, the tasting ran as smoothly as clockwork.
Hard sheep’s cheeses are the winelover’s friend.
As with many other pairings the best match for steak pie depends how you cook it and whether the sauce includes beer, stock or wine
Today (May 29th) is bizarrely National Coq au Vin day (who on earth decides these things?) and here, on cue, are four of my favourite wine pairings for this classic French dish.
One of the welcome reminders of this long hot summer (in the Languedoc at least) is just how well dry wines go with fresh fruit. I’ve been happily drinking whites, ross and even reds with fruit such as peaches, apricots, melons and figs. Sweet wines, of course, go well with all of these but sometimes sweet wines seem too intense, particularly if, like me, you don’t have a very sweet tooth.
The idea of doing a post on wine matches with brussels sprouts might strike you as a tad over the top - after all who eats sprouts on their own? (Answer: me. Whenever I get the chance.)
Aubergine - or eggplant as it’s called in the US - doesn’t have a strong flavour of its own but tends to enrich any dish in which it’s included especially when baked with tomatoes and cheese.
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.
You may well know what you’re going to drink with the turkey by now but here are some ideas for what to match with your Christmas starters, paired with recipes from some of Britain’s favourite chefs and cookery writers.
Frankly almost any full-bodied red will work with a roast meat like venison but I’m particularly excited about the new breed of modern Spanish reds that are appearing on the shelves.
When I’m not writing about food and wine matching I’m writing a book - and a blog - about budget eating called The Frugal Cook. So this week’s match is a chance discovery with a scratch supper I knocked up last night (for which you can find the recipe on the blog)
Visiting two gastronomic restaurants that offered food and wine pairing in the Lake District last week (Forest Side and Hipping Hall) I’m struggling to pick out the stand-out match but I think it has to be the fabulous combination of the local Goosnargh duck with a wine I hadn’t tried before - the 2015 Tajinaste Valle de la Orotava from Tenerife that was served as part of the tasting menu at Hipping Hall.
This gorgeous fruity Austrian red ticks all my boxes. It’s exactly the sort of wine I want to drink at this time of year - light (12.5%), fragrant and juicy - the type I can equally well drink with fish as meat.
Only a merchant with a pedigree like Berry Bros & Rudd could consider an £8.45 bottle a ‘house wine’ but if your usual fare is classed growth claret I guess it is.
Now that malbec has become the Rioja de nos jours there are so many brands on the market that it’s hard to choose which to buy.
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.
An irresistible dinner invitation came my way a few weeks ago, to attend a game dinner and tasting of René Rostaing’s Côte Rôties at Emanuel College, Cambridge. Cambridge colleges are famous for their wine cellars but these wines came from the personal wine cellar of its ‘wine steward’ Dr Jonathan Aldred, the fortunate fellow (in both senses of the word) who buys all the wine for the college.
If you’d asked me a week ago whether I thought it was a good idea to cook grouse in a tandoor oven and then to serve it with a full-bodied red I’d have said no, and no. Which shows how you can continually be surprised by this food and wine pairing lark.
Another interesting insight on pairing red wine and fish in Tuscany this week. We were served lightly salted cod with a rich tomato and pepper stew called ciambotta at Tenuta Argentiera which proved a perfect match for the mature 2004 vintage.
Last night we opened a bottle of 2005 Nugan Estate McLaren Parish Vineyard Shiraz - a typically big lush Aussie red at a hefty 15% ABV.
Fennel is one of the handful of vegetables that can influence a main course pairing - almost always for the better. Its aniseed flavour seems to have a pronounced affinity with many wines, especially whites. Here are some suggested matches with recipes that two British chefs have published this weekend - Gordon Ramsay in the Times and Skye Gyngell in the Independent on Sunday.
An archive post from a fascinating tasting with maître fromager, educator and author Max McCalman, one of the US's foremost cheese experts, back in 2009.
The thing you need to ask yourself when you’re wondering which wine - or other drink - to match with Mexican food is what kind of Mexican. Authentic Mexican or Tex Mex?
The sharp-eyed among you will notice that my recommendations have changed since I posted this article earlier today. I've revised my opinion since retasting Cornish Blue which I found in my local deli - Arch House Deli.
Spaghetti puttanesca - or 'whore’s spaghetti' as it’s otherwise known - is a punchy pasta dish with strong, salty flavours but which wine should you match with it?
Even if not well-hung, as it rarely is these days, pheasant has a stronger flavour than other feathered game such as partridge or duck. And older, tougher birds are often braised or pot-roasted which calls for a more robust wine match still.
Having spent a few days in the Auvergne recently and eaten more than my fair share of Saint Nectaire cheese with a variety of wines, mostly natural, here’s what I think works best.
My final meal in New Zealand last week was also one of the most impressive of my recent trip: lunch at the award-winning Elephant Hill winery in Hawkes Bay.
This match, which I enjoyed at Plateau wine bar in Brighton last week, breaks a couple of wine pairing conventions. Firstly that you match red meat with a full bodied red. And secondly that you don’t drink red wine with asparagus.
Yesterday we had the family round for lunch and served a 2002 Douro red from Portugal with the main course of spice-crusted roast lamb with garlic and rosemary, roast potatoes (my youngest son managed to put away 15 but remains, annoyingly, as skinny as a rake) and in-season purple sprouting broccoli.
It’s generally held that red wine doesn’t pair with oysters unless they’re served, as in Bordeaux, with little crepinettes (pork patties) or spicy sausages but I found a wine last week that suited them perfectly.
While we may not be enjoying quite the temperatures they have in Greece this time of year is still a good excuse for summery food so try this simple meal for 4 that was inspired by a trip to Greece a few years ago.
Romanian wines may not be on your radar but judging by this incredibly delicious red you should look out for them.
For obvious reasons* I was all set to recommend a handsomely bottled Irish whiskey I’d discovered this weekend but then I tasted it and actually didn’t rate it so here’s a fantastically good value wine deal I found in my local Co-op instead.
As you walk through the door of Al Pompiere in Verona you could easily be back in the '70s. A timbered ceiling, checked table cloths, walls lined with pictures of guests through the ages, it’s every inch the traditional trat. In one corner where hams line the shelves and hang from the ceiling an elderly chef in a toque is slicing ham and other salumi to order with a large, impressively flashy machine. If you think it’s old-fashioned though take a look at their website - the retro feel is deliberate but they’re linked to all the social media.
If you haven't yet decided how to cook your Thanksgiving turkey try this fabulous Italian stuffing from ex-pat American food and wine writer Brian St Pierre.
It’s the time of year to look back and review the best food and wine matches of 2011. Some were comfortingly familiar, some a total surprise to me. What they had in common was that the combination was more than the sum of the parts. The drink - in most cases wine - made the food taste more delicious, the food just made the wine sing. I hope you enjoy something similar in 2012.
Like other dishes the perfect wine match for risotto depends on the flavourings for the risotto rather than the rice itself - the lighter the dish, the ligher and fresher the wine.
Should it be wine or beer - or even a cocktail? Last year I asked the Twitter community what their favourite barbecue bevvy was and this is what they came up with . . .
If you’ve decided to serve goose rather than turkey this Christmas you’ve already opted to be adventurous. So you could arguably be adventurous about your choice of drink too.
Of all the festivities round this time of year Hallowe’en, with its ghouls and pumpkins, is definitely the most kitsch so if you’re inviting a few friends round to celebrate it’s a fun to theme the drinks.
Some unusual steak recipes from Jason Atherton (then of Maze, now of Pollen Street Social) that prove you don't always need to drink red with beef.
The widely held belief that wine doesn’t pair with curry has largely been dispelled with the new and more subtly spiced curries on the market. But what of really hot curries like a Vindaloo?
Although we wine writers like to think we might be able to encourage you to be more adventurous in your wine choices this Christmas the truth is you’re probably going to stick to the wines you're familiar with.
