Pairings | Coriander
This is possibly the most off-the-wall pairing I encountered on my recent Chilean trip and for that reason the most exciting - both on account of the food and the wine.
One of the highlights of my trip to Australia earlier this year to celebrate the World’s 50 Best restaurant awards was lunch at one of their best known cookery writers Lyndey Milan’s in Sydney
You may not be familiar with Carmenère but it's a delicious red at this chilly time of year.
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.
The flavours of New Zealand Sauvignon Blanc - and this is why it is so popular - are powerful and aromatic: citrus, gooseberry and passionfruit in spades. So you need big flavours on your plate to stand up to it.
As with other grape varieties sauvignon blanc varies markedly from one part of the world to the other - from the crisp minerally wines of the Loire to the exuberant grassy herbaceous sauvignons of New Zealand's Marlborough region.
Despite the recent increase in interest in Mexican street food like tacos consumers in the UK still have to take to tequila (maybe because they’re too busy drinking gin) but in fact it’s an attractive and versatile spirit to pair with food
This isn’t the first time I’ve made muscadet my match of the week but it’s a wine that’s great value, constantly improving in quality and unbelievably versatile with food.