Pairings | G

Which wine pairs best with salad?

Which wine pairs best with salad?

Asking which wine to pair with salad is a bit like asking about what wine to match with meat or fish. There's no single answer. It depends on the vegetables you use, what other ingredients it contains and what type of dressing you use.

Four favourite wine matches for coq au vin

Four favourite wine matches for coq au vin

Coq au vin (chicken in wine) is of course cooked in wine - usually red wine - so does that mean you should pair it with the wine you've used to cook it in?

Pairing wine and cheese: 6 ways to do it better

Pairing wine and cheese: 6 ways to do it better

Ask most people what the best wine is with cheese and most would choose a full-bodied red. But is it really the best pairing? It depends on the wine, it depends on the cheese and it depends on you. If you LOVE red wine with cheese nothing is going to put you off the experience.

Top pairings for dry and off-dry Alsace whites

Top pairings for dry and off-dry Alsace whites

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.

The best wine pairings for eggs benedict

The best wine pairings for eggs benedict

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.

6 things you need to think about when pairing wine and vegetarian food

6 things you need to think about when pairing wine and vegetarian food

If you think it’s difficult to pair wine and vegetarian food, think again. It’s no trickier than it is for those who eat meat or fish.

Top wine pairings with goat cheese (chèvre)

Top wine pairings with goat cheese (chèvre)

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.

The tricky task of pairing wine and citrus

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.

Which wines pair best with eggs?

Which wines pair best with eggs?

Eggs are supposed to be one of the trickiest ingredients to pair with wine but I’ve never entirely got it myself. More to the point do you want to drink wine with eggs at breakfast or even brunch, the time you’re most likely to eat them?

The 5 best wine (and best cocktail) pairings for garlic cheesy bread

The 5 best wine (and best cocktail) pairings for garlic cheesy bread

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!

Which wines to pair with calamari/squid

Which wines to pair with calamari/squid

“Can you come up with a tastier, more satisfying, more consensual dish than calamari fritti?” asks restaurateur and Guardian columnist Yotam Ottolenghi in the paper today. Well, it’s a tough call but his other mouthwatering recipes would certainly run it close. Ottolenghi’s food is full of flavour and therefore quite a challenge for any accompanying wine but here’s what I would choose.

What type of wine pairs best with Vietnamese food?

What type of wine pairs best with Vietnamese food?

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).

What wine to pair with goose

What wine to pair with goose

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 wine (or other drink) pairing too.

What food to pair with mature Margaux

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.

Which whisky pairs best with haggis?

Which whisky pairs best with haggis?

Given that whisky is generally considered the most appropriate match for haggis I thought it would be interesting to check out what Britain’s top whisky experts have to recommend for Burns Night:

Eight great drink pairings for sushi

Eight great drink pairings for sushi

You might think sushi would be tricky to pair with wine but surprisingly that’s not the case. And there are other drinks that work too . . .

6 good wine pairings for aubergine/eggplant

6 good wine pairings for aubergine/eggplant

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.

Which wines pair best with raw food?

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.

Is there a scientific basis for wine and food pairing?

Is there a scientific basis for wine and food pairing?

I went to a really interesting seminar last week on matching champagne with food. It was based on the chemical compounds flavourist Danny Hodrien of F & F projects had identified in Mumm champagnes using gas chromatography, solid phase micro-extraction and mass spectrometry (No, I don’t know what they are either). Based on those findings Iain Graham, the executive chef at the Caprice had devised a range of canapes that incorporated the flavours rather than seeking to complement them

The tough task of pairing white truffles

The tough task of pairing white truffles

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.

How to pair wine with an authentic Indian meal

How to pair wine with an authentic Indian meal

Of all the different aspects of wine and food matching I write about, wine and Indian food is the most controversial. What type of wine works best, and indeed whether you should drink wine at all is the subject of endlessly heated exchanges. The subject has recently come up again with the introduction of a number of wines that are specifically designed to go with spicy food. Was this, at last, the solution?

Wine and Indonesian food: which wine pairs best with Rijsttafel?

Wine and Indonesian food: which wine pairs best with Rijsttafel?

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.

Best pairings with sticky toffee pudding

Best pairings with sticky toffee pudding

One of the all-time favourite British desserts sticky toffee pudding is super-sweet so will overwhelm most wines you might think of pairing with it so what should you choose?

Wines to pair with fennel

Wines to pair with fennel

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.

What impact does garlic have on wine pairing?

What impact does garlic have on wine pairing?

If you’re the kind of person (like me) who puts garlic into practically everything you cook you may regard this question as an irrelevance but some dishes are much more garlicky than others.

The best food pairings for white rioja

The best food pairings for white rioja

White rioja is tricky when it comes to wine pairing as it comes in such contrasting styles. There are the crisp fresh unoaked white riojas which behave much like a sauvignon blanc and much richer barrel-fermented ones which can tackle more intensely-flavoured fish and meat dishes

How Thanksgiving sides can inspire your wine pairing

How Thanksgiving sides can inspire your wine pairing

Although we all talk turkey at Thanksgiving, in fact it’s the sides that tend to steal the show. Finding a wine that can cope with them all is never easy but you may just find your favourite side or dressing can inspire your choice.

4 good wines to pair with fish pie

4 good wines to pair with fish pie

Whether it's topped with mashed potato or pastry fish pie is a relatively straightforward dish to pair with wine but some styles work better than others.

10 food pairings for peaty whiskies

10 food pairings for peaty whiskies

Following my trip to Islay a while ago I drew up some pairings for its extraordinary peaty whiskies. I’m not a great one for whisky dinners but I like the idea of serving tapa-sized dishes with a dram.

The best pairings for amontillado and palo cortado sherry

The best pairings for amontillado and palo cortado sherry

Amontillado sherry has richer, nuttier flavours than a classic fino or manzanilla sherry and calls for different food matches. Think more in terms of cured meat, game and cheese than seafood and richer, meatier tapas.

The best food pairings for Lambrusco

The best food pairings for Lambrusco

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.

Six food pairings for gin that might surprise you

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?

6 versatile wine pairings for a Chinese New Year feast

6 versatile wine pairings for a Chinese New Year feast

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.

 The best food pairings with white burgundy

The best food pairings with white burgundy

White burgundy includes a multitude of wines from generic bourgogne blanc to the grandeur of a Bâtard-Montrachet or Corton-Charlemagne. But it’s the affordable wines that I’m focussing on in this post. What type of food do they pair with best?

10 top food pairings for South African wines

10 top food pairings for South African wines

If you’ve visited the Cape Winelands you’ll know what an amazing food and drink scene it has but you may still wonder what sort of dishes to order in a restaurant or to pair with South African wines at home.

Who’s pairing what? From bacon and beer to Earl Grey and lemon cake . . .

Who’s pairing what? From bacon and beer to Earl Grey and lemon cake . . .

A new series for the Wine Pros section on what’s been happening in the world of food and drink pairing over the past few weeks:

My top 20 drink pairings of 2013

My top 20 drink pairings of 2013

So what stood out in the way of food and wine matches - and pairings with other drinks - in 2013?

Which wines and beers to pair with asparagus

Which wines and beers to pair with asparagus

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!)

What to pair with Beaujolais Nouveau

What to pair with Beaujolais Nouveau

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.

Twitmatching #1 An A-Z of Twitter's best Champagne pairings!

Twitmatching #1 An A-Z of Twitter's best Champagne pairings!

I lobbed a question about unusual Champagne pairings into the Twittersphere yesterday and got the most amazing response. It prompted the idea of having a monthly Twitter matching session - Twitmatching - the results of which I’ll post on this site.

Top wine pairings with scallops

Top wine pairings with scallops

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

The 4 best wine pairings for a classic Pancake Day pancake

The 4 best wine pairings for a classic Pancake Day pancake

If you live in the UK and are enjoying pancakes today it’s most likely the classic kind, simply topped with lemon juice and a sprinkling of crunchy sugar. But what to drink with them?

 Some great food pairings for tequila

Some great food pairings for tequila

Despite the recent increase in interest in Mexican street food like tacos consumers in the UK still have to take to tequila (maybe because they’re too busy drinking gin) but in fact it’s an attractive and versatile spirit to pair with food

A surprisingly good pairing for air-dried ham

A surprisingly good pairing for air-dried ham

Think of an air-dried ham such as serrano and you probably think of tapas and therefore fino or manzanilla sherry. But I’ve experienced two recent wine matches which opened my eyes to another option that even those on a diet could enjoy!

When you can pair asparagus with red wine

When you can pair asparagus with red wine

The idea of partnering asparagus with wine is contentious enough but red wine? Surely that won’t work?

Beer - and whiskey - pairing at L Mulligan Grocer

Beer - and whiskey - pairing at L Mulligan Grocer

When I was in Dublin a few weeks ago I ate at a pub called L Mulligan Grocer which had been recommended on Twitter by a number of locals. I expected it to be a great hangout - most Dublin pubs are - but not that it would have a strikingly original approach to food and drink pairing

Which beer pairs best with the Thanksgiving feast? What the experts say

Which beer pairs best with the Thanksgiving feast? What the experts say

You’ve probably got your Thanksgiving wine sorted but what about a beer? If you don’t drink it yourself it may not be something you've given much thought to but in fact beer makes just as good a partner for the myriad different flavours of the typical Thanksgiving feast as wine.

What’s the best wine to pair with lemon tart (aka tarte au citron)?

What’s the best wine to pair with lemon tart (aka tarte au citron)?

The classic tarte au citron is tricky with wine, particularly if it’s home made. And the sharper and more lemony (and delicious) it is, the harder it is to find a good match.

Top food pairings with Clare Valley and Eden Valley riesling

Top food pairings with Clare Valley and Eden Valley riesling

One of the most distinctive styles of white wine, dry rieslings from the Clare and Eden Valley in south Australia have a distinctive limey twist that makes them a particularly good match for Asian and Asian-inspired food.

The best wine pairings with Caesar salad

The best wine pairings with Caesar salad

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.

The best wine - and other - pairings for leeks

The best wine - and other - pairings for leeks

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 ... )

6 of the best pairings for Brie

6 of the best pairings for Brie

One of the world's most popular cheeses, Brie can be mild and slightly chalky or decadently gooey and quite strong in flavour so you need to adapt the wine - or other drink - you choose to how mature the cheese is.

Is white wine a better pairing than red for food?

Is white wine a better pairing than red for food?

There was a fascinating report in The Drinks Business this week of a speech by Dr Peter Klosse of the Academy of Gastronomy at the Fine & Rare Specialist Course in Vienna in which he argued that white wine is easier to match with food than red.

Clever pairings for rare sherries

Clever pairings for rare sherries

I don’t think I ever go to a sherry tasting without coming away renewed in my conviction about what a marvellous match it is for food and the one I attended yesterday was no exception. It was organised by the enterprising Les Caves de Pyrne who are importing for the first time into the UK some rare sherries from Emilio Hidalgo and took place at Dehesa, the sister (if that’s the appropriate word) restaurant of the better known Salt Yard.

Can you pair tea with a 4 course meal?

Can you pair tea with a 4 course meal?

Wine consultant and former chef Nayan Gowda reports on a tea dinner hosted by Lalani & Co but comes away more impressed by the tea than the pairings.

Are wine pairings getting too specific?

Are wine pairings getting too specific?

Having moaned for years how unhelpful it was for retailers and wine producers to put an incredibly vague ‘good with pasta’ or ‘good with chicken’ on their back labels I’m not sure the pendulum hasn’t swung too far in the other direction.

A beginner's guide to pairing food and wine

A beginner's guide to pairing food and wine

You know your interest in wine has entered the next level when you start to wonder what food goes with the wine you’re drinking. So I thought it might be helpful to put together this beginner's guide, covering the basics of pairing wine with food.

