Pairings | Grilled lamb
It’s true that lamb is one of the most wine-friendly of meats, as at home with red Bordeaux and Rioja as it is with the fruitier wines of the new world. But if you’re looking for a spot-on match it’s worth thinking just how - and for how long - you’re going to cook it.
One of the most striking things I’ve noticed during my few days in Rome this past week is how white wine seems a better match for the local food than red does. Even with red meat like lamb? Strangely, yes.
None of you, I’m sure, can have failed to notice just how many different bottles of rosé are now available on the average supermarket shelf. From being purely a summer wine there are now rosés for almost every type of food and occasion.
Rioja - and by that I mean red rioja - is one of the UK's best-loved wines and one of the easiest ones to match with food too.
As with other grape varieties sauvignon blanc varies markedly from one part of the world to the other - from the crisp minerally wines of the Loire to the exuberant grassy herbaceous sauvignons of New Zealand's Marlborough region.
Although Bordeaux produces some of the most expensive wines in the world it also produces bottles that are great for everyday drinking. So what kind of food pairs best with them?
I was reminded about my trip to Priorat almost exactly two years ago by my recent visit to the Roussillon which has a similar terroir. And I think the wines would go with similar kinds of food. These were my suggested pairings at the time . . .
If you’re after a bright, fruity, sunshine-filled red to carry you through the dark, dreary days of winter you couldn't do better than this delicious Côtes du Rhône.
What happened to days 2 and 3 you may be asking and indeed that’s what I’m asking myself. We swept through Eastern Washington as fast as a tornado, barely pausing to sleep, never mind write.
There’s a lot of talk about how the wines of a region tend to match its food but that seems truer of Tuscany than almost anywhere else.