Pairings | Oxtail
Now that autumn is firmly upon us it's time to head for the kitchen and knock up a rich beef stew or casserole and leave it simmering for hours.
Today is International Grenache Day, a celebration of a grape which is (often anonymously) responsible for some of the most generous and appealing reds in the wine world.
Although there are obviously differences between the two types of beer, dark stouts and porters tend to pair with similar types of food. Here are my top matches ...
The highlight of last week was my trip to Priorat so this week’s pairing has to be one of the wines I tasted. Oddly it wasn’t one of the wines I enjoyed most although it was in the upper echelons of what the region has to offer : a Vall Llach 2004, a blend of 65% Cariñena (old vine Carignan), 20% Merlot and 15% Cabernet Sauvignon.
It’s not often you have a wine flight with a tasting menu in which every pairing is so perfectly constructed that it’s almost impossible to say which was the best. Every match at Restaurant Nathan Outlaw deserved to be a match of the week but if pushed I’m going to go for this one because it was so unexpected.
About the most unlikely wine match you could imagine - a delicate fish with a 19 year old red wine - but it worked! Which shows you can always be surprised by food and wine pairing.
As last week was Sherry Week and I’m a MASSIVE fan my match of the week clearly had to involve sherry. But which to choose? It was hard given the number of standout pairings at the sherry dinner my local tapas bar, Bar 44 in Clifton put on but I’m going for the sherry by which I was most blown away - a limited edition of Gonzalez Byass Alfonso oloroso, one of six rare casks that are being bottled by the bodega under the name ‘Vinos Finitos’ (finite wines)
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 . . .