To celebrate Australia Day here's a feature I wrote a year ago on Australian chardonnay - not as out of date as you might think as many of the vintages will only just have worked through.
I’ve been having some fresh thoughts about food and wine matching since I was asked to participate in the Wine & Culinary International Forum in Barcelona this past weekend and come up with pairings for the bottles submitted by the Primum Familiae Vini, 11 of the world's most famous family-owned wineries
About the most daunting audience that anyone could face is a group of wine writers, especially if a number of those happen to specialise in food and wine matching so it was with some trepidation that I agreed to lead a tasting on wine and charcuterie in London on Monday night on the eve of the London International Wine Fair.
I’ve done a fair few cheese and wine tastings in my time but none quite as challenging as the one I did at the RAW natural wine fair last year matching natural wine with unpasteurised cheese.
Of all the different aspects of wine and food matching I write about, wine and Indian food is the most controversial. What type of wine works best, and indeed whether you should drink wine at all is the subject of endlessly heated exchanges. The subject has recently come up again with the introduction of a number of wines that are specifically designed to go with spicy food. Was this, at last, the solution?
Wine writer Matt Walls picks out his favourite wines from Chile, Argentina and South Africa from last week's Beautiful South tasting
An edited version of a very interesting article written for the Oxford Wine Company's magazine by cheese expert Juliet Harbutt, organiser of the Great British Cheese Festival and author of The World Encyclopaedia of Cheese.
Last night we had a fun five course wine and food matching dinner at Rockfish Grill in Bristol which showed the range of wines you can match with fish. Here’s a few thoughts about how we approached it for those of you who are organising a similar event.
Chef Shaun Kenworthy reports on what he believes to be a unique tasting of Indian wine and Indian cheese.
Chicken can be served so many different ways you might wonder which type of wine makes the best pairing. The truth is there’s no single answer - it depends on your own personal taste and the way it’s cooked - but here's a simple guide:
Are Languedoc wines grand enough to stand up to truffles? Our new contributor Donald Edwards reports:
One of the problems of recommending a wine that most people can only buy online is that they generally have to buy a case - either of that wine or others they haven't a clue whether they’ll like or not.
Blogger Denise Medrano of The Wine Sleuth braces herself for a lunch featuring classic French dishes and Australian wine. Was she convinced? Read on . . .
This has been one of the most popular food and wine pairings our team at Jascots has put together to date. Mac & cheese has taken the restaurant scene by storm and this month we cooked up a delectable version with three cheeses and a drizzling of truffle oil.
I always think it’s misleading to describe pork as a ‘white meat’. Strictly that's accurate, I suppose, but ‘whiteness’ somehow seems to suggest lack of flavour.
London's most luxurious wine shop by far Hedonism looks as if it's the kind of place you'd need to take out a mortgage to buy a case. Fortunately appearances deceive . . .
Asking which wine to pair with salad is a bit like asking about what wine to match with meat or fish. There's no single answer. It depends on the vegetables you use, what other ingredients it contains and what type of dressing you use.
Although I make my living writing about how food can enhance wine - and vice versa - I would never want to be dogmatic about it and freely admit that there are occasions when it matters less than others.
It’s a while since I’ve been to Germany so I thought I’d take the opportunity of running some top German wines through their paces at the restaurant Seven Park Place, which was coincidentally awarded a Michelin star last week in the 2011 UK Michelin awards. The dinner was hosted by Iris Ellman of The Wine Barn and featured nine of the top level wineries whose wines she imports.
Donald Edwards finds a clue in the traditional Georgian food that was served at a dinner at the Notting Hill restaurant Colchis recently.
Over lunch with Peter Klosse the other day I re-discovered what a huge difference the way an ingredient is cooked and sauced can make to the wine you choose.
This month I asked my fellow Tweeters to tackle the subject of wine with asparagus - supposed to be a tricky combination, but as @cuvee_corner put it “Maybe it's just me, but I don't see the difficulty.” (It isn't just you. There are plenty of options!)
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.
Inspired by the recent British Kebab awards Zeren Wilson wonders what the perfect wine pairing is for a kebab and comes up with some surprising conclusions.
Most of the time we’re pairing wine and food it’s the food that comes first but for people in the trade it’s more often about what food will flatter the wine. But how do you ensure a successful match?
One of the most striking things I’ve noticed during my few days in Rome this past week is how white wine seems a better match for the local food than red does. Even with red meat like lamb? Strangely, yes.
It's always great to have a fresh voice on the site and few are better qualified than Jackie Dyer and Bianca Ford to talk about matching food and wine. Having both worked in the wine trade they've decided to put their expertise to good use in a joint venture called Sip with Supper (@sipwithsupper on Twitter) which will be hosting events and making videos about food and wine pairing.
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.
Talking about wine matches for risotto is a bit like talking about wine with pasta - it’s depends on the other ingredients you use, not the rice.
In the first of an occasional series on dishes to make at home to show off a special wine Lucy Bridgers devises the perfect romantic dinner for her lucky other half.
Tesco is the latest to offer a 25% discount off wine and champagne if you buy six bottles in store or 2 cases (12 bottles) online on 'qualifying cases', excluding fine wine. The deal runs until midnight on Sunday December 1st 2013. (Note that although this deal has expired Tesco frequently runs this type of offer.)
With Chinese new year coming up this weekend you may be planning a trip to a Chinese restaurant or planning a Chinese meal at home. But which wine to serve?
Turbot is a luxurious fish you might well be serving over the holiday period, most probably roast or seared. But what sort of wine should you pair with it?
The idea of making wine in London from grapes grown in France and Italy sounds a bit of a crazy one but London Cru’s first vintage is an impressive debut.
We Brits have always had a reputation for liking our wines old and our game high but times have changed. Today the key factor in matching game tends to be not how ‘gamey’ it is but how it’s cooked and what is served with it.
A few weeks ago I was invited to try out the menu at the Hotel du Vieux Moulin, Domaine Laroche’s wine bar and restaurant in a converted water mill in Chablis. What they didn’t mention was that they’d just opened a cutting edge boutique hotel.
If you haven't yet worked out what to drink on Saturday (February 14th, if you need reminding!) here are a few suggestions to match popular Valentine's Day foods.
You know how difficult it is to find a good wine and cheese match? Well here are five I’ve recently tasted that hit the spot perfectly. Four were at a tasting at the recent Bristol Wine Fair that was conducted by the food and wine writer Andrea Leeman. The other was a serendipitous one I came across the other night when we were eating with friends.
About the last place I’d have expected to have an enlightening discussion about food and wine matching is in a fisherman’s shack called Chez Loulou down on the Languedoc coast. Actually I do it an injustice. It’s a restaurant - just - but one that relies for its appeal on fabulously fresh fish rather than fantastically skilled cooking.
Last week I hosted a tasting for Wines of Rioja at Cambridge Wine Merchants. You never know quite how these things are going to work out on the day but happily most of the matches were spot on.
Many of us are familiar with Lebanon's rich culinary heritage, courtesy of the Lebanese diaspora and food writers such as Claudia Roden and Anissa Helou. Yet the prevalence of popular Lebanese dishes such as tabbouleh and hummous in our supermarkets is not yet matched by Lebanese wines despite a long history of grape cultivation dating back to the Phoenicians.
As we head into the second half of August here are my top pairings for one of my favourite summer foods, prawns - or shrimp as they’re known over the pond.
After a recent visit to the Jura I've rethought my ideas about which wines make the best wine pairings for Comté cheese.
The idea of drinking sparkling wine with Indian street food might seem crazy but it’s a really good pairing as I was reminded last night when I dined at Masala Zone just off Carnaby Street with Warren Edwardes, the CEO of a company called Wine for Spice.
There’s still a lot of suspicion about orange wine with many in the wine industry taking the view that it’s faulty rather than, what it actually is, a different style of wine.
After the tradition-bound cooking of the Christmas period (from which the family will never let you deviate . . .) it’s good to branch out a bit with your New Year’s Eve meal and also pick some dishes that will allow you to drink some serious wines. Note you need to start the beef two days in advance.
Our roving gastronome Lucy Bridgers puts Portuguese wine through its paces with a succession of small plates from the inventive Nuno Mendes.
It’s become fashionable these days to vilify butter and cream but if you want your wine to shine bring them into play. There’s almost nothing better than a rich creamy sauce to show off a fine white burgundy and whisking a little butter into a red wine sauce will set your Bordeaux off a treat.
The last two days have been quite, quite beautiful, starting mistily, basking midday in an unseasonally warm sun and finishing with an extended dusk that announces that spring is finally here. I immediately want to eat lighter meals: the new season’s vegetables are not quite in yet but I can at least plan for summer and that means a spring clean of the cellar, pushing the full bodied reds to the back and assessing what whites, lighter reds and rosés I still have lurking in the racks.
Whenever anyone talks about foods that are difficult to match with wine, asparagus always comes up but I reckon the problem is overstated.
White rioja is tricky when it comes to wine matching as it comes in such contrasting styles. There are the crisp fresh unoaked white riojas which behave much like a sauvignon blanc and much richer barrel-fermented ones which can tackle more intensely-flavoured fish and meat dishes
The first thing to bear in mind about Thanksgiving - and for that matter Christmas - is that it’s as much about mood as food. Who you’re inviting, what age they are and how big your party is are factors every bit as important as what you’re eating.
Those of you who have followed me for a while will know I’m not a great fan of Naked Wines but occasionally they come up with a corker that almost tempts me to sign up as an ‘Angel'.
People in the wine trade often talk about ‘food friendly wines’, a term so vague you might wonder what on earth it means. Surely all wines are designed to go with food? Is it supposed to be a criticism or a compliment?
New world wines are sometimes criticised (usually by the French!) for overwhelming subtle Michelin-starred food but award-winning blogger Jeanne Horak-Druiff of Cooksister found much to admire when she attended an Errazuriz food, wine and photography evening at Pollen Street Social.
As you might imagine it doesn’t make any difference what shape of pasta you’re dealing with, what counts with wine is the flavour of the sauce. There are too many to mention, but here are the main types you’re likely to come across.
It’s true that lamb is one of the most wine-friendly of meats, as at home with red Bordeaux and Rioja as it is with the fruitier wines of the new world. But if you’re looking for a spot-on match it’s worth thinking just how - and for how long - you’re going to cook it.