Some food and wine pairing tips from What Food What Wine? 2012

Some food and wine pairing tips from What Food What Wine? 2012

I’ve just spent the past two days at What Food What Wine? tasting wine alongside dishes as disparate as smoked salmon and apple crumble, Stilton and steak and lasagne and lamb - a bit of an assault on the palate (and stomach!) but one of the best ways to work out what wine really works with your favourite recipes

Wine pairings for pumpkin pie

Wine pairings for pumpkin pie

I have a bit of a problem with pumpkin pie. I'm not a big fan of pumpkin and I don't have a massively sweet tooth which makes the thought of partnering it with a sweet wine a bit of a killer. But I know I'm in a minority and with Thanksgiving coming up on Thursday here are my top picks:

Which food to pair with South African chenin blanc

Which food to pair with South African chenin blanc

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

What to pair with Camembert: 5 great drink matches

What to pair with Camembert: 5 great drink matches

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 best wine pairings for cauliflower

The best wine pairings for cauliflower

There was once no point in thinking about wine in the context of cauliflower. It was a vegetable. It was bland - except arguably in cauliflower cheese - but now it’s roasted, fried, spiced and partnered by other exotic and flavourful ingredients.

The best wine pairings for seabass

The best wine pairings for seabass

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?

The best pairings for fino and manzanilla sherry

The best pairings for fino and manzanilla sherry

Manzanilla, as you probably know, is a fino sherry made in the port of Sanlucar de Barrameda rather than in the cities of Jerez or Puerto de Santa Maria which gives it its characteristic salty tang.

6 perfect pairings for pumpkin pie

6 perfect pairings for pumpkin pie

if you're planning to make a pumpkin pie for Thanksgiving here are some great wine and other pairings to serve with it.

My 12 best drink pairings of 2014

My 12 best drink pairings of 2014

In my annual round-up of the best matches of the year I usually end up listing around a third of my matches of the week so I thought this year I’d set myself the the challenge of picking one from each calendar month.

Why don’t more wine tastings offer food pairing?

Why don’t more wine tastings offer food pairing?

It struck me as slightly ironic that the best example of a food offering I’ve seen at a consumer tasting recently was the Food Pairing Room at this weekend’s Whisky Show - whisky being the last drink that many people would think of pairing with food.

The secret of sake and food pairing

The secret of sake and food pairing

Our new contributor, former sommelier Donald Edwards, reports back from a sake and food tasting at Novikov and reveals why the art of sake appreciation has a lot to teach wine-lovers.

The issue of consistency in food and wine pairing

The issue of consistency in food and wine pairing

A while ago I encountered a problem that restaurants must deal with every day: the issue of consistency.

Partake, Healdsburg - a new concept in food and wine pairing

Partake, Healdsburg - a new concept in food and wine pairing

Since few Californian wineries now have restaurants on their premises* it’s been more of a challenge to showcase their food. But Sonoma-based Kendall-Jackson has come up with an ingenious solution in the form of a food pairing restaurant Partake which opened in Healdsburg this March.

Cocktail and food pairing

Cocktail and food pairing

Olive, the UK-based food magazine, has identified cocktail and food pairing as a coming trend in 2009. It's possible but I'm a little sceptical nowadays when it comes to initiatives involving spirits and food. There have been so many false dawns over the last few years (remember cocktail dessert menus?) and I would have thought the current economic climate was the least propitious period to get the idea off the ground. But I could be wrong.

A food and wine pairing experiment with Dr Peter Klosse

A food and wine pairing experiment with Dr Peter Klosse

Over lunch with Peter Klosse the other day I re-discovered what a huge difference the way an ingredient is cooked and sauced can make to the wine you choose.

A cocktail pairing dinner at The Seahorse

A cocktail pairing dinner at The Seahorse

One of the main events at the Dartmouth Food Festival this weekend was a dinner at Mitch Tonks Seahorse restaurant cooked by London chef Mark Hix. The unusual factor though was that every dish was matched with a cocktail.

10 offbeat Christmas wine pairings to suggest to your customers

10 offbeat Christmas wine pairings to suggest to your customers

One of the reasons people most appreciate independent wine merchants is that they can talk to them about the kind of wine that will suit the meals or occasions they're planning.

How to pair beer and food

How to pair beer and food

I was recently asked the question: "What am i looking for when matching beer and food? Do I want a beer with a similar taste or should I be looking for a contrast?"

20 food and wine pairings to learn by heart

20 food and wine pairings to learn by heart

Inspired by the recent spate of minimal ingredient cookbooks such as Hugh Fearnley-Whittingstall’s Three Good Things I thought it might be helpful to come up with 20 wine matches that are easy to remember and which pretty well everyone will enjoy.

Wine and Cheese Pairing for Beginners

Wine and Cheese Pairing for Beginners

Wine and cheese are well known bedfellows but if you’re a beginner it might seem daunting to decide exactly which wine to choose for which cheese. This guide will quickly help you to get started pairing wine and cheese like a pro.

What wine (and other drinks) to pair with poke

What wine (and other drinks) to pair with poke

If you haven’t heard of poke - the Hawaiian dish of cubed raw fish usually with rice and/or vegetables - you soon will. It’s everywhere (and pronounced, by the way, pokay not poke).

What sort of food to pair with prosecco?

What sort of food to pair with prosecco?

Prosecco is so often drunk on its own that you may not have given much thought to the kind of food you can pair with it but if I had to sum it up in two words it would be ‘party food’

The best wines to pair with beetroot

The best wines to pair with beetroot

Beetroot is one of the few vegetables that pairs better with red wine than with white - not only for the colour though that tends to put the brain on auto-suggest - but its rich, earthy sometimes sweet flavour.

The best food to pair with vodka

The best food to pair with vodka

Vodka may be primarily thought of as a base for cocktails but in vodka-loving countries like Russia and Poland it’s always accompanied by food. Basically anything smoked, pickled or cured works well. Here are some ideas:

The best food pairings for Tokaji Aszu

The best food pairings for Tokaji Aszu

Tokaj or Tokaji Aszu from Hungary is one of the most historic and delicious dessert wines which now has it’s own dedicated day on December 10th but if you’re looking for the ideal food pairing you can take it much further than the dessert course.

How to pair whisky with cheese

How to pair whisky with cheese

I’d been aware that cheese was a good match for whisky but it was good to have the opportunity to try several different styles and cheeses at a tasting recently.

How the world's best sakes pair with food

How the world's best sakes pair with food

I was reminded the other night of how the average wine newbie must feel confronted with a wine list in French. The names of the wines and the grape varieties mean nothing. You have no idea what they taste like and what to order. Panic sets in.

Beer and Cheese: my 5 favourite pairings

Beer and Cheese: my 5 favourite pairings

Beer blogger Steve Lamond has been matching beer and cheese for the past seven years and has compiled an invaluable guide on his blog Beers I’ve Known. Hare are his 5 all-time favourites which include some cracking combinations.

5 great beer pairings for roast turkey

5 great beer pairings for roast turkey

Even those who normally drink beer feel the need to put a bottle of red wine on the table at Christmas* but beer is actually just as good, if not a better accompaniment for turkey.

Three surefire pairings for pinot noir

Three surefire pairings for pinot noir

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.

Beer and food pairing is getting big in the states

Having written a book on beer and food matching and cooking with beer last year (An Appetite for Ale) it’s been heartening to see the growing interest in the subject, especially in the states.

Wines to pair with fish

A new regular feature on the site to give you a chance to play sommelier and practise your matchmaking skills. Here’s how it works:

Food pairing dilemmas

Food pairing dilemmas

Some recent questions that have been posed to me:

Wine pairing: burrata, beetroot and Albarino

Wine pairing: burrata, beetroot and Albarino

This week I was at Heathcotes Brasserie in Preston, Lancashire for a wine dinner for which I’d had to devise the wine matches. Paul Heathcote, the chef, is an old sparring partner and obviously thought he’d put me on the spot by coming up with some challenging dishes.

Beer and food pairing at Meantime

Beer and food pairing at Meantime

It sometimes seems like there’s a Groundhog Day element to beer and food matching. Everyone gets excited about it then we all go back to square one and rediscover it again.

Top wine and beer matches for game

Top wine and beer matches for game

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.

The 10 best wines for spring and early summer drinking

The 10 best wines for spring and early summer drinking

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.

What to drink with cake

What to drink with cake

A recent email from a reader asked me to suggest a wine to go with “a triple coconut cake with a tangy pineapple icing served with fresh fruit salsa that has kiwi, strawberry, madarine oranges, blueberries and fresh pineapple in it”. Quite a challenge (I suggested demi-sec Champagne or a peach-flavoured liqueur topped up with fizz) but it got me thinking that there are many possible matches for cake beyond a cup of tea or coffee, particularly if you're serving it as a dessert.

What to drink with Hugh Fearnley-Whittingstall's veggie recipes

What to drink with Hugh Fearnley-Whittingstall's veggie recipes

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.

A Krug champagne lunch at Murano: a perfect 10

A Krug champagne lunch at Murano: a perfect 10

It’s rare to go to a wine event and be blown away by the matches at every course but my recent lunch at Murano devised by Angela Hartnett and her sommelier Marc-Andréa Lévy was as close to perfection as it gets.

Wines - and other drinks - to match recipes from the Ottolenghi Cookbook

Wines - and other drinks - to match recipes from the Ottolenghi Cookbook

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.

What to drink with asparagus part I

What to drink with asparagus part I

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.

Wine and pepper

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.

A Champagne dinner fit for sommeliers

A Champagne dinner fit for sommeliers

One of the aspects of the World’s Best Sommelier competition I hadn’t really thought about is how on earth you create a menu for a roomful of sommeliers. And choose wine pairings they won’t be sniffy about. One way is to impress them with large format bottles and old vintages which is the route competition sponsor Moët et Chandon took . . .

What to drink with Turkish food

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"

Matching wine with Chinese food - time for a rethink?

Matching wine with Chinese food - time for a rethink?

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.

Rabbit (or chicken) with spring vegetables and Viognier

Rabbit (or chicken) with spring vegetables and Viognier

On Saturday I was in London’s Borough Market which was full of the most wonderful spring vegetables - artichokes, broad beans, peas and asparagus. It reminded me of a dish I normally make this time of year when we’re at our house in the Languedoc in southern France which is rabbit braised with spring vegetables and Viognier.

Ideas for a beer and game menu

I've been invited to a game dinner at Brown's hotel in Mayfair next week at which every course is matched with a beer or a perry. I can't make it but thought you'd be interested in the pairings (my notes in italics):

Pairing Cheese and Champagne

Pairing Cheese and Champagne

Cheese and champagne might not sound like natural bedfellows but if you think about the pairing for a moment you immediately realise they have quite a thing going. Many canapés - like gougères and cheese straws - are made with cheese for example and go wonderfully well with champagne but what about individual cheeses?

Yoghurt-baked fish with walnut-herb crumbs

Yoghurt-baked fish with walnut-herb crumbs

This recipe came from a fascinating dinner at which chef Greg Malouf cooked a selection of Iranian dishes from his book Saraban which he wrote with his former wife Lucy with whom he still collaborates. This unusual and simple fish dish in yoghurt particularly appealed to me and I thought it would to you too.

Rigatoni with aubergine (eggplant), sausage and Zinfandel sauce

Rigatoni with aubergine (eggplant), sausage and Zinfandel sauce

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.

Scrambled eggs and sparkling wine

Scrambled eggs and sparkling wine

If your New Year breakfast today includes eggs, especially brunch-type dishes such as scrambled eggs with smoked salmon or eggs benedict there’s no better partner than Champagne or other dry sparkling wine.

Bacon, egg and claret

Bacon, egg and claret

You might think the idea of eating bacon and egg with good claret is sacrilege but bear with me.

