Pairings | White Bordeaux
Scallops are some of the most delicious seafood around and some of the most flattering to a serious white wine. There’s one grape variety that will almost always see you right but also some other options
Whenever anyone talks about foods that are difficult to match with wine, asparagus always comes up but I reckon the problem is overstated.
Sauvignon blanc is many people's favourite wine but what type of food pairs with it best?
Fennel is one of the handful of vegetables that can influence a main course pairing - almost always for the better. Its aniseed flavour seems to have a pronounced affinity with many wines, especially whites. Here are some suggested matches with recipes that two British chefs have published this weekend - Gordon Ramsay in the Times and Skye Gyngell in the Independent on Sunday.
Having spent 3 days in Bordeaux last week I’m spoilt for choice about my match of the week but I’m going for one of the less obvious pairings (so not Pauillac and lamb!).
A standout combination from the Hong Kong Tourist Board lunch at Bordeaux’ annual wine festival Fête le Vin last week. It was also the standout dish, a finely worked assembly of delicate flavours and textures from Chef Man Sing Lee of the Mandarin Oriental.
When it’s as warm and sunny as it has been for the last few days I don’t really fancy a traditional English Sunday lunch or the sort of wines that go with it so yesterday we had one with a difference. A roast chicken, served warm or tiède, as the French call it with roast cauliflower and seared asparagus.
Turbot is a luxurious fish you might well be serving over the holiday period, most probably roast or seared. But what sort of wine should you pair with it?
Dry, oaked white Bordeaux is one of the most underrated styles of wine in my view. I can’t understand why it’s not more popular (probably because the Bordelais keep most of it for themselves).
After a recent visit to the Jura I've rethought my ideas about which wines make the best wine pairings for Comté cheese.
I only have to look at how many of my matches of the week involve fish to realise that it now appeals to me more than meat. Not that I’m anti-meat by any means it’s just that the sort of wine you pair with it is fairly predictable, well-trodden ground.
It’s been an article of faith as long as I’ve been writing about wine that you need to age the best wines in your cellar. We sniff at consumers who buy and crack open a first growth as unsophisticated but maybe they’re the ones who know best?
Asparagus and fine white Bordeaux sounds a bit of a risky wine match but the way the dish was prepared made it a standout pairing.
Not a question I normally have to trouble my head about, I admit but which was prompted by an extraordinary wine dinner I went to last week at The Don in St Swithin's Lane.