Pairings | Fish
One of the simplest Chinese recipes but a perfect one for the Chinese new year according to cookery writer Fuchsia Dunlop, author of the brllliant Every Grain of Rice
Any of you who have been to J Sheekey's in the West End will probably have succumbed to their unbelievably good fish pie. Here's the recipe from their cookbook J Sheekey Fish.
Few people now throw up their hands in horror at the idea of matching red wine with fish. But how many realise just how often you can pair the two?
This recipe came from a fascinating dinner at which chef Greg Malouf cooked a selection of Iranian dishes from his book Saraban which he wrote with his former wife Lucy with whom he still collaborates. This unusual and simple fish dish in yoghurt particularly appealed to me and I thought it would to you too.
A main course for 100 calories? Yes, that's possible in Kalpna Woolf's inspiring and original new book Spice Yourself Slim which explores how spices can enhance your diet.
Chefs' recipes are often complicated but you couldn't ask for a simpler, more summery dish than this fabulous fish recipe from Nathan Outlaw's Fish Kitchen*.
Fishcakes are one of the ultimate comfort foods - I remember TV chef Antony Worrall-Thompson saying he could never take them off the menu - but is there an equally comforting wine pairing?
Cuttlefish is a pain to prepare as Hugh Fearnley-Whittingstall points out in the Guardian today but it is particularly delicious to eat. It’s often partnered with robust flavours so you need to think in terms of equally intense flavoured wines.
My friend cookery writer Andrea Leeman is one of the best home cooks I know with a knack of making even the simplest food taste utterly delicious.
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?
Many people say they don't like chardonnay but as anyone who has a taste for top white burgundy or other premium new world chardonnays will know it’s a spectacular food wine.
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.
If you're inspired to cook Brazilian with the Olympics kicking off this weekend try this classic fish stew from Thiago Castanho and Luciana Bianchi's Brazilian Food.
Last night we had a fun five course wine and food matching dinner at Rockfish Grill in Bristol which showed the range of wines you can match with fish. Here’s a few thoughts about how we approached it for those of you who are organising a similar event.
One of the world’s most underrated grapes yet capable of making some of its most delicious dry whites, Sémillon isn’t on the radar for many. So if you get hold of a bottle what should you pair with it?
One of the biggest problems hotels have is how to keep their guests in the building for meals. The solution is generally to employ a celebrity chef and that’s what the County Hotel in Bath has done with Martin Blunos. (Sadly this restaurant has unexpectedly closed.)
About the last place I’d have expected to have an enlightening discussion about food and wine matching is in a fisherman’s shack called Chez Loulou down on the Languedoc coast. Actually I do it an injustice. It’s a restaurant - just - but one that relies for its appeal on fabulously fresh fish rather than fantastically skilled cooking.
There’s a long story behind this week’s match but it’s a good one so bear with me . . .
A robust Spanish fish stew from Stevie Parle's fabulous new Dock Kitchen Cookbook. Stevie is one of the best -travelled and most original chefs in London with a well-honed magpie tendency of picking up ingredients and techniques from every country he visits. He also writes a weekly column in the Daily Telegraph.
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’re down in the Languedoc for a few days and ended up at one of our favourite fish restaurant Le Glacier at Marseillan.
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.
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.
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
I’m a huge fan of Nigel Slater’s. I buy the Observer every week just to read his recipes. Yes, I know I could read them online (as you can here) but you don’t get the luscious Jonathan Lovekin photographs. Not that you need them. Slater’s prose is so evocative you can taste the recipe as you read.
Whether it's topped with mashed potato or pastry fish pie is a relatively straightforward dish to match but some wines work better than others.
It’s hard to pick out the best match from my trip to Alsace last week but I think it has to go to this classic combination you find in every traditional restaurant.
If you’re looking for a match for a serious white burgundy you couldn’t do better than this elaborate pike and crayfish pie or tourte de brochet, bisque écrevisse as they billed it at the Château de Montreuil last week.
I have to admit there's an element of nepotism about this pairing which I enjoyed the other day at my son’s award-winning steakhouse Hawksmoor where we were shooting new photography for the site (an exciting development about which more news shortly!)
Real perry - as opposed to the often confected and artificially flavoured pear cider - has a different taste from cider. It’s more delicate, more fragrant, a better match for delicate ingredients like fish.
Last week I was in Australia’s beautiful Hunter Valley enjoying their two great specialities semillon and shiraz.
Last week I pushed the envelope a bit further with wine and spice pairing with a Wine and Chilli dinner at The Spicery in Bristol
With just over three weeks to go to Christmas it’s time to begin planning your holiday drinking if you haven’t done so already. You may have already decided what to eat and drink for the Big Meal itself but chances are you’ll have to provide several other meals over the holiday period for which it’s useful to have an appropriate bottle.
This is one of my favourite recipes ever - made famous by the late, great George Perry-Smith and faithfully reproduced by one of his most talented protegés Stephen Markwick.
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.
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.
Although I'm not one of those who is resolutely against pairing wine with spicy food there are definitely occasions when beer goes at least as well, if not better and this is one of them.
Salmon is in many ways the chicken of the fish world - an ingredient you can serve in many different ways and therefore match with a number of different wines.
You might think it odd to pick out South African Chenin rather than Chenin Blanc in general but I do think the wines are distinctive, particularly when it comes to the crisper styles which are much zestier than they tend to be in the Loire
White burgundy includes a multitude of wines from generic bourgogne blanc to the grandeur of a Bâtard-Montrachet or Corton-Charlemagne. But it’s the affordable wines that I’m focussing on in this post. What type of food do they pair with best?
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.
One of the more endearing aspects of the current British food scene is the number of festivals devoted to a single food. I’d heard of oyster festivals, crab festivals and cheese festivals but I’d never come across a scallop festival before.
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.
One of the most distinctive styles of white wine, dry rieslings from the Clare and Eden Valley in south Australia have a distinctive limey twist that makes them a particularly good match for Asian and Asian-inspired food.
White rioja is tricky when it comes to wine matching as it comes in such contrasting styles. There are the crisp fresh unoaked white riojas which behave much like a sauvignon blanc and much richer barrel-fermented ones which can tackle more intensely-flavoured fish and meat dishes
Vermentino is incredibly versatile - a brilliant wine pairing for anything fishy, herby or citrussy and a great wine for spring and summer drinking.
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.
Wheat beers are fabulously flexible when it comes to food matching - the beer world’s equivalent of a crisp white wine.
One of the most interesting things that’s happening in wine at the moment is how big producers are pursuing new areas and old grape varieties and Planeta is no exception
Well, I don’t know about easy but there must be some easier way to get people into German wine . . .
If you can't face the thought of haggis on Burns' Night how about a warming bowl of deliciously creamy cullen skink - the Scots' answer to chowder?
If I had to sum up the best food pairing for albarino in one word it would be seafood. Which makes sense considering where it comes from on the coast of Galicia in the Rias Baixas region of northern Spain.
None of you, I’m sure, can have failed to notice just how many different bottles of rosé are now available on the average supermarket shelf. From being purely a summer wine there are now rosés for almost every type of food and occasion.
Winemakers like to tell you that their wines go with everything but in the case of Grüner Veltliner, Austria’s best known white wine, it’s true.
Regulars may have noticed a distinct French bias in my matches of the week and have wondered why this is. The truth is that my husband is an unreconstructed Francophile so French wine is mainly what we drink at home and what we order if we’re out together.
