Pairings | Chickpeas
If you think it’s difficult to pair wine and vegetarian food, think again. It’s no trickier than it is for those who eat meat or fish.
There’s a lot of talk about how the wines of a region tend to match its food but that seems truer of Tuscany than almost anywhere else.
With many of us in isolation and some products already hard to find in the shops it can be difficult to cook, especially if you’re trying to follow a recipe.
One of the things I’ve been trying to do in the current crisis is to support local producers and importers who are obviously affected by the closing down of restaurants and pubs.
Sometimes the best insights come from having a bottle already open rather than consciously choosing what to drink with a dish. I suppose I knew that viognier would go with a salad but it was the composition of this particular salad that made the pairing work so well.