Pairings | Southern French
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’.
While summer isn’t a time one feels drawn to hearty stews Moroccan tagines are a different matter. Exotic and aromatic, they somehow suit the heat and not being particularly spicy are relatively simple to match with wine.
By paté I’m thinking of what wines to drink with rough country patés and terrines like a paté de campagne rather than fish patés or vegetarian patés which I’ll tackle separately. The sort that you might take on a picnic or eat in a wine bar.
If you’re the kind of person (like me) who puts garlic into practically everything you cook you may regard this question as an irrelevance but some dishes are much more garlicky than others.
I have a bit of a problem with pumpkin pie. I'm not a big fan of pumpkin and I don't have a massively sweet tooth which makes the thought of partnering it with a sweet wine a bit of a killer. But I know I'm in a minority and with Thanksgiving coming up on Thursday here are my top picks:
Eggs are supposed to be one of the trickiest ingredients to pair with wine but I’ve never entirely got it myself. More to the point do you want to drink wine with eggs at breakfast or even brunch, the time you’re most likely to eat them?
Cheese and wine is a notorious minefield but is it any easier when the cheese is cooked? See my suggestions to match Mark Hix's delicious recipes in the Independent today:
As with most salads Caesar salad is all about the dressing which on the face of it sounds tricky, anchovies being notoriously difficult to match with wine.
Anchovies are supposed to be tricky with wine but I pretty well always find that rosé hits the spot.
Salt cod, a popular Good Friday dish in parts of the Mediterranean, is cooked many different ways which suggest different wine pairings.
It might seem bizarre turning to an American cookbook for a classic French recipe but this version from the Balthazar Cookbook is hard to beat.
If you’re organising a Red Nose Day tasting tonight here’s a zany idea for a pudding that I devised for a Sainsbury’s magazine feature a couple of years ago when I interviewed TV presenter Phillip Schofield for Comic Relief.
Why has no-one had the genius idea of putting beef bourguignon into a pie before? Here's the recipe courtesy of the brilliant Ginger Pig Meat Book which I reviewed here.
A simple and impressive recipe to serve for pancake day. Although apricots are obviously at their best in the summer you should be able to find imported ones from countries such as South Africa and Chile.
The sharp-eyed among you will notice that my recommendations have changed since I posted this article earlier today. I've revised my opinion since retasting Cornish Blue which I found in my local deli - Arch House Deli.
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.