Pairings | Sausages
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.
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.
Tomorrow is St David’s Day - cue for the media to roll out its annual selection of Welsh recipes. Wales produces its own wine, beer and even whisky so what should you drink?
For those unfamiliar with the delicacy a scotch egg is a whole egg wrapped in sausagemeat, then coated in breadcrumbs and deep-fried. Traditionally the egg would have been hard boiled but more recently the fashion has been to serve them soft and even runny like this version from the Opera Tavern. And in some cases - presumably in a vain attempt to make them more healthy - they’re now baked which is wrong on every level.
Malbec has become so popular it may have become one of your favourite red wines but what are the best kind of dishes to pair with it?
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.
Syrah and shiraz, as you may know, are the same grape variety but quite different in character. Syrah, especially from the Northern Rhône, tends to be savoury, shiraz from Australia, far more sweet-fruited. Here I’m concentrating on food pairings for syrah. Read this post if you’re looking for matches for shiraz though there is obviously some overlap.
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.
Pear cider - also known as perry - has a different taste from apple cider. It’s generally lighter, drier and 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?
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.
There are very few occasions on which sausages don't appeal but what’s the best pairing for them?
What nicer place is there to shop than an Italian deli and in Theo Randall's inspiring new book The Italian Deli Cookbook you can find out what to do with all those tempting ingredients you find there.
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)
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 ;-)
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.
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 . . .
If you like a bacon sandwich and/or a sausage sandwich what better idea than combining the two in a bread as Niamh Shields has done in her Bacon: The Cookbook. Stroke of genius!
Beaujolais - by which I mean red Beaujolais - is the most French of wines, the perfect wine pairing for a picnic or bistro meal.
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.
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.