Pairings | Late harvest
Being surrounded by peaches and nectarines at the moment has reminded me what a brilliant match they are for a glass of dessert wine. And, surprisingly, even for a red!
The most useful clue to the kind of wine that works with cheesecake is to think of the toppings and flavourings that are used in cheesecake recipes rather than the base.
Cherry is one of the fruit flavours most often found in wine and liqueurs so does that make them a good pairing for cherry desserts? It depends how intense the cherry flavour is.
Apple tarts are one of the most flattering desserts to match with sweet wines but what do you drink with other apple-based desserts?
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?
Roquefort cheese is unusual in having such a frequently recommended wine match (Sauternes) that you may wonder if it’s worth drinking anything else but depending how you serve it there are a number of other options.
if you're planning to make a pumpkin pie for Thanksgiving here are some great wine and other pairings to serve with it.
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.)
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.
To round off National Vegetarian Week here's a recipe from one of the most inspiring vegetarian cookery books I've come across: Sally Butcher's charming, idiosyncratic Veggiestan.. Sally runs an Iranian food store called Persepolis in south-east London so the recipes - which are terrific - all have an middle-eastern slant. It's also a cracking read!
This may sound an unlikely combination but bear with me.
It was the savoury dishes that initially attracted me to Henry Dimbleby and Jane Baxter’s excellent Leon: Fast Vegetarian but this is a cracking dessert with in-season rhubarb.
Earlier this week I was involved in judging a selection of South African rieslings at High Timber in London and afterwards we had a three course lunch that had been designed to match with them. This is what we ate and drank.
For most people the New Zealand winery Cloudy Bay is synonymous with sauvignon blanc but their range now extends to sparkling, sweet and red wines, a message underlined by a dinner at Hix Mayfair (in Brown’s Hotel) the other day.
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.
This spring is seeing a bumper crop of new cookery books of which Catherine Phipps' Citrus is one of the most enticing ...
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?
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.