Pairings | Red Bordeaux
I’ve been having some fresh thoughts about food and wine matching since I was asked to participate in the Wine & Culinary International Forum in Barcelona this past weekend and come up with pairings for the bottles submitted by the Primum Familiae Vini, 11 of the world's most famous family-owned wineries
“Isn’t it time you wrote a piece on cooking with wine again?” mused my editor over lunch. “How about cooking with a bottle of first growth Bordeaux?” I gulped. “Er, I don’t think most of our readers would do that.” “Well, we should try it out for them.” he said firmly.
To most westerners the idea of drinking young red Bordeaux with Chinese food seems bizarre. Especially with delicate Cantonese dishes, the most widely available of the Chinese cuisines in the west . Clearly though the Chinese who are paying stratospheric prices for first and second growths - and presumably drinking them - think differently. They don’t turn to riesling and other aromatic and off-dry whites for a reason.
Quite an old article from the archives (first published in Decanter in 2007) but the advice still holds good, I reckon. Although I had a fantastic bottle of 2008 Felton Road Block 5 Pinot Noir with a T-bone rather than a fillet the other day. But that would taste good with anything.
Most of the time we’re pairing wine and food it’s the food that comes first but for people in the trade it’s more often about what food will flatter the wine. But how do you ensure a successful match?
Although Bordeaux produces some of the most expensive wines in the world it also produces bottles that are great for everyday drinking. So what kind of food pairs best with them?
Some unusual steak recipes from Jason Atherton (then of Maze, now of Pollen Street Social) that prove you don't always need to drink red with beef.
Now that we're a couple of weeks into the season you might be tempted to bag yourself a couple of braces of grouse - it's a great treat for a small dinner party.
I’ve always had a bit of a problem finding cheese matches for claret. Cheddar is often suggested but I find mature versions have too much ‘bite'. Stilton slays it and so do most washed rind cheeses, oozy Camemberts and Bries . . .
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.
Looking at the recipes online for Thanksgiving turkeys, stuffings and sides they’re very much sweeter (and more imaginative) than the typical UK Christmas turkey. They’re often brined, glazed or spiced (or all three), sometimes deep-fried and often accompanied by cornbread-based stuffings and sweet-tasting vegetables like sweet potatoes and squash.
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
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.
This week’s match is a blast from the past - a visit to the historic Rules restaurant in London’s Covent Garden where we tucked into the kind of food you’d have eaten 50 years ago - if not 100.
Steak is the ideal foil for a good red but is there a perfect match? You could simply say the one you most enjoy but it also depends on the cut and the way you cook it.
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.
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.
You’ll always find people argue about shepherd’s pie but in my view it should be made with lamb rather than beef (that’s cottage pie) and with very little, if any tomato - apart from maybe a dash of ketchup for sweetness.
Or 'what wine should I drink with hachis parmentier?' - the French answer to shepherd's and cottage pie.
It might surprise you to hear it - and maybe you’ve never tried it - but a serious red wine is a really good match for a burger. Not a Maccy D, maybe but a big lush gourmet burger. And why not?
I sometimes think partridge is my favourite game bird - less full-on and ‘gamey’ than pheasant, more subtle and delicate than chicken. But what to drink with it?
Hard sheep’s cheeses are the winelover’s friend.
I’ve argued before that whisky and beer are the best match for haggis but what if you prefer a wine? What colour and style work best?
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 two days in the company of the most high profile advocates of the art of food and wine pairing in France, the Gardinier brothers of Taillevent, I have more outstanding wine matches than I know what to do with this week