Pairings | Mozzarella
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.
Before we finally plunge into winter here's a late autumn supper menu from my book Food, Wine and Friends that combines the best of autumn’s produce with a couple of convenience products.
I wonder how many people think about food when they’re drinking prosecco. Not many, I suspect. Given the comparative sweetness of most bottles I certainly tend to think in terms of sweet dishes as much as savoury ones as you can see from this post. Teatime seems to me the perfect occasion to drink it.
Although there’s still plenty of the rich, lush style of Shiraz we’ve come to associate with Australia there’s more than one style as I discovered on my recent trip. If you like more restrained, even funky syrahs, Australian producers can deliver. Unsurprisingly many of them are organic or biodynamic and made with a minimum of sulphur. Most are from cooler vineyards. Take your pick . . .
I love it when a restaurant lays on an imaginative drink pairing and this was a terrific one from Ben Cooke at Little Gloster just outside Cowes on the Isle of Wight.
Despite my passion for cheese I’ve long been a believer that you don’t need to lay on a massive cheese board to enjoy it. You can just as easily (and more cheaply) serve a cheese plate.
This past week has reminded me yet again what a great match Italian whites are for food. Their lack of obvious character means they tend not to stand out in a tasting but they explode into life with a dish.