I seem to be spending most of my time dining with bloggers at the moment. On Sunday it was the Blaggers Banquet, next week an Umami night at Ms Marmite Lover’s underground restaurant and last Monday Dine with Dos Hermanos a monthly (or so) feast organised by Simon Majumdar and his brother Robin.
Few these days dispute that red wine goes with fish - it’s just a question of which wine and how the fish is cooked. Most would accept ‘meaty' steak lookalikes like grilled or spiced tuna or salmon work with Pinot Noir but would hesitate to take it much further than that but last week I found a couple of surprisingly good fish matches at one of my favourite new wine bars 28-50.
One of the real treats of our trip to Venice is fritto misto which used to refer to the assorted small fish that were too small to be sold from the fishermens’ catch but nowadays takes all manner of shapes and forms including vegetables and polenta (usually to keep the price down).
Last week I was in Sanlucar, the Spanish town in the south of Spain where they make manzanilla, so what else could my match of the week be but a sherry?
If you're planning ahead for Easter weekend and don't fancy doing the traditional big Easter Day lunch how about a brunch instead? Here's my menu for this time of year ...
Texture is one of the few restaurants to showcase a sommelier, the star in this instance being Xavier Rousset who used to work at The Manoir aux Quat' Saisons. His two year partnership at Texture with his former colleague Agnar Sverrisson has just been acknowledged with a Michelin star. I’ve reviewed it for Decanter here but the pairings were so exceptional I thought I’d go into more detail about 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 ;-)
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 was pretty excited about chef Tim Anderson's new book Nanban anyway but when I saw that this recipe included cucumber ice cubes I was sold!
Although we wine writers like to think we might be able to encourage you to be more adventurous in your wine choices this Christmas the truth is you’re probably going to stick to the wines you're familiar with.
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’.
Vodka may be primarily thought of as a base for cocktails but in vodka-loving countries like Russia and Poland it’s always accompanied by food. Basically anything smoked, pickled or cured works well. Here are some ideas:
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?
The news that pinot grigio has leapfrogged merlot to become the third most popular grape variety in the US is confirmation that, despite its critics, it’s gaining rather than losing fans.
As with my previous ‘learn by heart’ posts this is simply a quick way to remember great food and wine pairings at a busy time of year. There are of course other possibilities to which the links will guide you.
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
Normally this weekly post features a specific dish and wine but vermentino goes with so many fish dishes I think it’s worth flagging up its sheer versatility.
Another interesting insight on pairing red wine and fish in Tuscany this week. We were served lightly salted cod with a rich tomato and pepper stew called ciambotta at Tenuta Argentiera which proved a perfect match for the mature 2004 vintage.
I realised the other day that there’s a marked French bias to this site. Partly because I spend a fair bit of time in France but also, I have to admit, because I do enjoy drinking French wine. So here, in an attempt to redress the balance and to celebrate Australia Day is an unusual but highly successful Aussie pairing.
It was hard to pick just one pairing from the stellar meal I had at Marcus Wareing in London last week but this combination of robustly cooked John Dory and 2005 Nuits-St-Georges from Domaine Daniel Rion was the most interesting, underlining that red wine can be just as good a partner for white fish as for meatier fish like tuna.
As the best summer for a barbeque for some years it’s been a frustrating time for us flat-dwellers but when I was sent some fresh sardines* the other day I knew I was going to have to find some way to grill them outside if the flat wasn’t going to smell of fish for days.
My match of the week has to include Gladstone Pinot Noir from Wairarapa in New Zealand which featured in two unexpectedly good pairings at two different restaurants.
Looking out of the window this wet bank holiday morning it’s hard to credit that we produce wine successfully in this country but we most certainly do. Especially sparkling wine which many pundits reckon is beginning to rival Champagne in quality.
About the most unlikely wine match you could imagine - a delicate fish with a 19 year old red wine - but it worked! Which shows you can always be surprised by food and wine pairing.
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
For those of you who are lucky enough to be serving caviar this New Year's Eve I just dug this post I wrote back in 2009 out of the archives. Is champagne or vodka the better pairing? (I must confess the *research* was fun ...)
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
Despite the razmatazz surrounding the launch of Dom Perignon 2003 and a serious amount of wine and truffle action to which I’ll devote more space shortly I’m picking a more modest match from last week - the delicious beetroot-cured salmon, capers and egg yolk and 2010 Godelia Godello I had at José Pizarro’s new London restaurant Pizarro.
At £32.50 a head (and you have to order it for two) this isn’t the cheapest aperitif in London but it’s certainly the classiest. As you would expect of a restaurant just off Sloane Street in Knightsbridge.
Secret Kitchens is a highly personal selection of recipes from the cooks who work for Sarah Willes’ Blues Agency. It’s been put together to raise funds for a groundbreaking project that Sarah has got under way at Gibbs Green School in West London, a primary school for children with emotional and behavioural problems.
It’s less common to come across Indian-spiced seafood dishes than it is fish and vegetable-based ones so what sort of wine works? Yesterday I had a chance to find out
Forget for the moment my often-advocated match of chilled red wine with salmon, if you’re lucky enough to get your hands on a wild fish it deserves one of your best whites. Here are my suggested matches for Mark Hix’ recipes in the Independent today:
I was interested to read in the Telegraph this weekend that Ken Hom is planning to move from his French base in Cahors to spend more time in Italy and Thailand.
When I read Mark Hix recipes in The Independent today they were so challenging that I nearly gave up but as everyone else seems to be writing about asparagus today and I’ve done a lot on asparagus recently there was no other option . . .
Scallops are normally a sure-fire match for chardonnay so it was quite a challenge to think of some alternatives for Skye Gyngell’s inventive recipes in the Independent on Sunday today.
For most people the New Zealand winery Cloudy Bay is synonymous with sauvignon blanc but their range now extends to sparkling, sweet and red wines, a message underlined by a dinner at Hix Mayfair (in Brown’s Hotel) the other day.
How can champagne be used to create a summer tasting menu? Seafood is an obvious candidate but as food and wine writer Lucy Bridgers found at a Billecart-Salmon event at the Massimo Restaurant and Oyster Bar in London last year you need to choose your flavours carefully.
It’s rare to go to a wine event and be blown away by the matches at every course but my recent lunch at Murano devised by Angela Hartnett and her sommelier Marc-Andréa Lévy was as close to perfection as it gets.
Over lunch with Peter Klosse the other day I re-discovered what a huge difference the way an ingredient is cooked and sauced can make to the wine you choose.
Despite the fact that I ate amazing food during my recent weekend in Porto it was the tiny fish restaurant of Toupeirinho in the nearby resort of Matosinhos that stole my heart.
A fresh, simple, clever recipe for two from one of the most charming of last year's cookery books, Rosie Birkett's A Lot on her Plate
Another run-out for Mark Hix's wonderfully decadent recipe for a lobster-stuffed baked potato from his book Hix on Baking. Such a great idea . . .
Last week, the Union des Grands Vins Liquoureux de Bordeaux, the body that represents Bordeaux sweet wine producers, hosted a tasting of wines from six of the appellations they represent to partner savoury and sweet dishes at a lunch at le Cercle restaurant in Chelsea.
It’s the time of year to look back and review the best food and wine matches of 2011. Some were comfortingly familiar, some a total surprise to me. What they had in common was that the combination was more than the sum of the parts. The drink - in most cases wine - made the food taste more delicious, the food just made the wine sing. I hope you enjoy something similar in 2012.