If you've visited a winery and bought a few English or Welsh whites to celebrate English wine week this week you may be wondering what sort of food suits them best.
This is the perfect time of year for buying oranges and lemons but what effect do they have on the recipes you’re making? Quite a marked one, if truth be told. Lemons in particular have a high level of acidity which will make any wine you drink with them taste sweeter. If that’s counterbalanced in the recipe by sugar as in a lemon tart or lemon meringue pie, for example, the result is a dish that’s really quite hard to match.
Just as you think you might have got to grips with matching wine with Chinese food along comes a regional cuisine like Szechuan which is twice as challenging, as I discovered at a wine dinner at Flinty Red in Bristol last night.
Before we finally step into spring you might want to take your chance to make one of the great ski-food classics, fondue, raclette or tartiflette.
For the last couple of weeks The Telegraph has been running recipes from two of my favourite chefs, Sam and Sam Clark of Moro, the iconic Moorish recipe in Exmouth Market in London that I discover, to my amazement, is now 11 years old. Sam (the husband) is very into his wines, particularly sherry, so I'm suggesting Spanish wines for the pairings.
Vegetarians often get overlooked at this time of year so if you’re vegetarian yourself or cooking for one here are some perfect pairings for some delicious festive recipes from the web.
Even if you’re into wine I reckon there’s a fair chance you won’t have heard of Savatiano a grape that's indigenous to the Attica region of Greece and which is also used to make retsina.
I suspect you’ll be hearing a lot about Koshu this year. No, it’s not some unfamiliar aspect of Japanese cuisine but a white wine made from a grape of the same name. A campaign to promote it in the UK was launched at a lunch in London yesterday by a VIP line-up of Japanese goverment officials from the Yamanashi prefecture where most of the winemakers are based.
I couldn’t make up which of these terrific wines to recommend from yesterday’s London Wine Sessions so I’m going for both.
Fennel is one of the handful of vegetables that can influence a main course pairing - almost always for the better. Its aniseed flavour seems to have a pronounced affinity with many wines, especially whites. Here are some suggested matches with recipes that two British chefs have published this weekend - Gordon Ramsay in the Times and Skye Gyngell in the Independent on Sunday.
A recent trip to Beijing and Shanghai opened my eyes anew to the possibilities involved in drinking wine with Chinese food. Many of the conclusions we have painstakingly arrived at in the west turn out to be less obvious when tried out in situ.
It’s been an article of faith as long as I’ve been writing about wine that you need to age the best wines in your cellar. We sniff at consumers who buy and crack open a first growth as unsophisticated but maybe they’re the ones who know best?
Since goats cheese and Sauvignon Blanc are such a great match it might seem redundant to think of anything else but despite its reputation for being . . . well . . . goaty, goats cheese is easy to pair with other wines.
Salt cod, a popular Good Friday dish in many parts of the Mediterranean, is cooked many different ways which suggest different wine pairings.
This week is National Pie Week in the UK - not that we Brits need much encouragement to eat pies. But which is the better match - wine or beer?
Those of you who read my Guardian column may have spotted that last week’s was devoted to winemakers who tackle an established grape variety or wine style on their own doorstep
I posted this last year after trying Rijsttafel - the Indonesian speciality that’s widely available in Amsterdam. Translated literally as ‘rice table’, it’s an elaborate array of curries, salads and pickles which present a tough challenge for any wine.
Should you drink wine or beer with pizza? No rights or wrongs, obviously but here are a few thoughts which might encourage you to experiment.
I have to confess I found it pretty hard to concentrate on the finer nuances of the food and wine combinations at the recent Cinnamon Club dinner. But when the speaker is the discursive Randall Grahm of Bonny Doon and you're sitting next to him that's no great surprise. Before the meal had even started we were into Kierkegaard and a vigorous discussion of terroir in the bar below over our glasses of Vin Gris de Cigare (a typically unorthodox full-bodied rosé based on Grenache, Cinsault and Roussanne).
I’ve written before about pairing wine with Chinese food - and so have some of my contributors but here’s a slightly different way of going about it that may help you decide which bottle to choose and make your pairings more successful. It involves deciding which flavours are predominant in a dish or selection of dishes.
Scandinavian food is becoming increasingly popular but what type of wine should you drink with it? Lucy Bridgers reports on how German wine fares.
Sunday marked not only the start of the Chinese New Year but the Vietnamese New Year celebrations too - known as Tet. As in China there are certain foods which are traditional to the occasion such as pickled vegetables and candied fruits, none of which are particularly wine-friendly but in general I find Vietnamese food, with its milder heat and fragrant herbal flavours easier to match than Thai (although I haven’t had such extensive experience of doing so).
As it’s both Bonfire Night and British Sausage Week this week there’s a fair chance that you’ll be eating bangers of some kind, so what’s the best pairing?
Hard sheep’s cheeses are the winelover’s friend. Nutty, tangy and savoury, they show off a good red like no other cheese which makes them a great choice if you’ve picked a serious wine with your main course.
Artichokes have the reputation of being a wine-killer but as with most of these diktats the problem is over-played. True, artichokes can make even dry whites taste oddly sweet but that doesn’t account for the different ways in which they are cooked and how they are served.
The idea of doing a post on wine matches with brussels sprouts might strike you as a tad over the top - after all who eats sprouts on their own? (Answer: me. Whenever I get the chance.)
Asking which wine is the best match for Chinese food is a bit like looking for the best match for European food - it in no way reflects the diversity of Chinese cuisine.
Although you rarely match a wine to vegetables such as peas or beans they do have an influence on pairings. Peas have a natural sweetness, broad beans an earthiness and runner beans a herbaceous flavour that can affect the style of wine you choose. Here are my suggestions to go with the four recipes in Mark Hix’s column in the Independent today.
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.
Well, I don’t know about easy but there must be some easier way to get people into German wine . . .
The other evening I had an interesting session with a few food bloggers matching Davidstow cheddar for which I’d been asked to come up with some drink pairings*. My task was to talk about the wine. The company’s Head Grader Mark Pitts-Tucker brought along a couple of Cornish ales - Sharp’s Doombar and St Austell Tribute.
Like other dishes the perfect wine match for risotto depends on the flavourings for the risotto rather than the rice itself - the lighter the dish, the ligher and fresher the wine.
Despite the emphasis that winemakers place on the different crus or terroirs of Chablis three factors seem to me to influence a food match more than any other for most of the Chablis you’ll taste - the age of the wine, the vintage and the degree of oak influence, if any.
I was interested to read in the Telegraph this weekend that Ken Hom is planning to move from his French base in Cahors to spend more time in Italy and Thailand.
Like salt, pepper has a pronounced effect on wine, often making reds taste softer and lusher than they otherwise would. Unlike salt though, you also find peppery flavours in wines such as Northern Rhône Syrah and Austrian Grüner Veltliner.
Cheese and wine is a notorious minefield but is it any easier when the cheese is cooked? See my suggestions to match Mark Hix's delicious recipes in the Independent today:
Ollie Couillaud’s inaugural wine dinner at The Lawn Bistro in Wimbledon, west London yesterday was a masterclass in how to get it right.
Frankly if you can afford white truffles (currently selling at about 2500 euros per kilo) you probably already have a substantial cellar to pick from but just so you don’t in any way detract from the pleasure of eating your investment let me tell you what the Piedmontese do.
If you think of the ingredients that show off a great wine mushrooms would have to be near the top of the list.
As with most salads Caesar salad is all about the dressing which on the face of it sounds tricky, anchovies being notoriously difficult to match with wine.
You may well know what you’re going to drink with the turkey by now but here are some ideas for what to match with your Christmas starters, paired with recipes from some of Britain’s favourite chefs and cookery writers.
I’ve been thinking quite a bit lately about ingredients that cause problems for wine and have come to the conclusion that lemon is one of the major culprits. Of course we add lemon to many things for a subtle lift - I’m talking about recipes where lemoniness (if there is such a word) is the essence of the dish.
Regular contributor and former sommelier Donald Edwards tastes his way through the latest Penfolds' releases and is blown away by a cabernet.
I was reminded about my trip to Priorat almost exactly two years ago by my recent visit to the Roussillon which has a similar terroir. And I think the wines would go with similar kinds of food. These were my suggested pairings at the time . . .
There’s such an obvious wine match for lobster (great chardonnay) that you might wonder if it was worth considering anything else but there are other interesting alternatives.
If you’re a bit hesitant about the idea of matching fish and red wine you might automatically think of pairing paella with a white wine. But I think it goes just as well with a rosé or a red.
Freshly caught grilled sardines are a treat at this time of year but how easy is it fo find a wine that will go with them? Look to the French and Portuguese for inspiration!
You might be surprised that a nut roast isn’t that different from a conventional roast when it comes to finding a wine pairing. The savoury flavours are designed to act as a satisfying substitute for meat and so work best with similarly full-bodied red wines.
Spaghetti carbonara - spaghetti with a creamy bacon and egg sauce - is one of my all-time favourite pasta dishes but what’s the best wine pairing for it?
Cuttlefish is a pain to prepare as Hugh Fearnley-Whittingstall points out in the Guardian today but it is particularly delicious to eat. It’s often partnered with robust flavours so you need to think in terms of equally intense flavoured wines.
Cheese and wine is always a bit of a minefield so it’s good to find a partnership that works really well. This was one of six pairings laid on for the launch of the Bristol Wine and Food Fair which takes place next month (and at which I’m holding a number of Cheese and Wine Masterclasses, so do come along).
The last couple of weeks have passed in a flurry of tastings marked by a number of standout (and some depressingly bad) wines.
Our roving gastronaut Lucy Bridgers discovers why German Mosel riesling is the ideal wine pairing for Vietnamese food
After all the rich eating of the last few days there’s nothing better than a plateful of clean-flavoured, briney oysters. But what’s the best wine - or beer - to pair with them?
I agonised over whether this should be the standout pairing from this marvellous Lebanese meal at Arabica last week but it won by just a whisker.