Salt cod, a popular Good Friday dish in parts of the Mediterranean, is cooked many different ways which suggest different wine pairings.
Anyone who has a passing knowledge of cassoulet will know that there are hotly disputed arguments about what constitutes the authentic version. But whichever way you make it it’s a substantial dish.
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?
Moussaka cries out for a red but not too powerful a one otherwise the effect will be to add to the richness of the dish. (Cooked cheese, by the way, is much easier with red wine than uncooked cheese is).
Cuttlefish is a pain to prepare as Hugh Fearnley-Whittingstall points out in the Guardian today but it is particularly delicious to eat. It’s often partnered with robust flavours so you need to think in terms of equally intense flavoured wines.
I've been in Paris for the last few days so this week's pairing had to be from here. There are so many possibilities but as I haven't written about a meat match for a while I'm going to pick the braised beef cheek and vegetables we had with a quirky wine called KM31 from the Roussillon.
Sometimes when I go to a Wine Society tasting I find myself wondering why on earth anyone would buy their wine anywhere else.
If you’re mystified by the initials GSM they stand for grenache, syrah and mourvèdre, three Rhône grape varieties which are often blended together in Australia to make generous hearty reds.
Today, if you weren’t aware, is the first day of Organic September, a month-long celebration of organic food and drink. So maybe a good opportunity to explore organic wine.
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.
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.
It might seem bizarre turning to an American cookbook for a classic French recipe but this version from the Balthazar Cookbook is hard to beat.
It might surprise you to hear it - and maybe you’ve never tried it - but a serious red wine is a really good match for a burger. Not a Maccy D, maybe but a big lush gourmet burger. And why not?
Turns out I missed National Kale Day this year (slipping, clearly ;-)) but there's still a lot of kale lurve around.
A fair bit gets written - including by yours truly - about pairing wine with turkey but what type of drinks go best with the Christmas ham?
A full-flavoured red and seafood? Doesn’t sound like the kind of pairing that would work but as ever it depends on the wine and how the dish is prepared.
Before we finally plunge into winter here's a late autumn supper menu from my book Food, Wine and Friends that combines the best of autumn’s produce with a couple of convenience products.
Those of you who read the Guardian will have spotted that I’ve devoted this week’s column to independent wine merchants but here’s a slightly different business model from a firm called Dashing Wines which bills itself as offering ‘estate wines at everyday prices’.
The dilemma for us wine writers is when to recommend a wine we're really excited about. Do we save it up for a round-up of the best wines we’ve tasted in that category or tell you about it straight away on the basis that every other journo will be pushing it too?
Tomatoes are generally held to be a problem for wine but as Jane McQuitty robustly puts it in The Times today - nonsense!
I wouldn’t have thought of proferring wine pairings for garlic cheesy bread had I not stumbled across the fact that it was the most repinned image on Pinterest. Exceeding even sparkly toes!
I’ve recently had the chance to taste through a range of wines and beers with Cheshire - Appleby’s Cheshire to be exact - so the hits and misses are fresh in my mind. As you probably know it’s a British territorial cheese with a crumbly texture and mellow flavour but quite a firm bite.
The perfect match for lamb is red wine, right? Well, mostly but not always as Hugh Fearnley-Whittingstall's recipes in the Guardian this weekend and my own recent experience have demonstrated
The book I’ve been looking forward to most so far this year has just started being serialised in the Guardian today. It’s by Yotam Ottolenghi who founded two exceptional London restaurants and is simply called Ottolenghi: the Cookbook. l love Ottolenghi's food - it’s so generous and big-flavoured, piled high on bright, colourful platters - you can't fail to be tempted by it. It also lends itself perfectly to entertaining for large numbers at home.
Last week I was in Galicia (for three days. Without my suitcase. Thankyou Easyjet) visiting the denominations of Valdeorras and Bierzo where the star red grape is Mencia. (For years I got them confused periodically thinking the grape was Bierzo and the region Mencia but I’ve finally got it straight.)
This is the second of two really good German reds I’ve come across this summer*. It may surprise you that Germany makes red wine at all but it now makes up a significant amount of what the country produces
As the old saying goes, it’s a small world. I was already booked in for a Pegasus Bay wine dinner in London when I ran into their winemakers, Matt Donaldson and Lynette Hudson last week on my trip to Oregon - not once but twice. So they felt like old friends by the time I caught up with them again at Providores where chef Christian Hossack (Peter Gordon was away) came up with some really well thought out pairings.
For most people the New Zealand winery Cloudy Bay is synonymous with sauvignon blanc but their range now extends to sparkling, sweet and red wines, a message underlined by a dinner at Hix Mayfair (in Brown’s Hotel) the other day.
New Zealand cookery writer Lauraine Jacobs reports on the Pinot Noir '07 conference in Wellington, including a gourmet sausage tasting
As with most cheeses the ideal pairing for cheddar depends how mature it is. A mild to medium block cheddar is going to be a lot easier to match (and in most cheeselovers’ eyes a lot less interesting) than a tangy cloth-bound cheddar of 18 months or more.
It’s been so busy the last few weeks that good pairings have been coming thick and fast but this was a great match I enjoyed at an offbeat new occasional restaurant which was launched by food and wine writer Marc Millon in Topsham, Devon the other day. (He’s also contributed a couple of pieces to this site including this wonderful piece about Bagna Cauda)
I was lucky enough to dine in a Cambridge college, Peterhouse, last week and even more fortunate to drink a 1982 Chateau Talbot.
I’ve already suggested pinot noir as a good pairing for partridge so it was good to find the recommendation vindicated at lunch with Carolyn Martin of Creation Wines at 67 Pall Mall last week.
I found myself back in an old haunt last week - Peter Gordon’s The Providores in London’s Marylebone High Street. As the bar was crowded we went up to the restaurant and treated ourselves to the à la carte*
Most of the pairings in this weekly slot are chosen for the way they flatter food but here’s one that’s designed to show off a very special wine: a 2010 Argentinian Pinot Noir called Chacra Cinquenta Cinca or Chacra 55.
I was praising Australia’s new generation of pinot noirs in my column in The Guardian today but didn’t have room to mention more than one, ironically one of the cheapest wines in the line-up.
Scallops are normally a sure-fire match for chardonnay so it was quite a challenge to think of some alternatives for Skye Gyngell’s inventive recipes in the Independent on Sunday today.
Cheese and wine is a notorious minefield but is it any easier when the cheese is cooked? See my suggestions to match Mark Hix's delicious recipes in the Independent today:
People occasionally ask me my favourite cheese - an impossible question but Vacherin Mont d’Or is certainly up there in the top 5.
If you were eating it entirely on its own roast turkey would be one of the easiest ingredients in the world to match. You could drink your favourite white, red, ros or even sparkling wine with it and it would work fine.
One of the best hot weather dishes, this piquant dish of cold poached or roast veal with a tuna, anchovy and caper mayonnaise invariably pops up on menus at this time of year. But what to drink with it?
Freshly caught grilled sardines are a treat at this time of year but how easy is it fo find a wine that will go with them? Look to the French and Portuguese for inspiration!
Roast chicken. Possibly everyone’s favourite Sunday roast. It can take a red or a white wine so the key thing to focus on is what flavourings - or stuffing - you put with it and the sides you serve.
It’s amazing how many different styles of eating you can pack into a week, particularly when you’re travelling. At the moment I’m in sunny Chile stuffing myself with seafood and sauvignon blanc so I'm finding it hard to remember that just six days ago I was in rain-ravaged Britain craving pies and stews.
Every Fairtrade Fortnight I seem to end up bleating about the quality of Fairtrade wines so I thought this year I would give it a break. And then I found - too late for my Guardian column - a couple of better than average examples in Sainsbury’s Taste the Difference range.
They say that the best wine is the bottle that’s empty at the end of the evening and so it proved with this light Chilean red which I shared with my neighbours the other night.
A really robust pasta dish from my book Cooking with Wine - perfect for cold weather eating. The wine gives a richer, more warming flavour than the usual tomato-based sauce.
