Pairings | Pinot noir
Pinot noir is one of the most versatile red wines to match with food and a great option in a restaurant when one of you is eating meat and the other fish.
Talking about wine matches for risotto is a bit like talking about wine with pasta - it’s depends on the other ingredients you use, not the rice.
As with most foods, the best wine pairing with pork depends how the pork is cooked, and what it’s served with.
Salmon is in many ways the chicken of the fish world - an ingredient you can serve in many different ways and therefore match with a number of different wines.
An easy answer to the question of what wine to pair with venison is the same sort of wine you’d drink with beef but I’d suggest a few modifications as the two are not quite the same.
As with white burgundy there’s a world of difference between a simple village burgundy and an elegant premier or grand cru - most of which need 5 years at the very least to show at their best but the dividing line when it comes to pairing wine with red burgundy is age. Is it a light wine you’re dealing with or a more mature, intensely flavoured one. Duck is almost always a winner but here are some other options.
Steak is the ideal foil for a good red but is there a best red wine for steak? You could simply say it’s the one you most enjoy but it also depends on the cut and the way you cook it.
There’s one wine that’s invariably recommended as a pairing for duck and that is Pinot Noir but of course duck, like any other meat, can be cooked in different ways. How does that affect the match?
Good news! The best wine with chicken can be either red or white - it depends on your own personal taste and the way it’s cooked.
Coq au vin (chicken in wine) is of course cooked in wine - usually red wine - so does that mean you should pair it with the wine you've used to cook it in?
If you want a simple guideline as to which wine to pair with tuna think first about the way that it’s cooked - is it rare, seared or preserved (canned or bottled)? Then think of the style of the dish. Does it incorporate Japanese flavours? Are there other ingredients on the plate that might influence the match such as a citrussy glaze or salsa?
Roast chicken. Possibly everyone’s favourite Sunday roast. It can take a red or a white wine so the key thing to focus on is what flavourings - or stuffing - you put with it and the sides you serve.
Natasha Hughes re-orders her hit list of wine matches for pinot following her visit to the International Pinot Noir Celebration.
Most of the time, as you’ll have noticed, I feature the more offbeat wine pairings I’ve come across in my match of the week slot. This week I’ve been reminded of the virtue of some that seldom go wrong.
Like any other red South Africa's Pinotage comes in different styles - some lighter and fruitier than others. When you're matching it with food you take a cue from the sort of ingredients and dishes that go with its two ancestors - Pinot Noir and Cinsault.
If you think of the ingredients that show off a great wine mushrooms would have to be near the top of the list.
Beetroot is one of the few vegetables that pairs better with red wine than with white - not only for the colour though that tends to put the brain on auto-suggest - but its rich, earthy sometimes sweet flavour.
The idea of partnering asparagus with wine is contentious enough but red wine? Surely that won’t work?
Of all the different aspects of wine and food matching I write about, wine and Indian food is the most controversial. What type of wine works best, and indeed whether you should drink wine at all is the subject of endlessly heated exchanges. The subject has recently come up again with the introduction of a number of wines that are specifically designed to go with spicy food. Was this, at last, the solution?
People occasionally ask me my favourite cheese - an impossible question but Vacherin Mont d’Or is certainly up there in the top 5.
Whenever anyone talks about foods that are difficult to match with wine, asparagus always comes up but I reckon the problem is overstated.
Monkfish (or lotte, as the French call it) is a meaty fish that is often roasted so pairs equally well with red wine as with white. In fact a lightly chilled red wine would generally be my preferred match, particularly if it’s wrapped in pancetta or bacon
If you're serving a ham or gammon as a roast this Christmas you need a more substantial wine with it than when you serve ham as a cold cut. Which one depends on the glaze.
Beef Wellington is real treat and deserves an equally indulgent wine to set it off. It is however less robustly flavoured than a steak or rib roast of beef with other key ingredients such as mushrooms and pastry which offset the flavour of the meat. For me that tends to indicate pinot rather than cabernet but take your pick
I posted this last year after trying Rijsttafel - the Indonesian speciality that’s widely available in Amsterdam. Translated literally as ‘rice table’, it’s an elaborate array of curries, salads and pickles which present a tough challenge for any wine.
