Pairings | Mint
Do herbs ever have a strong enough influence on a dish to determine your wine pairing? Relatively rarely in my view. Only very herby sauces like pesto or salsa verde dominate a dish to such an extent that you need to choose a wine to accommodate them.
Chefs' recipes are often complicated but you couldn't ask for a simpler, more summery dish than this fabulous fish recipe from Nathan Outlaw's Fish Kitchen*.
Fresh peaches are bang in season right now so use them to make these summery cocktails that I think are quite perfect for this week's Independence Day celebrations.
Today marks the start of Organic September and what better way to kick it off than this great recipe from much-acclaimed vegetarian cookery writer Anna Jones, author of A Modern Way to Cook
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.
It’s always good to find a new wine that will take on all comers and I think I’ve found it in dry Furmint.
With middle-eastern food still very much on-trend Dubai-based blogger Sally Prosser of mycustardpie.com tells us which drinks she thinks makes the best pairings
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.
If you’re looking for something a little different to serve for dessert on Saturday (which in case you’ve forgotten, guys, is Valentine’s Day) how about a dessert martini?
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.
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.
My problem this week is that I have a terrific wine pairing but I can't tell you about it because it's the result of a tasting I was running for Decanter magazine. So you'll have to hang on till December for that. Sorry.
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 need big flavours on your plate to stand up to it.
Wine pairing is much more about the way you cook a dish and the sauce you serve with it than it is about the basic ingredient and so it proved with this week’s match at the recently opened Brackenbury.
If you’re not drinking for whatever reason - because you’re driving, pregnant or just taking a break - it’s sometimes difficult to find something that makes a good match for what you’re eating. Soft drinks can be sweet and sugary. Water sometimes too plain.
If anyone can make Aperol - the Venetian Campari drinkalike - fashionable it's Russell Norman of Polpo, Polpetto, Spuntino and now Da Polpo - four of the coolest (and smallest) restaurants in London. Admittedly bitters are not to everyone's taste - they are...well...bitter but I find Aperol fruitier and easier to drink than Campari. The traditional way to serve it as as an Aperol spritz topped up with Prosecco and a whoosh of soda water - the perfect way to recover when the Tube is at its hellish steamy worst.