Blogger Denise Medrano of The Wine Sleuth braces herself for a lunch featuring classic French dishes and Australian wine. Was she convinced? Read on . . .
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.
With Chinese new year coming up this weekend you may be planning a trip to a Chinese restaurant or planning a Chinese meal at home. But which wine to serve?
Tuna’s a versatile summer ingredient that you can use in salads or on the barbecue. Quick and easy to cook, like salmon a conductor of many different flavours it's also a meaty fish which adapts just as well to a red as to a white.
Should it be wine or beer - or even a cocktail? Last year I asked the Twitter community what their favourite barbecue bevvy was and this is what they came up with . . .
Salt cod, a popular Good Friday dish in parts of the Mediterranean, is cooked many different ways which suggest different wine pairings.
Turbot is a luxurious fish you might well be serving over the holiday period, most probably roast or seared. But what sort of wine should you pair with it?
Seabass is one of the most popular fish on restaurant menus these days - usually treated quite simply and rarely sauced. But what wine should you pair with it?
If you've visited a winery and bought a few English or Welsh whites to celebrate English wine week this week you may be wondering what sort of food suits them best.
I was reminded about my trip to Priorat almost exactly two years ago by my recent visit to the Roussillon which has a similar terroir. And I think the wines would go with similar kinds of food. These were my suggested pairings at the time . . .
Smoked salmon is most commonly associated with champagne but in fact it goes with many other wines as well as with beer, whisky and vodka.
Last night I had dinner at the Dorchester Grill Room, one of London’s grander hotel restaurants which has been given an absurdly baroque makeover reminiscent of what Balmoral must have looked like in Victorian times. The team in the restaurant though are bang up to date with one of the smartest sommeliers in town, Jason McAuliffe doing an impressive double act with the talented young chef Aiden Byrne.
If you were thinking of a wine pairing for risotto you’d probably reach for an Italian white such as a Pinot Grigio but Spain’s famous Galician white Albarino works equally well as I discovered the other day.
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.
There’s still a bit of resistance to drinking red wine with fish, let alone with a white fish like cod but last week I had the perfect dish to combine with a good red burgundy.
One of the most reliable wine matches is white fish with white wine and cream and/or butter and white burgundy - one of those blissful combinations that actually makes the wine taste better than it otherwise would.
I know I’ve highlighted crab as a match for a number of different wines but it really is a great dish to pick if you’re drinking a serious white. This time however the wine was far from stellar: the basic house Sauvignon at Culinaria in Bristol where I was doing a photo shoot for our next book.
This week’s match had to involve the extraordinary Kaiseki meal I had at Umu. I wrote it up extensively a few days ago so I won’t dwell on it again but rather focus on the pairing that I think would work best in a less rarified contest. And that’s sashimi and unoaked koshu.
Like most wine-lovers, I suspect, I’ve made a new year’s resolution to drink rather less after the excesses of Christmas and the New Year. I’m not a big fan of sweetened fruit juices so my drink of choice at the moment, with meals and in between, is sparkling mineral water.
If you think you automatically need to partner a fish dish with white wine think again! Meaty fish such as salmon and tuna take really well to Pinot Noir, the grape variety that the hero Miles raved about in the hit movie Sideways.
I spent last week in the Languedoc where we visit quite regularly so there weren’t many new food and wine discoveries to be made but I think the most thought-provoking match was a main course dish of roast turbot with girolles and a bottle of Château Cabezac 'Alice' 2008 from the Minervois I had at a restaurant in Agde called Le Bistrot d’Hervé.
I only have to look at how many of my matches of the week involve fish to realise that it now appeals to me more than meat. Not that I’m anti-meat by any means it’s just that the sort of wine you pair with it is fairly predictable, well-trodden ground.
This actually wasn't the dish with which I drank this brilliant new sparkling wine at Rocksalt in Folkestone last week - I'd unfortunately finished my glass by then - but it would certainly have been a knockout wine pairing.
No apologies for returning to one of my favourite drinks, manzanilla sherry, as it’s such a versatile food wine. This time I found a felicitous match with a dish of mackerel en escabeche which was served at one of my regular hangouts in Bristol, Quartier Vert.
Odd though it sounds it's unusual to find a chef who's really knowledgeable about wine let alone one who's involved in creating his own list. Sam Harris of Zucca is one of the rare exceptions and the other day showed me some of the wines he's excited about.
After the tradition-bound cooking of the Christmas period (from which the family will never let you deviate . . .) it’s good to branch out a bit with your New Year’s Eve meal and also pick some dishes that will allow you to drink some serious wines. Note you need to start the beef two days in advance.
Despite the sun it's been unseasonably cold recently so here's a light lunch to enjoy with a couple of friends that has a touch of spring about it but still includes a warming stew.
If you’re a fan of Spain’s fashionable white wine albarino you’ll almost certainly like its Portuguese cousin alvarinho which is made just over the border.
If you’re a Sauvignon Blanc fan but are looking for something a little different try this deliciously fresh, elegant Chilean Sauvignon.
The Chinese New Year, which starts on Monday, is one of those annual events that really captures the imagination. It is celebrated in such a colourful and joyous way and Chinese food is so delicious, quick and simple to make that I hope you won't be able to resist having a go at it.
Earlier this week I was involved in judging a selection of South African rieslings at High Timber in London and afterwards we had a three course lunch that had been designed to match with them. This is what we ate and drank.
Smoked eel is not so difficult to find but most retailers sell it vacuum packed*: the problem with this technique, whilst keeping the fish admirably, is that it tends to express the oil from the meat. It is worth drying the fillets on kitchen paper before slicing. Most people don’t peel young baby carrots: I prefer to because I like to see them look smooth and glossy but I see the point of those who don’t.
Sometimes you go to a wine dinner with some trepidation wondering if the wine will stand up to the food but I was pretty optimistic that Domaine Long-Depaquit’s Chablis would survive at Nobu (the original Metropolitan hotel restaurant in London, not LA, sadly!)
If anyone still needs convincing about the virtues of food and wine matching Mark Hix’s fresh seasonal recipes in The Independent today should convince them. Even the ‘drink what you like with the food you like’ brigade would have to admit that a voluptuous Meursault or oak-aged white Bordeaux would totally overwhelm the flavours of raw food.
When you have a fish as fine as Dover sole you don’t want to mask its delicate sweet flavour in any way. Here are my suggestions for Gordon Ramsay’s recipes in the Times today.
The Bordeaux wine region produces a multitude of top class red wines that these days tend to be blends of four main grape varieties, Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot.
I don’t think I ever go to a sherry tasting without coming away renewed in my conviction about what a marvellous match it is for food and the one I attended yesterday was no exception. It was organised by the enterprising Les Caves de Pyrne who are importing for the first time into the UK some rare sherries from Emilio Hidalgo and took place at Dehesa, the sister (if that’s the appropriate word) restaurant of the better known Salt Yard.
Having spent five days in Germany this week I’ve been thinking a lot about riesling and food. And my conclusion is that the heavy focus on Chinese, Thai and Indian food may be doing German wine a disservice
The idea of Thanksgivukkah - a once-in-a-lifetime simultaneous celebration of Thanksgiving and Hanukkah - has really caught on. Caterer Elly Curshen of Bristol's Pear Café comes up with her perfect starter.