It’s tough to say what the best wine matches for lamb are - it’s served so many different ways and there are so many wines (mainly red) that work but here are my five favourites.
Sunday marked not only the start of the Chinese New Year but the Vietnamese New Year celebrations too - known as Tet. As in China there are certain foods which are traditional to the occasion such as pickled vegetables and candied fruits, none of which are particularly wine-friendly but in general I find Vietnamese food, with its milder heat and fragrant herbal flavours easier to match than Thai (although I haven’t had such extensive experience of doing so).
If anyone still needs convincing about the virtues of food and wine matching Mark Hix’s fresh seasonal recipes in The Independent today should convince them. Even the ‘drink what you like with the food you like’ brigade would have to admit that a voluptuous Meursault or oak-aged white Bordeaux would totally overwhelm the flavours of raw food.
It’s true that lamb is one of the most wine-friendly of meats, as at home with red Bordeaux and Rioja as it is with the fruitier wines of the new world. But if you’re looking for a spot-on wine pairing it’s worth thinking just how - and for how long - you’re going to cook it.
A stir-fry is a great option for a quick midweek supper but what kind of wine should you drink with it?
I’ve recently had the chance to taste through a range of wines and beers with Cheshire - Appleby’s Cheshire to be exact - so the hits and misses are fresh in my mind. As you probably know it’s a British territorial cheese with a crumbly texture and mellow flavour but quite a firm bite.
The good news if you’re planning an Easter feast around lamb is that practically any medium to full-bodied red wine you enjoy will be delicious with it. But there are a few variables to take into account that might enhance the pairing
I sometimes think partridge is my favourite game bird - less full-on and ‘gamey’ than pheasant, more subtle and delicate than chicken. But what wine should you drink with it?
If you’re planning a Pancake Day celebration for Tuesday and haven’t yet decided what to drink here are few ideas.
One of the world's most popular cheeses, Brie can be mild and slightly chalky or decadently gooey and quite strong in flavour so you need to adapt the wine - or other drink - you choose to how mature the cheese is.
Few people now throw up their hands in horror at the idea of matching red wine with fish. But how many realise just how often you can pair the two?
If you're planning a special meal for Valentine's Day you may be wondering which wine to pair with your menu. I've picked some favourite Valentine's Day foods and suggested some matches that should work well with them.
Although it seems similar in style to Brie, Camembert is a trickier cheese to pair with a slightly funky edge that can clash with many wines, particularly reds.
If you’ve decided to serve goose rather than turkey this Christmas you’ve already opted to be adventurous. So you could arguably be adventurous about your wine (or other drink) pairing too.
Scallops are some of the most delicious seafood around and some of the most flattering to a serious white wine. There’s one grape variety that will almost always see you right but also some other options
Meatballs are essentially comfort food so you don’t want to drink anything too fancy with them but you do need something equally delicious - usually red in my book
One of the best hot weather dishes, this piquant dish of cold poached or roast veal with a tuna, anchovy and caper mayonnaise invariably pops up on menus at this time of year. But what to pair with it?
As with many other pairings the best match for steak pie depends how you cook it and whether the sauce includes beer, stock or wine
Having spent a few days in the Auvergne recently and eaten more than my fair share of Saint Nectaire cheese with a variety of wines, mostly natural, here’s what I think works best.
Asking which wine is the best match for Chinese food is a bit like looking for the best match for European food - it in no way reflects the diversity of Chinese cuisine.
Even if you're not currently on the slopes you might want to take your chance to make one of the great ski-food classics, fondue, raclette or tartiflette.
The general view is that it’s impossible to buy decent pinot noir under £10 but I find it’s a theory that’s consistently being disproved these days. And that the best of the cheaper pinots are as good as many burgundies at twice the price.
This week’s wine highlight was the Australia Day tasting which seems to get better every year. I could have picked out a whole load of interesting bottles but this came from the producer who made the biggest impact on me, Lethbridge of Geelong
This full-flavoured pinot noir from Worcestershire took me totally by surprise this week. I would never have guessed it was from the UK.
