Pairings | Vintage champagne
Does the temperature at which you serve a dish affect the wine pairing? Matt Walls investigates: (This article was first published in 2012)
If you think of the ingredients that show off a great wine mushrooms would have to be near the top of the list.
Frankly if you can afford white truffles (currently selling at about 2500 euros per kilo) you probably already have a substantial cellar to pick from but just so you don’t in any way detract from the pleasure of eating your investment let me tell you what the Piedmontese do.
People occasionally ask me my favourite cheese - an impossible question but Vacherin Mont d’Or is certainly up there in the top 5.
The best wine to pair with macaroni cheese, or macaroni and cheese as our friends across the pond have it, depends how fancy - and how cheesy - your mac and cheese is.
Given the amount of champagne that’s on special offer at the moment you’d think people would drink nothing else but most I suspect will just have a celebratory glass before Christmas lunch or to see in the new year.
Cheese and champagne might not sound like natural bedfellows but if you think about the pairing for a moment you immediately realise they have quite a thing going. Many canapés - like gougères and cheese straws - are made with cheese for example and go wonderfully well with champagne but what about individual cheeses?
One of the aspects of the World’s Best Sommelier competition I hadn’t really thought about is how on earth you create a menu for a roomful of sommeliers. And choose wine pairings they won’t be sniffy about. One way is to impress them with large format bottles and old vintages which is the route competition sponsor Moët et Chandon took . . .
Champagne two weeks running? I know - it is a bit indulgent but I just couldn’t ignore last night’s extraordinary dinner at the Savoy to celebrate the trophy winners and launch of the first Champagne & Sparkling Wine World Championships. Besides it is our 400th Match of the Week - equally something to celebrate.
Steak isn’t the first ingredient you might think of pairing with champagne but if it’s ground wagyu beef, served in a bun with a quality glass of fizz in a glitzy Park Lane restaurant you might just have to force yourself.
It’s rare to go to a wine event and be blown away by the matches at every course but my recent lunch at Murano devised by Angela Hartnett and her sommelier Marc-Andréa Lévy was as close to perfection as it gets.
The idea of drinking champagne with fast food might seem outrageous but you have to believe me it works!
When I flicked through the pictures I’d taken of the wines I’d drunk over Christmas and the New Year I realised there was a LOT of champagne. Partly because I’d been given or shared some rather nice bottles but equally because champagne goes with practically everything from oysters to shepherds pie (as the novelist Jeffrey Archer famously established).
I’ve been having some fresh thoughts about food and wine matching since I was asked to participate in the Wine & Culinary International Forum in Barcelona this past weekend and come up with pairings for the bottles submitted by the Primum Familiae Vini, 11 of the world's most famous family-owned wineries
I was in two minds about making this my match of the week because I’m not sure that the new DP vintage rosé - like many great wines - doesn’t taste better on its own.
Another run-out for Mark Hix's wonderfully decadent recipe for a lobster-stuffed baked potato from his book Hix on Baking. Such a great idea . . .
Beef and red wine is a blindingly obvious match but it gets more interesting once you think about the cut and the way that it's cooked.