A stunning recipe from Bruce Poole's cookbook Bruce's Cookbook that shows barbeques don't have to be all about burgers and ribs.
I’ve written before about pairing wine with Chinese food - and so have some of my contributors but here’s a slightly different way of going about it that may help you decide which bottle to choose and make your pairings more successful. It involves deciding which flavours are predominant in a dish or selection of dishes.
Scandinavian food is becoming increasingly popular but what type of wine should you drink with it? Lucy Bridgers reports on how German wine fares.
You may think tasting wine sounds arduous but a major wine and food tasting, I assure you, is a much greater assault on the system as I was reminded the other day when Victoria Moore of The Guardian and I ran 14 Pinot Gris through their paces with foods that ranged from smoked eel to chicken tikka masala. Neither of us was able to eat much for several days.
It’s hard to avoid the obvious on St Paddy’s Day. Guinness, Bailey’s and Irish whiskey are the usual suspects but if none of these appeals here are the sort of wines that will work with classic Irish fare.
If you’re a bit hesitant about the idea of matching fish and red wine you might automatically think of pairing paella with a white wine. But I think it goes just as well with a rosé or a red.
If you haven’t heard of poke - the Hawaiian dish of cubed raw fish usually with rice and/or vegetables - you soon will. It’s everywhere (and pronounced, by the way, pokay not poke).
Like any other red South Africa's Pinotage comes in different styles - some lighter and fruitier than others. When you're matching it with food you take a cue from the sort of ingredients and dishes that go with its two ancestors - Pinot Noir and Cinsault.
Pinot noir is one of the most versatile red wines to match with food and a great option in a restaurant when one of you is eating meat and the other fish.
You may not be familiar with Carmenère but it's a delicious red at this chilly time of year.
Viognier (pronounced vee-on-yee-ay) is a rich, exotically fruity white wine, sometimes achieving quite high levels of alcohol so what are the ideal foods to pair with it?
Artichokes have the reputation of being a wine-killer but as with most of these diktats the problem is over-played. True, artichokes can make even dry whites taste oddly sweet but that doesn’t account for the different ways in which they are cooked and how they are served.
This week is National Pie Week in the UK - not that we Brits need much encouragement to eat pies. But which is the better match - wine or beer?
I suspect you’ll be hearing a lot about Koshu this year. No, it’s not some unfamiliar aspect of Japanese cuisine but a white wine made from a grape of the same name. A campaign to promote it in the UK was launched at a lunch in London yesterday by a VIP line-up of Japanese goverment officials from the Yamanashi prefecture where most of the winemakers are based.
Although you rarely match a wine to vegetables such as peas or beans they do have an influence on pairings. Peas have a natural sweetness, broad beans an earthiness and runner beans a herbaceous flavour that can affect the style of wine you choose. Here are my suggestions to go with the four recipes in Mark Hix’s column in the Independent today.
Perfectly prepared Japanese food is not what you expect to find in the gastronomic desert of the Languedoc but this superb dish of rare tuna was a brilliant match for the richly textured white wine I drank at Côté Mas the other day.
Not last week's match, actually but a great one from a couple of weeks' back just before I went to Paris and which got overlooked.
Sometimes you get in a rut with a particular food and wine combination - maybe on a ‘if it ain’t broke, why fix it? basis. Such is the case for me with tapas which I tend to recommend pairing with something Spanish - usually manzanilla sherry or - depending on the amount of seafood - a crisp Rueda, dry Spanish rosado or a young Rioja or similar Spanish red.
The other day I found myself at a meeting just round the corner from the newly opened Princess Victoria in Shepherds Bush in West London and popped in for lunch. It’s a splendid old building with a wonderfully baroque ceiling, one of the best I’ve ever seen in a pub.
This week I’m on a wine trip in South Africa (so posting may be slightly more spasmodic). There have been many great matches already but two interesting ones have involved Semillon a grape the country is beginning to handle very impressively.
My final meal in New Zealand last week was also one of the most impressive of my recent trip: lunch at the award-winning Elephant Hill winery in Hawkes Bay.
Despite its almost unpronounceable name Txakoli (pronounced chackoly) is the new kid on the block for anyone who likes a crisp dry white wine.
With its intense citrussy flavour ceviche - marinated raw fish - is a tricky dish to pair with wine.
Last week I was in the Northern Rhone where the biggest challenge, from a food and wine matching perspective, is what you eat with its distinctive whites which are made from Marsanne and Roussanne
To those who have spotted on Twitter that I'm down in the Languedoc it might seem odd that to be drinking aligoté but we’d picked some up in Burgundy on our journey through France and wanted to try it out.
Like half the world it seems at the moment I’m a bit obsessed with cauliflower so was drawn to this dish at Birch in Bristol on Friday like a moth to a flame
It’s generally held that red wine doesn’t pair with oysters unless they’re served, as in Bordeaux, with little crepinettes (pork patties) or spicy sausages but I found a wine last week that suited them perfectly.
Last week our local tapas bar, Ocean, held a Brazilian evening with a talented local Bristol singer Frances Butt who is really into Latin music. (So much so that she has issued an album called The Girl from Wolverhampton - where she grew up though obviously not where her soul lies . . .)
I was reminded just how enjoyable this combination is the other day when I dropped by London’s latest tapas bar Barrafina and enjoyed a pre-dinner pick-up of a glass of Hidalgo with some al-i-oli and toast. The sharp tangy sherry was the perfect foil for the crisp toast and silky, garlic-flavoured mayo that accompanied it.
I went to the most extraordinary wine pairing dinner last week at Elena Arzak’s Ametsa in London, sponsored by the Consejo Regulador for Cava
It's always a challenge to pick a single wine with an elaborate tasting menu but the Jardins de Bouscassé 2008 Pacherenc du Vic Bilh sec from Alain Brumont we ordered with our meal at La Renaissance in Argentan last week hit the spot with almost every dish.
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.
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.
I was reminded just how spectacularly, unexpectedly good southern Italian whites can be by a Slow Food wine dinner the other night at Flâneur to celebrate the publication of the English edition of their restaurant guide Osterie & Locande d’Italia. It was hosted by Feudi di San Gregorio, the iconic winery from Campania whose wines I haven’t tried for a while.
Those of you who have read my report yesterday on the 20th anniversary of Charlie Trotter’s will know I’ve spent the last few days in Chicago eating some quite amazing food. But occasionally you need a change from all that gourmet fare and I found it in that great Chicago institution Gibsons steakhouse where they serve something called a ‘Gold Coast Slider’.
I was in two minds about making this my match of the week because I’m not sure that the new DP vintage rosé - like many great wines - doesn’t taste better on its own.
I went to a very posh lunch at Fortnum & Mason last week (about which more to follow) which has to be the most festive place in London. If you’re in the vicinity this week make sure you check out their Christmas decorations department on the first floor. And don't miss the spectacularly expensive crackers! (I was told the £1000 boxes had already sold out.)
What do you drink with tapas? My immediate go-to is sherry but having indulged that whim the other day in the form of a glass of tangy manzanilla amontillada from Lustau’s almacenista collection I unusually followed it up with a glass of white.
I’m currently away in Priorato in Spain (of which more later this week) but this was a great combination I came across last week at the Gaucho Grill in Swallow Street, London.
I’ve been in Chile for the past week at the World’s Best Sommelier competition and have plenty to report about that but here’s a great non-wine match in the meantime - and a couple of tips about how to make an authentic Pisco Sour.