Beaujolais - by which I mean red Beaujolais - is the most French of wines, the perfect wine pairing for a picnic or bistro meal.
Today is International Grenache Day, a celebration of a grape which is (often anonymously) responsible for some of the most generous and appealing reds in the wine world.
Most of the time, as you’ll have noticed, I feature the more offbeat wine pairings I’ve come across in my match of the week slot. This week I’ve been reminded of the virtue of some that seldom go wrong.
Sometimes you get in a rut with a particular food and wine combination - maybe on a ‘if it ain’t broke, why fix it? basis. Such is the case for me with tapas which I tend to recommend pairing with something Spanish - usually manzanilla sherry or - depending on the amount of seafood - a crisp Rueda, dry Spanish rosado or a young Rioja or similar Spanish red.
We may have got rid of the old convention of white wine with fish and red wine with meat but you’d still expect to drink a light wine with a starter and a more robust wine with your main course, non? Well not when it’s tea-smoked duck as I discovered at a great meal at one of our local Bristol restaurants, Riverstation in Bristol last week.
Few these days dispute that red wine goes with fish - it’s just a question of which wine and how the fish is cooked. Most would accept ‘meaty' steak lookalikes like grilled or spiced tuna or salmon work with Pinot Noir but would hesitate to take it much further than that but last week I found a couple of surprisingly good fish matches at one of my favourite new wine bars 28-50.
We’ve been down in the Languedoc for the past week, revisiting some of the winemakers we haven’t seen for a while. They included Domaine de l’Arjolle, one of the first wineries we bought from when we bought a holiday home down here in the early 1990s.
Occasionally a wine pairing comes along that you simply don’t expect. Invited to a barbecue at the weekend, I took along some reds I’d been tasting which I frankly wasn’t sure would go with the sweet marinades you generally encounter at a BBQ.
Most of this past week has been spent in Paris where almost every wine match is a good one. There’s been a lot of Beaujolais - and other Gamay - drinking and a fair amount of crisp dry whites such as Aligoté - but the pairing I’m going to pick is a Syrah I didn’t know with a stonking great plateful of braised rabbit at the legendary Baratin.
The general view is that it’s impossible to buy decent pinot noir under £10 but I find it’s a theory that’s consistently being disproved these days. And that the best of the cheaper pinots are as good as many burgundies at twice the price.
Today’s Guardian column was all about getting out of your wine drinking rut which in the case of Spanish wine most likely means Rioja.
Sometimes I wonder when we get to drink our best wines, food has become so fiddly and complicated so it’s a welcome relief to see a recipe like Rowley Leigh’s in the FT this weekend for a simply roast duck with peas.
Summer is the perfect time of year to eat crab so why not try out your wine pairing skills and work out which wines you'd match with these eight different crab dishes. My own suggestions below . . .
If you're serving a ham or gammon as a roast this Christmas you need a more substantial wine with it than when you serve ham as a cold cut. Which one depends on the glaze.
Spaghetti carbonara - spaghetti with a creamy bacon and egg sauce - is one of my all-time favourite pasta dishes but what’s the best wine pairing for it?
Every so often you come across a great little recipe than does wonders for almost any wine you pair with it. And so it is with mushroom ‘caviar’, a regular offering from the takeaway section of my favourite local restaurant Culinaria. Basically it’s a mushroom pâté but so reduced and wickedly intense it’s like pure essence of mushroom. Except for the perfect counterpoint - a tiny touch of tarragon.
This menu was created as part of a series of pieces I wrote for Sainsbury's magazine. The idea was to invite your friends round for a wine tasting then all have a slap-up meal afterwards. This meal was based on a tasting of South American reds from Argentina and Chile but it would be just as fun to base it round Malbec (Malbec being the perfect wine for a steak).
Sometimes you go to a wine dinner with some trepidation wondering if the wine will stand up to the food but I was pretty optimistic that Domaine Long-Depaquit’s Chablis would survive at Nobu (the original Metropolitan hotel restaurant in London, not LA, sadly!)
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.
Being Easter it’s not surprising that there’s a focus on chocolate in the press today though I’m not sure how many of us would be bold enough to serve venison with chocolate sauce to our nearest and dearest as Mark Hix has done in the Independent today.
Turkish food is not traditionally accompanied by wine. And although the Turks do have a wine industry not much of it makes its way over here. But here are some thoughts on possible pairings for Mark Hix's Turkish inspired recipes in the Independent this weekend"
A fabulously summery recipe from the very appealing Great British Farmhouse Cookbook - perfect for this time of year.
With the Thai New Year celebrations coming up you may well be planning to eat in a Thai restaurant or host a Thai meal at home. But which drinks are the best to serve?
You might be surprised to know that red wine isn’t the first pairing I think of with steak tartare, which for those of you who haven’t tried it is chopped raw beef flavoured with punchy seasonings such as capers, parsley and hot pepper sauce. I actually think it pairs really well with sparkling wine, especially Champagne but last week I was down in the Languedoc and that didn’t really seem appropriate.
If there’s one thing you might think you could be sure of it would be that you should drink white wine with a seafood pasta dish like this. But, you know what? It was this silkily delicious red that went swimmingly.
OK, this is one of the most classic wine pairings in the world but none the worse for that.
The highlight of last week was my trip to Priorat so this week’s pairing has to be one of the wines I tasted. Oddly it wasn’t one of the wines I enjoyed most although it was in the upper echelons of what the region has to offer : a Vall Llach 2004, a blend of 65% Cariñena (old vine Carignan), 20% Merlot and 15% Cabernet Sauvignon.
Beef and red wine is a blindingly obvious match but it gets more interesting once you think about the cut and the way that it's cooked.
Not only did we celebrate the first of our Honey & Co Sunday wine clubs* yesterday but it also produced an outstanding match of the week: this savoury-sweet Palestinian chicken dish and a valpolicella ripasso.
One of the most striking things about my trip to Tuscany last week was the reminder of how good young red wines are with Tuscan food - right the way through the meal, not just with the main course.
One of the pleasures of the huge clearing and putting away operation at our new French home is the discovery of forgotten bottles. The other day it was a Marcillac from Domaine Laurens which went incredibly well with that night’s supper of seared calves’ liver.
I’ve just had a sneak preview of a very lush new B & B Langford Fivehead which opens next week (March 1st) in the Somerset Levels just outside Taunton. The building dates back to 1453 and is owned and run by former BBC Good Food editor Orlando Murrin and his partner Peter Steggall
I’d already flagged up southern Italian red wines as a good pairing for aubergine (or eggplant) but it was good to be reminded just what a great match nero d'avola can be, especially with aubergine parmigiana
I’ve been thinking a fair bit about red wine and Indian food lately - of which more in due course - but wanted to flag up one pairing from my trip to India last week which definitely worked.
Given that I’ve been in Napa and Sonoma County for the past few days you might expect me to select a cab or a pinot noir as my wine of the week (more on those in due course) but I’m going for this fantastic syrah I tasted at the Rhone-fixated Girl and The Fig in Sonoma
When I read Mark Hix recipes in The Independent today they were so challenging that I nearly gave up but as everyone else seems to be writing about asparagus today and I’ve done a lot on asparagus recently there was no other option . . .
Mark Hix may have been knocking back the tequila on his recent trip to Mexico but if you’re not made of such stern stuff try my alternative suggestions for his Mexican-inspired recipes in the Independent today.
If anyone still needs convincing about the virtues of food and wine matching Mark Hix’s fresh seasonal recipes in The Independent today should convince them. Even the ‘drink what you like with the food you like’ brigade would have to admit that a voluptuous Meursault or oak-aged white Bordeaux would totally overwhelm the flavours of raw food.
Scallops are some of the most delicious seafood around and some of the most flattering to a serious white wine. There’s one grape variety that will almost always see you right but also some other options
With Chinese New Year being celebrated next week the shelves are full of stir-fries so what are the best wine pairings?
