Pairings | Fish pie
Any of you who have been to J Sheekey's in the West End will probably have succumbed to their unbelievably good fish pie. Here's the recipe from their cookbook J Sheekey Fish.
A re-run of an old post following a visit to Alsace, updating my recommendations on the best pairings for the region's dry and off-dry white wines.
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?
Whether it's topped with mashed potato or pastry fish pie is a relatively straightforward dish to match but some wines work better than others.
Many people say they don't like chardonnay but as anyone who has a taste for top white burgundy or other premium new world chardonnays will know it’s a spectacular food wine.
One of the world’s most underrated grapes yet capable of making some of its most delicious dry whites, Sémillon isn’t on the radar for many. So if you get hold of a bottle what should you pair with it?
Despite the emphasis that winemakers place on the different crus or terroirs of Chablis three factors seem to me to influence a food match more than any other for most of the Chablis you’ll taste - the age of the wine, the vintage and the degree of oak influence, if any.
Real perry - as opposed to the often confected and artificially flavoured pear cider - has a different taste from cider. It’s more delicate, more fragrant, a better match for delicate ingredients like fish.
With just over three weeks to go to Christmas it’s time to begin planning your holiday drinking if you haven’t done so already. You may have already decided what to eat and drink for the Big Meal itself but chances are you’ll have to provide several other meals over the holiday period for which it’s useful to have an appropriate bottle.
You might think it odd to pick out South African Chenin rather than Chenin Blanc in general but I do think the wines are distinctive, particularly when it comes to the crisper styles which are much zestier than they tend to be in the Loire
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.
If you’re looking for a match for a serious white burgundy you couldn’t do better than this elaborate pike and crayfish pie or tourte de brochet, bisque écrevisse as they billed it at the Château de Montreuil last week.
As with my previous ‘learn by heart’ posts this is simply a quick way to remember great food and wine pairings at a busy time of year. There are of course other possibilities to which the links will guide you.
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 ;-)
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.