Pairings | Rice

What wines (and other drinks) pair best with noodles?

What wines (and other drinks) pair best with noodles?

If you’re wondering what to drink with noodles you need to think about the way and the flavours with which they’re cooked rather than the fact that they’re noodles. (Yes, I know pasta counts as noodles too but I’m thinking more of Asian recipes.)

 The best wine pairings for ravioli and other filled pasta

The best wine pairings for ravioli and other filled pasta

Just as pasta pairings are all about the sauce, ravioli are all about the filling so you need to take account of what that’s based on and any accompanying sauce. Seafood is obviously going to need a different style of wine from a meaty filling like ox cheek

The best wine pairings for spaghetti puttanesca

The best wine pairings for spaghetti puttanesca

Spaghetti puttanesca - or 'whore’s spaghetti' to translate it literally - is a full-flavoured pasta dish with strong, punchy flavours but which wine should you pair with it?

The best food pairings for Barolo and Barbaresco

The best food pairings for Barolo and Barbaresco

The food of Piedmont in north-west Italy is as highly regarded as its wines so it makes sense to make the local dishes your first choice if you’re looking for a match for a bottle of Barolo or Barbaresco.

10 food pairings for peaty whiskies

10 food pairings for peaty whiskies

Following my trip to Islay a while ago I drew up some pairings for its extraordinary peaty whiskies. I’m not a great one for whisky dinners but I like the idea of serving tapa-sized dishes with a dram.

The best wine pairings for spaghetti alle vongole

The best wine pairings for spaghetti alle vongole

The ideal pairing does of course depend on how you make your spaghetti alle vongole - the classic Italian dish of spaghetti with white wine and clams - but in my book, the answer is simple: a young, unoaked, Italian white wine.

The best kind of wine to pair with gnocchi

The best kind of wine to pair with gnocchi

As with pasta the best wine to pair with gnocchi is more about the sauce rather than the gnocchi itself. You want a different wine if you’re serving it with a creamy sauce than if you’re serving it with a simple tomato one.

The best wine pairings for lasagna

The best wine pairings for lasagna

A traditional Lasagne is the ultimate comfort food, a multi-layered masterpiece that combines silky pasta, savoury meats, creamy sauces, and bubbling cheese into one irresistible dish.

6 of the best pairings for spaghetti bolognese

6 of the best pairings for spaghetti bolognese

Given the arguments about how to make a bolognese sauce it’s hardly surprising there should be a difference of opinion about what wine to serve with spaghetti bolognese but here’s what I would go for:

6 of the best pairings for pinot grigio

6 of the best pairings for pinot grigio

That pinot grigio is many people's favourite white wine should come as no surprise - it’s a refreshing, versatile wine that pairs really well with light, summery food and ever-popular Italian staples such as pasta and risotto.

Kimchi fried rice

Kimchi fried rice

If you're a bit of a kimchi addict you'll love this recipe for kimchi fried rice which comes from chef Judy Joo's book Korean Food Made Simple. I think would be brilliant for a weekend brunch.

Risotto of smoked haddock, leeks and cauliflower with a vadouvan dressing

Risotto of smoked haddock, leeks and cauliflower with a vadouvan dressing

An unusually complicated recipe for this site but one which should be absolutely worth the effort. It comes from Phil Howard's fantastic The Square: The Cookbook volume 1 which I suspect is already well-thumbed in many restaurant kitchens.

Duck + Rice: posh Chinese in a Soho pub

Duck + Rice: posh Chinese in a Soho pub

It wasn’t easy getting to Duck + Rice. The first time I tried their kitchens were out of action because the extraction system was down ….

Brown rice and potato pilaf

Brown rice and potato pilaf

Brown food is a bit of a running joke on instagram but the fact is that monotone brown or beige dishes are often the most delicious. That's certainly the case with Sam and Sam Clark's brown rice and potato pilaf from their most recent book Moro Easy.