If you've been following the new alternative lifestyle programme Château Monty on Channel 4 you’ll know that ‘Monty’ is wine writer Monty Waldin who set out to make his own biodynamic wine in the Roussillon down in the far corner of south-west France
I must confess a sentimental attachment to Gentilini who I visited on the beautiful island of Kefalonia back in 2001 when I was researching a feature on Greek food.(Kefalonia - or Cephalonia as it's sometimes spelt - is where the book and film Captain Corelli's Mandolin was set.)
An elegant main course recipe* from one of my favourite food writers Sue Lawrence's A Cook’s Tour of Scotland that would be a great option for a haggis-free Burns' Night supper.
If you're looking for a Sunday roast with a twist try this gorgeous Spanish-inspired pork recipe from Richard Turner's amazing new book, Hog*. Not least 'cos it mentions me in the intro ;-)
Continuing with our series of South African Braai recipes to celebrate the World Cup, here’s winemaker Paul Cluver’s version of beer-can chicken made with apple juice rather than beer.
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 . . .
If you’re looking for the ideal food pairing for cabernet sauvignon you don’t have to look very far. Almost any red meat, especially served rare, is going to do the trick.
The good news if you’re planning an Easter feast around lamb is that practically any medium to full-bodied red you enjoy will be delicious. But there are a few variables to take into account that might enhance the pairing
Last night I had dinner at the Dorchester Grill Room, one of London’s grander hotel restaurants which has been given an absurdly baroque makeover reminiscent of what Balmoral must have looked like in Victorian times. The team in the restaurant though are bang up to date with one of the smartest sommeliers in town, Jason McAuliffe doing an impressive double act with the talented young chef Aiden Byrne.
It’s almost impossible to pick out one pairing from last week’s trip to the Lebanon but if I’m forced to it has to be a dish of wild boar with cherry sauce I ate with Habib Karam the owner of Karam winery (and - extraordinarily - the airline pilot who flew us to Beirut)
Whenever I see a producer is about to pair their best wine with cheese my heart sinks, particularly if the cheese is ripe and the wine red. But on this occasion - a tasting and lunch at the Quality Chop House - it worked.
If i'm asked what my favourite wine is I usually say I don't have one as there are always moments when I fancy one wine more than anything else. But Pinot Noir has to be up there, especially a glorious, hedonistic Pinot like this Domaine Lucci Wildman Pinot which is one of the most delicious wines I've tasted all year*.
Last week I caught up with Hein Koegelenberg of La Motte which I visited a couple of years ago when the winery was nominated Wine Tourism Champion by the Great Wine Capitals of the World (you can find my Decanter article on the experience here).
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
When you’re roasting lamb you’re almost spoilt for choice. Almost any red you enjoy will go with this most wine-friendly of dishes but my pick of Thierry Puzelat’s quirky KO In Cot we Trust (2005) proved a winner
If you’re planning a Pancake Day celebration for Tuesday and haven’t yet decided what to drink here are few ideas.
As I mentioned in my last post our last lunch of the Oregon trip was at Cristom where sales director (no less!) John D'Anna cooked us a great meal. Here's how he did it and - where I have a link to them - the recipes he used. Try it!
The first of my random wine finds in this new series* is a young Spanish red called Desconocido #1 Tinto Joven 2013 from Alicante which is made from bush-vine Monastrell (or Mourvèdre as they call it in France).
If you’re after a bright, fruity, sunshine-filled red to carry you through the dark, dreary days of winter you couldn't do better than this delicious Côtes du Rhône.
This was recommended by the manager at my local Oddbins in Bristol and I really love it.
Of all the great food and wine pairings I experienced in Rioja last week this was the most unexpected.
I’d have been hard pushed to explain exactly what sukiyaki was before I had it this week at Jason Atherton’s swish new restaurant Sosharu in Clerkenwell.
Last week we spent 24 hours in Cheltenham, mainly to eat at Le Champignon Sauvage about which I’ll be posting a review tomorrow. We also had lunch at a pub/bistro I’d heard good things about called the Royal Well Tavern which has this year been awarded a Michelin Bib Gourmand and recently picked up a glowing review from the Observer’s restaurant critic, Jay Rayner
The celebrations of the new release of Beaujolais Nouveau are a bit of a damp squib these days. After all many 2013 wines from the southern hemisphere have been out for a good couple of months now. Why should we make a fuss about a wine that frankly isn’t even that good?
Quite an adventurous pairing this week which you might have thought on paper wouldn’t come off. A hot, spicy pork and peanut stew and a glass of Ben Glaetzer’s bold, ripe 2010 Heartland Dolcetto & Lagrein from South Australia's Langhorne Creek.
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.
The most successful wine pairing from a tasting I hosted on behalf of Touraine wines the other day was not the expected sauvignon and goats cheese or even fish and chips but a rich gamey dish of venison with a robust Cot, the name by which Malbec is known in the Loire.
Last week I was travelling back through France again and encountered a number of interesting matches but the one that worked best for me was in a modern bistro by the covered market in Besançon called La Table des Halles.
I recently went to a Portuguese food and wine evening in Bristol hosted by an enterprising wine merchant called Corks of Cotham. It featured the wines of a producer called Casa de Saima, the ports of Niepoort and an intriguing Barbeito Single Harvest Madeira which went exceptionally well with some classic Portuguese custard tarts.
Normally my matches of the week are quite specific - a dish and a drink - but it’s always great to find a wine that sails through everything on the table as this gorgeous grenache did at London’s latest barbecue restaurant Temper last week.
I went to a Piemontese wine dinner last week at a local Italian restaurant in Bristol, Prosecco about which I’ve written before. There were some very good matches - along with a couple of off-key ones, one of which involved a faulty bottle which the wine merchant introducing the event seemed determined to disregard despite grumblings from the floor.
A student gathering is not the first place you’d think of finding a good wine pairing or, indeed, a drinkable wine at all but the talk I gave last week at the University of Bristol Wine Circle produced some great combinations.
This, I think, was the standout pairing from our Honey & Co wine club on Sunday and a great illustration of the difference a dish can make to the way a wine tastes.
A cabernet would have been the last wine I would have thought of drinking with a curry but as happens from time to time you come across an unexpected wine match that really works.
Epoisses has to be one of the most difficult cheeses to match, not least when it gets to the almost liquid stage shown in this photo (a stage too far IMHO)
Given that it’s been in the mid-30s in the Cape Winelands recently it’s not surprising the local prefer their beef cold rather than hot but that also requires a change of thinking - from full-bodied to lighter reds.
Friends came round the other night and I cooked one of my favourite new recipes - a chicken, lemon and olive tagine (which appears in my forthcoming book Food, Wine and Friends, she adds, unable to resist a cheap plug!). One of the reasons it’s slightly different from the authentic Moroccan version is that I remove the chicken skin which makes the dish a lot lighter.
When did you last see cannelloni on a menu? It was one of my favourite dishes when I was growing up then it seemed to vanish into the mists of time so it’s good to see it back at the boys from the Clove Club’s new restaurant Luca.
About the most unlikely wine match you could imagine - a delicate fish with a 19 year old red wine - but it worked! Which shows you can always be surprised by food and wine pairing.
Spaghetti and meatballs is a really rich pasta dish you need to wash down with a refreshing red - preferably Italian.
Last week was a bumper week for wine pairing but setting aside the matches with older vintages of Pazo Senorans albarino at El Celler de Can Roca which were so mind-blowing they deserve a longer post, this is the one that stood out.
If you want to drink interesting wine pop into your local indie. Shouldn’t need saying but even I sometimes forget
South African reds are on a roll right now but few are better value than this elegant Bordeaux style red from Majestic.
The best wine to pair with macaroni cheese, or macaroni and cheese as our friends across the pond have it, depends how fancy - and how cheesy - your mac and cheese is.
