Pairings | Shortribs
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?
One of the tricky decisions to make when you’re serving a rich, winey stew is whether to go for a wine of equal weight or a lighter medium-bodied wine as a refreshing contrast.
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.
There was a time, about 10 years ago, when I wrote a lot about Merlot which was widely regarded as wine world’s alternative to Chardonnay - an easy drinking red wine that went with almost any meal.
If you’re looking for the ideal food pairing for a Napa Cabernet Sauvignon (or any other full-bodied cabernet) you don’t have to look very far. Almost any red meat, especially served rare, is going to do the trick.
The weather has been so absurdly autumnal this week that I cooked a substantial stew for friends on Saturday night, an intensely flavoured braise of beef short ribs (or pot au feu as our local butcher describes them) with plenty of lush, red wine (a Valdivieso Cabernet Sauvignon from the Maipo Valley in Chile which is part of the Waitrose own label range).