Prawn, lime, peanut and herb rice noodles

Prawn, lime, peanut and herb rice noodles

If you've always thought cooking for yourself is a bit dispiriting buy Signe Johansen's book Solo which is full of delicious and inspiring recipes like this zingy pad thai-ish dish of prawn noodles.

Albarino with arroz negro (rice with squid ink)

Albarino with arroz negro (rice with squid ink)

If you’re an albarino fan I’m sure you know it pairs brilliantly with seafood but here’s a twist to take the experience to another level.

Sushi and Genmaicha (Japanese green tea with roasted rice)

Sushi and Genmaicha (Japanese green tea with roasted rice)

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.

Tramontana: ‘Brindisa lite’

Tramontana: ‘Brindisa lite’

I’ve been a huge fan of Brindisa, the Spanish food importer who was probably more responsible than anyone for putting chorizo on our culinary map. They have a great shop in Borough Market and a number of convivial tapas bars so it seemed good news when they announced they were opening Tramontana, a restaurant based on 'speciality dishes from the Spanish Mediterranean'.

Clams with rice and Verd Albera

Clams with rice and Verd Albera

What do you drink with tapas? My immediate go-to is sherry but having indulged that whim the other day in the form of a glass of tangy manzanilla amontillada from Lustau’s almacenista collection I unusually followed it up with a glass of white.

Wines - and other drinks - to match recipes from the Ottolenghi Cookbook

Wines - and other drinks - to match recipes from the Ottolenghi Cookbook

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.

Spicy sesame ramen salad

Spicy sesame ramen salad

I love the recipes in Tim Anderson's new book Your Home Izakaya which is subtitled 'fun and simple recipes inspired by the drinking-and-dining dens of Japan' but this ramen salad really stood out for me and I can't wait to make it.

Khao Soi Noodles

Khao Soi Noodles

After the carbfest that is Christmas I fancy clean spicy flavours in January so leapt on this easy, delicious dish from Claire Thomson's The Art of the Larder.

Creamy cannellini and fennel pasta

Creamy cannellini and fennel pasta

A clever little recipe from Jack Monroe's brilliant new book Cooking on a Bootstrap which would be perfect for a shared student house or anyone on a tight budget.

Hainanese chicken and green tea

Hainanese chicken and green tea

Alcohol-free drinks are sometimes overlooked as an accompaniment to food but tea, in particular, can be a good pairing and may be an unexpectedly good option for those of you who are doing dry January.

A Champagne dinner fit for sommeliers

A Champagne dinner fit for sommeliers

One of the aspects of the World’s Best Sommelier competition I hadn’t really thought about is how on earth you create a menu for a roomful of sommeliers. And choose wine pairings they won’t be sniffy about. One way is to impress them with large format bottles and old vintages which is the route competition sponsor Moët et Chandon took . . .

Pasta with truffles and chardonnay

Pasta with truffles and chardonnay

Although chardonnay is grown practically everywhere that grows grapes (with notable exceptions such as Bordeaux) it’s not a variety you may associate with Italy. But the country produces some fine examples and Isole e Olena’s Collezione Privata is one.

Which wine to drink with paella?

Which wine to drink with paella?

If you’re hesitant about the idea of matching fish and red wine you might automatically think of pairing paella with a white wine. But I think it goes just as well with a rosé or a red. 

Pasta with pork, peas and lemon and bardolino

Pasta with pork, peas and lemon and bardolino

So often a wine takes us through several courses these days (which, of course, is a virtue) but I’m rather arbitrarily spotlighting just one dish on the menu we had at Sonny Stores in Bristol the other night as the ideal match for the Bardolino we were drinking.

Paella with pork, chorizo and spinach and palo cortado sherry

Paella with pork, chorizo and spinach and palo cortado sherry

There’s still a tendency to think of sherry as an aperitif or just for drinking with tapas but it can go really well with a more substantial dish as I was reminded this week.

The best food matches for Amarone

The best food matches for Amarone

A recent lunch* and discussion hosted by Masi at Heston Blumenthal’s Dinner gave a revealing glimpse of what the best food pairings for amarone might be.

