Pairings | Pilsner
What on earth do you drink with currywurst? Last week I was in Berlin so had the perfect opportunity to find out.
How many of you will be putting beer on the table at Christmas? Not that many, I suspect, but if you can bring yourself to break with tradition you could be in for a treat. Most supermarkets now carry a sufficiently wide range for you to be able to serve a different beer with each course, should you be so minded. And here’s how to do it:
Smoked salmon is most commonly associated with champagne but in fact it goes with many other wines as well as with beer, whisky and vodka.
Scallops are normally a sure-fire match for chardonnay so it was quite a challenge to think of some alternatives for Skye Gyngell’s inventive recipes in the Independent on Sunday today.
New year tends to mean two things - frugal living and healthy eating - and this recipe my eldest daughter Jo devised when she was a student ticks both boxes. Best, of course, with organic veg if you can get hold of them.
If you think of the ingredients that show off a great wine mushrooms would have to be near the top of the list.
If culture and ‘terroir’ are a basis for deciding which drinks bestmatch a particular cuisine then beer must have a strong claim to bepaired with Scandinavian food.
As it’s both Bonfire Night and British Sausage Week this week there’s a fair chance that you’ll be eating bangers of some kind, so what’s the best pairing?
It sometimes seems like there’s a Groundhog Day element to beer and food matching. Everyone gets excited about it then we all go back to square one and rediscover it again.