I’ve already mentioned this wine pairing as part of my write-up of the Action Against Hunger pop-up with Rick Stein but it was the outstanding match of last week.
One of things I enjoyed most on our recent trip to Ireland* was the seafood. The fish shop in Midleton, Co. Cork had a fantastic array of locally caught lobster, crab and prawns at very reasonable prices. They tasted great too - really fresh and sweet.
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.
As you’d expect many of the usual suspects featured in my pairings this weekend (chocolate, anyone*?) but the match I was most impressed by was nothing to do with Easter
Even if you’re into wine I reckon there’s a fair chance you won’t have heard of Savatiano a grape that's indigenous to the Attica region of Greece and which is also used to make retsina.
If you’re a fan of sauvignon blanc you’re going to love this fresh, aromatic Sicilian white from one of the island's best known wineries, Planeta.
One of the best ways to make new wine discoveries is to experiment with wines by the glass. And that is how I found Melonix, a fabulous wine from biodynamic Loire producer Domaines Jo Landron at the newly opened Frenchie in Covent Garden yesterday.
This week’s Wine Society tasting was, as always, impressive but there’s one wine I’d urge you to buy now, despite the £16 price tag, as I suspect there isn't much of it.
This week I’ve managed to be in both Chile and Argentina so it was a toss-up which should provide the wine of the week . . .
As I pointed out in my Guardian column this week Australian wines are fetching some pretty steep prices but to drink a Hunter Valley semillon of this quality it’s absolutely worth it.
If you dread pronouncing wine names and steer away from flute shaped bottles you may want to give this wine a wide berth if you see it on the shelf but put your prejudices aside - it’s well worth a try.
Only a merchant with a pedigree like Berry Bros & Rudd could consider an £8.45 bottle a ‘house wine’ but if your usual fare is classed growth claret I guess it is.
I don’t often get the chance to taste wines from the northern supermarket chain Booth’s but fell hook, line and sinker for this gorgeous Spanish white they served at their pre-Christmas lunch this week.
I’m flagging this up not because I think you’re all going to love it - mature white wines are not for everyone* - but because I think it’s a fantastic achievement for a supermarket to stock a six year old wine of such quality in its own label range.
They say that the best wine is the bottle that’s empty at the end of the evening and so it proved with this light Chilean red which I shared with my neighbours the other night.
How many of you will be putting beer on the table at Christmas? Not that many, I suspect, but if you can bring yourself to break with tradition you could be in for a treat. Most supermarkets now carry a sufficiently wide range for you to be able to serve a different beer with each course, should you be so minded. And here’s how to do it:
Our final port of call on our recent French trip was a modest family run restaurant at Bourneville called Risle-Seine, a few minutes off the autoroute between Le Havre and Rouen (and therefore ideally placed for a last minute lunch before catching the ferry). It has no great pretensions but does what it does really well: simple classic country food served with decent, well-priced wines - and cider, we discovered this time.
I have to confess I found it pretty hard to concentrate on the finer nuances of the food and wine combinations at the recent Cinnamon Club dinner. But when the speaker is the discursive Randall Grahm of Bonny Doon and you're sitting next to him that's no great surprise. Before the meal had even started we were into Kierkegaard and a vigorous discussion of terroir in the bar below over our glasses of Vin Gris de Cigare (a typically unorthodox full-bodied rosé based on Grenache, Cinsault and Roussanne).
I spent an interesting evening this week at one of London’s leading Indian restaurants Benares. It was organised jointly by a wine events company called The Wine Nose and SOPEXA, the promotional arm of the French food and wine industry.
If you’re trying to get ahead for Easter here are some suggestions to match Angela Hartnett’s menu in the Daily Telegraph today.
Fennel is one of the handful of vegetables that can influence a main course pairing - almost always for the better. Its aniseed flavour seems to have a pronounced affinity with many wines, especially whites. Here are some suggested matches with recipes that two British chefs have published this weekend - Gordon Ramsay in the Times and Skye Gyngell in the Independent on Sunday.
A lot of chefs - particularly male chefs - don't really get salads, making them either an afterthought or wildly, elaborately fussy. Mark Hix of the Independent is an exception - his are always simple but imaginative, reflecting the season perfectly. Here are my matches for his recipes in the Independent this weekend.
Like salt, pepper has a pronounced effect on wine, often making reds taste softer and lusher than they otherwise would. Unlike salt though, you also find peppery flavours in wines such as Northern Rhône Syrah and Austrian Grüner Veltliner.
Mark Hix may have been knocking back the tequila on his recent trip to Mexico but if you’re not made of such stern stuff try my alternative suggestions for his Mexican-inspired recipes in the Independent today.
I’m not quite sure whether it’s a blessing or a curse to be able to access the English papers so easily on-line these days. It makes it hard to resist the temptation to have a peek and therefore harder to cut off.
Turkish food is not traditionally accompanied by wine. And although the Turks do have a wine industry not much of it makes its way over here. But here are some thoughts on possible pairings for Mark Hix's Turkish inspired recipes in the Independent this weekend"
If I told you we’d kicked off a tasting menu with a dish of barely seared, pepper-crusted tuna, with a punchy sesame and ginger dressing paired with a chilled cherry beer you’d probably think we’d dined at one of London’s cutting edge Asian restaurants rather than one of its most venerable institutions, the two Michelin-starred Le Gavroche. But its chef-patron Michel Roux Jr is quite prepared to challenge his well-heeled Mayfair clientele. In fact I suspect that if he felt he could get away with it his whole menu would be packed with similarly bold combinations.
Q I am the best man at a wedding and agreed to provide the wine for the head table. The couple is serving a soy, ginger salmon and chicken dish (i assume you get a choice). Any thoughts?
Lucy Bridgers reports on an elegant dinner matching different vintages of Domaine de l’Arlot burgundy with a seasonal spring menu
Olive, the UK-based food magazine, has identified cocktail and food pairing as a coming trend in 2009. It's possible but I'm a little sceptical nowadays when it comes to initiatives involving spirits and food. There have been so many false dawns over the last few years (remember cocktail dessert menus?) and I would have thought the current economic climate was the least propitious period to get the idea off the ground. But I could be wrong.
One of the main events at the Dartmouth Food Festival this weekend was a dinner at Mitch Tonks Seahorse restaurant cooked by London chef Mark Hix. The unusual factor though was that every dish was matched with a cocktail.
One of the reasons people most appreciate independent wine merchants is that they can talk to them about the kind of wine that will suit the meals or occasions they're planning.
What happened to days 2 and 3 you may be asking and indeed that’s what I’m asking myself. We swept through Eastern Washington as fast as a tornado, barely pausing to sleep, never mind write.
For the next 10 days I’m going to be visiting the vineyards of Oregon and Washington State so the site will turn into more of a blog. Our first day yesterday included lunch at Chateau Ste Michelle, by far Washington’s largest wine producer.
If you loathe the thought of diet food Fast Days and Feast Days by my mate Elly Curshen (aka Elly Pear) is just the book for you!
I've always been intrigued by Oysters Rockefeller, described by the great Simon Hopkinson as "the best hot oyster dish I know". Here's his recipe.
Burgers don't have to be beefy as these delicious salmon burgers from my book An Appetite for Ale prove, inspired by browsing the aisles of the Wholefoods market in Denver during the Great American Beer Festival a few years back!