Tagliolini au Gratin with Prawns and Treviso

Tagliolini au Gratin with Prawns and Treviso

A lovely Venetian pasta recipe from Jacob Kennedy’s fantastic Bocca di Lupo cookbook which was shortlsted for Best Cookery Book in last year's Guild of Food Writer Awards.

Spaghetti with Almond Cream, Fresh Crab, Chilli and Marjoram

Spaghetti with Almond Cream, Fresh Crab, Chilli and Marjoram

I've been pouring over the pages of Ben Tish's lovely book Sicilia - it has a really good selection of pasta recipes - and a friend and I decided to give this one a go. We didn't have whole almonds so we substituted ground almonds which made the sauce a bit gritty so follow Ben's recipe and don't make the same mistake!

Sesame and chilli oil noodles

Sesame and chilli oil noodles

Anna Jones has written so many great cookbooks you'd think she wouldn't have anything more to say but her new book, Easy Wins, which features 12 hero ingredients including the tahini in this recipe, may be her most inspiring yet. It's exactly the kind of easy, delicious food I want for a midweek meal.

Red wine spaghetti with olives and anchovies

Red wine spaghetti with olives and anchovies

I stumbled across a recipe for cooking spaghetti in red wine when I was researching my latest book Wine lover's kitchen. It sounded so bizarre I had to give it a try and can vouch for the fact that it’s delicious! It would be a bit expensive to make for a crowd so this quantity is designed to feed 2–3. And my version is dairy-free.

Mamma Lucinda’s Pizzoccheri

Mamma Lucinda’s Pizzoccheri

This recipe, the subject of my Match of the Week, was so delicious I've persuaded Christine Smallwood, whose lovely book An Appetite for Lombardy it comes from, to share it on the site.

Cavatelli with sausage, mint and tomato

Cavatelli with sausage, mint and tomato

This is one of the deceptively simple recipes in Rachel Roddy’s wonderful A-Z of Pasta.

The 10 best wines for spring and early summer drinking

The 10 best wines for spring and early summer drinking

The last two days have been quite, quite beautiful, starting mistily, basking midday in an unseasonally warm sun and finishing with an extended dusk that announces that spring is finally here. I immediately want to eat lighter meals: the new season’s vegetables are not quite in yet but I can at least plan for summer and that means a spring clean of the cellar, pushing the full bodied reds to the back and assessing what whites, lighter reds and rosés I still have lurking in the racks.

Matching wine with Chinese food - time for a rethink?

Matching wine with Chinese food - time for a rethink?

A recent trip to Beijing and Shanghai opened my eyes anew to the possibilities involved in drinking wine with Chinese food. Many of the conclusions we have painstakingly arrived at in the west turn out to be less obvious when tried out in situ.

What to drink with Hugh Fearnley-Whittingstall's veggie recipes

What to drink with Hugh Fearnley-Whittingstall's veggie recipes

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.

Smoked trout and artichoke linguini with a dry Pfalz Riesling

Smoked trout and artichoke linguini with a dry Pfalz Riesling

The other day I found myself at a meeting just round the corner from the newly opened Princess Victoria in Shepherds Bush in West London and popped in for lunch. It’s a splendid old building with a wonderfully baroque ceiling, one of the best I’ve ever seen in a pub.

Smoked haddock and leek risotto and Albarino

Smoked haddock and leek risotto and Albarino

If you were thinking of a wine pairing for risotto you’d probably reach for an Italian white such as a Pinot Grigio but Spain’s famous Galician white Albarino works equally well as I discovered the other day.

Scallop and crab risotto with inexpensive French Sauvignon

Scallop and crab risotto with inexpensive French Sauvignon

I know I’ve highlighted crab as a match for a number of different wines but it really is a great dish to pick if you’re drinking a serious white. This time however the wine was far from stellar: the basic house Sauvignon at Culinaria in Bristol where I was doing a photo shoot for our next book.

