Pairings | Anchovy

Celeriac, potato and anchovy gratin

Celeriac, potato and anchovy gratin

I love the idea of cooking everything in one dish (quick, easy, no washing up!) so Sue Quinn's book Roasting Tray Magic is right up my street.

Hake with cream and anchovy sauce and cava

Hake with cream and anchovy sauce and cava

It’s a pretty safe bet that if you have a wine-based sauce that an accompanying glass of the same type of wine will pair well with it so I was confident of ordering a glass of cava to go with a hake dish cooked with a cream, cava and anchovy sauce last week.

Bagna cauda and the new Dolcetto

Bagna cauda and the new Dolcetto

Food and wine writer Marc Millon recounts a memorable celebration of the new vintage last week with his Piemontese winemaker friends

Anchoïade and strong dry southern French rosé

Anchoïade and strong dry southern French rosé

Anchovies are supposed to be tricky with wine but I pretty well always find that rosé hits the spot.

Anchoïade and manzanilla

Anchoïade and manzanilla

I’m beginning to wonder if there’s anything manzanilla doesn’t pair with - or fino, come to that. Of course, there is but both sherries do seem to be brilliant at dealing with the tricky customers of the culinary world, especially pungent salty ones like anchovies and capers.

Anchovies and Txakoli

Anchovies and Txakoli

What pairing can I possibly I pick from a trip to San Sebastian, the most gastronomic city in Spain, possibly even in Europe?

Anchovies and alvarinho

Anchovies and alvarinho

If you don’t like fish don’t go to Olhao! Restaurants in this bustling fishing port on the Algarve serve almost nothing else which is fine with me but less good for people, like my friend J, who has a real phobia about fishbones.

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