Pairings | Sweet sherry
There’s no doubt about it, trifle is tricky. If it includes booze already do you serve more on the side? And what kind of booze should that be?
I have a bit of a problem with pumpkin pie. I'm not a big fan of pumpkin and I don't have a massively sweet tooth which makes the thought of partnering it with a sweet wine a bit of a killer. But I know I'm in a minority and with Thanksgiving coming up on Thursday here are my top picks:
If you're planning a special meal for Valentine's Day you may be wondering which wine to pair with your menu. I've picked some favourite Valentine's Day foods and suggested some matches that should work well with them.
The most useful clue to the kind of wine that works with cheesecake is to think of the toppings and flavourings that are used in cheesecake recipes rather than the base.
Chocolate is supposed to be impossible to match with wine but like any other ingredient it depends on the chocolate and how it’s used.
This is the most interesting and original wine and cheese pairing of the four* I devised for my talks at the Bristol Wine and Food Fair over the weekend. I wanted to come up with a variation on the usual port and Stilton combo and this was it.
One of the nicest Christmas traditions I've picked up along the years is the Spanish habit of serving a platter of sweetmeats at the end of the meal or on other occasions when you want something sweet. It usually includes different kinds of turron, the Spanish version of nougat which comes in soft and hard versions, some with whole almonds, some without. To that you could add some polvorones (delicious almond cookies) large Moscatel raisins, figs and dates and even a few chocolate truffles if you like.
This was by far the most popular pairing at a chocolate and wine tasting I did for the West of England Wine and Spirit Association in Bristol on Friday night. We didn’t actually have the ice cream but I think it would have made it even better.
Although we wine writers like to think we might be able to encourage you to be more adventurous in your wine choices this Christmas the truth is you’re probably going to stick to the wines you're familiar with.
Mince pies are not that different to Christmas pudding and Christmas cake so you could drink much the same sort of wine with them. But tradition obviously plays a part in terms of what most people expect and they do pair particularly well with fortified wines like port, sherry and madeira
There is an argument that you don't need anything to drink with the classic Christmas pudding*, especially if you've sloshed brandy all over it but if you're pairing other courses of the Christmas meal you might fancy a small glass of something sweet.
Port and stilton is one of the classic wine pairings but does it work if you pair a port with a blue cheese chocolate?
This delicious cake, which comes from my book An Appetite for Ale, is based on a recipe from one of Britain's best bakers Dan Lepard. Do use organic dried fruit in it - you’ll get a much better result.
If you like churros you're going to LOVE this recipe for doughnuts with chocolate sauce from chef Nieves Barragan's new book Sabor*: Flavours from a Spanish Kitchen.
I was casting around for a dessert to make for friends on Saturday when I remembered this fantastic coffee cake from chef Margot Henderson’s book You’re all Invited. I suppose it’s more of a mid-morning or tea-time treat but I sometimes prefer cake to a full-blown pudding at the end of a rich meal.
Simnel cake, for those of you who are not familiar with it, is the traditional British Easter cake (although at one time it was baked to celebrate Mother’s Day).
This is one of the recipes I go back to most often. Yes, it’s a cake but you can also serve it as a pudding. It comes from Margot Henderson’s* wonderful You’re All Invited which I strongly recommend you to buy.
I was hoping for an interesting pairing from the last meal of the year and wasn't disappointed. Like last year we went to a New Year's Eve dinner at Montpelier Basement supper club where we were treated to an amazing 8 course feast which lasted into the early hours of the morning.