Pairings | Root

 The best pairings with red burgundy

The best pairings with red burgundy

As with white burgundy there’s a world of difference between a simple village burgundy and an elegant premier or grand cru - most of which need 5 years at the very least to show at their best but the dividing line when it comes to pairing wine with red burgundy is age. Is it a light wine you’re dealing with or a more mature, intensely flavoured one. Duck is almost always a winner but here are some other options.

The best wines to pair with beetroot

The best wines to pair with beetroot

Beetroot is one of the few vegetables that pairs better with red wine than with white - not only for the colour though that tends to put the brain on auto-suggest - but its rich, earthy sometimes sweet flavour.

Wine pairing: burrata, beetroot and Albarino

Wine pairing: burrata, beetroot and Albarino

This week I was at Heathcotes Brasserie in Preston, Lancashire for a wine dinner for which I’d had to devise the wine matches. Paul Heathcote, the chef, is an old sparring partner and obviously thought he’d put me on the spot by coming up with some challenging dishes.

The best food to pair with vodka

The best food to pair with vodka

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:

Which food to pair with South African chenin blanc

Which food to pair with South African chenin blanc

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

The best food pairings for orange wines

The best food pairings for orange wines

More and more people have been drinking orange or amber wine but what’s the best kind of food to pair with it?

 Beetroot, goats cheese and walnut salad

Beetroot, goats cheese and walnut salad

One of the most useful things you can have in your cupboard at the moment is vac packed cooked beetroot which you can buy in the fresh section of most supermarkets. Fortunately it doesn’t look that appealing so there hasn’t been a run on it despite the fact it’s relatively inexpensive (90p in my local Co-op).

Beetroot and pinot noir risotto

Beetroot and pinot noir risotto

Beets are everywhere at the moment but have you ever thought of using them in a risotto? And adding a dash of pinot noir?

Roast beetroot salad and a juicy Aussie grenache

Roast beetroot salad and a juicy Aussie grenache

I nearly saved this Aussie grenache for my wine of the week it was so good but it made a great match with this beetroot salad too

Cheesy Three-Root Bake

Cheesy Three-Root Bake

If you're a fellow potato fan you'll absolutely love this warming recipe from Jenny Linford's new book Potatoes.

Beetroot and goat cheese macarons with a pet nat rosé

Beetroot and goat cheese macarons with a pet nat rosé

In a week of pretty amazing wine pairings (it’s not every day you get to taste five different vintages of Harlan Estate* over dinner) there was one really interesting match I wouldn’t have predicted - and that’s what this weekly slot is all about.

Jersey royal potatoes with peas, wild garlic and crème fraîche

Jersey royal potatoes with peas, wild garlic and crème fraîche

A recipe for one of my favourite ingredients (potatoes) from one of my favourite restaurants, Root in Bristol, whose chef, Rob Howell has just published a glorious cookbook of their food which is basically vegetable-based without being wholly veggie.

Beetroot soup and English Pinot Noir

Beetroot soup and English Pinot Noir

The other day I enjoyed a surprisingly good pairing of a beetroot soup with an English blend of Pinot Noir and Rondo from Kent winery Chapel Down at the London restaurant Roast. I say surprising a) because soup is difficult to pair and b) because the two are so similar in colour that you’d think the wine wouldn’t be a sufficient contrast to the soup. In fact its fruitiness and crisp acidity (the Rondo making it taste more like a mid-weight Italian red) was just the right counterpoint to the earthy rich character of the beetroot.

Root beer and fried chicken and waffles

Root beer and fried chicken and waffles

I’m always on the lookout for interesting matches with alcohol-free drinks and this just inched it over a really good cider pairing at the Hang Fire Southern Kitchen yesterday.

Carrot and beetroot borscht

Carrot and beetroot borscht

New year tends to mean two things - frugal living and healthy eating - and this recipe my eldest daughter Jo devised when she was a student ticks both boxes. Best, of course, with organic veg if you can get hold of them.

Beetroot latkes: the perfect recipe for Thanksgivukkah

Beetroot latkes: the perfect recipe for Thanksgivukkah

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.

Smoked eel, beetroot and Malbec

Smoked eel, beetroot and Malbec

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.

Lotus root stir-fry and chrysanthemum tea

Lotus root stir-fry and chrysanthemum tea

It seems invidious to pick out just one wine pairing from my visit to the Okanagan valley last week (of which more in due course) so I’m going for the first drink I had on my arrival: chrysanthemum tea at a brilliant Chinese restaurant called Chef Tony in Richmond, the town just next door to Vancouver.

Beetroot-cured salmon and Godello

Beetroot-cured salmon and Godello

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.

Lemon and poppy seed cake with Tippy Yunan tea with ginger root

Lemon and poppy seed cake with Tippy Yunan tea with ginger root

There’s an improbably good tea shop and café near where I live which is as good as any I’ve been to. I say improbable not because it’s in Bristol but because it’s in a far-from-smart shopping parade in one of the less cultish areas of the city. It also has a brilliantly clever name - ATTIC - which stands for All The Tea In China.

 Beetroot-cured salmon with horseradish and Furmint

Beetroot-cured salmon with horseradish and Furmint

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.

Pear, watercress and chickpea salad and viognier

Pear, watercress and chickpea salad and viognier

Sometimes the best insights come from having a bottle already open rather than consciously choosing what to drink with a dish. I suppose I knew that viognier would go with a salad but it was the composition of this particular salad that made the pairing work so well.

Chocolate and roasted Oolong tea

Chocolate and roasted Oolong tea

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.

 Txakoli and practically everything on the Palomar menu

Txakoli and practically everything on the Palomar menu

I think Txakoli may be my new favourite restaurant wine - or at least it is this summer. It’s a unique, sharp, very slightly fizzy white wine from the Basque region of Spain. The one we were drinking - at the Palomar in Soho - was the Agerra Txakoli which comes from the designated origin of Getariako

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