Pairings | Semillon
As with most foods, the best wine pairing with pork depends how the pork is cooked, and what it’s served with.
Fishcakes are one of the ultimate comfort foods - but is there an equally comforting wine pairing?
If you're serving a ham or gammon as a roast this Christmas you need a more substantial wine with it than when you serve ham as a cold cut. Which one depends on the glaze.
This is the perfect time of year for buying oranges and lemons but what effect do they have on the recipes you’re making? Quite a marked one, if truth be told. Lemons in particular have a high level of acidity which will make any wine you drink with them taste sweeter. If that’s counterbalanced in the recipe by sugar as in a lemon tart or lemon meringue pie, for example, the result is a dish that’s really quite hard to match.
Sauvignon blanc is many people's favourite wine but what type of food pairs with it best?
Whenever anyone talks about foods that are difficult to match with wine, asparagus always comes up but I reckon the problem is overstated.
Apple tarts are one of the most flattering desserts to match with sweet wines but what do you drink with other apple-based desserts?
Being surrounded by peaches and nectarines at the moment has reminded me what a brilliant match they are for a glass of dessert wine. And, surprisingly, even for a red!
I posted this last year after trying Rijsttafel - the Indonesian speciality that’s widely available in Amsterdam. Translated literally as ‘rice table’, it’s an elaborate array of curries, salads and pickles which present a tough challenge for any wine.
Scallops are some of the most delicious seafood around and some of the most flattering to a serious white wine. There’s one grape variety that will almost always see you right but also some other options
With Wimbledon kicking off this week, I’m sure you’ll be enjoying a bowlful or two of strawberries. But what to drink with them?
One of the world’s most underrated grapes yet capable of making some of its most delicious dry whites, Sémillon isn’t on the radar for many. So if you get hold of a bottle what should you pair with it?
Last week I was in Australia’s beautiful Hunter Valley enjoying their two great specialities semillon and shiraz.
As I pointed out in my Guardian column this week Australian wines are fetching some pretty steep prices but to drink a Hunter Valley semillon of this quality it’s absolutely worth it.
I never understand why retailers tell me it’s so hard to sell Hunter Valley semillon. It’s such a unique style of white wine which tastes (lusciously) of fresh pineapple when it’s young and of baked or grilled pineapple as it matures.
This week I’m on a wine trip in South Africa (so posting may be slightly more spasmodic). There have been many great matches already but two interesting ones have involved Semillon a grape the country is beginning to handle very impressively.
Thos of you of a certain age may remember that great ‘70s favourite ham and pineapple which conisisted of a large limp gammon steak, curling at the edges and a couple of fried pineapple rings. From a tin. There was one thing that was good about the dish though and that is that ham and pineapple are great together, something we’ve rather forgotten in these more sophisticated times.
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.
Blogger Denise Medrano of The Wine Sleuth braces herself for a lunch featuring classic French dishes and Australian wine. Was she convinced? Read on . . .
I’ve been thinking quite a bit lately about ingredients that cause problems for wine and have come to the conclusion that lemon is one of the major culprits. Of course we add lemon to many things for a subtle lift - I’m talking about recipes where lemoniness (if there is such a word) is the essence of the dish.
Last week, the Union des Grands Vins Liquoureux de Bordeaux, the body that represents Bordeaux sweet wine producers, hosted a tasting of wines from six of the appellations they represent to partner savoury and sweet dishes at a lunch at le Cercle restaurant in Chelsea.
Lucy Bridgers reports: The quintessentially English Quo Vadis in London was the setting for a recent lunch hosted by Australia’s First Families of Wine, a group of 12 long-established family-owned companies
After the tradition-bound cooking of the Christmas period (from which the family will never let you deviate . . .) it’s good to branch out a bit with your New Year’s Eve meal and also pick some dishes that will allow you to drink some serious wines. Note you need to start the beef two days in advance.
I’ve written before about pairing wine with Chinese food - and so have some of my contributors but here’s a slightly different way of going about it that may help you decide which bottle to choose and make your pairings more successful. It involves deciding which flavours are predominant in a dish or selection of dishes.
Cuttlefish is a pain to prepare as Hugh Fearnley-Whittingstall points out in the Guardian today but it is particularly delicious to eat. It’s often partnered with robust flavours so you need to think in terms of equally intense flavoured wines.
The question I get asked most often as a wine writer is how long you should keep a bottle of wine. It’s one of those ‘How long is a piece of string?’ questions: it depends both on the bottle and the drinker.
An unusual and fresh-tasting frittata that would make a perfect brunch dish from Ryn and Cordie's In Search of the Perfect Partner (The Food and Wine Matching Formula) reviewed here.
A recipe from a charming and inventive cookbook this week - blogger Rejina Sabur-Cross's Gastrogeek. I've picked it because I love dips - who doesn't? - but also because of the amazing-looking crackers.
Tofu has never been my favourite ingredient to be honest but these brilliant smoked tofu 'nuggets' from my friend Elly Curshen's book Let's Eat are positively addictive.
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.
Should it be wine or beer - or even a cocktail? Last year I asked the Twitter community what their favourite barbecue bevvy was and this is what they came up with . . .
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.
The sharp-eyed among you will notice that my recommendations have changed since I posted this article earlier today. I've revised my opinion since retasting Cornish Blue which I found in my local deli - Arch House Deli.
Vegetarians often get overlooked at this time of year so if you’re vegetarian yourself or cooking for one here are some perfect pairings for some delicious festive recipes from the web.
A fair bit gets written - including by yours truly - about pairing wine with turkey but what type of drinks go best with the Christmas ham?
While I no longer eat foie gras myself (as explained here) for the French there is no other way to celebrate the réveillon, or New Year’s Eve.
After a recent visit to the Jura I've rethought my ideas about which wines make the best wine pairings for Comté cheese.
I only have to look at how many of my matches of the week involve fish to realise that it now appeals to me more than meat. Not that I’m anti-meat by any means it’s just that the sort of wine you pair with it is fairly predictable, well-trodden ground.
This may sound an unlikely combination but bear with me.