Pairings | Carrots
Viognier (pronounced vee-on-yee-ay) is a rich, exotically fruity white wine, sometimes achieving quite high levels of alcohol so what are the ideal foods to pair with it?
This is one of those serendipitous pairings you sometimes stumble across when you rustle up a scratch meal and pair it with an open bottle in the fridge.
OK, this pairing at Jason Atherton’s new Social Wine and Tapas isn’t exactly easy to reproduce at home but it was certainly the highlight of my food and wine matches last week.
If you're giving up meat for Lent try these delicious carrot keftedes from Maria Elia's excellent book Smashing Plates, one of the cookbooks that impressed me most last year.
If you've been experimenting with vegan food this January or 'veganuary' as it's been dubbed you'll know that vegan food doesn't have to be insubstantial or, indeed uninteresting. For those of you who remain to be convinced here's a hearty stew from Rachel Demuth of Demuth's Cookery School in Bath which contains both cider and sherry!
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.
One of the most interesting things I noticed on my trip to Germany last week was how Germans drink riesling with red meat. I wouldn’t have thought it would work but was utterly convinced by this pairing of super-tender rare venison with an exotic spätlese (late picked) riesling.
So maybe Austria’s signature grape grüner veltliner is the perfect pairing for tricky-to-match artichokes?