A spring lunch for 4

A spring lunch for 4

Although it's still a bit nippy at night, the blossom is out, it feels like spring and the clocks are going forward in the UK this weekend. So here's a light lunch to enjoy with a couple of friends that has a touch of spring about it but still includes a warming stew.

Pairing Indian food with the biodynamic wines of Bonny Doon

I have to confess I found it pretty hard to concentrate on the finer nuances of the food and wine combinations at the recent Cinnamon Club dinner. But when the speaker is the discursive Randall Grahm of Bonny Doon and you're sitting next to him that's no great surprise. Before the meal had even started we were into Kierkegaard and a vigorous discussion of terroir in the bar below over our glasses of Vin Gris de Cigare (a typically unorthodox full-bodied rosé based on Grenache, Cinsault and Roussanne).

Which wine to match with Dover sole?

When you have a fish as fine as Dover sole you don’t want to mask its delicate sweet flavour in any way. Here are my suggestions for Gordon Ramsay’s recipes in the Times today.

Two questions about wine and weddings

Q We’re getting married shortly and thought we’d ask our friends to give us wine as we’d like to start putting together a cellar. Do you have any ideas on the type of wines we should include and who could help us?

Why growers' champagne is centre stage at Bubbledogs

Why growers' champagne is centre stage at Bubbledogs

The most hyped restaurant launch this year, Bubbledogs, which opened this week in London’s Fitzrovia has naturally focussed on the hot dogs but of equal significance, I reckon, are the ‘bubbles’ or champagnes that they serve.

My tasting at the Wine & Culinary Forum, Barcelona

My tasting at the Wine & Culinary Forum, Barcelona

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

On the road in the Pacific North West: Day 1

On the road in the Pacific North West: Day 1

For the next 10 days I’m going to be visiting the vineyards of Oregon and Washington State so the site will turn into more of a blog. Our first day yesterday included lunch at Chateau Ste Michelle, by far Washington’s largest wine producer.

A perfect starter for credit crunch entertaining

A perfect starter for credit crunch entertaining

In London the trend was started by Rowley Leigh and picked up on by Paul Merrony of the Giaconda Dining Room*. The return of hors d’oeuvres, that tasty little selection of small dishes that preceded tapas but which had fallen from favour along with many other elements of French bistro cuisine.

Roast turbot with wild mushrooms and white Minervois

Roast turbot with wild mushrooms and white Minervois

I spent last week in the Languedoc where we visit quite regularly so there weren’t many new food and wine discoveries to be made but I think the most thought-provoking match was a main course dish of roast turbot with girolles and a bottle of Château Cabezac 'Alice' 2008 from the Minervois I had at a restaurant in Agde called Le Bistrot d’Hervé.

Mushroom 'caviar' and Californian sparkling wine

Mushroom 'caviar' and Californian sparkling wine

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.

Aubergine parmigiana with Nero d’Avola

Aubergine parmigiana with Nero d’Avola

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

Celebrate your own Oktoberfest!

Celebrate your own Oktoberfest!

I still remember my visit to the great Oktoberfest in Munich, the world’s biggest beer festival. Mysteriously it’s not held in October at all - or rather it doesn’t start in October but in September - kicking off next weekend.

A Middle-Eastern inspired barbecue for eight

A Middle-Eastern inspired barbecue for eight

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.

Braucol, Gringet, Mondeuse and Frappato . . .

What do you give the winelover who has everything? Dinner at Galvin Bistrot de Luxe looks like the answer. A recent dinner to launch their laudably adventurous new wine list revealed a whole bunch of grapes that I’d never heard of including Braucol (an alternative name in Gaillac for Fer and Mansois - pretty obscure in themselves), Gringet, a crisp white from Haut-Savoie (described as ‘glacial as a Hitchcock heroine’), Mondeuse (another wine from Savoie, this time a red) and Frappato, a 'rarely encountered' Sicilian red.

Pairing Pinot Noir and lamb

Pairing Pinot Noir and lamb

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.

Oktoberfest potato salad

Oktoberfest potato salad

The key element to this typically Bavarian recipe, which comes from my book An Appetite for Ale, is the addition of hot stock which gives it a consistency half way between a conventional potato salad and mashed potato. It also has the most delicious sweet-sour flavour.

Possibly the best truffle dinner ever

Possibly the best truffle dinner ever

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.

How to drink vodka like a Russian

How to drink vodka like a Russian

I have to admit I accepted Leonid Shutov’s invitation to taste vodka with some trepidation having heard tales of the hangovers that some of my colleagues had suffered as a result of their visits to his Soho restaurant Bob Bob Ricard.

10 practical steps you can take to improve your food blog

10 practical steps you can take to improve your food blog

Like most delegates to Food Blogger Connect, I'm sure, I came away full of ideas about how to improve my website. You might think as an established writer I’d have it all sussed by now but not at all. You can - and should - always learn.

Which wine to drink with a galette des rois?

Which wine to drink with a galette des rois?

Although Christmas might feel firmly over many people will still be celebrating Twelfth Night this week. In France they mark the occasion with a Galette des Rois - a round cake filled with frangipane (almond paste) and topped with a golden paper crown.

What to drink with an omelette (or frittata)

What to drink with an omelette (or frittata)

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.

What to eat with your favourite wines this Christmas

What to eat with your favourite wines this Christmas

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.

Top wine matches for Cornish Blue

Top wine matches for Cornish Blue

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.

Pairing beer with dessert

Pairing beer with dessert

If you were going to introduce someone to beer the last course you’d probably think of would be a dessert but as I discovered at a beer and pudding matching session at Brown’s Hotel in London this week it can be a surprisingly successful combination.

5 good matches for roast pork belly

5 good matches for roast pork belly

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 . . .

Truffled egg toast and Bianco di Custoza

Truffled egg toast and Bianco di Custoza

I was sure I was going to be featuring the splendidly retro Brown Windsor Soup and Madeira as my match of the week this week - a combination suggested by Ben Austin of number1wino for the underground supper club I went to on Friday - but sadly I left the Madeira at home by mistake. (Ben, who went the following night, said it was a treat.)

Steak tartare and Côteaux du Languedoc

Steak tartare and Côteaux du Languedoc

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.

Smoked trout and artichoke linguini with a dry Pfalz Riesling

Smoked trout and artichoke linguini with a dry Pfalz Riesling

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.

Sausage rolls and champagne

Sausage rolls and champagne

The idea of drinking champagne with fast food might seem outrageous but you have to believe me it works!

Endive, Stilton and walnut salad with blanc de blancs champagne

Endive, Stilton and walnut salad with blanc de blancs champagne

Champagne two weeks running? I know - it is a bit indulgent but I just couldn’t ignore last night’s extraordinary dinner at the Savoy to celebrate the trophy winners and launch of the first Champagne & Sparkling Wine World Championships. Besides it is our 400th Match of the Week - equally something to celebrate.

How to create a dish to match a wine

How to create a dish to match a wine

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.)

Champagne Agrapart grand cru blanc de blancs ‘Terroirs’ extra brut

Champagne Agrapart grand cru blanc de blancs ‘Terroirs’ extra brut

We’ve got so used to thinking of champagne in terms of big brand names it’s easy to forget that it’s a subtle and complex wine, a fact of which I was reminded by a small tasting of Agrapart champagnes put on by the Bristol-based importer Vine Trail this week.

Chablis at Nobu

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!)

What to drink at a wedding . . .

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?

The lemon dilemma

The lemon dilemma

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.

Which wines to pick with vegetarian food?

Which wines to pick with vegetarian food?

As it's Word Vegetarian Day I thought I'd re-run an article from Decanter on wine and vegetarian food I wrote a few years ago but still contains some useful pointers from top wine producers and sommeliers. (Some of the people quoted are now in different jobs.)

What motivates food bloggers?

What motivates food bloggers?

‘So what are they all doing in there’ asked the guy in the coffee shop, gesticulating at the arts centre next door. 'Blawggers or somefink?'

9 great wine matches for duck

9 great wine matches for duck

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?

Wagyu beef sliders and Lanson Extra Age champagne

Wagyu beef sliders and Lanson Extra Age champagne

Steak isn’t the first ingredient you might think of pairing with champagne but if it’s ground wagyu beef, served in a bun with a quality glass of fizz in a glitzy Park Lane restaurant you might just have to force yourself.

Roast suckling pig and amber ale

Roast suckling pig and amber ale

I realise this is not the first time I’ve written about the virtues of roast pork and beer but it’s such a great match (and such an underrated one) that I keep on coming back to it. This time I came across it in a splendid northern French tavern called Le Bruegel in Bergues, the highlight of what was otherwise a rather cold, miserable journey on our way back to England last week.

Pork scratchings and Nyetimber 2006

Pork scratchings and Nyetimber 2006

This may be a mystifying pairing to those of you who don't live in the UK but bear with me ....

Pork, chilli, coconut and gapi salad with Momo Marlborough Sauvignon Blanc

Pork, chilli, coconut and gapi salad with Momo Marlborough Sauvignon Blanc

I’ve been tasting a lot of New Zealand Sauvignon Blanc this week but was also reminded how well it goes with Asian food at Peter Gordon’s new restaurant Kopapa.

Pickled herrings with lager and akvavit

Pickled herrings with lager and akvavit

If you're not into herrings this match might not seem desperately appealing but I promise you it’s an outstanding combination. It’s prompted by my recent visit to Copenhagen where the Danes eat herrings on an almost daily basis as part of their smørrebrød (selection of open sandwiches).

Courgette, seed and curry leaf cake and dry German riesling

Courgette, seed and curry leaf cake and dry German 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.

 Eggs, chips, truffles and Cava gran reserva

Eggs, chips, truffles and Cava gran reserva

You might think egg and chips was too humdrum a dish to be paired with wine but not the way the Spanish make it.

A Valentine's dinner for lazy lovers

A Valentine's dinner for lazy lovers

Whatever you get up to on Valentine’s night (and truly, I’d rather not know) my guess is you’ve got better things to do than spend it slaving over a hot stove. So this is an unashamed cheat’s menu for you to romance your loved one with the absolute minimum of effort. Needless to say, buy only the very best ingredients.

Pairing wine and Indian seafood

It’s less common to come across Indian-spiced seafood dishes than it is fish and vegetable-based ones so what sort of wine works? Yesterday I had a chance to find out

Wines to match wild salmon

Forget for the moment my often-advocated match of chilled red wine with salmon, if you’re lucky enough to get your hands on a wild fish it deserves one of your best whites. Here are my suggested matches for Mark Hix’ recipes in the Independent today:

Pairing cognac and cheese

Pairing cognac and cheese

Cognac pairs with chocolate, we all know but what about cheese? Surprisingly there are some standout matches as I discovered when I chaired the cheese workshop at the 2014 International Cognac Summit in France a couple of years ago.

Twice-baked goats' cheese soufflés

Twice-baked goats' cheese soufflés

A classic starter from the ‘70’s but one that our customers seem to enjoy every bit as much today. This version originally came from a book called Take Twelve Cooks and was one of Pru Leith’s recipes. However Stephen Bull attributes it to Peter Kromberg of Le Soufflé at the Intercontinental who was also featured in the book . . .

Steamed sea bass with ginger and spring onion/Qing zheng lu yu 清蒸鱸魚

Steamed sea bass with ginger and spring onion/Qing zheng lu yu 清蒸鱸魚

One of the simplest Chinese recipes but a perfect one for the Chinese new year according to cookery writer Fuchsia Dunlop, author of the brllliant Every Grain of Rice

Roast vegetable stacks

Roast vegetable stacks

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.

Lobster thermidor baked potatoes

Lobster thermidor baked potatoes

Another run-out for Mark Hix's wonderfully decadent recipe for a lobster-stuffed baked potato from his book Hix on Baking. Such a great idea . . .

