Pairings | Pulses
If you think it’s difficult to pair wine and vegetarian food, think again. It’s no trickier than it is for those who eat meat or fish.
This, I think, was the standout pairing from our Honey & Co wine club on Sunday and a great illustration of the difference a dish can make to the way a wine tastes.
Last week I was on an assignment in Tuscany for a couple of days. It was pretty hot but that didn’t discourage the Tuscans from serving the kind of food they enjoy all the year round - namely substantial bean and chickpea soups.
If you’re looking for a cheap all-purpose red after Christmas this old favourite from the Co-op should fit the bill.
There was a time, about 10 years ago, when I wrote a lot about Merlot which was widely regarded as wine world’s alternative to Chardonnay - an easy drinking red wine that went with almost any meal.
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.
Today is International Grenache Day, a celebration of a grape which is (often anonymously) responsible for some of the most generous and appealing reds in the wine world.
The book I’ve been looking forward to most so far this year has just started being serialised in the Guardian today. It’s by Yotam Ottolenghi who founded two exceptional London restaurants and is simply called Ottolenghi: the Cookbook. l love Ottolenghi's food - it’s so generous and big-flavoured, piled high on bright, colourful platters - you can't fail to be tempted by it. It also lends itself perfectly to entertaining for large numbers at home.