Pairings | Prawns
If you're looking for food pairings for chardonnay, you're in luck! Whatever the style it's a fantastic food wine.
As we swelter through an unusually hot August here are my top wine pairings for one of my favourite summer foods, prawns - or shrimp as they’re known over the pond.
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’.
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.
That pinot grigio is many people's favourite white wine should come as no surprise - it’s a refreshing, versatile wine that pairs really well with light, summery food and ever-popular Italian staples such as pasta and risotto.
Whenever anyone talks about foods that are difficult to match with wine, asparagus always comes up but I reckon the problem is overstated.
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.
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.
White rioja is tricky when it comes to wine pairing 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.
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
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.
A really lovely summery dish from Marianna Leivaditaki of Morito's Aegean: Recipes from the Mountains to the Sea. The tip of roasting the prawn shells before you make the stock is genius though, having made it, I think you can get away with using fewer of the other ingredients in the stock - see my note at the bottom of the recipe.
A lovely Venetian pasta recipe from Jacob Kennedy’s fantastic Bocca di Lupo cookbook which was shortlsted for Best Cookery Book in last year's Guild of Food Writer Awards.
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.
A stunning recipe from Bruce Poole's cookbook Bruce's Cookbook that shows barbeques don't have to be all about burgers and ribs.
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.
I didn’t have plans to go to Greece this year but staying in the UK for the summer has given me itchy feet so I’m cooking my way round the Med instead.
Last week I hosted a fabulous wine dinner at my local Indian restaurant Nutmeg in Bristol. We’d had the opportunity to have a run through beforehand and I was really happy with all the wines which were chosen in conjunction with their supplier Talking Wines.
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?
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 . . .
Scandinavian food is becoming increasingly popular but what type of wine should you drink with it? Lucy Bridgers reports on how German wine fares.
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.
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.
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)
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’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
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.
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 . . .
A pretty wild combination this week at a lovely wine bar, Magnum, we went to in Toulouse on Saturday night. The owner Jérôme’s wife, who originally came from Réunion, had made Chinese-style dumplings with the local Toulouse sausage and prawns served with a sweet chili sauce. Not the kind of thing I would normally go for but he sold it so persuasively we had to give it a go and it was fantastic.
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.
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.
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!).
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.
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 . . .
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.
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.
We all know a beer goes down well with a ploughmans and that it’s a great drink to wash down a barbecue but here are 10 more unusual pairings which should liven up your summer drinking.
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.