Forget for the moment my often-advocated match of chilled red wine with salmon, if you’re lucky enough to get your hands on a wild fish it deserves one of your best whites. Here are my suggested matches for Mark Hix’ recipes in the Independent today:
Scallops are normally a sure-fire match for chardonnay so it was quite a challenge to think of some alternatives for Skye Gyngell’s inventive recipes in the Independent on Sunday today.
If anyone still needs convincing about the virtues of food and wine matching Mark Hix’s fresh seasonal recipes in The Independent today should convince them. Even the ‘drink what you like with the food you like’ brigade would have to admit that a voluptuous Meursault or oak-aged white Bordeaux would totally overwhelm the flavours of raw food.
Lucy Bridgers reports on an elegant dinner matching different vintages of Domaine de l’Arlot burgundy with a seasonal spring menu
Looking at the recipes online for Thanksgiving turkeys, stuffings and sides they’re very much sweeter (and more imaginative) than the typical UK Christmas turkey. They’re often brined, glazed or spiced (or all three), sometimes deep-fried and often accompanied by cornbread-based stuffings and sweet-tasting vegetables like sweet potatoes and squash.
If you’re the kind of person (like me) who puts garlic into practically everything you cook you may regard this question as an irrelevance but some dishes are much more garlicky than others.
Tuna’s a versatile summer ingredient that you can use in salads or on the barbecue. Quick and easy to cook, like salmon a conductor of many different flavours it's also a meaty fish which adapts just as well to a red as to a white.
Although we wine writers like to think we might be able to encourage you to be more adventurous in your wine choices this Christmas the truth is you’re probably going to stick to the wines you're familiar with.
It does of course depend on how you make your spaghetti alle vongole - the classic Italian dish of spaghetti with white wine and clams - but in my book, the answer is simple: a young, unoaked, Italian white wine.
Fishcakes are one of the ultimate comfort foods - I remember TV chef Antony Worrall-Thompson saying he could never take them off the menu - but is there an equally comforting wine pairing?
Although not the problem they're generally made out to be tomatoes do have an influence on a wine pairing. Being quite acidic, especially when dressed with a vinaigrette, you want a wine that has a good level of acid too - and not too much, if any, oak.
Just as with every other ingredient the ideal pairing for mussels depends how you cook them, starting with the classic moules marinières.
Caerphilly - or, to be more precise - Gorwydd Caerphilly which is made by my mates Jess and Todd Trethowan of Trethowan's Dairy - is probably the cheese I know best. And there’s one absolutely outstanding match for it . . .
Spaghetti puttanesca - or 'whore’s spaghetti' as it’s otherwise known - is a punchy pasta dish with strong, salty flavours but which wine should you match with it?
The ideal wine choice for eggs benedict - that unctuous dish of poached eggs and ham topped with buttery hollandaise sauce - is likely to be dictacted as much by when you eat it as the dish itself.
I wouldn’t have thought of proferring wine pairings for garlic cheesy bread had I not stumbled across the fact that it was the most repinned image on Pinterest. Exceeding even sparkly toes!
One of the welcome reminders of this long hot summer (in the Languedoc at least) is just how well dry wines go with fresh fruit. I’ve been happily drinking whites, ross and even reds with fruit such as peaches, apricots, melons and figs. Sweet wines, of course, go well with all of these but sometimes sweet wines seem too intense, particularly if, like me, you don’t have a very sweet tooth.
Assuming it’s made conventionally with a white sauce and mashed potato topping fish pie is a relatively straightforward dish to match but some wines work better than others.
Paris isn’t the obvious place you’d think of drinking Greek wine - in fact it’s a rare sighting in a city whose wine lists are almost 100% French. So when I came across one in a hip little bar called Clamato I was intrigued
Last week I was in the Northern Rhone where the biggest challenge, from a food and wine matching perspective, is what you eat with its distinctive whites which are made from Marsanne and Roussanne
Every Fairtrade Fortnight I seem to end up bleating about the quality of Fairtrade wines so I thought this year I would give it a break. And then I found - too late for my Guardian column - a couple of better than average examples in Sainsbury’s Taste the Difference range.
One of the best ways to make new wine discoveries is to experiment with wines by the glass. And that is how I found Melonix, a fabulous wine from biodynamic Loire producer Domaines Jo Landron at the newly opened Frenchie in Covent Garden yesterday.
What happened to days 2 and 3 you may be asking and indeed that’s what I’m asking myself. We swept through Eastern Washington as fast as a tornado, barely pausing to sleep, never mind write.
You may think tasting wine sounds arduous but a major wine and food tasting, I assure you, is a much greater assault on the system as I was reminded the other day when Victoria Moore of The Guardian and I ran 14 Pinot Gris through their paces with foods that ranged from smoked eel to chicken tikka masala. Neither of us was able to eat much for several days.
I only have to look at how many of my matches of the week involve fish to realise that it now appeals to me more than meat. Not that I’m anti-meat by any means it’s just that the sort of wine you pair with it is fairly predictable, well-trodden ground.
I certainly feel duck’s status as one of the best ingredients to pair with wine has been enhanced by this week’s match of the week
This week’s Wine Society tasting was, as always, impressive but there’s one wine I’d urge you to buy now, despite the £16 price tag, as I suspect there isn't much of it.
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.
I’m not quite sure whether it’s a blessing or a curse to be able to access the English papers so easily on-line these days. It makes it hard to resist the temptation to have a peek and therefore harder to cut off.
The thing you need to ask yourself when you’re wondering which wine - or other drink - to match with Mexican food is what kind of Mexican. Authentic Mexican or Tex Mex?
Summer is the perfect time of year to eat crab so why not try out your wine pairing skills and work out which wines you'd match with these eight different crab dishes. My own suggestions below . . .
One of the best hot weather dishes, this piquant dish of cold poached or roast veal with a tuna, anchovy and caper mayonnaise invariably pops up on menus at this time of year. But what to drink with it?
March 1st is St David’s Day so what better to focus on than Wales’s national symbol, the leek? (Well they have daffodils and dragons too but I’m assuming you don’t want to eat either of those ... )
Roast chicken. Possibly everyone’s favourite Sunday roast. It can take a red or a white wine so the key thing to focus on is what flavourings - or stuffing - you put with it and the sides you serve.
The book I’ve been looking forward to most so far this year has just started being serialised in the Guardian today. It’s by Yotam Ottolenghi who founded two exceptional London restaurants and is simply called Ottolenghi: the Cookbook. l love Ottolenghi's food - it’s so generous and big-flavoured, piled high on bright, colourful platters - you can't fail to be tempted by it. It also lends itself perfectly to entertaining for large numbers at home.
Regulars may have noticed a distinct French bias in my matches of the week and have wondered why this is. The truth is that my husband is an unreconstructed Francophile so French wine is mainly what we drink at home and what we order if we’re out together.
You wouldn’t necessarily expect an Italian dish like pumpkin ravioli to pair with a Portuguese white but the match was just perfect.
If you’re looking for a match for a serious white burgundy you couldn’t do better than this elaborate pike and crayfish pie or tourte de brochet, bisque écrevisse as they billed it at the Château de Montreuil last week.
I’m having a bit of thing about Portuguese wine at the moment - it’s so great with food and such brilliantly good value. Especially on restaurant wine lists where it’s invariably underpriced in comparison to better known wine producing countries and regions
The Chinese New Year, which starts on Monday, is one of those annual events that really captures the imagination. It is celebrated in such a colourful and joyous way and Chinese food is so delicious, quick and simple to make that I hope you won't be able to resist having a go at it.
I spent an interesting evening this week at one of London’s leading Indian restaurants Benares. It was organised jointly by a wine events company called The Wine Nose and SOPEXA, the promotional arm of the French food and wine industry.
It’s the time of year to look back and review the best food and wine matches of 2011. Some were comfortingly familiar, some a total surprise to me. What they had in common was that the combination was more than the sum of the parts. The drink - in most cases wine - made the food taste more delicious, the food just made the wine sing. I hope you enjoy something similar in 2012.
Haggis may be traditional fare for Burns' Night but let's face it, it's not everyone's cup of tea. So here's a Scottish inspired menu that I suspect you'll probably enjoy rather more (unless you're born and bred Scots, of course...)
It’s less common to come across Indian-spiced seafood dishes than it is fish and vegetable-based ones so what sort of wine works? Yesterday I had a chance to find out
When you have a fish as fine as Dover sole you don’t want to mask its delicate sweet flavour in any way. Here are my suggestions for Gordon Ramsay’s recipes in the Times today.
The widely held belief that wine doesn’t pair with curry has largely been dispelled with the new and more subtly spiced curries on the market. But what of really hot curries like a Vindaloo?
People occasionally ask me my favourite cheese - an impossible question but Vacherin Mont d’Or is certainly up there in the top 5.
Scallops are some of the most delicious seafood around and some of the most flattering to a serious white wine. There’s one grape variety that will almost always see you right but also some other options
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.
Chicken pie - or chicken pot pie - must be one of everyone’s favourite meals but what sort of drink goes with it best? Wine, beer or cider?
Having spent a few days in the Auvergne recently and eaten more than my fair share of Saint Nectaire cheese with a variety of wines, mostly natural, here’s what I think works best.
I spent last week in the Languedoc where we visit quite regularly so there weren’t many new food and wine discoveries to be made but I think the most thought-provoking match was a main course dish of roast turbot with girolles and a bottle of Château Cabezac 'Alice' 2008 from the Minervois I had at a restaurant in Agde called Le Bistrot d’Hervé.
When it’s as warm and sunny as it has been for the last few days I don’t really fancy a traditional English Sunday lunch or the sort of wines that go with it so yesterday we had one with a difference. A roast chicken, served warm or tiède, as the French call it with roast cauliflower and seared asparagus.
If you’re a fan of mature Chablis - or are looking for a special white for Christmas - this is a marvellous bottle from one of Chablis’ most idiosyncractic and interesting winemakers
It's always a struggle to think of something quick and delicious to make for a mid-week supper. This easy Italian-inspired recipe from my book Cooking With Wine solves the problem.
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.
This may well be the most off-the-wall pairing I post this year: chardonnay with a lamb curry? Extraordinary - and this is why
I like the lushness of Viognier but often find cheaper ones a bit muted, however this one from Languedoc producer Laurent Miquel which is on offer currently at £6.70 in Waitrose and online* is the real deal.
