You may well have given a fair amount of thought by now to what you’ll be drinking with your turkey or goose and have set treasured bottles of Bordeaux or Burgundy aside for the main Christmas meal. But what about all the other occasions over the festive period which these days tends to stretch a good 10 days into the early New Year?
If you're serving a ham or gammon as a roast this Christmas you need a more substantial wine with it than when you serve ham as a cold cut. Which one depends on the glaze.
Tokaj or Tokaji Aszu from Hungary is one of the most historic and delicious dessert wines which now has it’s own dedicated day on December 10th but if you’re looking for the ideal food pairing you can take it much further than the dessert course.
There’s such an obvious wine match for lobster (great chardonnay) that you might wonder if it was worth considering anything else but there are other interesting alternatives.
There’s a lot of talk about how the wines of a region tend to match its food but that seems truer of Tuscany than almost anywhere else.
The idea of doing a post on wine matches with brussels sprouts might strike you as a tad over the top - after all who eats sprouts on their own? (Answer: me. Whenever I get the chance.)
Wine and cheese are well known bedfellows but if you’re a beginner it might seem daunting to decide exactly which wine to choose for which cheese. This guide will quickly help you to get started pairing wine and cheese like a pro.
I’ve been a bit of a sceptic in the past about pairing food with whisky. Not that there aren’t some great combinations but I find it hard to sustain for more than one dish.
As with white burgundy there’s a world of difference between a simple village burgundy and an elegant premier or grand cru - most of which need 5 years at the very least to show at their best but the dividing line when it comes to pairing wine with red burgundy is age. Is it a light wine you’re dealing with or a more mature, intensely flavoured one. Duck is almost always a winner but here are some other options.
Although we all talk turkey at Thanksgiving, in fact it’s the sides that tend to steal the show. Finding a wine that can cope with them all is never easy but you may just find your favourite side or dressing can inspire your choice.
White burgundy includes a multitude of wines from generic bourgogne blanc to the grandeur of a Bâtard-Montrachet or Corton-Charlemagne. But it’s the affordable wines that I’m focussing on in this post. What type of food do they pair with best?
Merlot has one of the widest ranges of styles of any red wine from the light, quaffable merlots of the Veneto to the grandest of Bordeaux. Obviously one type of food doesn’t go with them all but merlot is your flexible friend when it comes to wine pairing, smoother, rounder and less tannic than cabernet sauvignon with which, of course, it is often blended.
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.
As many will be celebrating both Bonfire Night and British Sausage Week this weekend there’s a fair chance that you’ll be eating bangers of some kind, so what’s the best pairing?
The thing you need to ask yourself when you’re wondering which wine - or other drink - to pair with Mexican food is what kind of Mexican. Authentic Mexican or Tex Mex?
With media interest in vegan food at an unprecedented high you might wonder which wines vegans can drink. Quite a lot as it happens ...
It’s tough to say what the best wine matches for lamb are - it’s served so many different ways and there are so many wines (mainly red) that work but here are my five favourites.
If you’re wondering which wine to pair with curry, you’re not alone. There are probably more opinions about the matter than there are types of curry from “wine is never a good idea* to *any wine you like*.
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.