A report on the fascinating food and wine matching workshop that was held at the International Pinot Noir Celebration in Oregon last month which showed that you can find a pinot pairing for almost any kind of lamb dish.
Following Lauraine Jacobs' report earlier this week from the Pinot Noir 07 conference in Wellington here are some more timely thoughts on pairing pinot with Asian food from another attendee Ch'ng Poh Tiong.
Beets are everywhere at the moment but have you ever thought of using them in a risotto? And adding a dash of pinot noir?
Most of the pairings in this weekly slot are chosen for the way they flatter food but here’s one that’s designed to show off a very special wine: a 2010 Argentinian Pinot Noir called Chacra Cinquenta Cinca or Chacra 55.
If i'm asked what my favourite wine is I usually say I don't have one as there are always moments when I fancy one wine more than anything else. But Pinot Noir has to be up there, especially a glorious, hedonistic Pinot like this Domaine Lucci Wildman Pinot which is one of the most delicious wines I've tasted all year*.
My match of the week has to include Gladstone Pinot Noir from Wairarapa in New Zealand which featured in two unexpectedly good pairings at two different restaurants.
I know duck and Pinot is a bit of a no-brainer but this was such a great dish and such a stellar wine that it's worth revisiting. (Coupled with the fact that some of you may be having duck for Christmas.)
If you think you automatically need to partner a fish dish with white wine think again! Meaty fish such as salmon and tuna take really well to Pinot Noir, the grape variety that the hero Miles raved about in the hit movie Sideways.
Those of you who have read my report yesterday on the 20th anniversary of Charlie Trotter’s will know I’ve spent the last few days in Chicago eating some quite amazing food. But occasionally you need a change from all that gourmet fare and I found it in that great Chicago institution Gibsons steakhouse where they serve something called a ‘Gold Coast Slider’.
Pigs and Pinot is a well established combination that is the focus of an annual celebration at Charlie Palmer’s Dry Creek Kitchen at the Hotel Healdsburg and after reminding myself of the combination last week at Daniel Boulud’s new London outpost Bar Boulud I can see why.
I found myself back in an old haunt last week - Peter Gordon’s The Providores in London’s Marylebone High Street. As the bar was crowded we went up to the restaurant and treated ourselves to the à la carte*
A student gathering is not the first place you’d think of finding a good wine pairing or, indeed, a drinkable wine at all but the talk I gave last week at the University of Bristol Wine Circle produced some great combinations.
Last night I went back to The Greenhouse for the first time since its revamp, for dinner with its owner Marlon Abela and his head wine buyer Jean-Marc Heurlière.
I’ve already suggested pinot noir as a good pairing for partridge so it was good to find the recommendation vindicated at lunch with Carolyn Martin of Creation Wines at 67 Pall Mall last week.
One of the standard ways of devising a wine pairing is to pick out flavours in the wine and put them in the accompanying dish. Not too much or it can cancel out the flavour of the wine but done with skill, as it was by chef Des Smith at The Hunting Lodge, it’s pretty impressive.
As you can imagine I’ve been drinking a fair amount of pinot noir in New Zealand this week (it’s a hard life). In general Kiwis pair it with lamb for obvious reasons but the most striking match I came across was with a venison tartare at the North Canterbury forage, a fabulous event I’ll be writing more about in due course
The other night I went back to one of my favourite restaurants Ransome’s Dock, a friendly neighbourhood restaurant in Battersea that has great food and an even more stellar wine list, put together with detailed and well-written tasting notes by chef/proprietor Martin Lam. (You can download it from the site)
Last week’s highlight was a trip to the newly opened downstairs restaurant at Terroirs, a restaurant of which regular readers will know I’m a huge fan (along with the rest of the UK’s wine-writing fraternity).
The other day I enjoyed a surprisingly good pairing of a beetroot soup with an English blend of Pinot Noir and Rondo from Kent winery Chapel Down at the London restaurant Roast. I say surprising a) because soup is difficult to pair and b) because the two are so similar in colour that you’d think the wine wouldn’t be a sufficient contrast to the soup. In fact its fruitiness and crisp acidity (the Rondo making it taste more like a mid-weight Italian red) was just the right counterpoint to the earthy rich character of the beetroot.