This week I’ve managed to be in both Chile and Argentina so it was a toss-up which should provide the wine of the week . . .
Dry, oaked white Bordeaux is one of the most underrated styles of wine in my view. I can’t understand why it’s not more popular (probably because the Bordelais keep most of it for themselves).
Having spent my first two days in South Africa in regions that specialise in Sauvignon Blanc (Elgin and Constantia) it won’t greatly surprise you I’ve been drinking a fair bit of it. The greater surprise, as someone who has become Sauvignon-weary is how much I’ve been enjoying it.
Tomatoes are generally held to be a problem for wine but as Jane McQuitty robustly puts it in The Times today - nonsense!
“Can you come up with a tastier, more satisfying, more consensual dish than calamari fritti?” asks restaurateur and Guardian columnist Yotam Ottolenghi in the paper today. Well, it’s a tough call but his other mouthwatering recipes would certainly run it close. Ottolenghi’s food is full of flavour and therefore quite a challenge for any accompanying wine but here’s what I would choose.
With Chinese New Year being celebrated next week the shelves are full of stir-fries so what are the best wine pairings?
The best wine to pair with macaroni cheese, or macaroni and cheese as our friends across the pond have it, depends how fancy - and how cheesy - your mac and cheese is.
If you're serving a ham or gammon as a roast this Christmas you need a more substantial wine with it than when you serve ham as a cold cut. Which one depends on the glaze.
We Brits don’t have a long tradition of washed-rind cheeses but we have a true champion in the aptly named Stinking Bishop, which shot to worldwide fame when it was featured in the Wallace & Gromit film. But can any wine (or other drink) stand up to it?
There’s one wine that’s invariably recommended as a pairing for duck and that is Pinot Noir but of course duck, like any other meat, can be cooked in different ways. How does that affect the match?
I was trying to think what food and wine match I would most like to be presented with on Valentine’s Day. I’m off foie gras. Caviar is horrendously expensive and very un-PC. Smoked salmon is nice, certainly, but no longer quite the special treat it once was (unless it’s wild). And I must be one of the few people in the world who isn’t anyone’s for a gooey chocolate pud.
It was hard to pick just one pairing from the stellar meal I had at Marcus Wareing in London last week but this combination of robustly cooked John Dory and 2005 Nuits-St-Georges from Domaine Daniel Rion was the most interesting, underlining that red wine can be just as good a partner for white fish as for meatier fish like tuna.
The first thing we do when we get back from France is to eat some kind of spicy food. It’s not impossible to eat ethnic down in the Languedoc (there are a couple of Vietnamese restaurants locally) but it’s not good.
Who could resist a wine with a label like this at this time of year yet I ordered it before I’d even seen it.
Every so often (sadly not THAT often) you come across a wine on a wine list that’s so well priced you can’t quite believe it. Which is what happened to us last night at the St Vincent in Clifton.
Not a question I normally have to trouble my head about, I admit but which was prompted by an extraordinary wine dinner I went to last week at The Don in St Swithin's Lane.
Turkish food is not traditionally accompanied by wine. And although the Turks do have a wine industry not much of it makes its way over here. But here are some thoughts on possible pairings for Mark Hix's Turkish inspired recipes in the Independent this weekend"
For the next 10 days I’m going to be visiting the vineyards of Oregon and Washington State so the site will turn into more of a blog. Our first day yesterday included lunch at Chateau Ste Michelle, by far Washington’s largest wine producer.
With the Thai New Year celebrations coming up you may well be planning to eat in a Thai restaurant or host a Thai meal at home. But which drinks are the best to serve?
Should it be wine or beer - or even a cocktail? Last year I asked the Twitter community what their favourite barbecue bevvy was and this is what they came up with . . .
If you’re used to choosing wine - or other drinks - to match with meat or fish you may be flummoxed when it comes to chosing one for vegetarian friends. But as I explain in my Guardian column today it’s a question of finding out how the wine is made - and in particular whether any animal-based products have been used in the fining process.
A fair bit gets written - including by yours truly - about pairing wine with turkey but what type of drinks go best with the Christmas ham?
This week’s wine pairing couldn’t be anything else but Istrian having spent three days in this northern part of Croatia last week. Surprisingly it turns out to be a great gastronomic destination - not from the point of view of fine dining but of respect for local traditions, ingredients and grape varieties.
In my annual round-up of the best matches of the year I usually end up listing around a third of my matches of the week so I thought this year I’d set myself the the challenge of picking one from each calendar month.
We had a great feast with friends on Saturday night to celebrate the Chinese New Year, cooking a range of dishes from Fuchsia Dunlop’s fabulous Every Grain of Rice about which I was raving last week.
If you’re planning a Pancake Day celebration today and haven’t yet decided what to drink here are few ideas.
Some of the most exciting wines in Europe right now are coming out of Spain as this glorious white from Suertes del Marques in Tenerife proves.
If you’re a Sauvignon Blanc fan but are looking for something a little different try this deliciously fresh, elegant Chilean Sauvignon.
The dilemma for us wine writers is when to recommend a wine we're really excited about. Do we save it up for a round-up of the best wines we’ve tasted in that category or tell you about it straight away on the basis that every other journo will be pushing it too?
When I read Mark Hix recipes in The Independent today they were so challenging that I nearly gave up but as everyone else seems to be writing about asparagus today and I’ve done a lot on asparagus recently there was no other option . . .
A lot of chefs - particularly male chefs - don't really get salads, making them either an afterthought or wildly, elaborately fussy. Mark Hix of the Independent is an exception - his are always simple but imaginative, reflecting the season perfectly. Here are my matches for his recipes in the Independent this weekend.
I ordered this amazing soup at one of my favourite local Bristol restaurants Wallfish and begged the recipe from the chef, Seldon Curry. It's tastes like the sweetest of oniony fondues and is soooo delicious.
If you were eating it entirely on its own roast turkey would be one of the easiest ingredients in the world to match. You could drink your favourite white, red, ros or even sparkling wine with it and it would work fine.
The perfect match for lamb is red wine, right? Well, mostly but not always as Hugh Fearnley-Whittingstall's recipes in the Guardian this weekend and my own recent experience have demonstrated
About the last thing you’d think I’d be recommending after 4 days in Portugal last week would be a wine pairing for sushi - but that was the outstanding match.
A standout combination from the Hong Kong Tourist Board lunch at Bordeaux’ annual wine festival Fête le Vin last week. It was also the standout dish, a finely worked assembly of delicate flavours and textures from Chef Man Sing Lee of the Mandarin Oriental.
If you’re a fan of Spain’s fashionable white wine albarino you’ll almost certainly like its Portuguese cousin alvarinho which is made just over the border.
For most people the New Zealand winery Cloudy Bay is synonymous with sauvignon blanc but their range now extends to sparkling, sweet and red wines, a message underlined by a dinner at Hix Mayfair (in Brown’s Hotel) the other day.
An archive post from a fascinating tasting with maître fromager, educator and author Max McCalman, one of the US's foremost cheese experts, back in 2009.
A general idea has got about that Chardonnay is for chavs but as anyone who has a taste for top white burgundy or other premium new world Chardonnays will know it’s a spectacular food wine.
Winemakers like to tell you that their wines go with everything but in the case of Grüner Veltliner, Austria’s best known white wine, it’s true.
One of the world’s most underrated grapes yet capable of making some of its most delicious dry whites, Sémillon isn’t on the radar for many. So if you get hold of a bottle what should you pair with it?
Turns out I missed National Kale Day this year (slipping, clearly ;-)) but there's still a lot of kale lurve around.
You might think sushi would be tricky to match with wine but surprisingly that’s not the case. And there are other drinks that work too . . .
Now that fish and chips can found in every posh fish restaurant, wine has become as popular a pairing as a nice cup of builders' tea (good though that is). But which one?
Perfectly prepared Japanese food is not what you expect to find in the gastronomic desert of the Languedoc but this superb dish of rare tuna was a brilliant match for the richly textured white wine I drank at Côté Mas the other day.
Gewürztraminer is a tricky wine to match, one that one usually falls back on recommending with oriental food, so it’s always good to come across something that’s outside the Asian register.
One of the most reliable wine matches is white fish with white wine and cream and/or butter and white burgundy - one of those blissful combinations that actually makes the wine taste better than it otherwise would.
Last week I caught up with Hein Koegelenberg of La Motte which I visited a couple of years ago when the winery was nominated Wine Tourism Champion by the Great Wine Capitals of the World (you can find my Decanter article on the experience here).
We’ve been down in the Languedoc for the past week, revisiting some of the winemakers we haven’t seen for a while. They included Domaine de l’Arjolle, one of the first wineries we bought from when we bought a holiday home down here in the early 1990s.
I’m a bit obsessed with orange wine* at the moment. It seems to go with so many things not least blue cheese as this match with gorgonzola at Le Baratin in Paris underlined.
I’m increasingly impressed by the new generation of Spanish wines that are arriving on the shelves. The other day I had a fabulously crisp, zesty white called Godello from the up and coming region of Bierzo, in the region of Castilla y Leon in the north-west of Spain, not far from Galicia.
So maybe Austria’s signature grape grüner veltliner is the perfect pairing for tricky-to-match artichokes?
With Hallowe'en just a couple of weeks away here's a sophisticated supper for those of you who don't have to go out trick or treating . . .
If you dread pronouncing wine names and steer away from flute shaped bottles you may want to give this wine a wide berth if you see it on the shelf but put your prejudices aside - it’s well worth a try.
I’ve tasted this wine before but was reminded how absolutely delicious it is when we had a bottle at lunch at Bell’s Diner in Bristol this week. (No I don’t spend my *entire* life there despite this article in the Guardian.)
Not that many people get past pinot grigio in their exploration of Italian whites but Falanghina (pronounced fal-an-ghee-na) is certainly one you should try.
One of the most original and inventive wine producers I’ve come across is Pieter Walser of Blankbottle in Stellenbosch, South Africa but this is his zaniest concept yet.
Only a merchant with a pedigree like Berry Bros & Rudd could consider an £8.45 bottle a ‘house wine’ but if your usual fare is classed growth claret I guess it is.
If you’re celebrating July 4th this weekend and haven’t yet made up your mind what to drink here are some last minute suggestions.