An unusually complicated recipe for this site but one which should be absolutely worth the effort. It comes from Phil Howard's fantastic The Square: The Cookbook volume 1 which I suspect is already well-thumbed in many restaurant kitchens.
It's always a struggle to think of something quick and delicious to make for a mid-week supper. This easy Italian-inspired recipe from my book Cooking With Wine solves the problem.
It may feel far from summery in the UK but one can always hope so get yourself into the mood with this lovely recipe from Eleonora Galasso's As the Romans Do.
I always think it's hard to improve on macaroni cheese but adding crab, which my mate Fiona Sims has done in her brilliant new The Boat Cookbook, is an inspired touch.
In the run-up Christmas there’s not much time for time-consuming dinner parties so this tasting and light supper is a fun and indulgent way to entertain good friends. Ask each of them to bring a chilled* bottle of bubbly - Champagne or otherwise - provide a couple of your own, cover up the bottles and taste them ‘blind’. Great fun for a start to see who can spot the ‘real’ Champagne (don’t worry if you can’t - many professionals are fooled by these kind of exercises) and a delicious way to get into festive mood.
Did I want to go on a truffle trip to Spain at the end of January? Balmy Barbados seemed like a better option but since that wasn’t on the cards and the enquiry came from an old friend I said yes. The 2 day visit - the annual Viñas del Vero ‘Days of Wine and Truffles’ in Somontano would include an outdoor picnic in the foothills of the Pyrenees (eek), a truffle hunt and - the clincher - a multi-course truffle menu by one of the region’s most talented chefs followed by a gastronomic brunch. “Bring the Gaviscon”. my friend sagely advised.
I’ll be doing a major round-up on my trip to Provence next week buthere are a few more thoughts on matching rosé and food, an update of mylast overview
I have to admit I accepted Leonid Shutov’s invitation to taste vodka with some trepidation having heard tales of the hangovers that some of my colleagues had suffered as a result of their visits to his Soho restaurant Bob Bob Ricard.
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.
I make a point of not going to Vinexpo, the biennial wine fair in Bordeaux (too hectic, too noisy) but it does mean you miss out on the occasional treat like the gala dinner that was held at Château Mouton Rothschild to celebrate the opening of their new chai.
To celebrate Australia Day here's a feature I wrote a year ago on Australian chardonnay - not as out of date as you might think as many of the vintages will only just have worked through.
There’s still a couple of weeks more to enjoy the British asparagus season so here’s an interesting beer pairing to try as a change fromwine. Belgian witbier or bière blanche like Hoegaarden is just perfect with green asparagus, especially when served with goats’ cheese.
If you haven't yet worked out what to drink tomorrow (which is February 14th, if you need reminding!) here are a few suggestions to match popular Valentine's Day foods.
As we head into the second half of August here are my top pairings for one of my favourite summer foods, prawns - or shrimp as they’re known over the pond.
Summer is the perfect time of year to eat crab so why not try out your wine pairing skills and work out which wines you'd match with these eight different crab dishes. My own suggestions below . . .
“Can you come up with a tastier, more satisfying, more consensual dish than calamari fritti?” asks restaurateur and Guardian columnist Yotam Ottolenghi in the paper today. Well, it’s a tough call but his other mouthwatering recipes would certainly run it close. Ottolenghi’s food is full of flavour and therefore quite a challenge for any accompanying wine but here’s what I would choose.
I’ve been a bit of a sceptic in the past about pairing food with whisky. Not that there aren’t some great combinations but I find it hard to sustain for more than one dish.
We rarely think of tawny port as a flexible pairing for food. We serve it with stilton, obviously and with hard cheeses like cheddar, with nuts and dried fruits and over Christmas with fruit cake and mince pies but that’s usually as far as it goes.
You may find family and friends resistant to the idea of putting beer on the Easter table (though some will be secretly pleased) but stick to your guns.
If culture and ‘terroir’ are a basis for deciding which drinks bestmatch a particular cuisine then beer must have a strong claim to bepaired with Scandinavian food.
Scallops are some of the most delicious seafood around and some of the most flattering to a serious white wine. There’s one grape variety that will almost always see you right but also some other options
Natasha Hughes re-orders her hit list of wine matches for pinot following her visit to the International Pinot Noir Celebration.
Just as with every other ingredient the ideal pairing for mussels depends how you cook them, starting with the classic moules marinières.
Freshly caught grilled sardines are a treat at this time of year but how easy is it fo find a wine that will go with them? Look to the French and Portuguese for inspiration!
Although we all talk turkey at Thanksgiving, in fact it’s the sides that tend to steal the show. Finding a wine that can cope with them all is never easy but you may just find your favourite side or dressing can inspire your choice.
Now that we're back into months with an 'r' in them it's time to enjoy oysters again. But what’s the best wine - or beer - to pair with them?
Although there are obviously differences between the two types of beer, dark stouts and porters tend to match similar types of food. Here are my top matches ...
You may well know what you’re going to drink with the turkey by now but here are some ideas for what to match with your Christmas starters, paired with recipes from some of Britain’s favourite chefs and cookery writers.
Following my trip to Islay a while ago I drew up some pairings for its extraordinary peaty whiskies. I’m not a great one for whisky dinners but I like the idea of serving tapa-sized dishes with a dram.
I’ve thought for a while that Scandinavian food is on the way up so am not surprised to find another new cookbook on the subject from Trina Hahnemann who Telegraph cookery writer Xanthe Clay dubs ‘Denmark’s answer to Nigella’ in the paper today.
The book I’ve been looking forward to most so far this year has just started being serialised in the Guardian today. It’s by Yotam Ottolenghi who founded two exceptional London restaurants and is simply called Ottolenghi: the Cookbook. l love Ottolenghi's food - it’s so generous and big-flavoured, piled high on bright, colourful platters - you can't fail to be tempted by it. It also lends itself perfectly to entertaining for large numbers at home.
Although I make my living writing about how food can enhance wine - and vice versa - I would never want to be dogmatic about it and freely admit that there are occasions when it matters less than others.
Last night was my first in a two week trip of Australia - an informal dinner with Vasse Felix at a Chinese restaurant in Perth (Grand Palace).
Steak isn’t the first ingredient you might think of pairing with champagne but if it’s ground wagyu beef, served in a bun with a quality glass of fizz in a glitzy Park Lane restaurant you might just have to force yourself.
One of the more successful pairings from the otherwise rather challenging sherry lunch I attended at the Cinnamon Club last week was a dish of tandoori salmon with a Valdespino Innocente fino. I tend to overlook fino in favour of manzanilla but I’m not sure it’s not a more flexible match with food.
Paris isn’t the obvious place you’d think of drinking Greek wine - in fact it’s a rare sighting in a city whose wine lists are almost 100% French. So when I came across one in a hip little bar called Clamato I was intrigued
About the last thing you’d think I’d be recommending after 4 days in Portugal last week would be a wine pairing for sushi - but that was the outstanding match.
A standout combination from the Hong Kong Tourist Board lunch at Bordeaux’ annual wine festival Fête le Vin last week. It was also the standout dish, a finely worked assembly of delicate flavours and textures from Chef Man Sing Lee of the Mandarin Oriental.
I don’t that often order sake in a restaurant but when I do I wonder why I don’t drink it more often.
My problem this week is that I have a terrific wine pairing but I can't tell you about it because it's the result of a tasting I was running for Decanter magazine. So you'll have to hang on till December for that. Sorry.
A good obscure pairing to kick off the week from the newly opened Vinoteca wine bar at Seymour Place.