Confession time. Off-dry reds like this 2017 Il Passo Segreto Appassimento Sangiovese are not really my thing but it’s hard to think of a more romantic looking bottle and if you’ve got a sweeter tooth than I have (not hard) you’ll love it.
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.
The problem about discovering your match of the week at someone’s else's house is that you can’t really take a photo of the food if you don’t know them that well.
About the most daunting audience that anyone could face is a group of wine writers, especially if a number of those happen to specialise in food and wine matching so it was with some trepidation that I agreed to lead a tasting on wine and charcuterie in London on Monday night on the eve of the London International Wine Fair.
This report on a steak and wine tasting I did at Hawksmoor Spitalfields back in 2007 is now over 10 years old but the advice still holds good. It's quite a long read though so for more concise steak and wine matching advice head to The Best Wine Pairings for Steak.
OK, this pairing is not rocket science - I’m sure you know that pinot noir is a great match with mushrooms and so obviously with mushroom risotto too. But you may not have totally taken on board just how good German pinot - or spätburgunder, as they call it in Germany - is nowadays.
What happened to days 2 and 3 you may be asking and indeed that’s what I’m asking myself. We swept through Eastern Washington as fast as a tornado, barely pausing to sleep, never mind write.
The last two days have been quite, quite beautiful, starting mistily, basking midday in an unseasonally warm sun and finishing with an extended dusk that announces that spring is finally here. I immediately want to eat lighter meals: the new season’s vegetables are not quite in yet but I can at least plan for summer and that means a spring clean of the cellar, pushing the full bodied reds to the back and assessing what whites, lighter reds and rosés I still have lurking in the racks.
Scandinavian food is becoming increasingly popular but what type of wine should you drink with it? Lucy Bridgers reports on how German wine fares.
A recent trip to Beijing and Shanghai opened my eyes anew to the possibilities involved in drinking wine with Chinese food. Many of the conclusions we have painstakingly arrived at in the west turn out to be less obvious when tried out in situ.
Wine writer Matt Walls picks out his favourite wines from Chile, Argentina and South Africa from last week's Beautiful South tasting
After a recent visit to the Jura I've rethought my ideas about which wines make the best wine pairings for Comté cheese.
Vegetarians often get overlooked at this time of year so if you’re vegetarian yourself or cooking for one here are some perfect pairings for some delicious festive recipes from the web.
As I mentioned in my last post our last lunch of the Oregon trip was at Cristom where sales director (no less!) John D'Anna cooked us a great meal. Here's how he did it and - where I have a link to them - the recipes he used. Try it!
Inspired by the British Kebab awards Zeren Wilson wonders what the perfect wine pairing is for a kebab and comes up with some surprising conclusions.
The sharp-eyed among you will notice that my recommendations have changed since I posted this article earlier today. I've revised my opinion since retasting Cornish Blue which I found in my local deli - Arch House Deli.
A fair bit gets written - including by yours truly - about pairing wine with turkey but what type of drinks go best with the Christmas ham?
Turkish food is not traditionally accompanied by wine. And although the Turks do have a wine industry not much of it makes its way over here. But here are some thoughts on possible pairings for Mark Hix's Turkish inspired recipes in the Independent this weekend"
Lucy Bridgers reports: The quintessentially English Quo Vadis in London was the setting for a recent lunch hosted by Australia’s First Families of Wine, a group of 12 long-established family-owned companies
Continuing with our series of South African Braai recipes to celebrate the World Cup, here’s winemaker Paul Cluver’s version of beer-can chicken made with apple juice rather than beer.
New world wines are sometimes criticised (usually by the French!) for overwhelming subtle Michelin-starred food but award-winning blogger Jeanne Horak-Druiff of Cooksister found much to admire when she attended an Errazuriz food, wine and photography evening at Pollen Street Social.
With Chinese new year coming up this weekend you may be planning a trip to a Chinese restaurant or planning a Chinese meal at home. But which wine to serve?
