Epoisses has to be one of the most difficult cheeses to match, not least when it gets to the almost liquid stage shown in this photo (a stage too far IMHO)
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 often overstated.
If you're hosting a Hallowe'en supper tonight and wondering what to put on the cheeseboard, here are a few suggestions.
Despite the emphasis that winemakers place on the different crus or terroirs of Chablis three factors seem to me to influence a food match more than any other for most of the Chablis you’ll taste - the age of the wine, the vintage and the degree of oak influence, if any.
With the first serious snow of the season you may be craving après-ski food but lack the time, energy or ingredients to rustle up a fondue or tartiflette.
Malbec is getting so popular it may have become one of your favourite reds but what are the best kind of dishes to eat with it?
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.
We automatically think of matching wine and cheese or beer and cheese but there are many drinks that work just as well and can give a real ‘wow factor’ to your cheeseboard.
Given the immense popularity of gin the chances of you sitting in a bar downing a gin-based cocktail are pretty high. But at some point you're going to need something to eat so what kind of food can you pair with it?
There were many great pairings to pick from in Chablis last week but the one I’m going for is a cheese I was relatively unfamiliar with: Soumaintrain