Pairings | Dry riesling
The more I taste authentic Indian food the less I think it causes problems for wine. A group of us cooked up a whole load of recipes on Saturday night including this savoury cake called handvo from Anjum Anand’s I love India.
Having spent five days in Germany this week I’ve been thinking a lot about riesling and food. And my conclusion is that the heavy focus on Chinese, Thai and Indian food may be doing German wine a disservice
It’s easy to get stuck in the trap of thinking red wine is the only accompaniment for meat, especially red meat but in these days of multi-cultural eating that’s not necessarily true. And a good case in point is a Thai beef salad with its zingy, hot/sour flavours which influence the match much more than the beef does.
The other day I found myself at a meeting just round the corner from the newly opened Princess Victoria in Shepherds Bush in West London and popped in for lunch. It’s a splendid old building with a wonderfully baroque ceiling, one of the best I’ve ever seen in a pub.
I don't normally think of pairing raw oysters with riesling - even dry ones seem too sweet but I came across a combination last week at the newly opened Magpie in London that worked brilliantly.
Smoked salmon is most commonly associated with champagne but in fact it goes with many other wines as well as with beer, whisky and vodka.
The Chinese New Year, which starts on Monday, is one of those annual events that really captures the imagination. It is celebrated in such a colourful and joyous way and Chinese food is so delicious, quick and simple to make that I hope you won't be able to resist having a go at it.
I’ve always thought of riesling as a better match for the fresh flavours of south-east Asian-inspired food than curry but a visit to the Lahore Kebab House proved otherwise this week.
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.
It’s well established that riesling is a good match for spicy food but you don’t often get as good a pairing as the new Soho bar Smoking Goat’s already fabled ‘fish sauce wings’ and Peter Lauer’s 2013 ‘Fass 16’ Saar riesling..
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:
March 1st is St David’s Day so what better to focus on than Wales’s national symbol, the leek? (Well they have daffodils and dragons too but I’m assuming you don’t want to eat either of those ... )
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.
A fresh, simple, clever recipe for two from one of the most charming of last year's cookery books, Rosie Birkett's A Lot on her Plate
If you're carving a pumpkin for Hallowe'en this weekend here's a gorgeous spicy soup from Jenny Chandler's excellent book Pulse to make with the discarded pulp.
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?
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.
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.
Seabass is one of the most popular fish on restaurant menus these days - usually treated quite simply and rarely sauced. But what wine should you pair with it?