The answer to that may well be ‘whatever wine’s left over’ - if there is any, of course - but if you’re looking for a wine that will match specific dishes here are a few ideas:
Last night I had dinner at the Dorchester Grill Room, one of London’s grander hotel restaurants which has been given an absurdly baroque makeover reminiscent of what Balmoral must have looked like in Victorian times. The team in the restaurant though are bang up to date with one of the smartest sommeliers in town, Jason McAuliffe doing an impressive double act with the talented young chef Aiden Byrne.
It’s easy to think you know what to expect with New Zealand wine - immensely drinkable, intense fruit flavours - but this range from Cambridge Road in Martinborough really blew me away
A muggy evening in mid-July might seem an odd occasion to focus on wine and game matching but there were two reasons for last night’s Louis Jadot game dinner and the Westminster Kingsway catering college. One is that they hoped to engage the attention of consumer magazines who work 4-6 months ahead in terms of feature planning and the second is that the Game-to-Eat campaign is trying to encourage us all to think of eating game year round.
Wow, the celebrations are coming thick and fast this week! After lovers, now mothers . . .Well, curiously, a similar psychology applies. Mums come in all shapes and sizes so what will appeal to one may not necessarily appeal to another. It’s all about thinking about the individual and picking the bottle they would most enjoy.
For most people the New Zealand winery Cloudy Bay is synonymous with sauvignon blanc but their range now extends to sparkling, sweet and red wines, a message underlined by a dinner at Hix Mayfair (in Brown’s Hotel) the other day.
I’ve written before about pairing wine with Chinese food - and so have some of my contributors but here’s a slightly different way of going about it that may help you decide which bottle to choose and make your pairings more successful. It involves deciding which flavours are predominant in a dish or selection of dishes.
There are very few occasions on which sausages don't appeal but what’s the best pairing for them?
You might be surprised that a nut roast isn’t that different from a conventional roast when it comes to finding a wine pairing. The savoury flavours are designed to act as a satisfying substitute for meat and so work best with similarly full-bodied red wines.
There’s still a bit of resistance to drinking red wine with fish, let alone with a white fish like cod but last week I had the perfect dish to combine with a good red burgundy.
Given that it’s been in the mid-30s in the Cape Winelands recently it’s not surprising the local prefer their beef cold rather than hot but that also requires a change of thinking - from full-bodied to lighter reds.
Maybe Chinese restaurants are like buses. You don’t get any new openings for a while then several come along at once. So after Bo London the other day, it’s HKK, the latest project from the Hakkasan group.
People in the wine trade often talk about ‘food friendly wines’, a term so vague you might wonder what on earth it means. Surely all wines are designed to go with food? Is it supposed to be a criticism or a compliment?
When I read Mark Hix recipes in The Independent today they were so challenging that I nearly gave up but as everyone else seems to be writing about asparagus today and I’ve done a lot on asparagus recently there was no other option . . .
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.
Q Could you make a suggestion for a pan-fried flank steak with a mustard/cream sauce consisting of shallots, white wine, chicken stock, cream, and Dijon mustard?
Q I am going to a dinner where we take our own wine. The starter is slices of smoked pheasant with partridge pate, followed by fillet of venison then a dessert of profiteroles with lemon cream + chocolate sauce. then a savoury of rabbit and tarragon terrine. You may now realise my problem! Any suggestions?
Q I am the best man at a wedding and agreed to provide the wine for the head table. The couple is serving a soy, ginger salmon and chicken dish (i assume you get a choice). Any thoughts?
One of the more endearing aspects of the current British food scene is the number of festivals devoted to a single food. I’d heard of oyster festivals, crab festivals and cheese festivals but I’d never come across a scallop festival before.
A fabulously summery recipe from the very appealing Great British Farmhouse Cookbook - perfect for this time of year.
If you haven't yet decided how to cook your Thanksgiving turkey try this fabulous Italian stuffing from ex-pat American food and wine writer Brian St Pierre.
A smashing recipe from Chris and Jeff Galvin's Galvin: a Cookbook de Luxe which you could make to impress on Father's Day. It's one of those books that teaches you to cook like a Michelin-starred chef - so also a great present for any Dad who fancies himself in the kitchen.