A Champagne (or sparkling wine) tasting and Russian-style smoked salmon and 'caviar' feast

A Champagne (or sparkling wine) tasting and Russian-style smoked salmon and 'caviar' feast

In the run-up Christmas there’s not much time for time-consuming dinner parties so this tasting and light supper is a fun and indulgent way to entertain good friends. Ask each of them to bring a chilled* bottle of bubbly - Champagne or otherwise - provide a couple of your own, cover up the bottles and taste them ‘blind’. Great fun for a start to see who can spot the ‘real’ Champagne (don’t worry if you can’t - many professionals are fooled by these kind of exercises) and a delicious way to get into festive mood.

Which tea to drink for the Chinese New Year?

Which tea to drink for the Chinese New Year?

Chinese tea on the face of it would seem the perfect drink to welcome in the Chinese New Year but it’s slightly more complicated than that as Lu Zhou and Timothy d’Offay of Postcard Teas explain.

What makes a great food blog?

What makes a great food blog?

So many people are blogging about food these days so how do you stand out from the crowd? This weekend’s sessions at Food Blogger Connect - and my own observations - suggest a few answers.

The best match for caviar - vodka or champagne?

The best match for caviar - vodka or champagne?

For those of you who are lucky enough to be serving caviar this New Year's Eve I just dug this post I wrote back in 2009 out of the archives. Is champagne or vodka the better pairing? (I must confess the *research* was fun ...)

Which wines to drink on St Patrick's Day

Which wines to drink on St Patrick's Day

It’s hard to avoid the obvious on St Paddy’s Day. Guinness, Bailey’s and Irish whiskey are the usual suspects but if none of these appeals here are the sort of wines that will work with classic Irish fare.

What wine to drink with gazpacho

What wine to drink with gazpacho

If there’s one dish more difficult to pair with wine than already tricky tomatoes it’s gazpacho, the chilled Spanish summer soup that includes raw onion and peppers as well. So what wine should you match with it?

What to drink with the turkey leftovers

What to drink with the turkey leftovers

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:

What to drink with chicken wings (and your other Superbowl snacks)

What to drink with chicken wings (and your other Superbowl snacks)

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).

Spanish wine matches for Moro recipes

Spanish wine matches for Moro recipes

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.

Six of the best matches for Bacchus and other dry English white wines

Six of the best matches for Bacchus and other dry English white wines

If you've bough a bottle of English wine to celebrate St George's Day or English Wine Week you may be wondering what sort of food suits it best.

Pairing tea and chocolate

Pairing tea and chocolate

Signe Johansen selflessly reports back from two tea and chocolate matching events during London's recent National Chocolate Week.

8 great wine and other matches for Stollen

8 great wine and other matches for Stollen

Although stollen is a little bit lighter than the classic British Christmas baking some of the pairings I suggested with mince pies (like sweet sherry and tawny port) will work too . . .

Velouté of asparagus with Grüner Veltliner

Velouté of asparagus with Grüner Veltliner

It's been a while since I've posted about soup - it's notoriously tricky to match with wine - but this weekend I came across a great combination at a new restaurant in Bath, the oddly named Menu Gordon Jones*

Vegetable Thali and Flying Dog Tire Bite Golden Ale

Vegetable Thali and Flying Dog Tire Bite Golden Ale

Where I live in Bristol we’re lucky to have an unusually good Indian restaurant called Thali Café, that sells sophisticated street food which you can take away in your own tiffin box. I’m addicted to the vegetable-based ‘Dairy Free Tiffin’ which is light, fresh and aromatic and was wondering what to drink with it when I picked up a bottle of Tire Bite Golden Ale from the excellent Flying Dog brewery.

Strong ale and haggis

Strong ale and haggis

This week’s match is a predictive one rather than one I’ve recently experienced as I’ve been invited to a Burn’s Night dinner tomorrow night by the quirky Brewdog brewery and don’t yet know what the outcome will be.

Steak tartare and Beaujolais

Steak tartare and Beaujolais

This was a wine pairing I hadn’t thought of putting together before but once experienced last week at Racine it seemed supremely logical.

Steak pie and strong ale

Steak pie and strong ale

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).

Savoury pancakes and sparkling cider

Savoury pancakes and sparkling cider

The English - and very delicious - way with pancakes is to serve them with granulated sugar and lemon (a dessert that pairs well with gently sparkling, sweet Asti or Moscato d’Asti). But an even better match is the French - or more specifically Breton - tradition of serving savoury pancakes with sparkling cider, a vastly underrated drink.

Roast suckling pig with Casa de Saima Bairrada Tinto

Roast suckling pig with Casa de Saima Bairrada Tinto

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.

Piggie burger and Pinot Noir

Piggie burger and Pinot Noir

Pigs and Pinot is a well established combination that is the focus of an annual celebration at Charlie Palmer’s Dry Creek Kitchen at the Hotel Healdsburg and after reminding myself of the combination last week at Daniel Boulud’s new London outpost Bar Boulud I can see why.

Lambs sweetbreads with girolles and Louis Roederer Rich Champagne

Lambs sweetbreads with girolles and Louis Roederer Rich Champagne

It’s a bit of a long story. A customer of my friends Stephen and Judy Markwick who own the Bristol restaurant Culinaria wanted to track down some Louis Roederer Rich and I helped him find it. He wanted me to share a bottle with him as a reward which was totally unnecessary but a gesture it seemed churlish to refuse. (Or that's my excuse anyway!)

John Dory poached in red wine with Daniel Rion Nuits-St-Georges

John Dory poached in red wine with Daniel Rion Nuits-St-Georges

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.

Goats' cheese and Sauvignon Blanc

Goats' cheese and Sauvignon Blanc

Despite the freak flurries of snow and sub arctic temperatures last week spring has officially arrived and with it longer daylight hours and a switch to lighter eating. For me there’s no combination that reflects the season better than goats' cheese and Sauvignon Blanc, one of the great classic food and wine pairings.

English sparkling wine and fresh crab sandwiches

English sparkling wine and fresh crab sandwiches

Looking out of the window this wet bank holiday morning it’s hard to credit that we produce wine successfully in this country but we most certainly do. Especially sparkling wine which many pundits reckon is beginning to rival Champagne in quality.

Dom Pérignon rosé 2002 and sweet shrimp

Dom Pérignon rosé 2002 and sweet shrimp

I was in two minds about making this my match of the week because I’m not sure that the new DP vintage rosé - like many great wines - doesn’t taste better on its own.

Chocolate and roasted Oolong tea

Chocolate and roasted Oolong tea

The most interesting meal I had last week was undoubtedly at Viajante, an innovative new restaurant in what used to be Bethnal Green town hall. You can see my full review on decanter.com but I just wanted to write a bit more about the pairings.

Chicken with sweet peppers and Tempranillo

Chicken with sweet peppers and Tempranillo

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.

Chicken caesar salad and blonde ale

Chicken caesar salad and blonde ale

It’s so automatic to think of a wine match these days that one sometimes overlooks the fact that a beer will work just as well, if not better. So it is with that great restaurant favourite, chicken caesar salad.

Asparagus with poached egg, watercress sabayon and Chateau Doisy-Daene Sec

Asparagus with poached egg, watercress sabayon and Chateau Doisy-Daene Sec

Asparagus and fine white Bordeaux sounds a bit of a risky wine match but the way the dish was prepared made it a standout pairing.

Asparagus salad and Grüner Veltliner

Asparagus salad and Grüner Veltliner

I’ve been in Vienna for the past few days so couldn’t really avoid eating asparagus. Not that I wanted to. Austria’s white asparagus is one of the highlights of the spring and early summer so we grabbed any opportunity we could to wolf it.

Alta Langa spumante and pizza

Alta Langa spumante and pizza

Last week I was in Piemonte exploring the world of vermouth with Roberto Bava of Cocchi. I discovered many startlingly good pairings about which more about in due course but the one I was most intrigued by was their Alta Langa sparkling wine with pizza, not a combination I would have expected at all.

Which wine to choose for Thanksgiving

Which wine to choose for Thanksgiving

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.

Wine of the week: Louis Pommery England Brut

Wine of the week: Louis Pommery England Brut

The standard of English sparkling wine is already high but I can’t remember being as impressed by a homegrown sparkling wine for a while as I am by this bottle. Of course you could argue that it’s not really English at all as it’s made by the team at Vranken Pommery in collaboration with Hattingley Valley in Hampshire.

 Wine of the week: Terre di Faiano Primitivo Salento 2015

Wine of the week: Terre di Faiano Primitivo Salento 2015

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.

Warm smoked eel with carrots, marjoram and apple sauce

Smoked eel is not so difficult to find but most retailers sell it vacuum packed*: the problem with this technique, whilst keeping the fish admirably, is that it tends to express the oil from the meat. It is worth drying the fillets on kitchen paper before slicing. Most people don’t peel young baby carrots: I prefer to because I like to see them look smooth and glossy but I see the point of those who don’t.

Steak that doesn't need a red

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.

For a perfect match a wine needs to provide an element that's missing in a dish

One of the problems about today’s ultra-complicated restaurant food is that dishes tend to be what I once heard aptly described as ‘ingredient-heavy’. Which can mean that a wine of character may just be one flavour too much.

Do magnums and other large format bottles age better?

Hugo Rose examines the conventional wisdom that they do.

Which wine to match with Rowley Leigh's roast duck and peas

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.

Pairing wine with Szechuan (or Sichuan) cuisine

Pairing wine with Szechuan (or Sichuan) cuisine

Just as you think you might have got to grips with matching wine with Chinese food along comes a regional cuisine like Szechuan which is twice as challenging, as I discovered at a wine dinner at Flinty Red in Bristol last night.

Matching wine and charcuterie - an experiment

Matching wine and charcuterie - an experiment

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.

Cognac right through the meal?

Cognac right through the meal?

In preparing for a visit to Cognac I read an eponymous-titled book by International Herald Tribune editor Kyle Jarrard. Towards the end of the book Jarrard mentioned a restaurant in the region which pairs this finest of brandies with its own creations. “Ambitious,” I thought and immediately decided a meal at La Ribaudière was in order.

Using 'bridge' ingredients to create a perfect match

Using 'bridge' ingredients to create a perfect match

One of the most useful tricks to master, especially when you’re dealing with a tricky-to-match ingredient, is to introduce a ‘bridge’ ingredient - in other words an element in the dish that makes it easier to pair with the wine you want to drink. It can be something as simple as cream or mashed potato or something rather more specific that picks out a flavour in the wine you’re serving.

How long does wine keep?

How long does wine keep?

The question I get asked most often as a wine writer is how long you should keep a bottle of wine. It’s one of those ‘How long is a piece of string?’ questions: it depends both on the bottle and the drinker.

Thanksgiving turkey with a special Italian stuffing

Thanksgiving turkey with a special Italian stuffing

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.

Roast Pumpkin with Savoury Sage & Pumpkin Seed Granola

Roast Pumpkin with Savoury Sage & Pumpkin Seed Granola

Those of you who are sceptical about vegan food should try this delicious recipe from Mildreds Vegan Cookbook by Daniel Acevedo and Sarah Wasserman. Yes, it's vegan but omnivores would enjoy it too and the pumpkin seed granola is wonderfully versatile.

How to make an eggnog

How to make an eggnog

I have to admit I was never very grabbed by the idea of eggnog until I tried it out for myself and discovered just how delicious it is - like velvety, vanilla-and-rum-scented air.

Sweet Bordeaux and savoury food

Sweet Bordeaux and savoury food

Last week, the Union des Grands Vins Liquoureux de Bordeaux, the body that represents Bordeaux sweet wine producers, hosted a tasting of wines from six of the appellations they represent to partner savoury and sweet dishes at a lunch at le Cercle restaurant in Chelsea.

Witbier and asparagus

Witbier and asparagus

There’s still a couple of weeks more to enjoy the British asparagus season so here’s an interesting beer pairing to try as a change fromwine. Belgian witbier or bière blanche like Hoegaarden is just perfect with green asparagus, especially when served with goats’ cheese.