This pretty dish was served the other night at what is still our favourite Bristol restaurant, Culinaria, even if we now live over the other side of town. It provided everything you want from a starter - light, appealing, appetite-stimulating.
This week’s pairing is as much about the wine as the dish though the two went exceptionally well together.
This week’s match is not mine but fellow wine writer Margaret Rand’s who also writes for Decanter. She recently went to Hungary at the invitation of AXA Millésimes who ownes the Tokaji producer Disznókö - as well as Château Suiduiraut - for what must be the most extraordinary wine dinner ever conceived: a Chinese meal, paired with sweet wine cooked by two Bordeaux-based chefs Tommy and Andy Shan of Au Bonheur du Palais, (which happens to be AXA proprietor Christian Seely’s favourite restaurant in the city).
I was trying to think what food and wine match I would most like to be presented with on Valentine’s Day. I’m off foie gras. Caviar is horrendously expensive and very un-PC. Smoked salmon is nice, certainly, but no longer quite the special treat it once was (unless it’s wild). And I must be one of the few people in the world who isn’t anyone’s for a gooey chocolate pud.
The cider revival continues to gather momentum - and this time it’s with food. Of course cider has always been popular in summer but this year there seem to be many more well-made 'craft' ciders around - not just the latest raft of fruit flavoured fizzy drinks.
A full-flavoured red and seafood? Doesn’t sound like the kind of pairing that would work but as ever it depends on the wine and how the dish is prepared.
Given that I’m not a massive sauvignon fan it might surprise you that it features as my match of the week for the second successive week but it’s a question of quality. With the right dish good sauvignon is a joy.
When luxury foods are discussed there's always an omission. An ingredient that I personally think is one of the most delicious in the world - sea urchins.
The other day we went to Il Vino d’Enrico Bernardo, an innovative new restaurant in Paris run by the world’s best sommelier in 2004 which has just won a Michelin star. The unusual aspect is that there is a wine rather than a food menu. You choose what you want to drink and they create a dish or a menu around it.
If your New Year breakfast today includes eggs, especially brunch-type dishes such as scrambled eggs with smoked salmon or eggs benedict there’s no better partner than Champagne or other dry sparkling wine.
A clever combination I had last week at a French restaurant called Larcen.
What on earth do you do when you have a line-up of some of the best wines in the world in front of you? Do you attempt to match them or reflect more the mood, the company and the time of year? Or, given that they're indisputably the hero of the occasion, do you just go with the sort of food the kitchen does well anyway?
Given Chile’s proximity to the coast, this week’s match couldn’t be anything but seafood but I’m going to pass over the more obvious pairings with sauvignon blanc in favour of this wildly brilliant combination of scallops and rosé.
If there’s one thing you might think you could be sure of it would be that you should drink white wine with a seafood pasta dish like this. But, you know what? It was this silkily delicious red that went swimmingly.
One of the highlights of last week’s trip to South Africa was a salt pairing dinner with Fleur du Cap wines at the Bergkelder. The chef Craig Cormack was a real salt fanatic having hunted down dozens of different varieties and experimented with matching them with different wines.
Not, I admit, the sort of starter you expect to be served on your first night in France - or the wine you’d expect to go with it - but the pairing, at the Château du Port in Marseillan*, worked perfectly.
In the general flurry of celebrations last week I missed out on St David’s Day (the patron saint of Wales) and the opportunity to write about leeks. Leeks tend to excite a certain amount of derision but I think they’re a fabulous vegetable, much milder, subtler and sweeter than onion and much more sympathetic to a fine white wine (for I think they go much better with a white wine than a red one).
It’s always good to find a restaurant that takes non-alcoholic drinks as seriously as it does boozy ones so it was an easy decision to order a spicy ginger beer cocktail at The Palomar the other day.
The weather has been so unseasonally hot over the last couple of days - well into the 20s (or the late 70s for those of you who prefer to think in Fahrenheit) - that I’m suddenly fast-forwarding to summer and one of my favourite meals, Salade Niçoise.
I was always taught the best sakes were served chilled but the other evening at London's Sake no Hana I got to taste a super-premium daiginjo sake at room temperature with a dish of grilled Chilean seabass and it matched perfectly.
Having spent 3 days in Bordeaux last week I’m spoilt for choice about my match of the week but I’m going for one of the less obvious pairings (so not Pauillac and lamb!).
Last week I caught up with Hein Koegelenberg of La Motte which I visited a couple of years ago when the winery was nominated Wine Tourism Champion by the Great Wine Capitals of the World (you can find my Decanter article on the experience here).
If you're not into herrings this match might not seem desperately appealing but I promise you it’s an outstanding combination. It’s prompted by my recent visit to Copenhagen where the Danes eat herrings on an almost daily basis as part of their smørrebrød (selection of open sandwiches).
I thought it was pretty brave of rioja producer Ramon Bilbao to present their wines at a cutting edge Peruvian restaurant last week. Still, everyone knows rioja goes with Spanish food so why not? You never make new wine pairing discoveries if you don’t push the envelope.
A surprise match from the RAW wine fair last week: some extraordinarily good wild rock oysters and a range of unpasteurised, unfiltered sakes from Yoigokochi Sake.
I don't normally think of pairing raw oysters with riesling - even dry ones seem too sweet but I came across a combination last week at the newly opened Magpie in London that worked brilliantly.
This is one of those rare weeks where I’ve come across four brilliant pairings that could have made the ‘match of the week’ slot but as it’s St Patrick’s Day tomorrow and I haven’t done a beer for a while I’ll go for the topical one.
Orange wines - white wines that are made in a similar way to a red, leaving the juice in contact with the skins - have become increasingly popular in the last couple of years, proving impressively versatile with food.
This great pairing arose as a result of a new interest my husband has in natural wines. Actually no-one has come up with a watertight definition of ‘natural’ but it’s generally agreed that the vines are treated organically and/or biodynamically and the wines made with as little sulphur and chemical additives as possible (in some cases none).
As I’ve been down in the Languedoc for the past week most of my food and wine combinations have been classic. Picpoul and oysters (always great), a rich grenache/syrah/mourvedre blend called Cascaillou* with a beef daube (spot on) and my wine of the week, Mas des Chimères Oeillade (a cinsault) with grilled lamb and herbs.
I’m conscious there’s a marked French bias in the pairings on this site so I’m going to go not for the excellent Alsace riesling and choucroute combo I had last week - or the many amazing wine matches at the Szechuan dinner which I’ve written up here but a very flashy lobster ‘burger’ and chardonnay I had at the Soho restaurant Bob Bob Ricard
When I flicked through the pictures I’d taken of the wines I’d drunk over Christmas and the New Year I realised there was a LOT of champagne. Partly because I’d been given or shared some rather nice bottles but equally because champagne goes with practically everything from oysters to shepherds pie (as the novelist Jeffrey Archer famously established).
I came across this pairing at a dinner to launch the London Restaurant Festival. It was held at Nuno Mendes Loft Project, a permanent East London pop-up - if there is such a thing - where he normally hosts visiting chefs of a similarly experimental bent. Mendes is one of the most talented chefs in London at the moment and normally cooks at nearby Viajante in Bethnal Green which I reviewed here.
The advantage of having chefs and wine merchants as friends is that you don't really need to go to restaurants*.
