Pairings | Peppers
You may not be familiar with Carmenère but it's a delicious red at this chilly time of year.
Rioja - and by that I mean red rioja - is one of the UK's best-loved wines and one of the easiest ones to match with food too.
Natasha Hughes re-orders her hit list of wine matches for pinot following her visit to the International Pinot Noir Celebration.
Many people say they don't like chardonnay but as anyone who has a taste for top white burgundy or other premium new world chardonnays will know it’s a spectacular food wine.
Sauvignon blanc is many people's favourite wine but what type of food pairs with it best?
Despite the recent increase in interest in Mexican street food like tacos consumers in the UK still have to take to tequila (maybe because they’re too busy drinking gin) but in fact it’s an attractive and versatile spirit to pair with food
A great recipe for a simple tapa from José Pizarro's lovely book Spanish Flavours. José, as you may know if you're based in the UK, has a cracking tapas bar in Bermondsey called José and a slightly more formal restaurant in the same street called Pizarro.
I’m constantly amazed at the stream of good value reds that is coming out of Spain these days. Here’s another - La Copa Tempranillo 2005 from the up and coming Campo de Borja wine region which is situated in Aragon to the north west of Zaragoza. It appears to be made by a co-operative, the Cooperative de Santo Cristo de Magallon but is none the worse for that.
I must confess I’ve never associated German wines with pasta dishes especially ones based on summer vegetables like tomatoes and peppers but then I haven’t come across many genuinely dry German wines in Italian restaurants before.
You might think that as tortilla generally has carbs of its own it doesn’t need to be stuffed between two slices of bread. Wrong! The Spanish do it so why shouldn’t the rest of us? Particularly if you have leftovers to use up.
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
Despite my passion for cheese I’ve long been a believer that you don’t need to lay on a massive cheese board to enjoy it. You can just as easily (and more cheaply) serve a cheese plate.
I’ll be doing a major round-up on my trip to Provence next week buthere are a few more thoughts on matching rosé and food, an update of mylast overview
Should it be wine or beer - or even a cocktail? Last year I asked the Twitter community what their favourite barbecue bevvy was and this is what they came up with . . .
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.
It’s been so steamingly hot this past week down in the Languedoc (sorry to rub it in, rain-sodden folks back home) that there isn’t any alternative to rosé for my match of the week. That’s what I’ve been drinking (albeit from different producers) with everything.