Pairings | Chips
Advertising feature: Let’s face it, we’re creatures of habit. If it’s sparkling wine we think party time - and party nibbles. But the beauty of Cava is that you can partner it with almost any kind of meal from classic Spanish tapas to …. well, look below for some dishes you probably wouldn’t have thought of.
Manzanilla, as you probably know, is a fino sherry made in the port of Sanlucar de Barrameda rather than in the cities of Jerez or Puerto de Santa Maria which gives it its characteristic salty tang.
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?
Advertisement feature Fish can be cooked so many different ways these days that you may wonder what kind of wine you should pair with it.
There’s such an obvious wine match for lobster (great chardonnay) that you might wonder if it was worth considering anything else but there are other interesting alternatives.
Wheat beers are fabulously flexible when it comes to food matching - the beer world’s equivalent of a crisp white wine.
Sauvignon blanc is many people's favourite wine but what type of food pairs with it best?
Now that fish and chips can found in every posh fish restaurant, wine has become as popular a pairing as a nice cup of builders' tea (good though that is). But which one?
You might think egg and chips was too humdrum a dish to be paired with wine but not the way the Spanish make it.
My first meal of the new year was a Mexican which might sound unusual in London but not much is open on New Year’s Day. We went to Wahaca which has a number of restaurants around the capital with some good non-alcoholic drinks options.
There’s a long story behind this week’s match but it’s a good one so bear with me . . .
It was a bumper week for food pairings last week a number of which I’ll be flagging up elsewhere on the site and my Facebook page but I’ve gone for this very straightforward combination because its so simple to replicate at home
Here’s a great question from Anna Boulton, the owner of a gîte in the Limousin
A reminder this week of just what a perfect match champagne and fried fish is - with a twist. The fish was one of the cheapest of catches, the humble sprat.
One of the most enjoyable food and wine matches I’ve experienced was also the most serendipitous. The family were away, I was working on a book and staggered down half way through the evening to find the fridge virtually bare except for a half bottle of Krug, a half-empty packet of the kids’ fish fingers and some frozen spinach. Ten minutes later, the spinach well anointed with butter, the fish fingers grilled and the Krug poured I had the perfect supper.
I was at the opening of TV chef Mitch Tonks' new fish restaurant in Bristol last week, Rockfish Grill. Normally they serve you bubbly on these occasions and there was some - an appealing Prosecco - but what caught my eye was an oyster stout that Mitch and a mate who owns the Albert Inn at Bridgetown, near Totnes had brewed up between them.
This month’s issue of Observer Food Monthly hasa special on TV dinners featuring celebrities talking about their favourite snacks. Very few beverages are mentioned so I thought I’d suggest a few pairings ;-)
Last week I was in Manchester for lunch at the new Hawksmoor, a restaurant I can hardly review given it’s one of my son Will’s.
The usual bombardment of hearts and flowers that heralds Valentine’s Day is bound to make anyone who doesn’t have a Valentine feel a bit out of it. But there’s no reason not to enjoy yourself . . .