Ox cheek ragu and nero d’avola

Ox cheek ragu and nero d’avola

Nero d’avola may not be a grape variety you’re familiar with but in a recent blind tasting of 25,000 consumers carried out by Majestic it proved by far the most popular choice

Lobster macaroni cheese and Ruinart champagne

Lobster macaroni cheese and Ruinart champagne

When I flicked through the pictures I’d taken of the wines I’d drunk over Christmas and the New Year I realised there was a LOT of champagne. Partly because I’d been given or shared some rather nice bottles but equally because champagne goes with practically everything from oysters to shepherds pie (as the novelist Jeffrey Archer famously established).

Linguine carbonara and English chardonnay

Linguine carbonara and English chardonnay

Spaghetti carbonara is one of my favourite pasta recipes so it seemed a brilliant idea to alleviate the boredom of lockdown by having a ‘carbonara night’ with some friends on Zoom.

Kedgeree and Western Australia Semillon

Kedgeree and Western Australia Semillon

I realised the other day that there’s a marked French bias to this site. Partly because I spend a fair bit of time in France but also, I have to admit, because I do enjoy drinking French wine. So here, in an attempt to redress the balance and to celebrate Australia Day is an unusual but highly successful Aussie pairing.

Fideuá and Bobal

Fideuá and Bobal

You might know Valencia best for paella but in fact it has another paella-like dish called fideuá pronounced fi-de-wah which is made with pasta rather than rice.

 Prawns with ouzo, orzo and courgette and Greek rosé

Prawns with ouzo, orzo and courgette and Greek rosé

I didn’t have plans to go to Greece this year but staying in the UK for the summer has given me itchy feet so I’m cooking my way round the Med instead.

Wine of the week: Cramele Recas ‘Sole’ Shiraz/Feteasca Neagra 2015

Wine of the week: Cramele Recas ‘Sole’ Shiraz/Feteasca Neagra 2015

Romanian wines may not be on your radar but judging by this incredibly delicious red you should look out for them.

Chianti in magnum from Lidl

Chianti in magnum from Lidl

The more, er ... mature ... among you may remember when you went to an Italian restaurant and found a round straw-covered bottle of Chianti on the table, often with a guttering candle stuck in the neck and wax (always red) dripping down the side. It’s rather weirdly called a fiasco - which is Italian for flask as well as referring to a disaster. Like Brexit. Or Boris.

Red mullet and saffron risotto with Valtellina

Red mullet and saffron risotto with Valtellina

You might instinctively think of pairing a fish-based risotto with white wine but there are two factors that make this one, which I had at a lunch to celebrate the 15th anniversary of The Seahorse restaurant in Dartmouth, a good match for a red.

Prawns with Ouzo, Orzo and Courgette

Prawns with Ouzo, Orzo and Courgette

A really lovely summery dish from Marianna Leivaditaki of Morito's Aegean: Recipes from the Mountains to the Sea. The tip of roasting the prawn shells before you make the stock is genius though, having made it, I think you can get away with using fewer of the other ingredients in the stock - see my note at the bottom of the recipe.

Penne in walnut sauce

Penne in walnut sauce

If you've run through your pasta sauce repertoire several times during lockdown try this delicious penne in salsa di noci (penne in walnut sauce) from Christine Smallwood's lovely new book Italy: The World Vegetarian. It's really simple - as she says basically a walnut pesto.

Pasta with mushrooms, kosho and toasted parmesan rind

Pasta with mushrooms, kosho and toasted parmesan rind

This recipe is from a new book called Wasted by chef Conor Spacey which is published by the Irish publisher Blasta Books as part of a charmingly illustrated series of single subject books

Crab macaroni cheese

Crab macaroni cheese

I always think it's hard to improve on macaroni cheese but adding crab, which my mate Fiona Sims has done in her brilliant new The Boat Cookbook, is an inspired touch.

Tantamen ramen and Asahi Super Creamy Head

Tantamen ramen and Asahi Super Creamy Head

I’m beginning to get Christmassed-out already so this week’s pairing is not the very old madeira and Comté I had last night, amazing though that was, but a steaming, spicy bowl of ramen and an Asahi Super Creamy Head beer I enjoyed at Bone Daddies Ramen earlier in the week.

