Pairings | Spätlese
One of the most interesting things I noticed on my trip to Germany last week was how Germans drink riesling with red meat. I wouldn’t have thought it would work but was utterly convinced by this pairing of super-tender rare venison with an exotic spätlese (late picked) riesling.
Just as you think you might have got to grips with matching wine with Chinese food along comes a regional cuisine like Szechuan which is twice as challenging, as I discovered at a wine dinner at Flinty Red in Bristol last night.
With the Thai New Year celebrations coming up you may well be planning to eat in a Thai restaurant or host a Thai meal at home. But which drinks are the best to serve?
Pork belly has become one of the most popular main courses on restaurant menus so what should you drink with it? It doesn't have to be wine . . .
Well, I don’t know about easy but there must be some easier way to get people into German wine . . .
It’s a while since I’ve been to Germany so I thought I’d take the opportunity of running some top German wines through their paces at the restaurant Seven Park Place, which was coincidentally awarded a Michelin star last week in the 2011 UK Michelin awards. The dinner was hosted by Iris Ellman of The Wine Barn and featured nine of the top level wineries whose wines she imports.
Scandinavian food is becoming increasingly popular but what type of wine should you drink with it? Lucy Bridgers reports on how German wine fares.
Summer is the perfect time of year to eat crab so why not try out your wine pairing skills and work out which wines you'd match with these eight different crab dishes. My own suggestions below . . .
If you’ve decided to serve goose rather than turkey this Christmas you’ve already opted to be adventurous. So you could arguably be adventurous about your choice of drink too.
Although stollen is a little bit lighter than the classic British Christmas baking some of the pairings I suggested with mince pies (like sweet sherry and tawny port) will work too . . .
It’s easy to get stuck in the trap of thinking red wine is the only accompaniment for meat, especially red meat but in these days of multi-cultural eating that’s not necessarily true. And a good case in point is a Thai beef salad with its zingy, hot/sour flavours which influence the match much more than the beef does.
I always think it’s misleading to describe pork as a ‘white meat’. Strictly that's accurate, I suppose, but ‘whiteness’ somehow seems to suggest lack of flavour.
You may well know what you’re going to drink with the turkey by now but here are some ideas for what to match with your Christmas starters, paired with recipes from some of Britain’s favourite chefs and cookery writers.