Pairings | Dry white
Fishcakes are one of the ultimate comfort foods - but is there an equally comforting wine pairing?
About the last place I’d have expected to have an enlightening discussion about food and wine matching is in a fisherman’s shack called Chez Loulou down on the Languedoc coast. Actually I do it an injustice. It’s a restaurant - just - but one that relies for its appeal on fabulously fresh fish rather than fantastically skilled cooking.
As with most salads Caesar salad is all about the dressing which on the face of it sounds tricky, anchovies being notoriously difficult to match with wine.
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?
People occasionally ask me my favourite cheese - an impossible question but Vacherin Mont d’Or is certainly up there in the top 5.
The ideal wine pairing for eggs benedict - that unctuous dish of poached eggs and ham topped with buttery hollandaise sauce - is likely to be dictacted as much by when you eat it as the dish itself.
I think Txakoli may be my new favourite restaurant wine - or at least it is this summer. It’s a unique, sharp, very slightly fizzy white wine from the Basque region of Spain. The one we were drinking - at the Palomar in Soho - was the Agerra Txakoli which comes from the designated origin of Getariako
This is the kind of recipe (or rather idea) that I used to put on my old blog The Frugal Cook. But as I’ve given up on it (I know - I shouldn’t have done) I’m posting it here.
After the indulgence of Christmas I always crave spice at this time of year. If you do too this tasty recipe from Asma Khan's Asma's Indian Kitchen should hit the spot.
I ordered this amazing soup at one of my favourite local Bristol restaurants Wallfish (now Wallfish & Wellbourne) and begged the recipe from the chef, Seldon Curry. It's tastes like the sweetest of oniony fondues and is soooo delicious.
I only have to look at how many of my matches of the week involve fish to realise that it now appeals to me more than meat. Not that I’m anti-meat by any means it’s just that the sort of wine you pair with it is fairly predictable, well-trodden ground.
A great recipe to make for any Bastille Day celebrations you might be having from Pierre Koffmann's fabulous Memories of Gascony, one of my all-time favourite cookbooks.
If you've ever toyed with the idea of buying a wood-fired oven Genevieve Taylor's new book The Ultimate Wood Fired Oven Cookbook should persuade you. (And it didn't even cost a fortune. She built it herself!)
I always think it's hard to improve on macaroni cheese but adding crab, which my mate Fiona Sims has done in her brilliant new The Boat Cookbook, is an inspired touch.
With the first serious snow of the season you may be craving après-ski food but lack the time, energy or ingredients to rustle up a fondue or tartiflette.
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
Finding a special occasion vegetarian dish is tough if you're not a veggie yourself but try this show-stopping recipe from Sabrina Ghayour's Persiana which won best new cookbook at this week's Observer Food Monthly awards.
One of the advantages of BYO is that you can have a stab at matching your wine to the menu. Particularly when you know exactly what each course will be. But sometimes the description is a bit vague as in Saturday’s ‘layered salad’ at the Montpelier Basement supper club in Bristol.*