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.
We Brits have always had a reputation for liking our wines old and our game high but times have changed. Today the key factor in matching game tends to be not how ‘gamey’ it is but how it’s cooked and what is served with it.
Amontillado sherry has richer, nuttier flavours than a classic fino or manzanilla sherry and calls for different food matches. Think more in terms of cured meat, game and cheese than seafood and richer, meatier tapas.
People occasionally ask me my favourite cheese - an impossible question but Vacherin Mont d’Or is certainly up there in the top 5.
Even if not well-hung, as it rarely is these days, pheasant has a stronger flavour than other feathered game such as partridge or duck. And older, tougher birds are often braised or pot-roasted which calls for a more robust wine match still.
Mexican restaurants have been on a roll lately so tacos are much more widely available than they used to be in the UK.
Like many popular dishes chilli con carne has many different versions - some mild and child-friendly, others much more spicy and assertive and often a little smokey.
If you think it’s difficult to pair wine and vegetarian food, think again. It’s no trickier than it is for those who eat meat or fish.
Roast chicken. Possibly everyone’s favourite Sunday roast. It can take a red or a white wine so the key thing to focus on is what flavourings - or stuffing - you put with it and the sides you serve.
Although it seems similar in style to Brie, Camembert is a trickier cheese to pair with a slightly funky edge that can clash with many wines, particularly reds.
Now that autumn 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.
Today is International Grenache Day, a celebration of a grape which is (often anonymously) responsible for some of the most generous and appealing reds in the wine world.
Talking about wine matches for risotto is a bit like talking about wine with pasta - it’s depends on the other ingredients you use, not the rice.
Roast beef has the virtue of being one of the easiest dishes to match with wine. You can really drink any medium- to full-bodied red you enjoy. There are a couple of points to bear in mind, however, which might affect the style of wine you choose.
Should you drink wine or beer with pizza? No rights or wrongs, obviously but here are a few thoughts which might encourage you to experiment.
As with pasta the best wine to pair with gnocchi is all about the sauce rather than the gnocchi itself. You want a different wine if you’re serving it with a creamy sauce than if you’re serving it with a simple tomato one.
Spaghetti carbonara - spaghetti with a creamy bacon and egg sauce - is one of my all-time favourite pasta dishes but what’s the best wine pairing for it?
As with most foods, the best wine pairing with pork depends how the pork is cooked, and what it’s served with.
Ask most people what the best wine is with cheese and most would choose a full-bodied red. But is it really the best pairing? It depends on the wine, it depends on the cheese and it depends on you. If you LOVE red wine with cheese nothing is going to put you off the experience.