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Pairings

Pairings | Beetroot

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.

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.

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.

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.

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.

 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.

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:

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.

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