Pairings | 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.
With the icy weather it’s been a week for staying duvet-wrapped indoors as much as possible so I haven’t encountered my usual range of stimulating food and wine matches but this was a top one, facilitated by my friends Todd and Jess of cheesemongers Trethowan's Dairy.
A simple and delicious Christmas dessert from my mate Sarah Randell, food director of Sainsbury's Magazine, which combines two of my favourite things, jelly and cocktails.
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’
Does the temperature at which you serve a dish affect the wine pairing? Matt Walls investigates:
A fair bit gets written - including by yours truly - about pairing wine with turkey but what type of drinks go best with the Christmas ham?
I know I’ve already raved about this stunning combination at Heston’s new restaurant Dinner but it's already a candidate for one of my top 10 pairings of 2011, never mind my match of the week.