Pairings | Alsace
Coq au vin (chicken in wine) is of course cooked in wine - usually red wine - so does that mean you should pair it with the wine you've used to cook it in?
A re-run of an old post following a visit to Alsace, updating my recommendations on the best pairings for the region's dry and off-dry white wines.
I spent an interesting evening this week at one of London’s leading Indian restaurants Benares. It was organised jointly by a wine events company called The Wine Nose and SOPEXA, the promotional arm of the French food and wine industry.
With the Thai New Year celebrations coming up you may well be planning to eat in a Thai restaurant or host a Thai meal at home. But which drinks pair best with a Thai food?
People occasionally ask me my favourite cheese - an impossible question but Vacherin Mont d’Or is certainly up there in the top 5.
It’s the time of year to look back and review the best food and wine matches of 2011. Some were comfortingly familiar, some a total surprise to me. What they had in common was that the combination was more than the sum of the parts. The drink - in most cases wine - made the food taste more delicious, the food just made the wine sing. I hope you enjoy something similar in 2012.
Of all the different aspects of wine and food matching I write about, wine and Indian food is the most controversial. What type of wine works best, and indeed whether you should drink wine at all is the subject of endlessly heated exchanges. The subject has recently come up again with the introduction of a number of wines that are specifically designed to go with spicy food. Was this, at last, the solution?
If you’ve decided to serve goose rather than turkey this Christmas you’ve already opted to be adventurous. So you could arguably be adventurous about your wine (or other drink) pairing too.
The ideal wine pairing for eggs benedict - that unctuous dish of poached eggs and ham topped with buttery hollandaise sauce - is likely to be dictacted as much by when you eat it as the dish itself.
Smoked salmon is most commonly associated with champagne but in fact it goes with many other wines as well as with beer, whisky and vodka.
If you think of the ingredients that show off a great wine mushrooms would have to be near the top of the list.
Whenever anyone talks about foods that are difficult to match with wine, asparagus always comes up but I reckon the problem is overstated.
Natasha Hughes re-orders her hit list of wine matches for pinot following her visit to the International Pinot Noir Celebration.
Now that we're back into months with an 'r' in them it's time to enjoy oysters again. But what’s the best wine - or beer - to pair with them?
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.
The marriage of the aromatic wines of Alsace with spicy foods (Chinese and Thai cuisines leading the charge, with Indian usually not far behind) has become such an axiom of modern gastronomy that we might be forgiven for wondering what on earth anybody drank them with before.
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
One category of wine pairings that pretty well always works are ‘terroir-based’ matches - in other words wine and food combinations that have grown up with each other - and this week’s is one of those.
We get so used to thinking of champagne as the ultimate fizz that it’s easy to overlook the many excellent sparkling wines that are made in other areas.
Today, I’m told (though I’m not sure if this isn’t an April Fool’s Day joke) is the culmination of the festival Après l’Hiver, l’Envers in Alsace which roughly translates as ‘after winter, the reverse’. Apparently the people of Alsace are turning their day upside down, starting with hot chocolate or cocoa in the morning, eating dinner backwards and ending the day with breakfast.
It’s hard to pick out the best match from my trip to Alsace last week but I think it has to go to this classic combination you find in every traditional restaurant.
As those of you who follow me on Twitter (as winematcher) will know I’ve been in New York this week and have a huge number of interesting wine and other matches to tell you about but the most unexpectedly successful - and therefore my pairing of the week - was a match of macaroni cheese and Alsace Riesling.
If you’re popping into Lidl this weekend to buy the wines I’ve recommended in my Guardian column*, try a bottle of this inexpensive sparkling wine too.
You may think tasting wine sounds arduous but a major wine and food tasting, I assure you, is a much greater assault on the system as I was reminded the other day when Victoria Moore of The Guardian and I ran 14 Pinot Gris through their paces with foods that ranged from smoked eel to chicken tikka masala. Neither of us was able to eat much for several days.
It’s less common to come across Indian-spiced seafood dishes than it is fish and vegetable-based ones so what sort of wine works? Yesterday I had a chance to find out
With wall-to-wall tastngs this week I could easily have picked out at least 50 matches of the week but I’m choosing this delicious Alsace white from Jean-Michel Deiss I tasted at Lea & Sandeman's table at The Bunch tasting because it’s so unusual.
With Chinese new year coming up this weekend you may be planning a trip to a Chinese restaurant or planning a Chinese meal at home. But which wine to serve?
There aren’t many wine pairings that form the subject of a book title but Elizabeth David’s Omelette and a Glass of Wine immortalised the combination.
After a recent visit to the Jura I've rethought my ideas about which wines make the best wine pairings for Comté cheese.
An elegant, quick roast from Fran Warde's New Bistro that makes the best of in-season rhubarb. You could even serve it on Valentine's night.
Stuart Walton checks out the restaurant scene in Colmar.
Some unusual steak recipes from Jason Atherton (then of Maze, now of Pollen Street Social) that prove you don't always need to drink red with beef.
A lot of chefs - particularly male chefs - don't really get salads, making them either an afterthought or wildly, elaborately fussy. Mark Hix of the Independent is an exception - his are always simple but imaginative, reflecting the season perfectly. Here are my matches for his recipes in the Independent this weekend.
Peashoots exemplify the delicate flavours of spring as Hugh Fearnley Whittingstall persuasively argues in the Guardian today. How do you find a wine that won’t overwhelm them?
If you’re the kind of sad, unreconstructed Francophile (like me) who thinks French food has gone to the dogs head not for Eurostar but the newly opened Brasserie Zédel in London’s West End. Housed in the late and not-much-lamented Atlantic Bar and Grill near Piccadilly Circus, it occupies a huge subterranean space which has been decked out at eye-watering expense in full fin de siècle style.
A stunning recipe from Bruce Poole's cookbook Bruce's Cookbook that shows barbeques don't have to be all about burgers and ribs.
The last two days have been quite, quite beautiful, starting mistily, basking midday in an unseasonally warm sun and finishing with an extended dusk that announces that spring is finally here. I immediately want to eat lighter meals: the new season’s vegetables are not quite in yet but I can at least plan for summer and that means a spring clean of the cellar, pushing the full bodied reds to the back and assessing what whites, lighter reds and rosés I still have lurking in the racks.
Although Christmas might feel firmly over many people will still be celebrating Twelfth Night this week. In France they mark the occasion with a Galette des Rois - a round cake filled with frangipane (almond paste) and topped with a golden paper crown.
Should it be wine or beer - or even a cocktail? Last year I asked the Twitter community what their favourite barbecue bevvy was and this is what they came up with . . .
Pork belly has become one of the most popular main courses on restaurant menus so what should you drink with it? It doesn't have to be wine . . .
A fair bit gets written - including by yours truly - about pairing wine with turkey but what type of drinks go best with the Christmas ham?
Like half the world it seems at the moment I’m a bit obsessed with cauliflower so was drawn to this dish at Birch in Bristol on Friday like a moth to a flame
Sometimes it’s worth revisiting your prejudices. I’ve never been a huge fan of gewürztraminer with Indian food although it’s an established pairing. It always seems to me slightly jarring, especially with tomato-based curry sauces. But this week I changed my mind.
Who could resist a wine with a label like this at this time of year yet I ordered it before I’d even seen it.