Pairings | Porter
Although there are obviously differences between the two types of beer, dark stouts and porters tend to pair with similar types of food. Here are my top matches ...
Roast beef has the virtue of being one of the easiest dishes to match with wine. You can really drink any medium- to full-bodied red you enjoy. There are a couple of points to bear in mind, however, which might affect the style of wine you choose.
Beer blogger Steve Lamond has been matching beer and cheese for the past seven years and has compiled an invaluable guide on his blog Beers I’ve Known. Hare are his 5 all-time favourites which include some cracking combinations.
Chocolate is supposed to be impossible to match with wine but like any other ingredient it depends on the chocolate and how it’s used.
If you think of the ingredients that show off a great wine mushrooms would have to be near the top of the list.
Meaty stews and casseroles are hearty, comfort food so what type of wine should you pair with them or is beer a better match?
Like many popular dishes chilli con carne has many different versions - some mild and child-friendly, others much more spicy and assertive and often a little smokey.
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.
The other day I won a selection of Pieminister pies in a raffle and as my husband was away rather sneakily found myself scoffing them for supper (until guilt set in and I put the rest in the freezer). As I also had some beers to taste from a new Marks and Spencer range I decided to pick one to partner with each pie and the combination that really impressed me was their London Porter with the Pieminister ‘Moo and Blue’ (aka steak and Stilton).
A perfect, simple, but indulgent winter pudding from Trish Deseine's lovely new book about Irish cooking, Home. "Truly unbeatable when made with thick Irish cream, farmyard eggs and a dash of Bushmills."
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 . . .
This is one of those rare weeks where I’ve come across four brilliant pairings that could have made the ‘match of the week’ slot but as it’s St Patrick’s Day tomorrow and I haven’t done a beer for a while I’ll go for the topical one.
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.
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:
With the country blanketed by snow what else can you think of but soup? A favourite recipe from my book An Appetite for Ale that makes a great pairing with a dark, Trappist beer. You can decide how creamy you want it - my preference is to add just a dash to the soup then swirl a little in each bowl to decorate.
Although I regularly recommend wines to pair with barbecue - most recently in my Guardian column - I’m actually an equal fan of beer. In fact I think many types of barbecue work better with it.
With temperatures falling well below freezing over the coming week it’s a timely reminder that matching drinks is not just about flavour but temperature and alcohol levels too.
If you’re celebrating July 4th this week and haven’t yet made up your mind what to drink here are some last minute suggestions.
If you’re used to choosing wine - or other drinks - to match with meat or fish you may be flummoxed when it comes to chosing one for vegetarian friends. But as I explain in my Guardian column today it’s a question of finding out how the wine is made - and in particular whether any animal-based products have been used in the fining process.
A recent email from a reader asked me to suggest a wine to go with “a triple coconut cake with a tangy pineapple icing served with fresh fruit salsa that has kiwi, strawberry, madarine oranges, blueberries and fresh pineapple in it”. Quite a challenge (I suggested demi-sec Champagne or a peach-flavoured liqueur topped up with fizz) but it got me thinking that there are many possible matches for cake beyond a cup of tea or coffee, particularly if you're serving it as a dessert.
We Brits don't need much encouragement to eat pies. But which is the better match - wine or beer?
No Christmas would be complete without a slice of Stilton or its unpasteurised cousin Stitchelton. But what to drink with it? The usual answer is port - and that of course is classic - but here are some other drinks that make great pairings