Pairings | Peas
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*.
Sometimes I wonder when we get to drink our best wines, food has become so fiddly and complicated so it’s a welcome relief to see a recipe like Rowley Leigh’s in the FT this weekend for a simply roast duck with peas.
Having been flying around the world for the best part of the past month I had a quiet week at home last week which (unusually for me) involved no outstanding drinks pairings.
A fabulously summery recipe from the very appealing Great British Farmhouse Cookbook - perfect for this time of year.
If you think it’s difficult to pair wine and vegetarian food, think again. It’s no trickier than it is for those who eat meat or fish.
As with other grape varieties sauvignon blanc varies markedly from one part of the world to the other - from the crisp minerally wines of the Loire to the exuberant grassy herbaceous sauvignons of New Zealand's Marlborough region.
One of the world’s most underrated grapes yet capable of making some of its most delicious dry whites, Sémillon isn’t on the radar for many. So if you get hold of a bottle what should you pair with it?
Vermentino is incredibly versatile - a brilliant wine pairing for anything fishy, herby or citrussy and a great wine for spring and summer drinking.
There’s a lot of talk about how the wines of a region tend to match its food but that seems truer of Tuscany than almost anywhere else.
If you've visited a winery and bought a few English or Welsh whites to celebrate English wine week this week you may be wondering what sort of food suits them best.
Now that fish and chips can found in every posh fish restaurant, wine has become as popular a pairing as a nice cup of builders' tea (good though that is). But which one?