I’ve a soft spot for the Faugères wine region which is just up the road from our house in the Languedoc. It’s a beautiful wild hilly area on the foothills of the coastal range which produces some lovely warm spicy reds.
I first met winemaker Wilhelm Coetzee back in 2006 when he was working for Flagstone. He's now working at Durbanville Hills and this is his favourite 'braii' recipe.
A smashing recipe from Chris and Jeff Galvin's Galvin: a Cookbook de Luxe which you could make to impress on Father's Day. It's one of those books that teaches you to cook like a Michelin-starred chef - so also a great present for any Dad who fancies himself in the kitchen.
A warming wintry recipe from José Pizarro's fabulous new book Catalonia - the perfect dish to cook on a cold frosty night.
If you like a bit of a project make Richard Turner's beef rendang this weekend - one of his favourite recipes, he tells me, from his brilliant new book PRIME.
I first had this wonderful vegetable stew - a northern Spanish equivalent of a spring vegetable minestrone - in a restaurant in Pamplona and dreamed about it for several years before managing to recreate it.
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.
A robust Spanish fish stew from Stevie Parle's fabulous new Dock Kitchen Cookbook. Stevie is one of the best -travelled and most original chefs in London with a well-honed magpie tendency of picking up ingredients and techniques from every country he visits. He also writes a weekly column in the Daily Telegraph.
Why has no-one had the genius idea of putting beef bourguignon into a pie before? Here's the recipe courtesy of the brilliant Ginger Pig Meat Book which I reviewed here.
Frankly if you can afford white truffles (currently selling at about 2500 euros per kilo) you probably already have a substantial cellar to pick from but just so you don’t in any way detract from the pleasure of eating your investment let me tell you what the Piedmontese do.
Rioja - and by that I mean red rioja - is one of the UK's best-loved wines and one of the easiest ones to match with food too.
Like any other red South Africa's Pinotage comes in different styles - some lighter and fruitier than others. When you're matching it with food you take a cue from the sort of ingredients and dishes that go with its two ancestors - Pinot Noir and Cinsault.
Pinot noir is one of the most versatile red wines to match with food and a great option in a restaurant when one of you is eating meat and the other fish.
The food of Piedmont in north-west Italy is as highly regarded as its wines so it makes sense to make the local dishes your first choice if you’re looking for a match for a bottle of Barolo or Barbaresco.
Last night was my first in a two week trip of Australia - an informal dinner with Vasse Felix at a Chinese restaurant in Perth (Grand Palace).
A simple lunch of quiche from leftovers thrown together from the fridge turned into a feast with a glass of Claire and Fabien Chasselay's Fleurie La Chapelle des Bois, an organic Beaujolais from the excellent 2009 vintage.
This was a wine pairing I hadn’t thought of putting together before but once experienced last week at Racine it seemed supremely logical.
Last week’s best pairing was at a fascinating meal I had at Les 110 de Taillevent in Paris which I’ll be writing up in more detail so here’s an off-the-wall match from last night’s feast at The Unfiltered Dog - a pop up restaurant at the Real Wine Fair run by the team from Terroirs.
My match of the week this week was a toss-up between roast duck and Egri Bikavér (aka Bull's Blood) and Chateau Musar and game pie but I've plumped for the former, which I tasted at Soho's legendary Gay Hussar, as the more unusual pairing.
I spend a lot of my time trying to discourage people from drinking their favourite red wine with a cheeseboard because it's so often a disappointment but every now and again you come across a red wine and cheese combination that really works.
Now here’s an unexpected match. I would be wary of pairing a Beaujolais - even a Morgon - with something as sweet as a lamb tagine with dried fruits thinking it would make the wine taste slightly sharp but the combination worked perfectly.
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)
Last night we went round to some new friends and they made the most delicious home-made burgers.
It should really come as no surprise that a beef stew made with red burgundy should pair with red burgundy but when you think about it it’s not a given. A rich stew cooked for hours in red wine accompanied with a light red burgundy doesn’t sound like a match made in heaven even if the cooking wine involved is burgundy.
Another week of brilliant pairings, another tough decision to make but I’m going for this combination at Delaire restaurant in Stellenbosch because it was such a great dish.
The other day I enjoyed a surprisingly good pairing of a beetroot soup with an English blend of Pinot Noir and Rondo from Kent winery Chapel Down at the London restaurant Roast. I say surprising a) because soup is difficult to pair and b) because the two are so similar in colour that you’d think the wine wouldn’t be a sufficient contrast to the soup. In fact its fruitiness and crisp acidity (the Rondo making it taste more like a mid-weight Italian red) was just the right counterpoint to the earthy rich character of the beetroot.
Continuing the exotic vibe of last week’s pairing the standout combination this week was a Georgian Saperavi with Welsh Wagyu beef!
It’s a tribute to the sheer joie-de-vivre of the Irish that we regard St Patrick’s Day with much more enthusiasm than St George’s, St Andrew’s or St David’s Days (the patron saints for England, Scotland and Wales for those of you who aren’t into your saints). So your friends are going to be more than pleased to be invited to celebrate it with you.
One of the problems about buying wine these days is that there’s just too much choice. But if I had to stick to just one wine this Christmas it would be this gutsy red from the Rhone.
One of a brilliant trio of Uruguayan wines that were shown at the Wine Society’s spring tasting, this rich spicy red shows that unyielding Tannat can be made positively seductive with a dash of Merlot - in fact they seem made for each other.
This full-flavoured pinot noir from Worcestershire took me totally by surprise this week. I would never have guessed it was from the UK.
I’m constantly amazed at the stream of good value reds that is coming out of Spain these days. Here’s another - La Copa Tempranillo 2005 from the up and coming Campo de Borja wine region which is situated in Aragon to the north west of Zaragoza. It appears to be made by a co-operative, the Cooperative de Santo Cristo de Magallon but is none the worse for that.
One of the more endearing aspects of the current British food scene is the number of festivals devoted to a single food. I’d heard of oyster festivals, crab festivals and cheese festivals but I’d never come across a scallop festival before.
I make a point of not going to Vinexpo, the biennial wine fair in Bordeaux (too hectic, too noisy) but it does mean you miss out on the occasional treat like the gala dinner that was held at Château Mouton Rothschild to celebrate the opening of their new chai.
When we talk about lasagne it’s probably the meaty version that’s uppermost in most people’s minds but these days there are many different kinds. Here are my favourite wine pairings:
There aren’t many wine pairings that form the subject of a book title but Elizabeth David’s Omelette and a Glass of Wine immortalised the combination.
Although it seems similar in style to Brie, Camembert is a trickier cheese to pair with a slightly funky edge that can clash with many wines, particularly reds.
The type of artisanal cheddar I was writing about yesterday - mature, full-flavoured, unpasteurised - isn’t the easiest cheese to match with wine.
You may not be familiar with Carmenère but it's a delicious red at this chilly time of year.
Or 'what wine should I drink with hachis parmentier?' - the French answer to shepherd's and cottage pie.
One of the world's most popular cheeses Brie can be mild and slightly chalky or decadently gooey and quite strong in flavour. Try one of these top wine and other matches:
Mark Hix, a great forager himself, concentrates on recipes you can make from the hedgerow this week in The Independent (now is a good time to go to his new restaurant, I suggest . . . ) so I’m thinking a little outside the box as to what to pair with them. Country wines, made with hedgerow fruits, seem the perfect answer. I don’t know why we don’t see more of them.
As you can imagine I’ve been drinking a fair amount of pinot noir in New Zealand this week (it’s a hard life). In general Kiwis pair it with lamb for obvious reasons but the most striking match I came across was with a venison tartare at the North Canterbury forage, a fabulous event I’ll be writing more about in due course
My first Match of the Week of the New Year is a classic but none the worse for that: an award-winning South African Bordeaux blend with a slow roast leg of lamb flavoured with garlic and rosemary.
Wine pairing is much more about the way you cook a dish and the sauce you serve with it than it is about the basic ingredient and so it proved with this week’s match at the recently opened Brackenbury.
