Pairings | Sausages
As it’s both Bonfire Night and British Sausage Week this week there’s a fair chance that you’ll be eating bangers of some kind, so what’s the best pairing?
If you don’t like Guinness don’t be put off making this recipe for St Patrick's Day from my book Sausage & Mash. It makes the most fantastic dark, rich, sticky onion gravy that doesn’t taste remotely of beer.
It’s been so busy the last few weeks that good pairings have been coming thick and fast but this was a great match I enjoyed at an offbeat new occasional restaurant which was launched by food and wine writer Marc Millon in Topsham, Devon the other day. (He’s also contributed a couple of pieces to this site including this wonderful piece about Bagna Cauda)
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.
A report on an all-day butchery and barbeque course at Hobbs House cookery school I went to a couple of summers ago. A great day out for any BBQ enthusiast (or women who live with one who want to keep their end up ;-)
New Zealand cookery writer Lauraine Jacobs reports on the Pinot Noir '07 conference in Wellington, including a gourmet sausage tasting
You may think it’s utterly pointless to waste time wondering what would be the best match for Christmas snacks. For most people the answer would be prosecco.
Cider seems to be on the verge of going through the same quality revolution as beer did a few years ago. In the last 12 months I’ve tasted more interesting ciders than I have in the last 12 years.
I was reminded about my trip to Priorat almost exactly two years ago by my recent visit to the Roussillon which has a similar terroir. And I think the wines would go with similar kinds of food. These were my suggested pairings at the time . . .
Malbec is getting so popular it may have become one of your favourite reds but what are the best kind of dishes to eat with it?
Beaujolais - by which I mean red Beaujolais - is the most French of wines, the perfect wine pairing for a picnic or bistro meal.
Barbera is a versatile red that will happily partner pretty well any meaty dish you throw at it. It is more robust and typically drunk younger than its Piedmontese counterparts Barolo and Barbaresco.
Like any other red South Africa's Pinotage comes in different styles - some lighter and fruitier than others. When you're matching it with food you take a cue from the sort of ingredients and dishes that go with its two ancestors - Pinot Noir and Cinsault.
If you’re wondering why I’m devoting a post to Lambrusco you obviously haven’t tasted the real thing and today, Lambrusco Day, is your ideal opportunity to try it.
There’s a lot of talk about how the wines of a region tend to match its food but that seems truer of Tuscany than almost anywhere else.
Real perry - as opposed to the often confected and artificially flavoured pear cider - has a different taste from cider. It’s more delicate, more fragrant, a better match for delicate ingredients like fish.
German wheat beers are sufficiently different from Belgian wheat beers to merit a separate post - so what are the best food matches for hefeweizen with their striking banana and clove flavours?
It's funny how your attitude to food and wine matching changes when you visit a wine-producing area like the Languedoc which is where I've been for the past few days. You tend to drink the local wine because it's what the locals drink. It may not be the best match but it doesn't really matter, particularly at lunchtime when you want something light.
If you’re looking for a cheap all-purpose red after Christmas this old favourite from the Co-op should fit the bill.
If you’re after a bright, fruity, sunshine-filled red to carry you through the dark, dreary days of winter you couldn't do better than this delicious Côtes du Rhône.
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.
Anyone who has a passing knowledge of cassoulet will know that there are hotly disputed arguments about what constitutes the authentic version. But whichever way you make it it’s a substantial dish.
OK, pie and beer is not rocket science but sometimes it’s good to be reminded what a very good match they can be. Especially when both the pie and the beer come from the same place.