Pairings | Malbec
Malbec is getting so popular it may have become one of your favourite reds but what are the best kind of dishes to eat with it?
Now that malbec has become the Rioja de nos jours there are so many brands on the market that it’s hard to choose which to buy.
So here’s a special for Malbec World Day - maybe a bit of a cheat as it also includes some Touriga Nacional but I quite like Malbec in a blend.
After the wild winds and lashing rain we’ve endured in the UK this week my drink of the week really had to be a full-bodied red and what better choice than a Malbec?
This menu was created as part of a series of pieces I wrote for Sainsbury's magazine. The idea was to invite your friends round for a wine tasting then all have a slap-up meal afterwards. This meal was based on a tasting of South American reds from Argentina and Chile but it would be just as fun to base it round Malbec (Malbec being the perfect wine for a steak).
The most successful wine pairing from a tasting I hosted on behalf of Touraine wines the other day was not the expected sauvignon and goats cheese or even fish and chips but a rich gamey dish of venison with a robust Cot, the name by which Malbec is known in the Loire.
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.
When you’re roasting lamb you’re almost spoilt for choice. Almost any red you enjoy will go with this most wine-friendly of dishes but my pick of Thierry Puzelat’s quirky KO In Cot we Trust (2005) proved a winner
Wine writer Matt Walls picks out his favourite wines from Chile, Argentina and South Africa from last week's Beautiful South tasting
If you’re on holiday in the wilds of nowhere chances are your only shop - in the UK at least - is a Spar. I would at one point have said that spelled death to the chance of a decent bottle of wine but was recently sent a selection which really wasn’t half bad.
Anyone who has a passing knowledge of cassoulet will know that there are hotly disputed arguments about what constitutes the authentic version. But whichever way you make it it’s a substantial dish.
Like many popular dishes chilli con carne has many different versions - some mild and child-friendly, others much more spicy and assertive and often a little smokey.
Roast beef has the virtue of being one of the easiest dishes to match with wine. You can really drink any medium- to full-bodied red you enjoy. There are a couple of points to bear in mind, however, which might affect the style of wine you choose.
Few things cheer at this time of year. In the UK it's cold, grey and damp Time to head for the kitchen and knock up a rich beef stew or casserole and leave it simmering for hours.
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.
It might surprise you to hear it - and maybe you’ve never tried it - but a serious red wine is a really good match for a burger. Not a Maccy D, maybe but a big lush gourmet burger. And why not?
The good news if you’re planning an Easter feast around lamb is that practically any medium to full-bodied red you enjoy will be delicious. But there are a few variables to take into account that might enhance the pairing
I spent three days last week travelling through France (about which more over the next few days) so it’s a tough call to decide which food and wine combination came out tops but I think it would have to be the Matthieu Cosse Cahors and the duck ‘parmentier’ I ate at a delightful modern bistro in Cahors called L’O à la Bouche.
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.
As the old saying goes, it’s a small world. I was already booked in for a Pegasus Bay wine dinner in London when I ran into their winemakers, Matt Donaldson and Lynette Hudson last week on my trip to Oregon - not once but twice. So they felt like old friends by the time I caught up with them again at Providores where chef Christian Hossack (Peter Gordon was away) came up with some really well thought out pairings.
Being Easter it’s not surprising that there’s a focus on chocolate in the press today though I’m not sure how many of us would be bold enough to serve venison with chocolate sauce to our nearest and dearest as Mark Hix has done in the Independent today.
Q I am going to a dinner where we take our own wine. The starter is slices of smoked pheasant with partridge pate, followed by fillet of venison then a dessert of profiteroles with lemon cream + chocolate sauce. then a savoury of rabbit and tarragon terrine. You may now realise my problem! Any suggestions?
Inspired by the recent British Kebab awards Zeren Wilson wonders what the perfect wine pairing is for a kebab and comes up with some surprising conclusions.
While I can usually find a great match for an individual cheese or for a careful selection it’s always a struggle to find a wine - particularly a red - that will take on all-comers. But I was reminded this weekend just how good a candidate mature Zinfandel is for this job. We found a bin end of Ridge’s Geyserville 2000 on the wine list of one of our favourite local restaurants at such a good price that we couldn’t resist it.
The thing you need to ask yourself when you’re wondering which wine - or other drink - to match with Mexican food is what kind of Mexican. Authentic Mexican or Tex Mex?
I always think it’s misleading to describe pork as a ‘white meat’. Strictly that's accurate, I suppose, but ‘whiteness’ somehow seems to suggest lack of flavour.
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.
As it’s both Bonfire Night and British Sausage Week this week there’s a fair chance that you’ll be eating bangers of some kind, so what’s the best pairing?
As with many other pairings the best match for steak pie depends how you cook it and whether the sauce includes beer, stock or wine
With Hallowe'en just a couple of weeks away here's a sophisticated supper for those of you who don't have to go out trick or treating . . .
This was recommended by the manager at my local Oddbins in Bristol and I really love it.
Despite the growing concern about alcohol levels in wine many reds still clock in at 14.5% or more, a level at which they can become an unbalanced pairing for traditional European food. Many traditionalist would say that they are therefore not ‘food wines’ but as with other types of wine it depends how well they’re made and whether overall the wine is in balance. Châteauneuf-du-Pâpe for example rarely hits the shelves at under 14% but wears its alcohol lightly.