As it was my first Easter in Greece - which was celebrated a month later than that of the western Christian church this year - what could I focus on but what to drink with a Greek Easter lunch?
A slightly obscure pairing this week from the Lombardy region of Italy, the focus for an absolutely brilliant pop-up supper I went to at Wild Artichokes in Kingsbridge last Friday.
Usually this feature focusses on less familiar wine pairings but sometimes you can’t beat a tried and trusted combination.
Last week we were down at our house in Languedoc mainly cooking from home* and raiding the cellar for wines we thought needed drinking up - at least that was our excuse!
There’s nothing I love more than a surprise when it comes to food and wine pairing and I would not in a million years have predicted that a pukka Bordeaux would go with this exotic Turkish dish.
Celebrations come thick and fast at this time of the year - first Burns' Night, and now Chinese New Year and Australia Day. Since both fall on the same day this year I thought I'd kill two birds with one stone (terrible expression but you know what I mean) and mark the Year of the Ox with a beef recipe matched with an Australian wine.
My match of the week has to include Gladstone Pinot Noir from Wairarapa in New Zealand which featured in two unexpectedly good pairings at two different restaurants.
A classic match for this time of year but no less enjoyable for that.
It's funny how your attitude to food and wine matching changes when you visit a wine-producing area like the Languedoc which is where I've been for the past few days. You tend to drink the local wine because it's what the locals drink. It may not be the best match but it doesn't really matter, particularly at lunchtime when you want something light.
Steak and red wine sounds too obvious a pairing to highlight but sometimes it hits the spot so perfectly it’s worth being reminded there’s nothing better you can eat with a good bottle of Cabernet Sauvignon (unless you’re a vegetarian, obviously . . .)
Last week I had lunch at my new favourite London hangout, the wine bar Terroirs which is run by a partnership including the quirky and original Caves de Pyrène. It's a place that you'll absolutely love if you're a Francophile: it feels just like a Parisien wine bar - without the surly service. The food is also cracking but as we'd resolved to kick off the new year by splitting a Vacherin Mont d'Or, as you can read on my cheese blog The Cheeselover, we didn't get a chance this time to sample chef Ed Wilson's robust bistro food.
Last week’s highlight without a doubt was the meal I had with my Guardian colleagues at Brawn, Ed Wilson’s new restaurant in Columbia Road. As you may know it’s the new City outpost of the hugely popular wine bar Terroirs with a similar natural wine list which you can read about on my natural wine blog here.
I spent three days last week travelling through France (about which more over the next few days) so it’s a tough call to decide which food and wine combination came out tops but I think it would have to be the Matthieu Cosse Cahors and the duck ‘parmentier’ I ate at a delightful modern bistro in Cahors called L’O à la Bouche.
This coming weekend sees the 16th annual festival of the Zinfandel Advocates and Producers (ZAP) in San Francisco. I went one year and it was an absolute blast - two great sheds filled with hundreds of enthusiasts enjoying this great belter of a red.
I sometimes forget to put the wine first in a pairing when it should be the star of the show and this 1995 Close du Bourg Vouvray from Huet was truly spectacular: still fresh as a daisy but subtly, seductively honeyed it was pure pleasure from the first to last sip.
I’ve lost track of the number of times my wine of the week has been a pinot noir but hell, I’ve been in Burgundy this week so what else could I recommend?
Majorca produces serious wine? Go on, you’re kidding! No I’m not as it happens. This luxuriant red from Bodegues Macia Batle - surprisingly stocked by Marks & Spencer - is a great buy.
If you’re someone who is sensitive to sulphur but not convinced by natural wines Earth’s Essence shiraz is for you.
This typically Burgundian dish of pork with a wine, cream and mustard-based sauce is quick, easy and versatile. You could equally well use it for chicken.
I made this simple, classic French one-pot meal down in the Languedoc in April last year - proof that a stew hits the spot at what can still be a chilly time of year.
We tend to get stuck in a bit of a groove when it comes to serving cheese, picking five or six and serving them on a big cheeseboard but if you’re serious about trying to find a good wine match that isn’t the best strategy.
The closest result so far from one of our polls was the recent question on what to drink with a roast rib of beef. Clearly imagining a classic English Sunday roast 33% of you opted for red Bordeaux with just under a quarter of you (24%) preferring a Rioja.
You may find family and friends resistant to the idea of putting beer on the Easter table (though some will be secretly pleased) but stick to your guns.
No Christmas would be complete without a slice of Stilton or its unpasteurised cousin Stitchelton. But what to drink with it? The usual answer is port - and that of course is classic - but here are some other drinks that make great pairings
Given the arguments about how to make a bolognese sauce it’s hardly surprising there should be a difference of opinion about what to drink with spaghetti bolognese but here’s what I would go for:
The great thing about going to old country pubs is that they tend to have wines you can’t find anywhere else - or certainly not at the price. Like the bottle of Domaine Tempier Bandol 1994 we found at the Nobody Inn in Doddiscombleigh in Devon at the weekend.
About the last thing you'd expect at the launch of a new burger joint is to be served a £59 bottle of wine. But then Danny Meyer, more famous for his New York fine dining spots, is no ordinary restaurateur.
A slightly unseasonal but absolutely delicious wine pairing from Bjorn van der Horst’s much anticipated new restaurant Eastside Inn. The talented Van der Horst used to cook at the Greenhouse and then for Gordon Ramsay at La Noisette and has now branched out on his own. I’ll be posting a full review in the next couple of days but this, for me, was the outstanding match of the meal, selected by sommelier Thierry Sauvanot, also ex-Ramsay.
Once the game season starts to get into full swing my husband ventures into the kitchen. Pheasant, of course, doesn’t come into season until the 1st of October but our local butcher was obviously clearing out last year’s stocks and we picked one up for a song.
Beans are one of the great underrated aids to matching full-bodied wines as I was reminded at the weekend when we combined a dish of pork and lima beans with a fine St-Joseph.
I’m always undecided as to whether I prefer red wine or white with roast chicken but of course it depends on the accompaniments and the time of year.
There’s only one pairing I could focus on this week given that I was in Piemonte and that is white truffles. What was the best match? Incredibly hard to say!
The last few days I’ve been eating and drinking my way around Piedmont - the perfect time of year as the region’s fabled white truffles are in season.
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.)
We went to a Portuguese evening at a local cafe, Tart in Bristol last week, which does a monthly supper club. The food was great, especially a main course of cozido, a substantial, saffron-laced stew of chicken, pork, chorizo and beans that would have actually made a meal in itself.
My match of the week is not in fact my match of the week which was some sublime sashimi and koshu at the Japanese embassy but as that pairing has featured before I’m going for my second best this week*.
One of the tricky decisions to make when you’re serving a rich, winey stew is whether to go for a wine of equal weight or a lighter medium-bodied wine as a refreshing contrast.
You’d expect a Southern Rhône red to go with wild boar but in fact it was the chestnut polenta that made the match with this former Côtes du Rhône ‘cru’ so successful
The problem about discovering your match of the week at someone’s else's house is that you can’t really take a photo of the food if you don’t know them that well.
How on earth can I pick a single wine of the week from my two week trip to New Zealand? The answer is I can’t so I’m chickening out and going for a beer
One of the pleasures of being at our house in the Languedoc is diving into the cellar and fishing out old, overlooked bottles.
I’ve a bit of a weakness for the Rhône but was really blown away by this amazing Crozes I tasted at the Berry Bros & Rudd tasting this week - part of their Rhône sale which lasts until November 10th.
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 ;-)
Q Could you make a suggestion for a pan-fried flank steak with a mustard/cream sauce consisting of shallots, white wine, chicken stock, cream, and Dijon mustard?
Instead of hurtling down south on the motorway as we used to do with the kids to minimise family squabbling, we’ve taken to a stately three day progression with frequent stop-offs to visit winemakers, eat or simply drive through France’s beautiful unspoilt countryside and blissfully traffic-free back roads.
