Pairings | Raw fish
Advertisement feature Fish can be cooked so many different ways these days that you may wonder what kind of wine you should pair with it.
Vermentino is incredibly versatile - a brilliant wine pairing for anything fishy, herby or citrussy and a great wine for spring and summer drinking.
Winemakers like to tell you that their wines go with everything but in the case of Grüner Veltliner, Austria’s best known white wine, it’s true.
If you haven’t heard of poke - the Hawaiian dish of cubed raw fish usually with rice and/or vegetables - you soon will. It’s everywhere (and pronounced, by the way, pokay not poke).
Having spent most of our week in Abruzzo inland we seized the opportunity to have a meal at La Barcaccia a fish restaurant on the seafront at Pescara before flying back and this clever dish of cuttlefish ‘tagliatelle’ was one of the crudi (raw dishes) on the menu.
Raw fish seems to be really popular right now but I had a fascinating variation the other day at Root restaurant in Bristol in the form of some raw Chalk Stream trout, cured in mezcal and dressed with verdita, a Mexican drink which is generally made from lime and pineapple juice, jalapeno pepper, coriander and mint and drunk as a chaser for tequila
I’m currently away in Priorato in Spain (of which more later this week) but this was a great combination I came across last week at the Gaucho Grill in Swallow Street, London.
To the incomprehension of my husband who can’t see the point in raw fish, I adore sushi and try to eat it at least once a week - usually with one of my daughters who are both big sushi fans.
This isn’t the first time I’ve made muscadet my match of the week but it’s a wine that’s great value, constantly improving in quality and unbelievably versatile with food.
Given that koshu is Japan's signature grape variety it’s perhaps not surprising that it’s a successful pairing with sashimi but two interesting things emerged from a recent tasting which was hosted by Sarah Abbott on behalf of Wines of Japan.
With its intense citrussy flavour ceviche - marinated raw fish - is a tricky dish to pair with wine.
I’ve been in Chile for the past week at the World’s Best Sommelier competition and have plenty to report about that but here’s a great non-wine match in the meantime - and a couple of tips about how to make an authentic Pisco Sour.
Given that I’m not a massive sauvignon fan it might surprise you that it features as my match of the week for the second successive week but it’s a question of quality. With the right dish good sauvignon is a joy.
Last week was particularly good for off-the-wall pairings but I'm going to nominate this delicious cocktail as my match of the week.It was at the new Peruvian restaurant and bar, Ceviche and was a wonderfully refreshing mixture of limo aji chilli-infused pisco (limo aji chilli is a native Peruvian pepper) with elderflower liqueur, cucumber, lime, egg white and cracked black pepper.