Spicy tuna pasta and Tuscan red

Spicy tuna pasta and Tuscan red

Some of the best meals - and the best wine pairings - come about without a great deal of forethought. Like the pasta I threw together last week in France from storecupboard ingredients then accompanied with a cracking bottle of inexpensive Tuscan red we’d just bought from a winemaker at a natural wine fair. Yes, Italian wine. In France! Who’d have thought it?

Pumpkin ravioli and a Douro white

Pumpkin ravioli and a Douro white

You wouldn’t necessarily expect an Italian dish like pumpkin ravioli to pair with a Portuguese white but the match was just perfect.

Prawn raviole and white Bordeaux

Prawn raviole and white Bordeaux

Having spent 3 days in Bordeaux last week I’m spoilt for choice about my match of the week but I’m going for one of the less obvious pairings (so not Pauillac and lamb!).

Langoustine ravioli and Errazuriz Las Pizarras chardonnay

Langoustine ravioli and Errazuriz Las Pizarras chardonnay

Last Thursday’s dinner to celebrate Decanter’s 2018 Man of the Year, Eduardo Chadwick of Viña Errazuriz was a treat - a line-up of the winery’s very best wines. It was obviously sound thinking to pair two of his top reds, the Don Maximiliano Founder’s Reserve 2014 and Kai 2005 with fillet of beef but I thought the more intriguing match was the first course of langoustine ravioli with their 2015 Las Pizarras chardonnay.

Junmai sake with cheung fun, asparagus and shiitake mushrooms

Junmai sake with cheung fun, asparagus and shiitake mushrooms

It’s partly because not enough restaurants offer the option but I don’t drink sake often enough in Asian restaurants. (And yes, I know Asian is an imprecise term but that’s how many describe the food they offer)

Guava Collins and Singapore Noodles

Guava Collins and Singapore Noodles

Traditionally it’s been difficult to find a pairing for noodle dishes, especially soup noodles which have the triple drawback of being hot, sour and wet. But the other night at Alan Yau’s new restaurant Cha Cha Moon (of which more to follow when I do my round-up of new London openings) I had a delicious non-alcoholic cocktail which really hit the spot.

Chacra '55' Patagonian Pinot Noir and mushroom risotto

Chacra '55' Patagonian Pinot Noir and mushroom risotto

Most of the pairings in this weekly slot are chosen for the way they flatter food but here’s one that’s designed to show off a very special wine: a 2010 Argentinian Pinot Noir called Chacra Cinquenta Cinca or Chacra 55.

Cauliflower tortellini with hazelnuts and 10 year old Muscadet

Cauliflower tortellini with hazelnuts and 10 year old Muscadet

I agonised over which match to highlight this week - there were so many good ones, especially from my trip to the Jura which I’ll report on in the next couple of days but I’ve gone for this intriguing and off the wall pairing from a seasonal wine dinner at Lido in Bristol on Saturday night.

 Pumpkin ravioli and sparkling albarino

Pumpkin ravioli and sparkling albarino

Having ended up unexpectedly in hospital last week I struggled a bit to find a match of the week. Water doesn’t make the most inspiring pairing for food although it (the food in hospital) isn't by any means as bad as it used to be. So I’ll tell you about the the dish I had before I was taken ill.

 Pappardelle with beef shin and Barolo

Pappardelle with beef shin and Barolo

It’s not often that I choose from a menu based on the wine I’m drinking but then I don’t often drink wines good enough to justify that - in restaurants at least where mark-ups tend to make the best wines unaffordable.

 Cacio e pepe and Frappato

Cacio e pepe and Frappato

I’ve never known quite what wine to pair with cacio e pepe, the fashionable pasta dish that’s just based on cheese (usually pecorino) and cracked pepper.