The best food matches with New Zealand Sauvignon Blanc

The best food matches with New Zealand Sauvignon Blanc

The flavours of New Zealand Sauvignon Blanc - and this is why it is so popular - are powerful and aromatic: citrus, gooseberry and passionfruit in spades. So you if you're looking for a food match need big flavours on your plate to stand up to it.

Six of the best matches for cheddar cheese

Six of the best matches for cheddar cheese

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.

Pairing wine with vegan food

Pairing wine with vegan food

With media interest in vegan food at an unprecedented high you might wonder which wines vegans can drink. Quite a lot as it happens ...

Dry wines with fresh fruit

Dry wines with fresh fruit

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.

Beyond tea and biscuits

Beyond tea and biscuits

Most people wouldn’t think in terms of combining tea and food beyond the classic pairings of Indian teas with a traditional afternoon scone or sponge, or jasmine tea with Chinese food but there are many other possibilities to explore, says Signe Johansen.

6 of the best matches for fish and chips

6 of the best matches for fish and chips

Now that fish and chips can found in every posh fish restaurant, wine has become as popular a pairing as a nice cup of builders' tea (good though that is). But which one?

6 of the best matches for chocolate mousse

6 of the best matches for chocolate mousse

Although chocolate mousse is usually made from dark chocolate it's quite a light dessert as chocolate puddings go because of its airy texture - lighter than petits pots au chocolat, for example.

5 great matches for IPA

5 great matches for IPA

Of course it depends what type of IPA you're talking about. A relatively light style will lead you in a different direction from a huge, hoppy double IPA, but these I think would be my top five . . .

10 excuses to drink champagne this Christmas and New Year holiday

10 excuses to drink champagne this Christmas and New Year holiday

Given the amount of champagne that’s on special offer at the moment you’d think people would drink nothing else but most I suspect will just have a celebratory glass before Christmas lunch or to see in the new year.

What to drink with foraged food?

What to drink with foraged food?

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.

Warm fig and almond pudding with Château Coutet Barsac 1996

Warm fig and almond pudding with Château Coutet Barsac 1996

I think I’m a bit fixated with figs at the moment. Last week’s match of the week involved them and so does this week’s but it’s a totally different affair.

Tuna tartare with wasabi aioli and Prager Grüner Veltliner

Tuna tartare with wasabi aioli and Prager Grüner Veltliner

Not last week's match, actually but a great one from a couple of weeks' back just before I went to Paris and which got overlooked.

Thai beef salad and off-dry Riesling

Thai beef salad and off-dry Riesling

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.

Soft boiled eggs with anchoiade and radicchio and Bourgueil

Soft boiled eggs with anchoiade and radicchio and Bourgueil

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.

Smoked herring roes on toast and oyster stout

Smoked herring roes on toast and oyster stout

I seem to be spending most of my time dining with bloggers at the moment. On Sunday it was the Blaggers Banquet, next week an Umami night at Ms Marmite Lover’s underground restaurant and last Monday Dine with Dos Hermanos a monthly (or so) feast organised by Simon Majumdar and his brother Robin.

Smoked eel, beetroot and Malbec

Smoked eel, beetroot and Malbec

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.

Smoked duck and blood orange salad with Chilean Gewürztraminer

Smoked duck and blood orange salad with Chilean Gewürztraminer

Gewürztraminer is a tricky wine to match, one that one usually falls back on recommending with oriental food, so it’s always good to come across something that’s outside the Asian register.

Mezze and apple, mint and ginger lemonade

Mezze and apple, mint and ginger lemonade

It must be the unseasonally hot weather but I've been drinking a lot of soft drinks lately. There seems to be much more choice on the market, especially more sophisticated drinks that are full of flavour but not too sweet. And which go well with food.

Lobster macaroni cheese and Ruinart champagne

Lobster macaroni cheese and Ruinart champagne

When I flicked through the pictures I’d taken of the wines I’d drunk over Christmas and the New Year I realised there was a LOT of champagne. Partly because I’d been given or shared some rather nice bottles but equally because champagne goes with practically everything from oysters to shepherds pie (as the novelist Jeffrey Archer famously established).

Lobster and sweetcorn with Allende Rioja Blanco

Lobster and sweetcorn with Allende Rioja Blanco

I came across this pairing at a dinner to launch the London Restaurant Festival. It was held at Nuno Mendes Loft Project, a permanent East London pop-up - if there is such a thing - where he normally hosts visiting chefs of a similarly experimental bent. Mendes is one of the most talented chefs in London at the moment and normally cooks at nearby Viajante in Bethnal Green which I reviewed here.

Hot smoked salmon, Korean carrots and pinot gris

Hot smoked salmon, Korean carrots and pinot gris

This is one of those serendipitous pairings you sometimes stumble across when you rustle up a scratch meal and pair it with an open bottle in the fridge.

Goats cheese and mature Alsace Riesling

Goats cheese and mature Alsace Riesling

Last week I had the greatest cheese and wine tasting I’ve ever experienced conducted by France’s most famous affineur Bernard Antony who supplies cheese to most of France’s top chefs. You’ll have to wait till the article comes out in Decanter in a couple of months’ time for the full details but here’s a star match to whet your appetite.

German spätlese riesling and rare venison

German spätlese riesling and rare venison

One of the most interesting things I noticed on my trip to Germany last week was how Germans drink riesling with red meat. I wouldn’t have thought it would work but was utterly convinced by this pairing of super-tender rare venison with an exotic spätlese (late picked) riesling.

Fried sprats and grower champagne

Fried sprats and grower champagne

A reminder this week of just what a perfect match champagne and fried fish is - with a twist. The fish was one of the cheapest of catches, the humble sprat.

Fried chicken with Kung Fu Girl Columbia Valley Riesling

Fried chicken with Kung Fu Girl Columbia Valley Riesling

It’s not that often you find a wine that’s perfectly suited to every dish you throw at it but The Lockhart’s well chosen Kung Fu Girl riesling sailed right through our lunch there last week

Fillet of beef with 2009 Pio Cesare Barolo

Fillet of beef with 2009 Pio Cesare Barolo

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.

Epoisses and marc de Bourgogne

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)

Crespelle with wild asparagus and fonduta and extra dry prosecco

Crespelle with wild asparagus and fonduta and extra dry prosecco

I’ve spent the last 3 days in the Veneto at a prosecco festival called Vino in Villa (yup, alright for some, but if it’s any consolation the weather hasn’t been as good as it has in the UK)

Roasted asparagus and Jersey royal salad with herb mayonnaise and a 2012 Saumur Champigny

Roasted asparagus and Jersey royal salad with herb mayonnaise and a 2012 Saumur Champigny

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.

What to drink with Heston’s Diamond Jubilee picnic

What to drink with Heston’s Diamond Jubilee picnic

Heston Blumenthal’s Jubilee picnic hamper was unveiled yesterday - to be served at Buckingham Palace before an open-air concert on June 4th. The picnic is being funded by Waitrose who must be pleased as punch to have the Palace’s endorsement in this video. The guests will also apparently be given vouchers for a glass of Moët or a bottle of Cobra beer (the other sponsors of the event).

How to throw a hot dog party

How to throw a hot dog party

Given the runaway success of Big Apple Hot Dogs and Bubbledogs - London’s smash hit champagne and hot dog restaurant, it can only be a matter of time before you can pick up a dog on your local high street. But in the meantime you can throw your own hot dog party in if you follow these tips from my book Sausage and Mash

An alternative Burns Night supper for six

An alternative Burns Night supper for six

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...)

Wine of the week: El Bombero Gran Reserva 2009 Carinena

Wine of the week: El Bombero Gran Reserva 2009 Carinena

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

There are bloggers and bloggers . . .

There are bloggers and bloggers . . .

A follow-up to yesterday’s post following a particularly animated discussion on Twitter the main gist of which is that you can’t tar all bloggers with the same brush. Some will grab every freebie going. Some will discriminate and retain their detachment.

A day in the life of a wine writer

A day in the life of a wine writer

I wouldn’t say that yesterday was a typical day in the life of this particular wine writer but it was certainly an eclectic one, starting with one huge supermarket tasting (Asda), going on to a Dom Pérignon lunch and finishing with another one (Morrisons).

Matching the vegetarian tasting menu at Sketch

This week I had a really fascinating vegetarian tasting menu at the Lecture Room and Library at Sketch, Pierre Gagnaire’s London restaurant. The sommelier, Fred Brugues, claims not to believe in food and wine matching (too complicated, he says, with large tables all ordering different dishes) but he actually came up with some inspired pairings.

Matching food and wine at Le Gavroche

If I told you we’d kicked off a tasting menu with a dish of barely seared, pepper-crusted tuna, with a punchy sesame and ginger dressing paired with a chilled cherry beer you’d probably think we’d dined at one of London’s cutting edge Asian restaurants rather than one of its most venerable institutions, the two Michelin-starred Le Gavroche. But its chef-patron Michel Roux Jr is quite prepared to challenge his well-heeled Mayfair clientele. In fact I suspect that if he felt he could get away with it his whole menu would be packed with similarly bold combinations.

'Rad' food matching at the London Wine Sessions

'Rad' food matching at the London Wine Sessions

The second London Wine Sessions took place last Saturday - rather appropriately in über cool Hackney. It was a day of wine tastings and discussions featuring some prominent, established names such as Fiona, Jamie Goode of Wine Anorak, the Telegraph's Victoria Moore and the Independent's Anthony Rose as well as current trail-blazers.

New wines from old families. Lunch with Australia’s First Families of Wine

New wines from old families. Lunch with Australia’s First Families of Wine

Lucy Bridgers reports: The quintessentially English Quo Vadis in London was the setting for a recent lunch hosted by Australia’s First Families of Wine, a group of 12 long-established family-owned companies

Asian food isn’t the only way into German riesling

Asian food isn’t the only way into German riesling

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

China's glitzy new gastronomy

China's glitzy new gastronomy

In the second of his features on his recent trip to China, food writer and restaurant guide inspector Stuart Walton examines the burgeoning restaurant scene in Beijing and Shanghai

Spinach & agushi curry

Spinach & agushi curry

I recently chaired a panel on women in food at the Abergavenny Food Festival which included the wonderful Zoe Adjonyoh. I hadn't seen her book Zoe's Ghana Kitchen before but discovered it was full of the most delicious recipes, many of them vegan.

Simon Hopkinson's Oysters Rockefeller

Simon Hopkinson's Oysters Rockefeller

I've always been intrigued by Oysters Rockefeller, described by the great Simon Hopkinson as "the best hot oyster dish I know". Here's his recipe.

Richard Turner's beef rendang

Richard Turner's beef rendang

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.

Menestra

Menestra

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.

Gin and cucumber sorbet

Gin and cucumber sorbet

If you're looking to mark World Gin Day this weekend why not rustle up this refreshing gin and cucumber sorbet which was created by Simon Dawson of Bell's Diner in Bristol.

Five-spice smoked tofu nuggets

Five-spice smoked tofu nuggets

Tofu has never been my favourite ingredient to be honest but these brilliant smoked tofu 'nuggets' from my friend Elly Curshen's book Let's Eat are positively addictive.

Cheesy Three-Root Bake

Cheesy Three-Root Bake

If you're a fellow potato fan you'll absolutely love this warming recipe from Jenny Linford's new book Potatoes.

Cauliflower curry, boiled eggs & coconut crumble

Cauliflower curry, boiled eggs & coconut crumble

Cauliflower and eggs are two of my favourite things, here ingeniously combined by Dan Doherty of the Duck & Waffle in his brilliant book Toast, Hash, Roast, Mash.

