Pairings | Drink
So what stood out in the way of food and wine matches - and pairings with other drinks - in 2013?
In his latest guest post GP Jonathan Tricker explains why we get hangovers, how to avoid them and how to get over them.
When asked at a tutored tasting when his Grand Cru Chablis would be ready to drink, the maverick Burgundy and Luberon producer Jean-Marie Guffens replied in his usual opaque way "It's not a question of when the wine is ready, it's a question of when you are ready". Guffens was, I think, attempting to get away from what he saw as the tyranny of 'the perfect moment', the year, the month, the day even, when a wine is 'at its best'.
One of the best things I’ve done in the last three years is to judge the BBC Food and Farming Awards. Contrary to what the name suggests it’s not all about prize heifers and outsize marrows though it does include awards to food producers and farmers but also features school and other institutional cooks, food markets and drinks.
The reaction of many people to the news that the new BBC Food & Drink show was to be co-hosted by Kate Goodman would have been Kate who? I confess it was mine.
I was overwhelmed with good wine pairings last week but given that quite a few were similar to ones I’ve written about before I’m making this my star match.
Coincidentally I’ve received two recent requests for help with pairing main course fish dishes that include saffron, a tricky spice with a slightly medicinal, taste.
As was the case with his previous restaurants, Corrigan’s, which I reviewed yesterday, has a fascinating and idiosyncratic list put together with the help of the ingenious Douglas Wregg of Caves de Pyrne, the company which is also behind the excellent new Terroirs ‘natural’ wine bar* just off Trafalgar Square.
Q Are there not some classic wines, perhaps Chateauneuf-du-Pape that are typically recommended with smoky meats? I ask this as here in Texas we are big grillers and pit smokers of meat, meat, meat! I'm thinking there truly are wines that are good with smoked meats and wonder if you might recommend a couple.