Smoked Salmon and Spinach Lasagne

Smoked Salmon and Spinach Lasagne

I'm normally a bit daunted by chefs' books but Chefs at Home, a collection of recipes from some of Britain's best loved chefs which has been put together in aid of Hospitality Action, a charity that supports the restaurant industry, is full of the kind of food they actually make for their families.

Rigatoni with aubergine (eggplant), sausage and Zinfandel sauce

Rigatoni with aubergine (eggplant), sausage and Zinfandel sauce

A really robust pasta dish from my book Cooking with Wine - perfect for cold weather eating. The wine gives a richer, more warming flavour than the usual tomato-based sauce.

Six of the best matches for Bacchus and Bacchus-based wine blends

Six of the best matches for Bacchus and Bacchus-based wine blends

If you've bough a bottle of English wine to celebrate St George's Day or English Wine Week you may be wondering what sort of food suits it best.

Vincisgrassi and Saint-Aubin

Vincisgrassi and Saint-Aubin

I love a collaborative cooking project so when I stayed with my friend food writer Fiona Sims at the weekend we embarked on a vincisgrassi, an elaborate mushroom lasagne from Rachel Roddy’s fantastic book, an A-Z of Pasta. It was made famous by Franco Taruschio of the Walnut Tree but you can find Rachel’s version here. (Note the fabulous crisp edges!)

Spinach and ricotta gnudi and Pecorino

Spinach and ricotta gnudi and Pecorino

“Tender little dumplings, as fragile as a pasta filling” is how Diana Henry describes gnudi in her fabulous new book How to Eat a Peach. (The word, which is pronounced new-dee means naked)

Spicy Sichuan noodles and sour plum tea

Spicy Sichuan noodles and sour plum tea

Although I think the difficulty of matching troublesome ingredients with wine is overrated that’s not true in the case of chilli which is an integral part of many Szechuan dishes. The tofu noodle hotpot I had at my local Chilli Daddy in Bristol at the weekend was definitely a case in point.

Rheinhessen silvaner and penne with tomatoes and peppers

Rheinhessen silvaner and penne with tomatoes and peppers

I must confess I’ve never associated German wines with pasta dishes especially ones based on summer vegetables like tomatoes and peppers but then I haven’t come across many genuinely dry German wines in Italian restaurants before.

Pumpkin gnocchi and gewurztraminer

Pumpkin gnocchi and gewurztraminer

I’ve always thought of gewürztraminer as a bit of an inflexible wine - brilliant with spicy food. rich patés and pongy cheese but not much else. However it went brilliantly with several dishes at my local, Bellita in Bristol the other day including a classic Italian dish of pumpkin gnocchi with sage and brown butter.

Pizzocheri and Valtellina

Pizzocheri and Valtellina

A slightly obscure pairing this week from the Lombardy region of Italy, the focus for an absolutely brilliant pop-up supper I went to at Wild Artichokes in Kingsbridge last Friday.

Penne with gorgonzola and broccoli and malbec

Penne with gorgonzola and broccoli and malbec

Now here’s a wine pairing with pasta I didn’t wholly expect. The sauce - a gift from a neighbour - was a creamy gorgonzola one to which I added (just to make it fractionally more healthy ;-)) some steamed broccoli I had left in the fridge. (Well, it was raw but I steamed it!)

Pasta with Stilton and onion sauce and a new wave Spanish red

Pasta with Stilton and onion sauce and a new wave Spanish red

When I’m not writing about food and wine matching I’m writing a book - and a blog - about budget eating called The Frugal Cook. So this week’s match is a chance discovery with a scratch supper I knocked up last night (for which you can find the recipe on the blog)

Pasta with pesto and Verdicchio dei Castelli di Jesi

Pasta with pesto and Verdicchio dei Castelli di Jesi

This past week has reminded me yet again what a great match Italian whites are for food. Their lack of obvious character means they tend not to stand out in a tasting but they explode into life with a dish.

Pasta arrabbiata with sangiovese

Pasta arrabbiata with sangiovese

What happens when you choose a wine to pair with a particular dish and the dish doesn’t materialise? Well, if you’re lucky it matches equally well.