Bulgur, herb, walnut and pomegranate salad

Bulgur, herb, walnut and pomegranate salad

Bulgur is a useful grain that you can apparently eat if you're diabetic as I discovered when I was staying with friends in France recently. It makes a great base for a simple sald that you can basically adapt to whatever you have in the storecupboard and fridge.

Artichoke and preserved lemon dip

Artichoke and preserved lemon dip

This brilliant storecupboard dip was taught to me by my friend cookery writer Trish Deseine who rustled it up in no time when I was staying with her recently.

Pairing rosé champagne and dim sum

Pairing rosé champagne and dim sum

Is rosé champagne a good match with dim sum? Our roving correspondent Lucy Bridgers retains admirable control of her critical faculties while being plied with successive vintages of Bollinger's Grande Année . . .

Pairing wine and cheese with Max McCalman

Pairing wine and cheese with Max McCalman

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.

New #vinematching videos on Vine and where else you’ll find Matching Food & Wine online

New #vinematching videos on Vine and where else you’ll find Matching Food & Wine online

I’ve been thinking for a while about adding some video content to the site and have now found the perfect way to do it: six second videos on Vine, the video world’s equivalent of Twitter.

Does great wine need to be aged?

Does great wine need to be aged?

It’s been an article of faith as long as I’ve been writing about wine that you need to age the best wines in your cellar. We sniff at consumers who buy and crack open a first growth as unsophisticated but maybe they’re the ones who know best?

Christmas fizz under £15 (updated)

Christmas fizz under £15 (updated)

If you're looking for a sparkling wine or champagne for a party here's my pick of what's available under £15 in ascending order of price. I've deliberately picked that figure rather than £10 as I haven't found a champagne I really rate under the £10 mark.

A beginners' guide to tea

A beginners' guide to tea

How many of us wine-lovers who wouldn't dream of serving a sub-standard wine to our friends are perfectly happy to give them - or serve ourselves - a cup of tea made with a teabag? Like wine, tea is a daunting subject. Many of us, and I include myself among their number, are woefully ignorant about different types of tea, how best and when to serve it and how to partner it with food.

10 Australian Shiraz - and Shiraz blends - that might surprise you

10 Australian Shiraz - and Shiraz blends - that might surprise you

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 . . .

Which beers are best for Burns’ Night?

Which beers are best for Burns’ Night?

Although we naturally think of drinking whisky on Burns’ Night, beer is just as appropriate a pairing, especially for haggis. And with Scottish beers like Brewdog and Innis & Gunn in wide distribution it’s not too hard to find a homegrown one.

Can any wine stand up to Stinking Bishop?

Can any wine stand up to Stinking Bishop?

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?

What to eat with old Côte Rôtie

What to eat with old Côte Rôtie

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.

Vignole and Friulano

Vignole and Friulano

As those of you who follow me on instagram (@food_writer) will know I’ve been in Venice for the past few days - and if I could would still be there!

Tuscan-style sausages and beans with Montepulciano

Tuscan-style sausages and beans with Montepulciano

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)

Sparkling wine and spicy snacks

Sparkling wine and spicy snacks

The idea of drinking sparkling wine with Indian street food might seem crazy but it’s a really good pairing as I was reminded last night when I dined at Masala Zone just off Carnaby Street with Warren Edwardes, the CEO of a company called Wine for Spice.

Smoking Goat ‘fish sauce wings’ and Peter Lauer 'Fass 16' Saar riesling

Smoking Goat ‘fish sauce wings’ and Peter Lauer 'Fass 16' Saar riesling

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..

Smoked haddock and apple salad with New Zealand Riesling

Smoked haddock and apple salad with New Zealand Riesling

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.

Slow-roast lamb with garlic and rosemary and Rustenberg John X Merriman 2005

Slow-roast lamb with garlic and rosemary and Rustenberg John X Merriman 2005

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.

Sea urchins, beurre blanc and Ruinart Champagne

Sea urchins, beurre blanc and Ruinart Champagne

When luxury foods are discussed there's always an omission. An ingredient that I personally think is one of the most delicious in the world - sea urchins.

San Pellegrino and seafood

San Pellegrino and seafood

Like most wine-lovers, I suspect, I’ve made a new year’s resolution to drink rather less after the excesses of Christmas and the New Year. I’m not a big fan of sweetened fruit juices so my drink of choice at the moment, with meals and in between, is sparkling mineral water.

Salmon with leeks and Chardonnay

Salmon with leeks and Chardonnay

In the general flurry of celebrations last week I missed out on St David’s Day (the patron saint of Wales) and the opportunity to write about leeks. Leeks tend to excite a certain amount of derision but I think they’re a fabulous vegetable, much milder, subtler and sweeter than onion and much more sympathetic to a fine white wine (for I think they go much better with a white wine than a red one).

Roast turkey and 2009 Beaujolais

Roast turkey and 2009 Beaujolais

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.

Roast lamb with wild garlic risotto, asparagus and feta with a chilled Languedoc red

Roast lamb with wild garlic risotto, asparagus and feta with a chilled Languedoc red

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.

Prosecco and panettone

Prosecco and panettone

The soft creamy fizz of Italy's famous sparkling wine Prosecco makes it a marvellous match for Italian panettone which is not too rich or too sweet to overwhelm it. I discovered the combination a couple of years ago when I tried the celebratory Easter dove-shaped Colomba Pasquale which is topped with crystallised sugar with a glass of Bisol’s elegant Cartizze Prosecco de Valdobbiadene which sells in the UK for roughly 16 a bottle (check out wine-searcher.com for stockists)

Pecan pie and Kingston Black apple aperitif

Pecan pie and Kingston Black apple aperitif

I know Thanksgiving has past but I came across such a good pairing for pecan pie at a friend's* house the other day I had to tell you about it. Her pie by the way was quite distinctive with a thin layer of soft caramel in the centre (and, obviously, crisp pecans on the top).

Pasta with pesto and Verdicchio dei Castelli di Jesi

Pasta with pesto and Verdicchio dei Castelli di Jesi

This past week has reminded me yet again what a great match Italian whites are for food. Their lack of obvious character means they tend not to stand out in a tasting but they explode into life with a dish.

Mackerel pasty and Gusbourne Blanc de Blancs 2006

Mackerel pasty and Gusbourne Blanc de Blancs 2006

This actually wasn't the dish with which I drank this brilliant new sparkling wine at Rocksalt in Folkestone last week - I'd unfortunately finished my glass by then - but it would certainly have been a knockout wine pairing.

Krug Grande Cuvée and brioche

Krug Grande Cuvée and brioche

It’s not every week you spend the best part of the day drinking Krug (on and off) so what else could I choose as this week’s match of the week?

Junmai sake with cheung fun, asparagus and shiitake mushrooms

Junmai sake with cheung fun, asparagus and shiitake mushrooms

It’s partly because not enough restaurants offer the option but I don’t drink sake often enough in Asian restaurants. (And yes, I know Asian is an imprecise term but that’s how many describe the food they offer)

Hot dogs and champagne

Hot dogs and champagne

One of the under-appreciated qualities of champagne is how well it goes with fast food. Like fish and chips, fried chicken, popcorn and . . . er . . . hot dogs. Or so the clever founders of Bubbledogs discovered and found themselves with a smash hit on their hands.

Grosset off-dry riesling with a Chinese New Year’s Eve feast

Grosset off-dry riesling with a Chinese New Year’s Eve feast

We had a great feast with friends on Saturday night to celebrate the Chinese New Year, cooking a range of dishes from Fuchsia Dunlop’s fabulous Every Grain of Rice about which I was raving last week.

Fruit kebabs and Moët Ice Imperial

Fruit kebabs and Moët Ice Imperial

A combination I came across at the launch of Moët’s new Ice Imperial Champagne last week - a Champagne that’s designed to be served over ice (yes, that’s right - with the ice actually in it)

Crisp duck salad with Fielding Estate Riesling

Crisp duck salad with Fielding Estate Riesling

I came across so many great wine pairings in Toronto last week it's hard to pick out one but this dish just shaves it as my match of the week.

Cherry, pistachio and coconut cake and Seifried 'Sweet Agnes' riesling

Cherry, pistachio and coconut cake and Seifried 'Sweet Agnes' riesling

Until last night I was confident what I was going to make my match of the week, this week - the unlikely but delicious combination of a Langhe Nebbiolo and Berkswell sheep’s cheese but last night I was blown away by this pairing.

Champagne and pigs tails

Champagne and pigs tails

Champagne, we all know, goes with practically everything but PIG TAILS? Surely not.

British cheeses and cider

British cheeses and cider

I suppose I shouldn’t say this coming from the West Country but I often forget about cider when I’m thinking about cheese pairings. Not that I don’t enjoy it but there always seem more complex drinks with a wider range of flavours to experiment with.

Boiled bacon and cabbage with Irish stout

Boiled bacon and cabbage with Irish stout

With St Patrick’s Day falling on a Monday this year - and in Easter week into the bargain - many are expected to be celebrating this coming Saturday so here’s a reminder of just how great an Irish stout (Guinness or otherwise) is with that classic dish of boiled bacon and cabbage.

Beetroot-cured salmon and Godello

Beetroot-cured salmon and Godello

Despite the razmatazz surrounding the launch of Dom Perignon 2003 and a serious amount of wine and truffle action to which I’ll devote more space shortly I’m picking a more modest match from last week - the delicious beetroot-cured salmon, capers and egg yolk and 2010 Godelia Godello I had at José Pizarro’s new London restaurant Pizarro.

Bacchus and cucumber

Bacchus and cucumber

Hot on the heels of its best ever medal tally in the International Wine Challenge, English wine is under the spotlight again this week which has been designated English Wine Week. It was sparkling wines that did particularly well in the Challenge but I have a soft spot for a variety called Bacchus, a white wine with a refreshing, sappy hedgerow freshness, not unlike a Sauvignon Blanc. Camel Valley in Cornwall makes a particularly good version.

Aubergine (eggplant) and Zinfandel

Aubergine (eggplant) and Zinfandel

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.

“A few glasses of wine and lots of rubbish food”

“A few glasses of wine and lots of rubbish food”

What to recommend as my match of the week in this astonishing week for British sport, and especially athletics? Well, what else but Jessica Ennis' post-event treat of “a few glasses of wine and lots of rubbish food”!

Wine of the week: Graham Beck brut rosé

Wine of the week: Graham Beck brut rosé

I know a lot of you are going to be looking for a well-priced sparkling wine for Mother's Day this weekend and this is the perfect bottle

Lethbridge Ménage a Noir Geelong Pinot Noir 2010

Lethbridge Ménage a Noir Geelong Pinot Noir 2010

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

Coconova Sparkling Brut

Coconova Sparkling Brut

In general I use the drink of the week slot to feature a wine - or other drink - that’s really impressed me but occasionally it’s all about the right wine for the moment.

 Wine of the Week: Weiber Crémant d’Alsace

Wine of the Week: Weiber Crémant d’Alsace

If you’re popping into Lidl this weekend to buy the wines I’ve recommended in my Guardian column*, try a bottle of this inexpensive sparkling wine too.

Why champagne offers are never as good as they seem

Why champagne offers are never as good as they seem

This morning I posted a round-up of what I think are the best champagne and sparkling wine offers at the moment but I don’t want you to get overly excited.

Three things I’ve learnt this weekend

Three things I’ve learnt this weekend

This weekend I’ve been away at Mawgan Porth in north Cornwall attending a champagne dinner (yes, tough) and chilling out by a beautiful beach. Actually the best thing has been just having 24 hours to draw breath in the hectic run-up to Christmas. And three things have particularly struck me:

New Fiona Beckett blog!

New Fiona Beckett blog!

Some might say (and they’re probably right) I have more than enough do do on this site without adding a blog to it and while it’s true I’ve dropped a couple of blogs over the past year or so I still have two I try - not wholly successfully - to keep up. (The Frugal Cook and Wine Naturally)

Living like a local in Athens

Living like a local in Athens

I’ve been thinking this past couple of days that I’ve been getting it all wrong about travelling. The frantic search for the best hotel, the hottest restaurants, the relentless attempt to tick the *must see* boxes. But I’m going to have to admit after two days in Athens I didn’t even make it to the centre.

