Pairings | Spiced
if you're planning to make a pumpkin pie for Hallowe'en or Thanksgiving here are some great wine and other pairings to serve with it.
I spent an interesting evening this week at one of London’s leading Indian restaurants Benares. It was organised jointly by a wine events company called The Wine Nose and SOPEXA, the promotional arm of the French food and wine industry.
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.
There’s such an obvious wine match for lobster (great chardonnay) that you might wonder if it was worth considering anything else but there are other interesting alternatives.
Now that winter is firmly upon us it's time to head for the kitchen and knock up a rich beef stew or casserole and leave it simmering for hours.
It’s less common to come across Indian-spiced seafood dishes than it is fish and vegetable-based ones so what sort of wine works? Yesterday I had a chance to find out
I came across this unlikely combination while I was flying back from Argentina with the Brazilian airline TAM* who have this year decided to inaugurate a Brazilian menu in business class devised by a woman chef called Ana Luisa Trajano. And quite right too.
For the next 10 days I’m going to be visiting the vineyards of Oregon and Washington State so the site will turn into more of a blog. Our first day yesterday included lunch at Chateau Ste Michelle, by far Washington’s largest wine producer.
A recent email from a reader asked me to suggest a wine to go with “a triple coconut cake with a tangy pineapple icing served with fresh fruit salsa that has kiwi, strawberry, madarine oranges, blueberries and fresh pineapple in it”. Quite a challenge (I suggested demi-sec Champagne or a peach-flavoured liqueur topped up with fizz) but it got me thinking that there are many possible matches for cake beyond a cup of tea or coffee, particularly if you're serving it as a dessert.
Turkish food is not traditionally accompanied by wine. And although the Turks do have a wine industry not much of it makes its way over here. But here are some thoughts on possible pairings for Mark Hix's Turkish inspired recipes in the Independent this weekend"
Although there’s still plenty of the rich, lush style of Shiraz we’ve come to associate with Australia there’s more than one style as I discovered on my recent trip. If you like more restrained, even funky syrahs, Australian producers can deliver. Unsurprisingly many of them are organic or biodynamic and made with a minimum of sulphur. Most are from cooler vineyards. Take your pick . . .
The perfect match for lamb is red wine, right? Well, mostly but not always as Hugh Fearnley-Whittingstall's recipes in the Guardian this weekend and my own recent experience have demonstrated
I’ve always thought of riesling as a better match for the fresh flavours of south-east Asian-inspired food than curry but a visit to the Lahore Kebab House proved otherwise this week.