Ox cheek lasagne and zinfandel

Ox cheek lasagne and zinfandel

It’s always a treat going round to my friends Stephen and Judy for supper.

Mushroom risotto with spatburgunder

Mushroom risotto with spatburgunder

OK, this pairing is not rocket science - I’m sure you know that pinot noir is a great match with mushrooms and so obviously with mushroom risotto too. But you may not have totally taken on board just how good German pinot - or spätburgunder, as they call it in Germany - is nowadays.

Mushroom risotto with Barbera

Mushroom risotto with Barbera

I went to a Piemontese wine dinner last week at a local Italian restaurant in Bristol, Prosecco about which I’ve written before. There were some very good matches - along with a couple of off-key ones, one of which involved a faulty bottle which the wine merchant introducing the event seemed determined to disregard despite grumblings from the floor.

Macaroni cheese and Montagne-St-Emilion

Macaroni cheese and Montagne-St-Emilion

This week is British Cheese Week - and, by the looks of it, the start of autumn proper - so what better time to rustle up a macaroni cheese (or mac and cheese as they call it in the US)?

Macaroni cheese and Alsace Riesling

Macaroni cheese and Alsace Riesling

As those of you who follow me on Twitter (as winematcher) will know I’ve been in New York this week and have a huge number of interesting wine and other matches to tell you about but the most unexpectedly successful - and therefore my pairing of the week - was a match of macaroni cheese and Alsace Riesling.

Lasagna and Georgian saperavi

Lasagna and Georgian saperavi

I’m beginning to think lasagna or lasagne is one of the perfect dishes to pair with a good red wine - it seems to go with practically every bottle you throw at it (metaphorically speaking).

Fideos negros con calamaritos with alioli and Rueda

Fideos negros con calamaritos with alioli and Rueda

I’ve never been a huge fan of Rueda, a sauvignon-style wine from the north of Spain, but seem to have been drinking it non-stop since I arrived in Malaga.

Cold sesame noodles and weissbier

Cold sesame noodles and weissbier

Thanks to my friend Signe Johansen of Scandilicious I finally got to Koya in Frith Street the other day - London’s food bloggers most popular noodle haunt and the winner of last year’s Observer Food Monthly’s Best Cheap Eats award.

Cannelloni and Refosco

Cannelloni and Refosco

When did you last see cannelloni on a menu? It was one of my favourite dishes when I was growing up then it seemed to vanish into the mists of time so it’s good to see it back at the boys from the Clove Club’s new restaurant Luca.

Butternut squash and barrel-fermented Chardonnay

Butternut squash and barrel-fermented Chardonnay

Even if you're not a fan of the blockbuster style of Chardonnay still favoured by many producers you have to admit it meets its match in butternut squash. Why? Because the rich sweetness of the squash kicks the sometimes over-exuberant tropical fruit and vanilla-scented oak into touch and magically transforms them into an elegant, refreshing glassful.

Bardolino Chiaretto and seafood pasta

Bardolino Chiaretto and seafood pasta

Yesterday I had lunch with some old friends in a chic little Italian restaurant called Trenta. It’s in in the upwardly mobile neighbourhood just west of Edgware Road in London into which Tony and Cherie Blair have just moved. (It also has a Jimmy Choo shop two doors down. It’s that kind of ‘hood)

 Spaghetti with courgettes, basil, smoked almonds and Bordeaux rosé

Spaghetti with courgettes, basil, smoked almonds and Bordeaux rosé

I was sent a really unusual rosé the other day from biodynamic Bordeaux wine estate Chateau le Puy, their 2019 Rose-Marie.

 Spaghetti and meatballs and Nerello Mascalese

Spaghetti and meatballs and Nerello Mascalese

Spaghetti and meatballs is a really rich pasta dish you need to wash down with a refreshing red - preferably Italian.

 Cappellacci with cime di rapa and alvarinho

Cappellacci with cime di rapa and alvarinho

OK, I know I wrote about dumplings last week and stuffed pasta isn’t *that* different but if they’re both delicious with wine why not?

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