Pairings | Pork chops
Pear cider - also known as perry - has a different taste from apple cider. It’s generally lighter, drier and more fragrant, a better match for delicate ingredients like fish.
Fennel is one of the handful of vegetables that can influence a main course pairing - almost always for the better. Its aniseed flavour seems to have a pronounced affinity with many wines, especially whites. Here are some suggested matches with recipes that two British chefs have published this weekend - Gordon Ramsay in the Times and Skye Gyngell in the Independent on Sunday.
White rioja is tricky when it comes to wine pairing as it comes in such contrasting styles. There are the crisp fresh unoaked white riojas which behave much like a sauvignon blanc and much richer barrel-fermented ones which can tackle more intensely-flavoured fish and meat dishes
Sometimes you forget the most obvious food matches like the pairing of pork and perry we enjoyed over the weekend.
Despite the emphasis that winemakers place on the different crus or terroirs of Chablis three factors seem to me to influence a food match more than any other for most of the Chablis you’ll taste - the age of the wine, the vintage and the degree of oak influence, if any.
Beaujolais - by which I mean red Beaujolais - is the most French of wines, the perfect wine pairing for a picnic or bistro meal.