Pairings | Potatoes
The other night I was lucky enough to go out with a wineloving friend of mine and his wife who brought along a bottle of Château Palmer 1990 with them. It was a lovely wine but, as any 20 year old vintage would be, quite delicate so immediately created the dilemma of what to eat.
Viognier (pronounced vee-on-yee-ay) is a rich, exotically fruity white wine, sometimes achieving quite high levels of alcohol so what are the ideal foods to pair with it?
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.
It's not often you go to a restaurant just for the potatoes but The Quality Chop House's confit potatoes are off the scale - crisp on the outside, meltingly delicious within. Fortunately for those of you who don't live in or near London chef Shaun Searley shared the recipe in his book The Quality Chop House which came out last year. (I also have my eye on the beef fat Hispi Cabbage!)
You may recognise this shot as one of the rolling images on our home page which were taken by photographer Jason Ingram and styled by Genevieve Taylor. The dish was so delicious I had to pass on the recipe which comes from Louise Walker's Aga Roast.
If you're a fellow potato fan you'll absolutely love this warming recipe from Jenny Linford's new book Potatoes.
If you've been experimenting with vegan food this January or 'veganuary' as it's been dubbed you'll know that vegan food doesn't have to be insubstantial or, indeed uninteresting. For those of you who remain to be convinced here's a hearty stew from Rachel Demuth of Demuth's Cookery School in Bath which contains both cider and sherry!
Asparagus, it’s often said, is tough to match with wine, let alone a red, but this combination with a light, chilled Saumur Champigny at the re-opened Bell’s Diner in Bristol was a perfect pairing.
If you’re used to choosing wine - or other drinks - to match with meat or fish you may be flummoxed when it comes to chosing one for vegetarian friends. But as I explain in my Guardian column today it’s a question of finding out how the wine is made - and in particular whether any animal-based products have been used in the fining process.
Here’s a great question from Anna Boulton, the owner of a gîte in the Limousin
Quite an adventurous pairing this week which you might have thought on paper wouldn’t come off. A hot, spicy pork and peanut stew and a glass of Ben Glaetzer’s bold, ripe 2010 Heartland Dolcetto & Lagrein from South Australia's Langhorne Creek.
I do love a tried and tested terroir-based wine match and there’s nothing better to pair with a dish of choucroute (almost Alsace’s national dish*) than a glass of the local riesling