Maybe Chinese restaurants are like buses. You don’t get any new openings for a while then several come along at once. So after Bo London the other day, it’s HKK, the latest project from the Hakkasan group.
Another recipe for your World Cup celebrations from the Van Loveren family. It comes from the new Wines of South Africa cookbook Cape Wine Braai Masters but you could equally well cook it with a conventional oven and grill.
This impressive Moroccan-style pie from Josceline Dimbleby's food memoir Orchards in the Oasis would make a great centrepiece for a dinner party or more casual supper with friends.
If you fancy a proper US-style barbecue this weekend try this brilliantly easy recipe from chef Brad McDonald's book Deep South: New Southern Cooking
The answer to that may well be ‘whatever wine’s left over’ - if there is any, of course - but if you’re looking for a wine that will match specific dishes here are a few ideas:
Let’s face it a well-honed wine pairing probably isn’t top priority on Superbowl night but there’s no reason why you can’t sip something delicious as you’re nervously nibbling your chicken wings (or your nails).
There’s a lot of talk about how the wines of a region tend to match its food but that seems truer of Tuscany than almost anywhere else.
This pretty dish was served the other night at what is still our favourite Bristol restaurant, Culinaria, even if we now live over the other side of town. It provided everything you want from a starter - light, appealing, appetite-stimulating.
As a chef friend who recently took over a farm had some geese to get rid of we had goose for our main Christmas meal this year - stuffed somewhat improbably with hay (long story. Not such a good idea!)
Last week I went on a flying visit to Tuscany to take part in the olive oil harvest and had the rare treat of being able to sample oil that has just been pressed. As you can see from the picture, it’s an incredible colour - literally deep olive green and has the most fantastic grassy flavour.
I went to a great little bistro the other day in St-Rémy-de-Provence called - appropriately enough - Bistro Découverte. It’s run by a very talented young sommelier I used to know in London called Claude Douard who worked for Marco Pierre White and Joel Rebuchon.
The other night I went back to one of my favourite restaurants Ransome’s Dock, a friendly neighbourhood restaurant in Battersea that has great food and an even more stellar wine list, put together with detailed and well-written tasting notes by chef/proprietor Martin Lam. (You can download it from the site)
One of my favourite local restaurants Flinty Red in Bristol had put a Lambrusco Grasparossa di Castelvetro on by the glass when I went for lunch last week and it reminded me how incredibly delicious and versatile it is. So much so that we went on to order a full bottle.
A surprisingly good pairing I came across in a local Italian restaurant on Saturday night. The (admirably light) home-made gnocchi were dressed with a fresh tomato sauce with basil which I would have thought would have been overwhelmed by the firm, well-structured 13.5% Barbera the boys had ordered with it - a Ca’ del Matt 2002. (For preference I’d have drunk a dry Italian white such as a Soave.) But it was spot on - even better than it was with my main course of slow roast pork belly.
I can’t pretend to be wholly impartial about this wine match which comes from Foxlow, the latest restaurant from my son Will and his business partner Huw Gott (who also own Hawksmoor).
We’ve been down in the Languedoc for the past week and two bottles - both Syrah - have impressed me for very different reasons. One was an inexpensive but characterful Ressac Vin de Pays d’Oc Syrah which we bought from the co-op at Florensac, Vinopolis, after eating at their showcase restaurant Bistrot d’Alex which I’ve mentioned on the site before. The other a much classier bottle called Clos du Fou (the 2004 vintage) from a local Faugères winemaker Château des Estanilles which bore comparison with a Côte Rôtie.
You may be unconvinced about the wisdom of incorporating chilli into achocolate cheesecake, let alone accompanying it with Merlot but bear with me!
Last week’s highlight was a trip to the newly opened downstairs restaurant at Terroirs, a restaurant of which regular readers will know I’m a huge fan (along with the rest of the UK’s wine-writing fraternity).
With the unseasonally warm weather showing no signs of a let-up it’s time to revisit the classic combination of French charcuterie and Beaujolais - perfect for picnics and other outdoor eating.
Our final pre-Christmas meal at our favourite local restaurant Culinaria the other night was a real feast of winter flavours. Unusually every dish went well with the bottle we chose, a 2005 Vacquéyras Cuvée des Templiers from Le Clos des Cazaux, a wonderfully full-flavoured blend of Syrah and Grenache that was as good as many minor Châteauneuf-du-Pâpes I’ve tasted. A real treat.
Asparagus, it’s often said, is tough to match with wine, let alone a red, but this combination with a light, chilled Saumur Champigny at the re-opened Bell’s Diner in Bristol was a perfect pairing.
If you’re on holiday in the wilds of nowhere chances are your only shop - in the UK at least - is a Spar. I would at one point have said that spelled death to the chance of a decent bottle of wine but was recently sent a selection which really wasn’t half bad.
This weekend is the last in the current promotion at Waitrose which they’re trumpeting dramatically as a ‘last chance to save’ on their collection of spring wines.
South African wine is in a good place at the moment - better quality than ever and terrifically good value as this bargain underlines.
You’re probably expecting me to recommend a Mother’s Day fizz but I’m going to suggest a great red to pour for the Sunday lunch you’re going to (I hope) treat her to instead. Especially if you’re having roast lamb.
After the wild winds and lashing rain we’ve endured in the UK this week my drink of the week really had to be a full-bodied red and what better choice than a Malbec?
Brunello di Montalcino is normally way out of my price bracket but this own label bottling from Berry Bros & Rudd is such good value, it’s hard to resist.
Q I am going to a dinner where we take our own wine. The starter is slices of smoked pheasant with partridge pate, followed by fillet of venison then a dessert of profiteroles with lemon cream + chocolate sauce. then a savoury of rabbit and tarragon terrine. You may now realise my problem! Any suggestions?
If you want to understand what British cooking is about - not the magpie character of of modern British but the genteel English country house tradition - head for Soho where Jeremy Lee has taken up residence behind the stoves at Quo Vadis.
Following Lauraine Jacobs' report earlier this week from the Pinot Noir 07 conference in Wellington here are some more timely thoughts on pairing pinot with Asian food from another attendee Ch'ng Poh Tiong.
I always like to respond promptly if someone draws attention to a wine match that’s not available on the site so thanks, Nigel B of Hong Kong for pointing out there was nothing on Brunello di Montalcino.
Pork belly has become one of the most popular main courses on restaurant menus so what should you drink with it? It doesn't have to be wine . . .
Shiraz, like every other wine, varies in style depending on its price, age and region of origin but you can be pretty sure when it comes to matching Australian shiraz we’re talking about a full-bodied red.
A pretty wild combination this week at a lovely wine bar, Magnum, we went to in Toulouse on Saturday night. The owner Jérôme’s wife, who originally came from Réunion, had made Chinese-style dumplings with the local Toulouse sausage and prawns served with a sweet chili sauce. Not the kind of thing I would normally go for but he sold it so persuasively we had to give it a go and it was fantastic.
There’s a distinct nip in the air this week that makes makes me suddenly feel much less like eating summery food. Last night we went round to friends and shared some absolutely awesome steak pies they’d brought back from a butcher called Murray Mitchell in St Andrews in Scotland (they will send them by mail order in the UK apparently if you ring them on 01334 474465).
I was overwhelmed with good wine pairings last week but given that quite a few were similar to ones I’ve written about before I’m making this my star match.
As the weather is finally turning warmer we thought we had better clear the freezer of winter ingredients so last night my husband pot-roasted a couple of pigeons we’d picked up on the cheap. Unusually we didn’t have any red wine left over so we cracked open a bottle of Torres Sangre de Toro, a sound but not overly exciting Garnacha and Cariñena-based Spanish red.
Matching a rich dish like pigeon with wine is quite challenging, especially if you serve it with an intense jus like this one so should you go for something equally rich or a refreshing contrast?