Eureka! A red wine match for artichokes

Eureka! A red wine match for artichokes

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.

How to create a menu around wine

The dinner I mentioned earlier this week was ostensibly to present Zalto wine glasses but was interesting in its own right too as an example of a well-devised wine dinner. Goodness knows, it should be. Neville and Sonia Blech, a former professional chef, have been entertaining winelovers at their Kensington home for years and before that in their own restaurant, Mijanou.

Fine dining in Colmar

Stuart Walton checks out the restaurant scene in Colmar.

Nigella makes Riesling fly off the shelves!

According to Tesco in the UK, sales of Riesling are up 30% since TV temptress Nigella Lawson used it to make the French classic coq au Riesling - in one programme succeeding in what a generation of wine writers have conspicuously failed to do: to make this grape variety sexy.

Cooking with beer

Good to see Hugh Fearnley-Whittingstall giving some recipes that use beer in the Guardian today. As I discovered when my son Will and I wrote our book An Appetite for Ale last year, beer makes a great addition to many recipes and is often just as good a match for a meal as wine.

Why Mosel riesling matches Vietnamese food

Why Mosel riesling matches Vietnamese food

Our roving gastronaut Lucy Bridgers discovers why German Mosel riesling is the ideal wine pairing for Vietnamese food

Pairing whisky and chocolate - with difficulty!

Pairing whisky and chocolate - with difficulty!

Tastings on Twitter are all the rage at the moment. The other day it was BeerBods. Last Thursday it was a tasting organised by The Whisky Wire of whiskies from the Scotch Malt Whisky Society with chocolates by William Curley.

Matching wine and single origin chocolate

Matching wine and single origin chocolate

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.

How cream can help a fine wine match

How cream can help a fine wine match

It’s become fashionable these days to vilify butter and cream but if you want your wine to shine bring them into play. There’s almost nothing better than a rich creamy sauce to show off a fine white burgundy and whisking a little butter into a red wine sauce will set your Bordeaux off a treat.

How to create a modest wine cellar on a budget

How to create a modest wine cellar on a budget

You don't have to have a luxury apartment to have a wine cellar argues Peter Pharos. Here's how he did it on a budget.

Spring, Somerset House - the return of Skye Gyngell

Spring, Somerset House - the return of Skye Gyngell

No restaurant in London can have been more visited or commented on its first couple of weeks than Spring. Everyone seemingly has been there and has a view - not always complimentary - of the merits of chef Skye Gyngell’s return to London.

HKK - where the drinks are as fab as the food

HKK - where the drinks are as fab as the food

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.

Wilhelm Coetzee's Butterflied Leg of Lamb

Wilhelm Coetzee's Butterflied Leg of Lamb

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.

Two last minute Thanksgiving cocktails

Two last minute Thanksgiving cocktails

You're probably all organised for the great day but just in case, here are a couple of clever ideas for festive cocktails using storecupboard ingredients from mixologist Myles Davies.

The ultimate strawberry tartlets

The ultimate strawberry tartlets

Before home-grown strawberries disappear totally from the shops, a re-run of what I reckon is the ultimate strawberry tart recipe from Orlando Murrin's irresistible book, A Table in the Tarn and which he used to serve at his French guest house Le Manoir de Raynaudes.

Seamus Mullen's kale salad with apple, toasted pecans and yoghurt and dill vinaigrette

Seamus Mullen's kale salad with apple, toasted pecans and yoghurt and dill vinaigrette

I've never really 'got' kale but this delicious salad would convert anybody. AND it's healthy too!

Risotto of smoked haddock, leeks and cauliflower with a vadouvan dressing

Risotto of smoked haddock, leeks and cauliflower with a vadouvan dressing

An unusually complicated recipe for this site but one which should be absolutely worth the effort. It comes from Phil Howard's fantastic The Square: The Cookbook volume 1 which I suspect is already well-thumbed in many restaurant kitchens.

Purple Sprouting Broccoli and Flageolet Beans with Preserved Lemon Mayo

Purple Sprouting Broccoli and Flageolet Beans with Preserved Lemon Mayo

Many of this year's most appealing cookbooks are vegetarian which should be welcome to all of us who are looking for new ways of cooking and serving veg. This delicious recipe comes from Vegetarian Sheet Pan Cooking by food writer and private chef Liz Franklin.

Potato and lemon frittata with watercress & almond salad

Potato and lemon frittata with watercress & almond salad

An unusual and fresh-tasting frittata that would make a perfect brunch dish from Ryn and Cordie's In Search of the Perfect Partner (The Food and Wine Matching Formula) reviewed here.

Lemon and yuzu meringue tart

Lemon and yuzu meringue tart

A show-stopping lemon meringue pie with a fashionable twist from Will Torrent's Patisserie at Home - a great book if you aspire to cook like a pastry chef (but don't be daunted. The instructions are particularly clear.)

Fridge-raid tortilla sandwiches

Fridge-raid tortilla sandwiches

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.

Fridge- or freezer-foraged cheese, onion and parsley pie

Fridge- or freezer-foraged cheese, onion and parsley pie

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.

Courgette and feta fritters with yogurt

Courgette and feta fritters with yogurt

For those whose courgettes (zucchini) just won't stop producing here's the perfect way to use them from Tom Hunt's lovely book The Natural Cook.

Classic hot cross buns

Classic hot cross buns

The perfect Easter recipe comes from a lovely book called A Good Egg by Bristol-based cookery writer Genevieve Taylor who describes herself as an 'urban henkeeper'.

Celery, tomato and echalion sauce - a simple way of serving fish

Celery, tomato and echalion sauce - a simple way of serving fish

My friend cookery writer Andrea Leeman is one of the best home cooks I know with a knack of making even the simplest food taste utterly delicious.

Celeriac, leek, chestnut and cranberry pies

Celeriac, leek, chestnut and cranberry pies

If you're vegetarian - or catering for one - you expect more than the Christmas sides while everyone else tucks into the turkey. This delicious pie from Rachel Demuth of Demuths Cookery School in Bath fits the bill perfectly.

Butternut squash with pistachio pesto, feta and pomegranate seeds

Butternut squash with pistachio pesto, feta and pomegranate seeds

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.

Blood Orange and Rhubarb Meringue Pie

Blood Orange and Rhubarb Meringue Pie

This spring is seeing a bumper crop of new cookery books of which Catherine Phipps' Citrus is one of the most enticing ...

Beetroot latkes: the perfect recipe for Thanksgivukkah

Beetroot latkes: the perfect recipe for Thanksgivukkah

The idea of Thanksgivukkah - a once-in-a-lifetime simultaneous celebration of Thanksgiving and Hanukkah - has really caught on. Caterer Elly Curshen of Bristol's Pear Café comes up with her perfect starter.

Wine for turkey: the difference between a Thanksgiving turkey and a British Christmas turkey

Wine for turkey: the difference between a Thanksgiving turkey and a British Christmas turkey

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.

Matchingfoodandwine.com relaunched with style!

Matchingfoodandwine.com relaunched with style!

Welcome to the relaunched matchingfoodandwine.com. I hope you like our glamourous new look devised by our good friends Miller Design and executed (with infinite patience) by web designers fuzzylime.

Food villains - 9 awkward customers that could kill your wine

Food villains - 9 awkward customers that could kill your wine

This weekend I’ve been down at my favourite food festival in Dartmouth where I’ve been giving a number of wine talks. One of them was a forum on food and wine matching with wine writer and TV presenter Susy Atkins and former sommelier and wine supplier Tim McLoughlin-Green of Sommelier’s Choice.

Bagna cauda and the new Dolcetto

Bagna cauda and the new Dolcetto

Food and wine writer Marc Millon recounts a memorable celebration of the new vintage last week with his Piemontese winemaker friends

A quick guide to wine serving temperatures

A quick guide to wine serving temperatures

The mistake most people make when they’re serving wine is to serve whites too cold and reds too warm. Assuming you haven’t got a handy wine thermometer here’s a quick guide to the ideal temperature for different styles of wine:

What's the best wine to drink with Christmas pudding?

What's the best wine to drink with Christmas pudding?

There is an argument that you don't need anything to drink with the classic Christmas pudding*, especially if you've sloshed brandy all over it but if you're pairing other courses of the Christmas meal you might fancy a small glass of something sweet.

The best wine matches for a Chinese stir-fry

The best wine matches for a Chinese stir-fry

With Chinese New Year being celebrated this week the shelves are full of stir-fries so what are the best wine pairings?

Is Koshu the best match for Japanese food?

Is Koshu the best match for Japanese food?

I suspect you’ll be hearing a lot about Koshu this year. No, it’s not some unfamiliar aspect of Japanese cuisine but a white wine made from a grape of the same name. A campaign to promote it in the UK was launched at a lunch in London yesterday by a VIP line-up of Japanese goverment officials from the Yamanashi prefecture where most of the winemakers are based.

Wild asparagus and Istrian Malvazija

Wild asparagus and Istrian Malvazija

This week’s wine pairing couldn’t be anything else but Istrian having spent three days in this northern part of Croatia last week. Surprisingly it turns out to be a great gastronomic destination - not from the point of view of fine dining but of respect for local traditions, ingredients and grape varieties.

Thai fishcakes and witbier

Thai fishcakes and witbier

Although I'm not one of those who is resolutely against pairing wine with spicy food there are definitely occasions when beer goes at least as well, if not better and this is one of them.

Sweetcorn, feta and green chilli waffles and pink grapefruit juice

Sweetcorn, feta and green chilli waffles and pink grapefruit juice

Soft drinks don’t often feature in my weekly pairings but this combination of an inventive savoury breakfast waffle and some lovely fresh pink grapefruit juice at The Modern Pantry last week was spot on.

Sweet herring and mackerel rillettes with an aromatic Greek white

Sweet herring and mackerel rillettes with an aromatic Greek white

Paris isn’t the obvious place you’d think of drinking Greek wine - in fact it’s a rare sighting in a city whose wine lists are almost 100% French. So when I came across one in a hip little bar called Clamato I was intrigued

Soft cheese and onion spread and a natural sparkling Vouvray

Soft cheese and onion spread and a natural sparkling Vouvray

This week’s pairing is a short (and I imagine welcome) respite from Christmas fare - a wine we enjoyed with a number of small dishes yesterday lunchtime at a natural wine bar, Toast in East Dulwich.

Smoked cods roe and Metissage

Smoked cods roe and Metissage

This week’s pairing is as much about the wine as the dish though the two went exceptionally well together.

Seville orange soufflé and Primo Franco prosecco

Seville orange soufflé and Primo Franco prosecco

You may be used to drinking prosecco as an aperitif, maybe even with a nibble of parma ham or some other cichetti but last week was the first time I’ve been to a dinner where prosecco featured right throughout the meal.

Salade Niçoise and Rosé

Salade Niçoise and Rosé

The weather has been so unseasonally hot over the last couple of days - well into the 20s (or the late 70s for those of you who prefer to think in Fahrenheit) - that I’m suddenly fast-forwarding to summer and one of my favourite meals, Salade Niçoise.

Ribs, bourbon and picklebacks

Ribs, bourbon and picklebacks

It’s not often these days that I hit on a totally new discovery but this combination at the newly opened Pitt Cue Co, a southern American-style ribshack is the business.

Prosecco and jelly

Prosecco and jelly

Is there a good match for jelly and ice-cream? A dessert wine can seem too heavy - and ice cream can strip out its sweetness - but prosecco is perfect, as I discovered at the weekend.

Palais Royal and Roquefort

Palais Royal and Roquefort

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.