It’s hard to pick out the best match from my trip to Alsace last week but I think it has to go to this classic combination you find in every traditional restaurant.
Having spent 3 days in Bordeaux last week I’m spoilt for choice about my match of the week but I’m going for one of the less obvious pairings (so not Pauillac and lamb!).
Every so often you come across a great little recipe than does wonders for almost any wine you pair with it. And so it is with mushroom ‘caviar’, a regular offering from the takeaway section of my favourite local restaurant Culinaria. Basically it’s a mushroom pâté but so reduced and wickedly intense it’s like pure essence of mushroom. Except for the perfect counterpoint - a tiny touch of tarragon.
As the old saying goes, it’s a small world. I was already booked in for a Pegasus Bay wine dinner in London when I ran into their winemakers, Matt Donaldson and Lynette Hudson last week on my trip to Oregon - not once but twice. So they felt like old friends by the time I caught up with them again at Providores where chef Christian Hossack (Peter Gordon was away) came up with some really well thought out pairings.
Sometimes you go to a wine dinner with some trepidation wondering if the wine will stand up to the food but I was pretty optimistic that Domaine Long-Depaquit’s Chablis would survive at Nobu (the original Metropolitan hotel restaurant in London, not LA, sadly!)
Peashoots exemplify the delicate flavours of spring as Hugh Fearnley Whittingstall persuasively argues in the Guardian today. How do you find a wine that won’t overwhelm them?
Any of you who have been to J Sheekey's in the West End will probably have succumbed to their unbelievably good fish pie. Here's the recipe from their cookbook J Sheekey Fish.
Last night was my first in a two week trip of Australia - an informal dinner with Vasse Felix at a Chinese restaurant in Perth (Grand Palace).
A good obscure pairing to kick off the week from the newly opened Vinoteca wine bar at Seymour Place.
There’s a long story behind this week’s match but it’s a good one so bear with me . . .
This great pairing arose as a result of a new interest my husband has in natural wines. Actually no-one has come up with a watertight definition of ‘natural’ but it’s generally agreed that the vines are treated organically and/or biodynamically and the wines made with as little sulphur and chemical additives as possible (in some cases none).
It’s not that often you find a wine that’s perfectly suited to every dish you throw at it but The Lockhart’s well chosen Kung Fu Girl riesling sailed right through our lunch there last week
Hot on the heels of its best ever medal tally in the International Wine Challenge, English wine is under the spotlight again this week which has been designated English Wine Week. It was sparkling wines that did particularly well in the Challenge but I have a soft spot for a variety called Bacchus, a white wine with a refreshing, sappy hedgerow freshness, not unlike a Sauvignon Blanc. Camel Valley in Cornwall makes a particularly good version.
Asparagus and fine white Bordeaux sounds a bit of a risky wine match but the way the dish was prepared made it a standout pairing.
As I mentioned in my last post our last lunch of the Oregon trip was at Cristom where sales director (no less!) John D'Anna cooked us a great meal. Here's how he did it and - where I have a link to them - the recipes he used. Try it!
Here's a barbecue with a difference from my book Food, Wine and Friends. The centrepiece is a spiced, butterflied leg of lamb served with a delicious Turkish-style bulghur wheat salad called Kisir. Finish with grilled nectarines or, if you prefer to have your dessert prepared ahead, some refreshing wine jellies.
I’ve been dithering about which of the Verus range to recommend as my wine of the week because frankly they’re all delicious but if you haven’t tried them before the riesling is a good starting point
It’s always a bit hairy doing a live food and wine pairing if you haven’t had a chance to have a run-through first - and even if you have some variable, usually the food, invariably changes.
With wall-to-wall tastngs this week I could easily have picked out at least 50 matches of the week but I’m choosing this delicious Alsace white from Jean-Michel Deiss I tasted at Lea & Sandeman's table at The Bunch tasting because it’s so unusual.
If you haven’t heard of poke - the Hawaiian dish of cubed raw fish usually with rice and/or vegetables - you soon will. It’s everywhere (and pronounced, by the way, pokay not poke).
If you’re a viognier fan here’s a chance to buy Yalumba's excellent Y series viognier at a very good price
This typically Burgundian dish of pork with a wine, cream and mustard-based sauce is quick, easy and versatile. You could equally well use it for chicken.
Having spent five days in Germany this week I’ve been thinking a lot about riesling and food. And my conclusion is that the heavy focus on Chinese, Thai and Indian food may be doing German wine a disservice
One of the more endearing aspects of the current British food scene is the number of festivals devoted to a single food. I’d heard of oyster festivals, crab festivals and cheese festivals but I’d never come across a scallop festival before.
My friend cookery writer Andrea Leeman is one of the best home cooks I know with a knack of making even the simplest food taste utterly delicious.
Continuing with our series of South African Braai recipes to celebrate the World Cup, here’s winemaker Paul Cluver’s version of beer-can chicken made with apple juice rather than beer.
There aren’t many wine pairings that form the subject of a book title but Elizabeth David’s Omelette and a Glass of Wine immortalised the combination.
Mangoes are in the news for all the wrong reasons this week with the EU having implemented a ban* on the much-prized Alphonso mangoes, frequently referred to as the ‘king of fruit’.
It’s still not widely recognised that white wines have the capacity to age, particularly wines that are noted for their freshness and bright acidity so it was fascinating to try a range of older wines from the Centre-Loire yesterday with a range of different cheeses.
It’s well established that riesling is a good match for spicy food but you don’t often get as good a pairing as the new Soho bar Smoking Goat’s already fabled ‘fish sauce wings’ and Peter Lauer’s 2013 ‘Fass 16’ Saar riesling..
Given that I’m not a massive sauvignon fan it might surprise you that it features as my match of the week for the second successive week but it’s a question of quality. With the right dish good sauvignon is a joy.
The other day we went to Il Vino d’Enrico Bernardo, an innovative new restaurant in Paris run by the world’s best sommelier in 2004 which has just won a Michelin star. The unusual aspect is that there is a wine rather than a food menu. You choose what you want to drink and they create a dish or a menu around it.
I know I’ve highlighted crab as a match for a number of different wines but it really is a great dish to pick if you’re drinking a serious white. This time however the wine was far from stellar: the basic house Sauvignon at Culinaria in Bristol where I was doing a photo shoot for our next book.
While orange wines are becoming more common I’m still not sure most people know when and with what to drink them so here’s a pairing that worked really well from a dinner I hosted for Bar Buvette, one of my favourite Bristol haunts, last week.
I’m always undecided as to whether I prefer red wine or white with roast chicken but of course it depends on the accompaniments and the time of year.
This isn’t the first time I’ve made muscadet my match of the week but it’s a wine that’s great value, constantly improving in quality and unbelievably versatile with food.
Apologies for returning once again to the subject of crab but it is one of my favourite summer foods and this was the outstanding match of last week.
Last week I pushed the envelope a bit further with wine and spice pairing with a Wine and Chilli dinner at The Spicery in Bristol
I agonised over which match to highlight this week - there were so many good ones, especially from my trip to the Jura which I’ll report on in the next couple of days but I’ve gone for this intriguing and off the wall pairing from a seasonal wine dinner at Lido in Bristol on Saturday night.
Heston Blumenthal’s Jubilee picnic hamper was unveiled yesterday - to be served at Buckingham Palace before an open-air concert on June 4th. The picnic is being funded by Waitrose who must be pleased as punch to have the Palace’s endorsement in this video. The guests will also apparently be given vouchers for a glass of Moët or a bottle of Cobra beer (the other sponsors of the event).
For obvious reasons* I was all set to recommend a handsomely bottled Irish whiskey I’d discovered this weekend but then I tasted it and actually didn’t rate it so here’s a fantastically good value wine deal I found in my local Co-op instead.
There’s been a bit of a media frenzy this week about the idea that chardonnay is 'back'. Waitrose has apparently nominated it the wine trend of the year on the strength of a 16% increase in sales. My colleague Victoria Moore devoted a column to the subject in the Daily Telegraph yesterday.
A great recipe to make for any Bastille Day celebrations you might be having from Pierre Koffmann's fabulous Memories of Gascony, one of my all-time favourite cookbooks, which was reissued in a beautiful edition in 2012.
If you’re making a dish as simple as fondue you need to use top quality cheese. Emmental and Gruyère are traditional but once you’ve got the hang of it you can play around with other alternatives.
One of the most distinctive styles of white wine, dry rieslings from the Clare and Eden Valley in south Australia have a distinctive limey twist that makes them a particularly good match for Asian and Asian-inspired food.
Sometimes the best matches are the unexpected ones. I was (shameless plug alert) helping the team at my son’s restaurant Hawksmoor select wines for a dinner to celebrate their 10th anniversary which will feature some of the classic dishes they’ve had on the menu since the early days.
If you were thinking of a wine pairing for risotto you’d probably reach for an Italian white such as a Pinot Grigio but Spain’s famous Galician white Albarino works equally well as I discovered the other day.
This week I’m on a wine trip in South Africa (so posting may be slightly more spasmodic). There have been many great matches already but two interesting ones have involved Semillon a grape the country is beginning to handle very impressively.
On Saturday I was in London’s Borough Market which was full of the most wonderful spring vegetables - artichokes, broad beans, peas and asparagus. It reminded me of a dish I normally make this time of year when we’re at our house in the Languedoc in southern France which is rabbit braised with spring vegetables and Viognier.
To those who have spotted on Twitter that I'm down in the Languedoc it might seem odd that to be drinking aligoté but we’d picked some up in Burgundy on our journey through France and wanted to try it out.
I’ve been tasting a lot of New Zealand Sauvignon Blanc this week but was also reminded how well it goes with Asian food at Peter Gordon’s new restaurant Kopapa.
I never understand why retailers tell me it’s so hard to sell Hunter Valley semillon. It’s such a unique style of white wine which tastes (lusciously) of fresh pineapple when it’s young and of baked or grilled pineapple as it matures.
It’s been a very cheesy few days this past week - and I mean that in the sense of being cheese-focussed rather than corny.
I know I’ve already raved about this stunning combination at Heston’s new restaurant Dinner but it's already a candidate for one of my top 10 pairings of 2011, never mind my match of the week.
