Pairings | Anchovies
Rosé was once considered a summer wine but increasingly more people are drinking it year round with almost every type of food and on any and every occasion.
If you're an anchovy lover you'll probably go ahead and eat them whatever wine you're drinking but being both salty and fishy they certainly go with some better than others.
Provence rosé has a particular character. It’s much crisper and drier than most rosés on the market, more like a white wine than a rosé - though within this style there are variations between the lighter, less expensive wines or ‘vins de soif’ and the more structured ones, which the local refer to as ‘vins de gastronomie’.
As with most salads Caesar salad is all about the dressing which on the face of it sounds tricky, anchovies being notoriously difficult to match with wine.
People carp about food and beer pairings, griping that they're just made up pretentions that have no right being associated with something as inclusive and democratic as beer, writes Stephen Beaumont
If you don’t like fish don’t go to Olhao! Restaurants in this bustling fishing port on the Algarve serve almost nothing else which is fine with me but less good for people, like my friend J, who has a real phobia about fishbones.
What pairing can I possibly I pick from a trip to San Sebastian, the most gastronomic city in Spain, possibly even in Europe?
Anchovies are always reputed to be difficult with food but I found a great match for them over the past few days down in Collioure and Banyuls. Which of course there should be as they’re a speciality of the area.
Food and wine writer Marc Millon recounts a memorable celebration of the new vintage last week with his Piemontese winemaker friends
Few recipes are truly original but this twist on the classic vitello tonnato from Ed Smith of Rocket and Squash, using tomatoes as the base instead of roast veal is just inspired.
I could have chosen any one of the pairings at the ‘An A to Z di Vini Divini’ wine dinner at Bocca di Lupo last week as my match of the week but this is one of the most useful ones as bagna cauda, an anchovy, garlic and olive oil dip with raw vegetables isn’t the easiest dish to pair.
A great recipe for a simple tapa from José Pizarro's lovely book Spanish Flavours. José, as you may know if you're based in the UK, has a cracking tapas bar in Bermondsey called José and a slightly more formal restaurant in the same street called Pizarro.
This weekend I’ve been down at my favourite food festival in Dartmouth where I’ve been giving a number of wine talks. One of them was a forum on food and wine matching with wine writer and TV presenter Susy Atkins and former sommelier and wine supplier Tim McLoughlin-Green of Sommelier’s Choice.
Anchovies are supposed to be tricky with wine but I pretty well always find that rosé hits the spot.
I’m beginning to wonder if there’s anything manzanilla doesn’t pair with - or fino, come to that. Of course, there is but both sherries do seem to be brilliant at dealing with the tricky customers of the culinary world, especially pungent salty ones like anchovies and capers.
Wine pairing is much more about the way you cook a dish and the sauce you serve with it than it is about the basic ingredient and so it proved with this week’s match at the recently opened Brackenbury.
The idea of matching Cognac with any food other than chocolate is still regarded as unconventional - even more so in the case of fish - but I promise you this pairing, the first course at a lunch at Camus, would have blown you away.