Pairings | Vermentino
Vermentino is incredibly versatile - a brilliant wine pairing for anything fishy, herby or citrussy and a great wine for spring and summer drinking.
The ideal pairing does of course depend on how you make your spaghetti alle vongole - the classic Italian dish of spaghetti with white wine and clams - but in my book, the answer is simple: a young, unoaked, Italian white wine.
If you’re the kind of person (like me) who puts garlic into practically everything you cook you may regard this question as an irrelevance but some dishes are much more garlicky than others.
One of the best hot weather dishes, this piquant dish of cold poached or roast veal with a tuna, anchovy and caper mayonnaise invariably pops up on menus at this time of year. But what to pair with it?
March 1st is St David’s Day so what better to focus on than Wales’s national symbol, the leek? (Well they have daffodils and dragons too but I’m assuming you don’t want to eat either of those ... )
Normally this weekly post features a specific dish and wine but vermentino goes with so many fish dishes I think it’s worth flagging up its sheer versatility.
There were leeks everywhere you looked in the Languedoc last week so I decided to make a classic dish of leeks vinaigrette (and finely sliced serrano ham) as a starter for Sunday lunch with friends. Despite the vinegar and mustard in the dressing it’s not a sharp dish - the dominant note is the delicate, sweet, oniony taste of the leeks so I was looking for a light, unoaked white which wouldn’t mask that flavour.
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
A stunning recipe from Bruce Poole's cookbook Bruce's Cookbook that shows barbeques don't have to be all about burgers and ribs.
What wine should you pair with your favourite pasta? As you might guess it depends on the sauce rather than the pasta shape.
Seabass is one of the most popular fish on restaurant menus these days - usually treated quite simply and rarely sauced. But what wine should you pair with it?
Hard sheep’s cheeses are the winelover’s friend.
Artichokes have the reputation of being a wine-killer but as with most of these diktats the problem is over-played. True, artichokes can make even dry whites taste oddly sweet but that doesn’t account for the different ways in which they are cooked and how they are served.
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.
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.
This past week has reminded me yet again what a great match Italian whites are for food. Their lack of obvious character means they tend not to stand out in a tasting but they explode into life with a dish.
There’s still a lot of suspicion about orange wine with many in the wine industry taking the view that it’s faulty rather than, what it actually is, a different style of wine.
One of the most striking things about my trip to Tuscany last week was the reminder of how good young red wines are with Tuscan food - right the way through the meal, not just with the main course.
One of the most original and inventive wine producers I’ve come across is Pieter Walser of Blankbottle in Stellenbosch, South Africa but this is his zaniest concept yet.
Only a merchant with a pedigree like Berry Bros & Rudd could consider an £8.45 bottle a ‘house wine’ but if your usual fare is classed growth claret I guess it is.