As those of you who follow me on Twitter (as winematcher) will know I’ve been in New York this week and have a huge number of interesting wine and other matches to tell you about but the most unexpectedly successful - and therefore my pairing of the week - was a match of macaroni cheese and Alsace Riesling.
I’m conscious there’s a marked French bias in the pairings on this site so I’m going to go not for the excellent Alsace riesling and choucroute combo I had last week - or the many amazing wine matches at the Szechuan dinner which I’ve written up here but a very flashy lobster ‘burger’ and chardonnay I had at the Soho restaurant Bob Bob Ricard
I came across this pairing at a dinner to launch the London Restaurant Festival. It was held at Nuno Mendes Loft Project, a permanent East London pop-up - if there is such a thing - where he normally hosts visiting chefs of a similarly experimental bent. Mendes is one of the most talented chefs in London at the moment and normally cooks at nearby Viajante in Bethnal Green which I reviewed here.
Laksa is one of those dishes you hesitate to pair with wine being both a soup and really spicy but the pairing I came across at the Pegasus Bay wine dinner at The Providores the other night was spot on.
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.
As the best summer for a barbeque for some years it’s been a frustrating time for us flat-dwellers but when I was sent some fresh sardines* the other day I knew I was going to have to find some way to grill them outside if the flat wasn’t going to smell of fish for days.
I was reminded just how spectacularly, unexpectedly good southern Italian whites can be by a Slow Food wine dinner the other night at Flâneur to celebrate the publication of the English edition of their restaurant guide Osterie & Locande d’Italia. It was hosted by Feudi di San Gregorio, the iconic winery from Campania whose wines I haven’t tried for a while.
Just squeaking in in time for this week’s match of the week is a great gazpacho and Rueda combo I had at lunch today at a new London winebar 28-50.
A cellar clear-out at our French house this week unearthed this neglected treasure from 1999. I couldn’t imagine that it would still be drinkable having travelled from England to France when we moved most of our belongings here six years ago.
One of the problems with choosing wine in a restaurant - especially if you're ordering for a crowd - is that you need to find a bottle that will go with a number of dishes but I find more often than not Italian whites come to the rescue.
If you’re a fan of sauvignon blanc you’re going to love this fresh, aromatic Sicilian white from one of the island's best known wineries, Planeta.
As I’m off to New Zealand in January I’m trying to get up to speed with what’s going on over there so I leapt at the opportunity to attend a vertical from one of Marlborough’s leading producers Dog Point.
As those of you who read my column in the Guardian will know I’m not a huge fan of Sauvignon Blanc but this is a wine I’m more than happy to make an exception for.
I don’t often get the chance to taste wines from the northern supermarket chain Booth’s but fell hook, line and sinker for this gorgeous Spanish white they served at their pre-Christmas lunch this week.
Everyone I know who’s into food has a soft spot for St John. True, it has/has had its ups and downs but It’s easy to forget just how groundbreaking it was when it opened 19 years ago. And how absolutely right its values still are in terms of serving great ingredients simply,
Did I want to go on a truffle trip to Spain at the end of January? Balmy Barbados seemed like a better option but since that wasn’t on the cards and the enquiry came from an old friend I said yes. The 2 day visit - the annual Viñas del Vero ‘Days of Wine and Truffles’ in Somontano would include an outdoor picnic in the foothills of the Pyrenees (eek), a truffle hunt and - the clincher - a multi-course truffle menu by one of the region’s most talented chefs followed by a gastronomic brunch. “Bring the Gaviscon”. my friend sagely advised.
A fabulously summery recipe from the very appealing Great British Farmhouse Cookbook - perfect for this time of year.
Another run-out for Mark Hix's wonderfully decadent recipe for a lobster-stuffed baked potato from his book Hix on Baking. Such a great idea . . .
French onion soup is one of the classic French bistro dishes, famously served to late night Parisian partygoers. But if you don't feel up to it at 2am or whenever you roll in, it makes a warming supper for a chilly winter evening.
With the first serious snow of the season you may be craving après-ski food but lack the time, energy or ingredients to rustle up a fondue or tartiflette.
You might think it odd to pick out South African Chenin rather than Chenin Blanc in general but I do think the wines are distinctive, particularly when it comes to the crisper styles which are much zestier than they tend to be in the Loire
If you’ve decided to serve goose rather than turkey this Christmas you’ve already opted to be adventurous. So you could arguably be adventurous about your choice of drink too.
Let’s face it a well-honed wine pairing probably isn’t top priority on Superbowl night but there’s no reason why you can’t sip something delicious as you’re nervously nibbling your chicken wings (or your nails).
Today is the third International Grenache Day, a celebration of a grape which is (often anonymously) responsible for some of the most generous and appealing reds in the wine world.
I’m a huge fan of Nigel Slater’s. I buy the Observer every week just to read his recipes. Yes, I know I could read them online (as you can here) but you don’t get the luscious Jonathan Lovekin photographs. Not that you need them. Slater’s prose is so evocative you can taste the recipe as you read.
As with other grape varieties sauvignon blanc varies markedly from one part of the world to the other - from the crisp minerally wines of the Loire to the exuberant grassy herbaceous sauvignons of New Zealand's Marlborough region.
Smoked salmon is most commonly associated with champagne but in fact it goes with many other wines as well as with beer, whisky and vodka.
Normally this weekly post features a specific dish and wine but vermentino goes with so many fish dishes I think it’s worth flagging up its sheer versatility.
The other day I found myself at a meeting just round the corner from the newly opened Princess Victoria in Shepherds Bush in West London and popped in for lunch. It’s a splendid old building with a wonderfully baroque ceiling, one of the best I’ve ever seen in a pub.
My final meal in New Zealand last week was also one of the most impressive of my recent trip: lunch at the award-winning Elephant Hill winery in Hawkes Bay.
One of the highlights of last week’s trip to South Africa was a salt pairing dinner with Fleur du Cap wines at the Bergkelder. The chef Craig Cormack was a real salt fanatic having hunted down dozens of different varieties and experimented with matching them with different wines.
I must confess I’ve never associated German wines with pasta dishes especially ones based on summer vegetables like tomatoes and peppers but then I haven’t come across many genuinely dry German wines in Italian restaurants before.
We’re down in the Languedoc for a few days and ended up at one of our favourite fish restaurant Le Glacier at Marseillan.
There were leeks everywhere you looked in the Languedoc last week so I decided to make a classic dish of leeks vinaigrette (and finely sliced serrano ham) as a starter for Sunday lunch with friends. Despite the vinegar and mustard in the dressing it’s not a sharp dish - the dominant note is the delicate, sweet, oniony taste of the leeks so I was looking for a light, unoaked white which wouldn’t mask that flavour.
One of the advantages of BYO is that you can have a stab at matching your wine to the menu. Particularly when you know exactly what each course will be. But sometimes the description is a bit vague as in Saturday’s ‘layered salad’ at the Montpelier Basement supper club in Bristol.*
With the icy weather it’s been a week for staying duvet-wrapped indoors as much as possible so I haven’t encountered my usual range of stimulating food and wine matches but this was a top one, facilitated by my friends Todd and Jess of cheesemongers Trethowan's Dairy.
Odd though it sounds it's unusual to find a chef who's really knowledgeable about wine let alone one who's involved in creating his own list. Sam Harris of Zucca is one of the rare exceptions and the other day showed me some of the wines he's excited about.
While I no longer eat foie gras myself (as explained here) for the French there is no other way to celebrate the réveillon, or New Year’s Eve.
Cured - or marinated - salmon is something you’ll find on a lot of menus these days but what’s the best wine to drink with it?
What do you drink with tapas? My immediate go-to is sherry but having indulged that whim the other day in the form of a glass of tangy manzanilla amontillada from Lustau’s almacenista collection I unusually followed it up with a glass of white.
On Saturday, as I mentioned in my blog, I was at a food and wine festival in Constantia, where we wandered round the impossibly beautiful Buitenverwachting estate sipping wine and grazing on upmarket canapés devised by a selection of the area's best local chefs. Not a bad way to spend an afternoon ....
I was beginning to think we’d managed to skip winter this year before last week’s icy blasts and snow came as a timely reminder we’ve got a good few weeks to go yet. So there’s still time to enjoy one of winter’s great favourites - a Swiss cheese fondue.
I’ve already mentioned this wine pairing as part of my write-up of the Action Against Hunger pop-up with Rick Stein but it was the outstanding match of last week.
If you’re on holiday in the wilds of nowhere chances are your only shop - in the UK at least - is a Spar. I would at one point have said that spelled death to the chance of a decent bottle of wine but was recently sent a selection which really wasn’t half bad.
One of the most interesting things that’s happening in wine at the moment is how big producers are pursuing new areas and old grape varieties and Planeta is no exception
If you want proof of how adventurous a wine retailer Marks & Spencer has become you only have to try this unusual Spanish white made from Pedro Ximenez, which is more usually used to make a sweet syrupy style of sherry.
According to Tesco in the UK, sales of Riesling are up 30% since TV temptress Nigella Lawson used it to make the French classic coq au Riesling - in one programme succeeding in what a generation of wine writers have conspicuously failed to do: to make this grape variety sexy.
An unusually complicated recipe for this site but one which should be absolutely worth the effort. It comes from Phil Howard's fantastic The Square: The Cookbook volume 1 which I suspect is already well-thumbed in many restaurant kitchens.
An elegant, quick roast from Fran Warde's New Bistro that makes the best of in-season rhubarb. You could even serve it on Valentine's night.
With the sun shining and the World Cup just a week away what could be better than a South African-style braai. Let alone one that involves a pie . . .
Cauliflower and eggs are two of my favourite things, here ingeniously combined by Dan Doherty of the Duck & Waffle in his brilliant new book Toast, Hash, Roast, Mash.
A robust Spanish fish stew from Stevie Parle's fabulous new Dock Kitchen Cookbook. Stevie is one of the best -travelled and most original chefs in London with a well-honed magpie tendency of picking up ingredients and techniques from every country he visits. He also writes a weekly column in the Daily Telegraph.
The type of artisanal cheddar I was writing about yesterday - mature, full-flavoured, unpasteurised - isn’t the easiest cheese to match with wine.
