Pairings | Epoisses
What to pair with Epoisses (and other stinky cheeses)
What on earth do you drink with Époisses and France’s other famous stinky washed-rind cheeses such as Pont-l'Évêque, Maroilles, Munster and Langres? The problem is that the more mature and stinky you like your cheese, the tougher it will be on any wine you pair with it.
The 10 trickiest foods to pair with wine
Look up any guide to food and wine matching and you’ll find a list of foods that are regarded as anathema to wine. I’ve done it myself but have come to the conclusion recently that the problems are overstated.
Top pairings for dry and off-dry Alsace whites
On a recent visit to Alsace, I had the pleasure of rediscovering the region’s diverse wine offerings, from crisp Rieslings to Gewürztraminer and Pinot Gris. What struck me during this trip was how integral sweetness is to perfecting a food and wine pairing—a nuance that can vary greatly between a youthful bottle and a more aged vintage.
What food to pair with Malbec
Malbec has become so popular it may have become one of your favourite red wines but what are the best kind of dishes to pair with it?
Some exciting drink pairings for cheese
We automatically think of matching wine and cheese or beer and cheese but there are many drinks that work just as well and can give a real ‘wow factor’ to your cheeseboard.
Six food pairings for gin that might surprise you
Given the immense popularity of gin the chances of you sitting in a bar downing a gin-based cocktail are pretty high. But at some point you're going to need something to eat so what kind of food can you pair with it?
The best food pairings for Gewurztraminer
Often compared to rose petals, lychees and Turkish delight, gewurztraminer is the wine world’s most exotic grape variety so what on earth do you pair with it?
Epoisses and marc de Bourgogne
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)
Cheeseboard ideas for Hallowe'en
If you're hosting a Hallowe'en supper this week and wondering what to put on the cheeseboard, here are a few suggestions.
Soumaintrain and Chablis
There were many great pairings to pick from in Chablis last week but the one I’m going for is a cheese I was relatively unfamiliar with: Soumaintrain
Après-work tartiflette
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.
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