Pairings | Perry
Real perry - as opposed to the often confected and artificially flavoured pear cider - has a different taste from cider. It’s more delicate, more fragrant, a better match for delicate ingredients like fish.
I’ve been researching a big feature on perry over the last few days sothat's what this week's pairing had to be. And by that I don’t meanwhat is popularly called pear cider but a cider-like drink that is madewith real perry pears.
Sometimes you forget the most obvious food matches like the pairing of pork and perry we enjoyed over the weekend.
In the wake of the great cider boom that has gripped the UK over the past year or so perry - which is cider made from pears - is also undergoing a renaissance. Typically drier than cider it goes well with the sort of dishes with which you’d drink a light dry white wine like a Chenin Blanc or a Chardonnay.
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?
We Brits don’t have a long tradition of washed-rind cheeses but we have a true champion in the aptly named Stinking Bishop, which shot to worldwide fame when it was featured in the Wallace & Gromit film. But can any wine (or other drink) stand up to it?
Caerphilly - or, to be more precise - Gorwydd Caerphilly which is made by my mates Jess and Todd Trethowan of Trethowan's Dairy - is probably the cheese I know best. And there’s one absolutely outstanding match for it . . .
Chicken pie - or chicken pot pie - must be one of everyone’s favourite meals but what sort of drink goes with it best? Wine, beer or cider?
This week is National Pie Week in the UK - not that we Brits need much encouragement to eat pies. But which is the better match - wine or beer?
If you’re looking to keep the cost of entertaining down this Christmas you could do a great deal worse than buy a case of Normandy cider.