I’ve been so busy catching up after my Alsace trip that I haven’t had much time for new food and wine discoveries but here’s one we had at Les Temps Changent in Chalons-en-Champagne, a hotel we frequently stop at to break the journey through France.
Today is the official start of the grouse season. (Yes, it is the 13th but since the Glorious 12th falls on a Sunday this year they (though I haven’t the faintest idea who ‘They’ are) decided to postpone it a day). For those of you unfamiliar with this gastronomic treat grouse is a small, wild bird that inhabits open moorland, and is much prized for its gamey flavour.
What do you pair with a classic Irish dish of bacon and cabbage? Guinness might the traditional answer but when the bacon is celebrated northern Ireland butcher Peter Hannan’s amazing French trimmed dry cured bacon rack, glazed and cooked on the barbecue and served with an outrageously creamy parsley sauce then something a little more extravagant is called for.
Faggots, which are basically a rather gamey British meatball made with pork belly and offal, are a bit of an acquired taste along the lines of the French sausage andouillette but well made, as they are when supplied by our local butcher, they can be very tasty. They need to be accompanied by onion gravy which normally leads one in the direction of a robust ale but the other night we had them with a bottle of Mas Belles Eaux Vieux Carignan 2006 which actually worked very well.
Last week was a particularly indulgent one for dining out so it was a tough call coming up with my match of the week but I think it has to be the Côte du Boeuf I had at Racine with a stellar bottle of Ridge’s 1999 Monte Bello
As those of you who are familiar with this site will know I’ve got issues about drinking red wine with cheese. It may seem an obvious partnership but all too often it seems a warring one.
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.
This has been one of the most difficult weeks ever to pick my match of the week but this, by a whisker, was it.
So here’s a special for Malbec World Day - maybe a bit of a cheat as it also includes some Touriga Nacional but I quite like Malbec in a blend.
It’s always a treat to drink great old wines, especially when they’re on top form like this fabulous syrah from Californian producer Ojai in the Santa Maria valley.
If you’re looking for a cheap all-purpose red after Christmas this old favourite from the Co-op should fit the bill.
You don’t expect to find a wine like this on a supermarket shelf, even in their upmarket in-store cave but that’s exactly where I discovered this delicious organic red in my friends’ local Hyper U.
It’s easy to think you know what to expect with New Zealand wine - immensely drinkable, intense fruit flavours - but this range from Cambridge Road in Martinborough really blew me away
If you like the style of super-Tuscans but find the prices a bit steep the Tenuta Monteti wines, which are stocked by London merchant Lea & Sandeman, are for you.
We tend to think of barbecue as American but of course many cuisines involve dishes that are cooked over coals including these delicious kebabs from Selin Klazim's fabulous new book Oklava.
Coronation chicken has been given a new lease of life by the Diamond Jubilee celebrations but what wine - or beer - should you pair with it?
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.
Malbec is getting so popular it may have become one of your favourite reds but what are the best kind of dishes to eat with it?
Like many popular dishes chilli con carne has many different versions - some mild and child-friendly, others much more spicy and assertive and often a little smokey.
One of the most irritating recommendations you find on wine labels is ‘Drink with chicken’. Which kind do they mean - a simply roast bird or a coq au vin? A chicken salad or a Thai chicken curry? Chicken is such a neutral meat it depends entirely on the way that it’s cooked and the other flavours in the dish.
I’m aware that there’s a Francophile bias to this site but there are recipes where I automatically turn to the New World. The spicy lamb dish I picked up the other night from my local restaurant and takeaway Culinaria is one of them - a hottish tagine-style dish of spiced lamb, aubergines, chickpeas & merguez sausage which was almost on the verge of being a curry.
If you think you automatically need to partner a fish dish with white wine think again! Meaty fish such as salmon and tuna take really well to Pinot Noir, the grape variety that the hero Miles raved about in the hit movie Sideways.
I came across this pairing at Chris and Jeff Galvin’s newly opened Galvin La Chapelle in Spitalfields in the City where they have a vertical of vintages, some of which are available by the glass. As I observed in my review on decanter.com it’s not a cheap option but if you’ve never tasted an old vintage of Hermitage la Chapelle here’s a chance to do so.
What happens when you choose a wine to pair with a particular dish and the dish doesn’t materialise? Well, if you’re lucky it matches equally well.
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.
It’s such a long time since I’ve eaten duck à l’orange that I’ve rather lost track of the best match for it but the vivid, joyous Gramenon Poignée de Raisins I was offered last week by the sommelier at Brasserie Chavot proved the perfect pairing.
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.
Last week we returned to one of our much-loved haunts, Arles, and ate our way round some of our favourite restaurants (the ones that weren’t closed as a number mysteriously seemed to be at what you’d think was still peak holiday season).
The best meal on my whirlwind tour of the Centre Loire* last week - and there was stiff competition - was a Japanese meal prepared by sommelier Juli Nakata-Roumet, the Japanese wife of the local promotional body’s director of communication Benoit Roumet
Last Friday I attended the Soil Association annual Organic Awards lunch at Bordeaux Quay in Bristol. The menu was based on the winning ingredients which in the case of the main course was Langley Chase organic mutton served with chard and spelt risotto.
You might think the idea of eating bacon and egg with good claret is sacrilege but bear with me.
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.
I’m surprised there aren’t more wine brands and labels dedicated to Hallowe’en but yesterday I found a perfect one at the Majestic press tasting.
You like gin? You like shiraz? You’re in luck! Australian distillery Four Pillars has combined the two in a gin they’ve called Bloody Shiraz, the perfect bottle with which to celebrate Australia Day.
Like many of the best recipes this came about by accident. I bought a box of free-range organic pork and didn’t have enough room for it all in the freezer so left out 4 thick slices of pork belly ...
Maybe I've got a bit overexcited with all the sun this week but the barbecue season doesn't seem that far away so it was good to find Dan Vaux-Nobes' 101 BBQ and Grill recipes arriving through my letterbox.
With southern hemisphere wines from the 2016 vintage having been on the shelves for a few months now the annual release of Beaujolais Nouveau has become less significant but you may still want to crack open a bottle today.
Barbera is a versatile red that will happily partner pretty well any meaty dish you throw at it. It is more robust and typically drunk younger than its Piedmontese counterparts Barolo and Barbaresco.
This wasn’t the most innovative wine pairing I came across in the last 7 days but it was such a classic I couldn’t fail to make it my match of the week.
Last week I was on an assignment in Tuscany for a couple of days. It was pretty hot but that didn’t discourage the Tuscans from serving the kind of food they enjoy all the year round - namely substantial bean and chickpea soups.
We decided some time ago we were going to drink Beaujolais with our turkey in memory of the late Marcel Lapierre who very sadly died back in September. I thought his vibrant fruity 2009 Morgon would be ideal with the classic Christmas feast and so it proved to be, mirroring the tartness and fruitiness of the cranberry sauce.
I went to a very posh lunch at Fortnum & Mason last week (about which more to follow) which has to be the most festive place in London. If you’re in the vicinity this week make sure you check out their Christmas decorations department on the first floor. And don't miss the spectacularly expensive crackers! (I was told the £1000 boxes had already sold out.)
Q I am the best man at a wedding and agreed to provide the wine for the head table. The couple is serving a soy, ginger salmon and chicken dish (i assume you get a choice). Any thoughts?
This recipe, the subject of my Match of the Week, was so delicious I've persuaded Christine Smallwood, whose lovely book An Appetite for Lombardy it comes from, to share it on the site.
You might think that as tortilla generally has carbs of its own it doesn’t need to be stuffed between two slices of bread. Wrong! The Spanish do it so why shouldn’t the rest of us? Particularly if you have leftovers to use up.
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.
By now you might think I’d have explored all possible permutations with turkey but sommelier Jacob Kocemba was singing the praises of Mencia with turkey on Twitter the other day and as we had a magnum handy I thought I’d give it a try.
A bit of a departure with the turkey this Christmas - a m