The answer to that may well be ‘whatever wine’s left over’ - if there is any, of course - but if you’re looking for a wine that will match specific dishes here are a few ideas:
Vermentino is incredibly versatile - a brilliant wine pairing for anything fishy, herby or citrussy and a great wine for spring and summer drinking.
As with most cheeses the ideal pairing for cheddar depends how mature it is. A mild to medium block cheddar is going to be a lot easier to match (and in most cheeselovers’ eyes a lot less interesting) than a tangy cloth-bound cheddar of 18 months or more.
Viognier (pronounced vee-on-yee-ay) is a rich, exotically fruity white, sometimes achieving quite high levels of alcohol so what are the ideal wine matches?
The news that pinot grigio has leapfrogged merlot to become the third most popular grape variety in the US is confirmation that, despite its critics, it’s gaining rather than losing fans.
One of the most irritating recommendations you find on wine labels is ‘Drink with chicken’. Which kind do they mean - a simply roast bird or a coq au vin? A chicken salad or a Thai chicken curry? Chicken is such a neutral meat it depends entirely on the way that it’s cooked and the other flavours in the dish.
Last night I had dinner at the Dorchester Grill Room, one of London’s grander hotel restaurants which has been given an absurdly baroque makeover reminiscent of what Balmoral must have looked like in Victorian times. The team in the restaurant though are bang up to date with one of the smartest sommeliers in town, Jason McAuliffe doing an impressive double act with the talented young chef Aiden Byrne.
It's been a while since I've posted about soup - it's notoriously tricky to match with wine - but this weekend I came across a great combination at a new restaurant in Bath, the oddly named Menu Gordon Jones*
I was sure I was going to be featuring the splendidly retro Brown Windsor Soup and Madeira as my match of the week this week - a combination suggested by Ben Austin of number1wino for the underground supper club I went to on Friday - but sadly I left the Madeira at home by mistake. (Ben, who went the following night, said it was a treat.)
I’ll be focussing on some of the more conventional wine pairings I came across during my recent visit to Napa and Sonoma later this week but here’s a really off-the-wall match I encountered in San Francisco
In the general flurry of celebrations last week I missed out on St David’s Day (the patron saint of Wales) and the opportunity to write about leeks. Leeks tend to excite a certain amount of derision but I think they’re a fabulous vegetable, much milder, subtler and sweeter than onion and much more sympathetic to a fine white wine (for I think they go much better with a white wine than a red one).
Although chardonnay is grown practically everywhere that grows grapes (with notable exceptions such as Bordeaux) it’s not a variety you may associate with Italy. But the country produces some fine examples and Isole e Olena’s Collezione Privata is one.
I’ve always tended to go for Prosecco with Parma ham but last week I found an even better wine pairing - Malvasia.
Visitors to this website will be used to my recommending white wine with cheese by now but I didn’t anticipate how good this particular combination would be.
I’ve always thought of riesling as a better match for the fresh flavours of south-east Asian-inspired food than curry but a visit to the Lahore Kebab House proved otherwise this week.
A celestial combination I enjoyed at a burgundy dinner at the Grand Hotel de Bordeaux last week. Burgundy in Bordeaux? Yup - I guess they want to ring the changes from time to time but it does seem heretical.
I realised the other day that there’s a marked French bias to this site. Partly because I spend a fair bit of time in France but also, I have to admit, because I do enjoy drinking French wine. So here, in an attempt to redress the balance and to celebrate Australia Day is an unusual but highly successful Aussie pairing.
Having picked up a heavy cold a couple of days before flying to New Zealand last week I arrived unable to taste a thing but this delicately pretty wine from Brick Bay Winery in Matakana managed to penetrate the fog.
I spent last week on the road in Ireland with wine importer Febvre hosting food and wine matching events for some of their restaurant customers. We covered a lot of ground from Enniskillen to Cork taking in Belfast, Galway and Dublin on the way and enjoyed a lot of amazing food matches.
For the first time my match of the week is not one I’ve experienced myself but was reported by Ron Zimmerman of The Herbfarm in Woodinville, Washington on Twitter (where he tweets as Herbguy - and I tweet as winematcher)
Anchovies are always reputed to be difficult with food but I found a great match for them over the past few days down in Collioure and Banyuls. Which of course there should be as they’re a speciality of the area.
If you’re an albarino fan I’m sure you know it pairs brilliantly with seafood but here’s a twist to take the experience to another level.
This has been one of the most difficult weeks ever to pick my match of the week but this, by a whisker, was it.
While we may not be enjoying quite the temperatures they have in Greece this time of year is still a good excuse for summery food so try this simple meal for 4 that was inspired by a trip to Greece a few years ago.
If you’re after an inexpensive white to take you through the summer you need look no further than this smart Gavi from Aldi which they’re selling for the ridiculously low price of £4.99. £4.99! In fact I’d be hard-pushed to think of any Italian white that’s better value at under a fiver.
South African wine is in a good place at the moment - better quality than ever and terrifically good value as this bargain underlines.
You’re probably expecting me to recommend a Mother’s Day fizz but I’m going to suggest a great red to pour for the Sunday lunch you’re going to (I hope) treat her to instead. Especially if you’re having roast lamb.
This week has been all about dipping into bottles in the cellar in our house in France. Well, not strictly the cellar - more like the cupboard under the stairs. It’s not ideal wine storage - it’s a bit too warm in the Languedoc - but it stays cooler than the rest of the house.
This recipe came from a fascinating dinner at which chef Greg Malouf cooked a selection of Iranian dishes from his book Saraban which he wrote with his former wife Lucy with whom he still collaborates. This unusual and simple fish dish in yoghurt particularly appealed to me and I thought it would to you too.
Our final port of call on our recent French trip was a modest family run restaurant at Bourneville called Risle-Seine, a few minutes off the autoroute between Le Havre and Rouen (and therefore ideally placed for a last minute lunch before catching the ferry). It has no great pretensions but does what it does really well: simple classic country food served with decent, well-priced wines - and cider, we discovered this time.
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.
A classic starter from the ‘70’s but one that our customers seem to enjoy every bit as much today. This version originally came from a book called Take Twelve Cooks and was one of Pru Leith’s recipes. However Stephen Bull attributes it to Peter Kromberg of Le Soufflé at the Intercontinental who was also featured in the book . . .
Another recipe for your World Cup celebrations from the Van Loveren family. It comes from the new Wines of South Africa cookbook Cape Wine Braai Masters but you could equally well cook it with a conventional oven and grill.
This is the kind of recipe (or rather idea) that I used to put on my old blog The Frugal Cook. But as I’ve given up on it (I know - I shouldn’t have done) I’m posting it here.
I always think it's hard to improve on macaroni cheese but adding crab, which my mate Fiona Sims has done in her brilliant new The Boat Cookbook, is an inspired touch.
You may find family and friends resistant to the idea of putting beer on the Easter table (though some will be secretly pleased) but stick to your guns.
One of the world's most popular cheeses Brie can be mild and slightly chalky or decadently gooey and quite strong in flavour. Try one of these top wine and other matches:
Not last week's match, actually but a great one from a couple of weeks' back just before I went to Paris and which got overlooked.
Despite its almost unpronounceable name Txakoli (pronounced chackoly) is the new kid on the block for anyone who likes a crisp dry white wine.
This week’s match had to involve the extraordinary Kaiseki meal I had at Umu. I wrote it up extensively a few days ago so I won’t dwell on it again but rather focus on the pairing that I think would work best in a less rarified contest. And that’s sashimi and unoaked koshu.
With its intense citrussy flavour ceviche - marinated raw fish - is a tricky dish to pair with wine.
If you think you automatically need to partner a fish dish with white wine think again! Meaty fish such as salmon and tuna take really well to Pinot Noir, the grape variety that the hero Miles raved about in the hit movie Sideways.
I came across this unlikely combination while I was flying back from Argentina with the Brazilian airline TAM* who have this year decided to inaugurate a Brazilian menu in business class devised by a woman chef called Ana Luisa Trajano. And quite right too.
Last week I had the greatest cheese and wine tasting I’ve ever experienced conducted by France’s most famous affineur Bernard Antony who supplies cheese to most of France’s top chefs. You’ll have to wait till the article comes out in Decanter in a couple of months’ time for the full details but here’s a star match to whet your appetite.
What do you pair with a classic Irish dish of bacon and cabbage? Guinness might the traditional answer but when the bacon is celebrated northern Ireland butcher Peter Hannan’s amazing French trimmed dry cured bacon rack, glazed and cooked on the barbecue and served with an outrageously creamy parsley sauce then something a little more extravagant is called for.
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.
With just over three weeks to go to Christmas it’s time to begin planning your holiday drinking if you haven’t done so already. You may have already decided what to eat and drink for the Big Meal itself but chances are you’ll have to provide several other meals over the holiday period for which it’s useful to have an appropriate bottle.
I came across so many great wine pairings in Toronto last week it's hard to pick out one but this dish just shaves it as my match of the week.
One category of wine pairings that pretty well always works are ‘terroir-based’ matches - in other words wine and food combinations that have grown up with each other - and this week’s is one of those.
I’m a great believer in eating and drinking like the locals when I’m on holiday so when we stopped overnight at Le Pot d’Etain in L’Isle sur Serein in Burgundy last week there was nothing for it but to order a starter of snails with the Chablis we were drinking.
I’m in Chablis for a couple of days this week and last night enjoyed one of the classic local pairings: a basic Chablis and a dish of Jambon à la Chablisienne - thick slices of ham in a cream, tomato and white wine sauce. This version also had a touch of tarragon which cut the richness of the sauce. It contained all the elements that kicks a young Chablis into touch - saltiness (of the ham), acidity (the tomato) and richness (the cream), a perfect counterfoil to Chablis’ own crispness.
It's always difficult to decide what to drink with soup - one liquid with another never seems quite right as I've remarked before - but the thicker the soup is the easier it is.
I’ve been reminded during the last few days in the Cape Winelands of the great versatility of Chenin Blanc also known locally by its Afrikaans name Steen but this was the standout pairing.
Whatever you get up to on Valentine’s night (and truly, I’d rather not know) my guess is you’ve got better things to do than spend it slaving over a hot stove. So this is an unashamed cheat’s menu for you to romance your loved one with the absolute minimum of effort. Needless to say, buy only the very best ingredients.
