Pairings | Gratin
The other night I was lucky enough to go out with a wineloving friend of mine and his wife who brought along a bottle of Château Palmer 1990 with them. It was a lovely wine but, as any 20 year old vintage would be, quite delicate so immediately created the dilemma of what to eat.
Just as with every other ingredient the ideal pairing for mussels depends how you cook them, starting with the classic moules marinières.
I love the idea of cooking everything in one dish (quick, easy, no washing up!) so Sue Quinn's book Roasting Tray Magic is right up my street.
A lovely Venetian pasta recipe from Jacob Kennedy’s fantastic Bocca di Lupo cookbook which was shortlsted for Best Cookery Book in last year's Guild of Food Writer Awards.
A gorgeously hearty, warming vegetable-based dish from Gizzi Erskine's inspiring new book Restore which is full of and advice on how to eat ethically and seasonally.
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.
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.