Pairings | Lobster
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.
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.
If you're planning a special meal for Valentine's Day you may be wondering which wine to pair with your menu. I've picked some favourite Valentine's Day foods and suggested some matches that should work well with them.
The best wine to pair with macaroni cheese, or macaroni and cheese as our friends across the pond have it, depends how fancy - and how cheesy - your mac and cheese is.
Vermentino is incredibly versatile - a brilliant wine pairing for anything fishy, herby or citrussy and a great wine for spring and summer drinking.
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.
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.
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.
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?
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 . . .
The advantage of having chefs and wine merchants as friends is that you don't really need to go to restaurants*.
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).
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.
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.
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
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.
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.
The recent lunch hosted by Alfred Tesseron of Château Pontet-Canet at Alain Ducasse at the Dorchester revealed the extraordinary versatility of red Bordeaux and how it can be served right through a meal.
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.
Blogger Denise Medrano of The Wine Sleuth braces herself for a lunch featuring classic French dishes and Australian wine. Was she convinced? Read on . . .
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!)
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.
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 if you're looking for a food match need big flavours on your plate to stand up to it.
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?
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.
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.
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.
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?