Pairings | Herbs

Cold roast veal with herbs and St Chinian rosé

Cold roast veal with herbs and St Chinian rosé

It’s been so hot over the last couple of days here in the Languedoc I haven’t felt much like cooking so we raided the very good local traiteur (takeaway) in Murviel yesterday for our weekend’s eating. The highlight was some beautifully cooked rare roast veal with herbs - in the style of Italian porchetta.

Lavash, chicken & herb pie with barberries

Lavash, chicken & herb pie with barberries

I've been waiting with eager anticipation all year for Olia Hercules latest book Kaukasis, and have been pouring over it ever since it arrived.

Bulgur, herb, walnut and pomegranate salad

Bulgur, herb, walnut and pomegranate salad

A simple salad I threw together recently that you can basically adapt to whatever you have in the storecupboard and fridge.

Wine with chicken: red or white?

Wine with chicken: red or white?

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:

The best food matches with New Zealand Sauvignon Blanc

The best food matches with New Zealand Sauvignon Blanc

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.

Poached langoustines and Pierneef Sauvignon Blanc

Poached langoustines and Pierneef Sauvignon Blanc

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).

Roasted asparagus and Jersey royal salad with herb mayonnaise and a 2012 Saumur Champigny

Roasted asparagus and Jersey royal salad with herb mayonnaise and a 2012 Saumur Champigny

Asparagus, it’s often said, is tough to match with wine, let alone a red, but this combination with a light, chilled Saumur Champigny at the re-opened Bell’s Diner in Bristol was a perfect pairing.

Salsa verde and Chianti Classico

Salsa verde and Chianti Classico

Wine pairing is much more about the way you cook a dish and the sauce you serve with it than it is about the basic ingredient and so it proved with this week’s match at the recently opened Brackenbury.

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