Features & guest posts
Why do we enjoy making (and, hopefully, reading), lists? I guess for some, like the “top-5” obsessed staff at Nick Hornby’s imaginary record store in High Fidelity, the idea of selection and hierarchy has inherent merit. For others, it can be the idea of taxonomies: putting some order into the chaos. Probably for all of us, the opportunity of thinking back to what we have experienced is what makes a landmark special. So, with the New Year approaching, I thought back to the wines that marked 2019 for me.
With temperatures breaking records all over Europe this summer, the official advice is not to drink alcohol and that may be wise in the heat of the day but evening drinks are not called a sundowner for nothing.
Shirley Booth explains the different grades of sake and why it goes so well with oysters and other seafood.
Chinese tea on the face of it would seem the perfect drink to welcome in the Chinese New Year but it’s slightly more complicated than that as Lu Zhou and Timothy d’Offay of Postcard Teas explain.
We are all familiar with the pop of the cork, the seductive stream of bubbles and the heady sensation as you take your first sip, but how much do you really know about the world’s most romantic drink ?
In his latest guest post GP Jonathan Tricker explains why we get hangovers, how to avoid them and how to get over them.
A post from the archives, but an excellent one: food and wine writer Marc Millon, author of Flavours of Korea suggests what to pair with your favourite Korean dishes.
With temperatures falling well below freezing over the coming week it’s a timely reminder that matching drinks is not just about flavour but temperature and alcohol levels too.
I’m always in two minds about whether to write about the beginning of the grouse season. After all only a tiny number of people will be sufficiently interested - or well-heeled - to bag the first birds that arrive on restaurant tables this evening.
I was recently asked the question: "What am i looking for when matching beer and food? Do I want a beer with a similar taste or should I be looking for a contrast?"
Few people now throw up their hands in horror at the idea of matching red wine with fish. But how many realise just how often you can pair the two?
Food, drink and travel writer Qin Xie explains what the Chinese drink with the most important feast of the year and what goes down well in her own family.
If friends and family have drunk you out of house and home over the holiday you may be looking to top up your stocks at this time of year, especially as many merchants have bin end or clearance sales. But is buying wine that way a good idea?
One of the most popular posts I’ve ever written on this site was one called 20 food and wine pairings to learn by heart - an easy reference guide to commit to memory.
There are always so many wines at the Waitrose tasting I rarely end up doing justice to the whites but here are some bottles I’ve picked out for Christmas, along with some fizz and stickies.
Look up any guide to food and wine matching and you’ll find a list of foods that are regarded as anathema to wine. I’ve done it myself but have come to the conclusion recently that the problems are overstated.
A re-run of a piece I wrote a few years ago following a trip to Tuscany which reminded me how differently Italians approach food and wine from how we would eat and drink in an Italian restaurant here or at home.
Sophie Atherton reports on the introduction of a new range of 'birra artigianale' (craft beer) at ciccetti restaurant, Tozi.
For those of you who are lucky enough to be serving caviar this New Year's Eve I just dug this post I wrote back in 2009 out of the archives. Is champagne or vodka the better pairing? (I must confess the *research* was fun ...)
Champagne is once again a Christmas battleground between the supermarkets though I haven’t spotted quite so many £8 and £9 bottles this year (I suspect we may see a few next week). Best avoided anyway: here’s the best of what’s available under £20 this weekend. Note prices may have changed by the time you read this.