Pairings | Ceviche
Salmon is in many ways the chicken of the fish world - an ingredient you can serve in many different ways and therefore match with a number of different wines.
A re-run of an old post following a visit to Alsace, updating my recommendations on the best pairings for the region's dry and off-dry white wines.
Despite the recent increase in interest in Mexican street food like tacos consumers in the UK still have to take to tequila (maybe because they’re too busy drinking gin) but in fact it’s an attractive and versatile spirit to pair with food
Last week was particularly good for off-the-wall pairings but I'm going to nominate this delicious cocktail as my match of the week.It was at the new Peruvian restaurant and bar, Ceviche and was a wonderfully refreshing mixture of limo aji chilli-infused pisco (limo aji chilli is a native Peruvian pepper) with elderflower liqueur, cucumber, lime, egg white and cracked black pepper.
Now that the days are (finally) getting longer and - a little - warmer your mind may be turning to lighter food like this delicious scallop ceviche from Rick and Katie Toogood's Prawn on the Lawn: Fish and Seafood to Share.
I’m currently away in Priorato in Spain (of which more later this week) but this was a great combination I came across last week at the Gaucho Grill in Swallow Street, London.
It’s rare that you keep on coming across a wine pairing that impresses you but my 10 days in Chile over the past couple of weeks have finally convinced me that sauvignon blanc is the perfect match for ceviche which seems to have become Chile’s national dish.
Given Chile’s proximity to the coast, this week’s match couldn’t be anything but seafood but I’m going to pass over the more obvious pairings with sauvignon blanc in favour of this wildly brilliant combination of scallops and rosé.
With its intense citrussy flavour ceviche - marinated raw fish - is a tricky dish to pair with wine.
I’ve been in Chile for the past week at the World’s Best Sommelier competition and have plenty to report about that but here’s a great non-wine match in the meantime - and a couple of tips about how to make an authentic Pisco Sour.
Mark Hix may have been knocking back the tequila on his recent trip to Mexico but if you’re not made of such stern stuff try my alternative suggestions for his Mexican-inspired recipes in the Independent today.
How can champagne be used to create a summer tasting menu? Seafood is an obvious candidate but as food and wine writer Lucy Bridgers found at a Billecart-Salmon event at the Massimo Restaurant and Oyster Bar in London last year you need to choose your flavours carefully.
It’s rare to go to a wine event and be blown away by the matches at every course but my recent lunch at Murano devised by Angela Hartnett and her sommelier Marc-Andréa Lévy was as close to perfection as it gets.
It’s unusual these days to come across a menu that’s totally unfamiliar. You can almost predict it. Pork belly? Check. Steak? Check. Sticky toffee pudding? Check. But the recently opened Lima, which specialises in modern Peruvian food, is so startlingly original that it feels like taking a two hour trip to Peru.
If I had to sum up the best food pairing for albarino in one word it would be seafood. Which makes sense considering where it comes from on the coast of Galicia in the Rias Baixas region of northern Spain.
My problem this week is that I have a terrific wine pairing but I can't tell you about it because it's the result of a tasting I was running for Decanter magazine. So you'll have to hang on till December for that. Sorry.
The last couple of weeks have passed in a flurry of tastings marked by a number of standout (and some depressingly bad) wines.