As usual spring weather is all over the place with blazing sun one minute and hail the next so here's a light lunch to enjoy with a couple of friends that has a touch of spring about it but still includes a warming stew.
I’ve been reading some research from restaurant supplier Bibendum this week on the most popular grape varieties and chardonnay comes way down the list, lower than Sauvignon Blanc and Pinot Grigio which vie for top place depending on which region you’re in.
Earlier this week I was involved in judging a selection of South African rieslings at High Timber in London and afterwards we had a three course lunch that had been designed to match with them. This is what we ate and drank.
This month’s issue of Observer Food Monthly hasa special on TV dinners featuring celebrities talking about their favourite snacks. Very few beverages are mentioned so I thought I’d suggest a few pairings ;-)
Some unusual steak recipes from Jason Atherton (then of Maze, now of Pollen Street Social) that prove you don't always need to drink red with beef.
Q I am the best man at a wedding and agreed to provide the wine for the head table. The couple is serving a soy, ginger salmon and chicken dish (i assume you get a choice). Any thoughts?
I've always been intrigued by Oysters Rockefeller, described by the great Simon Hopkinson as "the best hot oyster dish I know". Here's his recipe.
This is one of my favourite recipes ever - made famous by the late, great George Perry-Smith and faithfully reproduced by one of his most talented protegés Stephen Markwick.
A recipe from a charming and inventive cookbook this week - blogger Rejina Sabur-Cross's Gastrogeek. I've picked it because I love dips - who doesn't? - but also because of the amazing-looking crackers.
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.
It may feel far from summery in the UK but one can always hope so get yourself into the mood with this lovely recipe from Eleonora Galasso's As the Romans Do.
Finding a special occasion vegetarian dish is tough if you're not a veggie yourself but try this show-stopping recipe from Sabrina Ghayour's Persiana which won best new cookbook at this week's Observer Food Monthly awards.
This brilliant storecupboard dip was taught to me by my friend cookery writer Trish Deseine who rustled it up in no time when I was staying with her recently.
Coronation chicken has been given a new lease of life by the Diamond Jubilee celebrations but what wine - or beer - should you pair with it?
Although it seems similar in style to Brie, Camembert is a trickier cheese to pair with a slightly funky edge that can clash with many wines, particularly reds.
The flavours of New Zealand Sauvignon Blanc - and this is why it is so popular - are powerful and aromatic: citrus, gooseberry and passionfruit in spades. So you need big flavours on your plate to stand up to it.
It’s easy to get stuck in the trap of thinking red wine is the only accompaniment for meat, especially red meat but in these days of multi-cultural eating that’s not necessarily true. And a good case in point is a Thai beef salad with its zingy, hot/sour flavours which influence the match much more than the beef does.
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.
I was overwhelmed with good wine pairings last week but given that quite a few were similar to ones I’ve written about before I’m making this my star match.
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.
This may seem a bit of a random pairing but it was the ‘amuse’ at the start of a really delicious meal at Schloss Ottersbach during our trip to Austria’s Südsteiermark (Styria) region last week.
Like half the world it seems at the moment I’m a bit obsessed with cauliflower so was drawn to this dish at Birch in Bristol on Friday like a moth to a flame
This past week has reminded me yet again what a great match Italian whites are for food. Their lack of obvious character means they tend not to stand out in a tasting but they explode into life with a dish.
It's always a challenge to pick a single wine with an elaborate tasting menu but the Jardins de Bouscassé 2008 Pacherenc du Vic Bilh sec from Alain Brumont we ordered with our meal at La Renaissance in Argentan last week hit the spot with almost every dish.
I really think there are some cuisines that work better with cocktails than wine and Korean is one of them as I was reminded at the opening of celebrity chef Judy Joo’s JinJuu last week
Thos of you of a certain age may remember that great ‘70s favourite ham and pineapple which conisisted of a large limp gammon steak, curling at the edges and a couple of fried pineapple rings. From a tin. There was one thing that was good about the dish though and that is that ham and pineapple are great together, something we’ve rather forgotten in these more sophisticated times.
One of the real treats of our trip to Venice is fritto misto which used to refer to the assorted small fish that were too small to be sold from the fishermens’ catch but nowadays takes all manner of shapes and forms including vegetables and polenta (usually to keep the price down).
I think I’ve found the perfect match for Sancerre - and the perfect Sancerre to drink with them!
I went to a very posh lunch at Fortnum & Mason last week (about which more to follow) which has to be the most festive place in London. If you’re in the vicinity this week make sure you check out their Christmas decorations department on the first floor. And don't miss the spectacularly expensive crackers! (I was told the £1000 boxes had already sold out.)
I had a reminder last week of just how good Chardonnay can be with meat given the right accompaniments.
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.
I don’t know why a group of us got swept up by a bout of nostalgia for vol-au-vents on Twitter last week but it became so irresistible my friend Kate and her lodger Mike felt compelled to rustle up a batch to accompany an informal wine tasting the other night.
It’s so automatic to think of a wine match these days that one sometimes overlooks the fact that a beer will work just as well, if not better. So it is with that great restaurant favourite, chicken caesar salad.
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.
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.
I’ve been in Vienna for the past few days so couldn’t really avoid eating asparagus. Not that I wanted to. Austria’s white asparagus is one of the highlights of the spring and early summer so we grabbed any opportunity we could to wolf it.
Before we finally plunge into winter here's a late autumn supper menu from my book Food, Wine and Friends that combines the best of autumn’s produce with a couple of convenience products.
It’s a tribute to the sheer joie-de-vivre of the Irish that we regard St Patrick’s Day with much more enthusiasm than St George’s, St Andrew’s or St David’s Days (the patron saints for England, Scotland and Wales for those of you who aren’t into your saints). So your friends are going to be more than pleased to be invited to celebrate it with you.
Travel writer Philip Sweeney hobnobs with the locals, checks out the best places to eat and discovers why fishing for bouillabaisse isn't as easy as it once was . . .
A fresh, simple, clever recipe for two from one of the most charming of last year's cookery books, Rosie Birkett's A Lot on her Plate
I've never really 'got' kale but this delicious salad would convert anybody. AND it's healthy too!
An unusual and fresh-tasting frittata that would make a perfect brunch dish from Ryn and Cordie's In Search of the Perfect Partner (The Food and Wine Matching Formula) reviewed here.
If you're inspired to cook Brazilian with the Olympics kicking off this weekend try this classic fish stew from Thiago Castanho and Luciana Bianchi's Brazilian Food.
If you want to make just one dish to celebrate the Thai new year try Gizzi Erskine's fabulous Thai-style duck and watermelon salad from her most recent book Gizzi's Healthy Appetite.
Today marks the start of Organic September and what better way to kick it off than this great recipe from much-acclaimed vegetarian cookery writer Anna Jones, author of A Modern Way to Cook
Chefs' recipes are often complicated but you couldn't ask for a simpler, more summery dish than this fabulous fish recipe from Nathan Outlaw's Fish Kitchen*.
A stunning recipe from Bruce Poole's cookbook Bruce's Cookbook that shows barbeques don't have to be all about burgers and ribs.
If culture and ‘terroir’ are a basis for deciding which drinks bestmatch a particular cuisine then beer must have a strong claim to bepaired with Scandinavian food.
Judging by my Instagram feed practically everyone is eating avocado toast at least once a day but what do you drink with it?
Pork belly has become one of the most popular main courses on restaurant menus so what should you drink with it? It doesn't have to be wine . . .
There were many great pairings to pick from in Chablis last week but the one I’m going for is a cheese I was relatively unfamiliar with: Soumaintrain
Not the most appealing food and wine pairing you may think but I have to assure you it was delicious! It was at the newly opened Berners Tavern which is run by chef-of-the-moment Jason Atherton.
Despite the freak flurries of snow and sub arctic temperatures last week spring has officially arrived and with it longer daylight hours and a switch to lighter eating. For me there’s no combination that reflects the season better than goats' cheese and Sauvignon Blanc, one of the great classic food and wine pairings.
I have to admit there's an element of nepotism about this pairing which I enjoyed the other day at my son’s award-winning steakhouse Hawksmoor where we were shooting new photography for the site (an exciting development about which more news shortly!)
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.
One of things I enjoyed most on our recent trip to Ireland* was the seafood. The fish shop in Midleton, Co. Cork had a fantastic array of locally caught lobster, crab and prawns at very reasonable prices. They tasted great too - really fresh and sweet.
Smoked eel is not so difficult to find but most retailers sell it vacuum packed*: the problem with this technique, whilst keeping the fish admirably, is that it tends to express the oil from the meat. It is worth drying the fillets on kitchen paper before slicing. Most people don’t peel young baby carrots: I prefer to because I like to see them look smooth and glossy but I see the point of those who don’t.
In the run-up to National Curry Week TV chef Vivek Singh shares his favourite recipe for Old Delhi-style butter chicken from his enticing new book Spice at Home.
If you're not one for hearts and flowers but still feel like cooking up a special meal for Valentine's night this recipe from my son Will and Huw Gott's restaurant Hawksmoor* would fit the bill perfectly. After all it does contain oysters which as you know are an aphrodisiac . . .
Burgers don't have to be beefy as these delicious salmon burgers from my book An Appetite for Ale prove, inspired by browsing the aisles of the Wholefoods market in Denver during the Great American Beer Festival a few years back!
If you're carving a pumpkin for Hallowe'en this weekend here's a gorgeous spicy soup from Jenny Chandler's excellent book Pulse to make with the discarded pulp.
An amazingly delicious Thai-ish sauce that I discovered a few years ago when I was researching food pairings for pinot gris and which seems especially appropriate as I'm in New Zealand currently.
In London the trend was started by Rowley Leigh and picked up on by Paul Merrony of the Giaconda Dining Room*. The return of hors d’oeuvres, that tasty little selection of small dishes that preceded tapas but which had fallen from favour along with many other elements of French bistro cuisine.
Even if you're not a fan of the blockbuster style of Chardonnay still favoured by many producers you have to admit it meets its match in butternut squash. Why? Because the rich sweetness of the squash kicks the sometimes over-exuberant tropical fruit and vanilla-scented oak into touch and magically transforms them into an elegant, refreshing glassful.