A celestial combination I enjoyed at a burgundy dinner at the Grand Hotel de Bordeaux last week. Burgundy in Bordeaux? Yup - I guess they want to ring the changes from time to time but it does seem heretical.
This is one of those serendipitous pairings you sometimes stumble across when you rustle up a scratch meal and pair it with an open bottle in the fridge.
This week’s match of the week - herring and aquavit - was paired for me - appropriately enough - by the restaurant Aquavit which has just opened an outpost in London.
I came across this unlikely combination while I was flying back from Argentina with the Brazilian airline TAM* who have this year decided to inaugurate a Brazilian menu in business class devised by a woman chef called Ana Luisa Trajano. And quite right too.
I’m increasingly impressed by the new generation of Spanish wines that are arriving on the shelves. The other day I had a fabulously crisp, zesty white called Godello from the up and coming region of Bierzo, in the region of Castilla y Leon in the north-west of Spain, not far from Galicia.
Gin isn’t just an aperitif, it’s also a surprisingly good match for food as I’ve already suggested in this post. Last week I discovered yet another way to enjoy it - with peppered smoked mackerel.
Apologies for returning once again to the subject of crab but it is one of my favourite summer foods and this was the outstanding match of last week.
I’ve never been a huge fan of Rueda, a sauvignon-style wine from the north of Spain, but seem to have been drinking it non-stop since I arrived in Malaga.
Cured - or marinated - salmon is something you’ll find on a lot of menus these days but what’s the best wine to drink with it?
A very Western approach to Chinese food, admittedly, but if you're celebrating Chinese New Year today with a dim sum lunch you'll find that Champagne - or other sparkling wine - makes a perfect pairing.
Having picked up a heavy cold a couple of days before flying to New Zealand last week I arrived unable to taste a thing but this delicately pretty wine from Brick Bay Winery in Matakana managed to penetrate the fog.
One of the products I regularly have in the fridge is Tesco’s Orkney Crab paté, not least because it’s so low in calories (85 calories per 38g serving) it’s even compatible with the 5:2 diet*.
If you’re not drinking for whatever reason - because you’re driving, pregnant or just taking a break - it’s sometimes difficult to find something that makes a good match for what you’re eating. Soft drinks can be sweet and sugary. Water sometimes too plain.
The most interesting meal I had last week was undoubtedly at Viajante, an innovative new restaurant in what used to be Bethnal Green town hall. You can see my full review on decanter.com but I just wanted to write a bit more about the pairings.
Last week was particularly good for off-the-wall pairings but I'm going to nominate this delicious cocktail as my match of the week.It was at the new Peruvian restaurant and bar, Ceviche and was a wonderfully refreshing mixture of limo aji chilli-infused pisco (limo aji chilli is a native Peruvian pepper) with elderflower liqueur, cucumber, lime, egg white and cracked black pepper.
Last week was (highly unusually) a big week for caviar - and caviar substitutes which I ate on two successive nights paired with everything from vodka to beer. Decadent or what?
For the first time my match of the week is not one I’ve experienced myself but was reported by Ron Zimmerman of The Herbfarm in Woodinville, Washington on Twitter (where he tweets as Herbguy - and I tweet as winematcher)
I could have made almost any of the pairings in the Restaurants in Residence pop-up supper in Docklands last Tuesday my match of the week but I think this one just inches it, mainly because I absolutely loved the wine, Corail Rosé.
Yesterday I had lunch with some old friends in a chic little Italian restaurant called Trenta. It’s in in the upwardly mobile neighbourhood just west of Edgware Road in London into which Tony and Cherie Blair have just moved. (It also has a Jimmy Choo shop two doors down. It’s that kind of ‘hood)
Hot on the heels of its best ever medal tally in the International Wine Challenge, English wine is under the spotlight again this week which has been designated English Wine Week. It was sparkling wines that did particularly well in the Challenge but I have a soft spot for a variety called Bacchus, a white wine with a refreshing, sappy hedgerow freshness, not unlike a Sauvignon Blanc. Camel Valley in Cornwall makes a particularly good version.
I’ve been reminded during the last few days in the Cape Winelands of the great versatility of Chenin Blanc also known locally by its Afrikaans name Steen but this was the standout pairing.
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.
This has been one of the most difficult weeks ever to pick my match of the week but this, by a whisker, was it.
I’m not a big fan of champagne with raw oysters. Most have a level of dosage (added sugar) that tastes even sweeter when you pair them with a briny mollusc but Tasmanian sparkling wine is different
It’s always good to find a new wine that will take on all comers and I think I’ve found it in dry Furmint.
The first thing to bear in mind about Thanksgiving - and for that matter Christmas - is that it’s as much about mood as food. Who you’re inviting, what age they are and how big your party is are factors every bit as important as what you’re eating.
Heston Blumenthal’s Jubilee picnic hamper was unveiled yesterday - to be served at Buckingham Palace before an open-air concert on June 4th. The picnic is being funded by Waitrose who must be pleased as punch to have the Palace’s endorsement in this video. The guests will also apparently be given vouchers for a glass of Moët or a bottle of Cobra beer (the other sponsors of the event).
If you’re planning a Pancake Day celebration for Tuesday and haven’t yet decided what to drink here are few ideas.
Haggis may be traditional fare for Burns' Night but let's face it, it's not everyone's cup of tea. So here's a Scottish inspired menu that I suspect you'll probably enjoy rather more (unless you're born and bred Scots, of course...)
Whatever you get up to on Valentine’s night (and truly, I’d rather not know) my guess is you’ve got better things to do than spend it slaving over a hot stove. So this is an unashamed cheat’s menu for you to romance your loved one with the absolute minimum of effort. Needless to say, buy only the very best ingredients.
It’s a tribute to the sheer joie-de-vivre of the Irish that we regard St Patrick’s Day with much more enthusiasm than St George’s, St Andrew’s or St David’s Days (the patron saints for England, Scotland and Wales for those of you who aren’t into your saints). So your friends are going to be more than pleased to be invited to celebrate it with you.
As I mentioned in my last post our last lunch of the Oregon trip was at Cristom where sales director (no less!) John D'Anna cooked us a great meal. Here's how he did it and - where I have a link to them - the recipes he used. Try it!
Although I’m supposed to be the wine expert in the family my husband has an uncanny knack of alighting on exactly the right bottle when we go out to eat, unfailingly plucking the bargain from any wine list.
The last couple of weeks have passed in a flurry of tastings marked by a number of standout (and some depressingly bad) wines.
Every so often (sadly not THAT often) you come across a wine on a wine list that’s so well priced you can’t quite believe it. Which is what happened to us last night at the St Vincent in Clifton.
I’ve lost track of the number of times my wine of the week has been a pinot noir but hell, I’ve been in Burgundy this week so what else could I recommend?
It’s always a bit hairy doing a live food and wine pairing if you haven’t had a chance to have a run-through first - and even if you have some variable, usually the food, invariably changes.
I’ve tasted this wine before but was reminded how absolutely delicious it is when we had a bottle at lunch at Bell’s Diner in Bristol this week. (No I don’t spend my *entire* life there despite this article in the Guardian.)
As those of you who read my column in the Guardian will know I’m not a huge fan of Sauvignon Blanc but this is a wine I’m more than happy to make an exception for.
Everyone I know who’s into food has a soft spot for St John. True, it has/has had its ups and downs but It’s easy to forget just how groundbreaking it was when it opened 19 years ago. And how absolutely right its values still are in terms of serving great ingredients simply,