Oysters and oyster stout

Oysters and oyster stout

I was at the opening of TV chef Mitch Tonks' new fish restaurant in Bristol last week, Rockfish Grill. Normally they serve you bubbly on these occasions and there was some - an appealing Prosecco - but what caught my eye was an oyster stout that Mitch and a mate who owns the Albert Inn at Bridgetown, near Totnes had brewed up between them.

Mature Savennières with chargrilled carrots, burnt aubergine, miso and walnut pesto

Mature Savennières with chargrilled carrots, burnt aubergine, miso and walnut pesto

OK, this pairing at Jason Atherton’s new Social Wine and Tapas isn’t exactly easy to reproduce at home but it was certainly the highlight of my food and wine matches last week.

Louis Roederer Brut with a truffle cheese toastie

Louis Roederer Brut with a truffle cheese toastie

This match last week at 45 Jermyn St had EVERYTHING going for it starting with a decadent toasted cheese sandwich lavishly scattered with grated white truffle. What could be better? Well, actually a glass of very decent champagne (Louis Roederer Brut premier) with it - one of those matches made in heaven where the whole is better than the sum of the parts.

Lobster with lichen and Torello Special Edition Cava

Lobster with lichen and Torello Special Edition Cava

I went to the most extraordinary wine pairing dinner last week at Elena Arzak’s Ametsa in London, sponsored by the Consejo Regulador for Cava

Laksa and Riesling

Laksa and Riesling

Laksa is one of those dishes you hesitate to pair with wine being both a soup and really spicy but the pairing I came across at the Pegasus Bay wine dinner at The Providores the other night was spot on.

Kylie Kwong's roasted beef fillet with Cape Mentelle Cabernet Merlot

Kylie Kwong's roasted beef fillet with Cape Mentelle Cabernet Merlot

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.

Grüner Veltliner and salt cod

Grüner Veltliner and salt cod

I came across this unlikely combination while I was flying back from Argentina with the Brazilian airline TAM* who have this year decided to inaugurate a Brazilian menu in business class devised by a woman chef called Ana Luisa Trajano. And quite right too.

Fruit and flower tart with German auslese riesling

Fruit and flower tart with German auslese riesling

I've struggled to come up with a single pairing from last week as all the matches I was offered at the two-Michelin-starred The Ledbury were spot on but this, I think, is the most spectacular.

Flying fish cutters and Banks beer

Flying fish cutters and Banks beer

A week without wine might sound like hell for wine lovers but to be honest in Barbados why would you drink anything else? Wine is expensive and there’s not much choice whereas beer is cheap and ubiquitous.

Elderflower fritters and Moscato d'Asti

Elderflower fritters and Moscato d'Asti

I’ve always thought of an elderflower spritzer as the perfect drink to pair with elderflower fritters - until this weekend when I tried them with Moscato d’Asti at the local underground supper club Montpelier Basement.

Duck with figs and Kooyong Ferrous Pinot Noir

Duck with figs and Kooyong Ferrous Pinot Noir

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.)

Duck casserole with Vilarnau Els Capricis Cava

Duck casserole with Vilarnau Els Capricis Cava

There’s a certain repertoire of ingredients and dishes that are regularly paired with vintage champagnes and other sparkling wines - luxury foods like lobster, turbot, sweetbreads and even roast chicken but until last week’s trip to the Cava region I would never have thought of pairing them with a casserole

Dry German riesling and cured salmon

Dry German riesling and cured salmon

Cured - or marinated - salmon is something you’ll find on a lot of menus these days but what’s the best wine to drink with it?

Dim sum and Champagne

Dim sum and Champagne

A very Western approach to Chinese food, admittedly, but if you're celebrating Chinese New Year today with a dim sum lunch you'll find that Champagne - or other sparkling wine - makes a perfect pairing.

Crispy chilli lime squid with edamame bean and coriander salad and pinot gris

Crispy chilli lime squid with edamame bean and coriander salad and pinot gris

Having picked up a heavy cold a couple of days before flying to New Zealand last week I arrived unable to taste a thing but this delicately pretty wine from Brick Bay Winery in Matakana managed to penetrate the fog.

Crab paté and (bargain) champagne

Crab paté and (bargain) champagne

One of the products I regularly have in the fridge is Tesco’s Orkney Crab paté, not least because it’s so low in calories (85 calories per 38g serving) it’s even compatible with the 5:2 diet*.

Coq au riesling and Alsace riesling

Coq au riesling and Alsace riesling

One category of wine pairings that pretty well always works are ‘terroir-based’ matches - in other words wine and food combinations that have grown up with each other - and this week’s is one of those.

Cold roast veal with herbs and St Chinian rosé

Cold roast veal with herbs and St Chinian rosé

It’s been so hot over the last couple of days here in the Languedoc I haven’t felt much like cooking so we raided the very good local traiteur (takeaway) in Murviel yesterday for our weekend’s eating. The highlight was some beautifully cooked rare roast veal with herbs - in the style of Italian porchetta.

Cider-battered onions with fino sherry

Cider-battered onions with fino sherry

To kick off National Vegetarian Week and a week of veggie pairings (don’t groan, carnivores, we’ll be back on meat next week!) here’s a great pairing from Friday night’s underground supper club, Montpelier Basement in Bristol.

Choucroute and Alsace riesling

Choucroute and Alsace riesling

I do love a tried and tested terroir-based wine match and there’s nothing better to pair with a dish of choucroute (almost Alsace’s national dish*) than a glass of the local riesling

Chocolate terrine with Brachetto d'Acqui 2007

Chocolate terrine with Brachetto d'Acqui 2007

It’s a mystery to me why we need a Chocolate Week. Surely no-one (except aberrants like myself who have an inexplicable preference for potatoes) needs encouraging to eat chocolate. But there we have it and you’ll find plenty of opportunities to enjoy your favourite food in the country’s classiest chocolate shops over the next few days.

Chocolate and almond cake with auslese riesling

Chocolate and almond cake with auslese riesling

I’ve never been wholly convinced that sweet white wines go with dark chocolate but have had to modify that view after a surprisingly successful pairing at my friends' this weekend.

Chargrilled endive, hazelnut crumble and Bayonne ham with white Bairrada

Chargrilled endive, hazelnut crumble and Bayonne ham with white Bairrada

I’m having a bit of thing about Portuguese wine at the moment - it’s so great with food and such brilliantly good value. Especially on restaurant wine lists where it’s invariably underpriced in comparison to better known wine producing countries and regions

Celeriac, celery and caerphilly soup with Coteau des Treilles Anjou blanc

Celeriac, celery and caerphilly soup with Coteau des Treilles Anjou blanc

It's always difficult to decide what to drink with soup - one liquid with another never seems quite right as I've remarked before - but the thicker the soup is the easier it is.

Carrot and basil-infused slugs and Saumur Blanc

Carrot and basil-infused slugs and Saumur Blanc

For the first time my match of the week is not one I’ve experienced myself but was reported by Ron Zimmerman of The Herbfarm in Woodinville, Washington on Twitter (where he tweets as Herbguy - and I tweet as winematcher)

Beetroot soup and English Pinot Noir

Beetroot soup and English Pinot Noir

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.

Asparagus mousse, peas and oyster with Donkiesbaai Steen

Asparagus mousse, peas and oyster with Donkiesbaai Steen

I’ve been reminded during the last few days in the Cape Winelands of the great versatility of Chenin Blanc also known locally by its Afrikaans name Steen but this was the standout pairing.

Asparagus and Rondo (English red)

Asparagus and Rondo (English red)

A wine-loving friend and I weren’t sure what to order the other night at Native in Southwark. The menu was suitably springlike but having had a glass of white beforehand (at the excellent Bar Douro) we fancied a red

Artichoke barigoule and grüner veltliner

Artichoke barigoule and grüner veltliner

So maybe Austria’s signature grape grüner veltliner is the perfect pairing for tricky-to-match artichokes?

Apricot tart and Louis Roederer Carte Blanche

Apricot tart and Louis Roederer Carte Blanche

After two days in the Jura and 24 hours in Champagne it was harder than usual to come up with just one match this week* but I’m going for this combination of apricot tart and Louis Roederer’s demi-sec champagne Carte Blanche because it’s one you can reasonably easily replicate at home.

Apricot pancakes and apricot (or peach) beer

Apricot pancakes and apricot (or peach) beer

Pancakes and beer might not sound like the most obvious of combinations but as with other flour-based foods such as sandwiches or pies they work together remarkably well. Especially, as I discovered when I was writing my food and beer book An Appetite for Ale last year, fruit-filled pancakes and fruit beers.

Anchovies and Grenache Gris

Anchovies and Grenache Gris

Anchovies are always reputed to be difficult with food but I found a great match for them over the past few days down in Collioure and Banyuls. Which of course there should be as they’re a speciality of the area.

Anchoïade and manzanilla

Anchoïade and manzanilla

I’m beginning to wonder if there’s anything manzanilla doesn’t pair with - or fino, come to that. Of course, there is but both sherries do seem to be brilliant at dealing with the tricky customers of the culinary world, especially pungent salty ones like anchovies and capers.

 Pumpkin ravioli and sparkling albarino

Pumpkin ravioli and sparkling albarino

Having ended up unexpectedly in hospital last week I struggled a bit to find a match of the week. Water doesn’t make the most inspiring pairing for food although it (the food in hospital) isn't by any means as bad as it used to be. So I’ll tell you about the the dish I had before I was taken ill.

 Oysters and Tasmanian fizz

Oysters and Tasmanian fizz

I’m not a big fan of champagne with raw oysters. Most have a level of dosage (added sugar) that tastes even sweeter when you pair them with a briny mollusc but Tasmanian sparkling wine is different

How to make a perfect G & T

How to make a perfect G & T

In case it's escaped your notice today is International Gin and Tonic Day - a rather bizarre notion but then every food and drink seems to have its own day these days. However it does provide an excuse to re-run this article on how to make the perfect gin and tonic, under the guidance of the great Salvatore Calabrese:

A simple spring supper for 4

A simple spring supper for 4

This is the kind of easy meal I like to make for friends. The soup can be made in advance (or buy one of the excellent ready made chilled soups there are nowadays and dress it up with some fresh herbs), the steak is finished in the oven and the dessert literally takes minutes.

The Hanky Panky: the perfect Thanksgiving cocktail.

The Hanky Panky: the perfect Thanksgiving cocktail.

We asked our mixologist friends Jared Brown and Anistatia Miller of Mixellany to come up with the perfect Thanksgiving cocktail. This is it.

Wine of the week: BX Crémant de Bordeaux

Wine of the week: BX Crémant de Bordeaux

As I've pointed out on more than one occasion pink champers is pretty pricey so if you’re looking for something a little more affordable this sparkling Bordeaux rosé I’ve just discovered in Aldi’s Spring Wine Festival should hit the spot

What champagne to buy (and what not to buy) for Valentine's Day

What champagne to buy (and what not to buy) for Valentine's Day

Do you need to splash out on champagne for Valentine’s Day - and if so how much do you need to pay for it? You may not realise quite what pressure you’re under to spend over the odds

Tantalus Old Vines Riesling Natural Brut 2013

Tantalus Old Vines Riesling Natural Brut 2013

I don’t often pick a wine you can’t buy in the UK for my wine of the week but as it’s Canada Day I’m making an exception. (Plus there are regular Canadian visitors to the site who may be able to get their hands on it. Lucky them!)

Sharpham Sparkling Elderflower

Sharpham Sparkling Elderflower

I’m not normally a massive fan of elderflower bubbly which I generally find too sweet but I tasted one the other day from Sharpham vineyard that was in a different league.

Le Chiassaie 2013 vino spumante

Le Chiassaie 2013 vino spumante

You have to feel sympathy for Italian sparkling wine producers who don’t happen to make prosecco (except possibly those from Franciacorta who manage to charge much the same as champagne).