Maybe I've got a bit overexcited with all the sun this week but the barbecue season doesn't seem that far away so it was good to find Dan Vaux-Nobes' 101 BBQ and Grill recipes arriving through my letterbox.
You may find family and friends resistant to the idea of putting beer on the Easter table (though some will be secretly pleased) but stick to your guns.
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 . . .
Or 'what wine should I drink with hachis parmentier?' - the French answer to shepherd's and cottage pie.
We Brits don't need much encouragement to eat pies. But which is the better match - wine or beer?
The perfect match for lamb is red wine, right? Well, mostly but not always as Hugh Fearnley-Whittingstall's recipes in the Guardian this weekend and my own recent experience have demonstrated
The peaches are so fabulous here in Arles, so gorged with sweet, ripe juice that we’re eating them almost daily. One great way to serve them which I was reminded about the other night when we dined at a local restaurant, Le Corazon is with red wine - just as good as the better-known pears in red wine.
Every so often you come across a great little recipe than does wonders for almost any wine you pair with it. And so it is with mushroom ‘caviar’, a regular offering from the takeaway section of my favourite local restaurant Culinaria. Basically it’s a mushroom pâté but so reduced and wickedly intense it’s like pure essence of mushroom. Except for the perfect counterpoint - a tiny touch of tarragon.
Those of you who follow the site closely might have noticed the Match of the Week slot had disappeared. Because I was no longer travelling and eating out I thought what I was drinking with what would be of little interest and that you probably wouldn’t be able to get hold of the bottles I was writing about anyway
The first thing to bear in mind about Thanksgiving - and for that matter Christmas - is that it’s as much about mood as food. Who you’re inviting, what age they are and how big your party is are factors every bit as important as what you’re eating.
Although it's still a bit nippy at night, the blossom is out, it feels like spring and the clocks are going forward in the UK this weekend. So here's a light lunch to enjoy with a couple of friends that has a touch of spring about it but still includes a warming stew.
One of the grape varieties that has impressed me most over the last few days in South Africa has been semillon and here’s a chance to try it at a really good price.
How on earth can I pick a single wine of the week from my two week trip to New Zealand? The answer is I can’t so I’m chickening out and going for a beer
If you’re mystified by the initials GSM they stand for grenache, syrah and mourvèdre, three Rhône grape varieties which are often blended together in Australia to make generous hearty reds.
I’m always in two minds about whether to write about the beginning of the grouse season. After all only a tiny number of people will be sufficiently interested - or well-heeled - to bag the first birds that arrive on restaurant tables this evening.
We Brits have always had a reputation for liking our wines old and our game high but times have changed. Today the key factor in matching game tends to be not how ‘gamey’ it is but how it’s cooked and what is served with it.
This typically Burgundian dish of pork with a wine, cream and mustard-based sauce is quick, easy and versatile. You could equally well use it for chicken.
Sometimes you go to a wine dinner with some trepidation wondering if the wine will stand up to the food but I was pretty optimistic that Domaine Long-Depaquit’s Chablis would survive at Nobu (the original Metropolitan hotel restaurant in London, not LA, sadly!)
You might be daunted at the idea of cooking grouse but it's a great treat for a small dinner party.
Mark Hix, a great forager himself, concentrates on recipes you can make from the hedgerow this week in The Independent (now is a good time to go to his new restaurant, I suggest . . . ) so I’m thinking a little outside the box as to what to pair with them. Country wines, made with hedgerow fruits, seem the perfect answer. I don’t know why we don’t see more of them.
It was hard to pick just one pairing from the stellar meal I had at Marcus Wareing in London last week but this combination of robustly cooked John Dory and 2005 Nuits-St-Georges from Domaine Daniel Rion was the most interesting, underlining that red wine can be just as good a partner for white fish as for meatier fish like tuna.
Today is the official start of the grouse season. (Yes, it is the 13th but since the Glorious 12th falls on a Sunday this year they (though I haven’t the faintest idea who ‘They’ are) decided to postpone it a day). For those of you unfamiliar with this gastronomic treat grouse is a small, wild bird that inhabits open moorland, and is much prized for its gamey flavour.