Pairings | Meatballs
Meatballs are essentially comfort food so you don’t want to drink anything too fancy with them but you do need something equally delicious - usually red in my book
Spaghetti and meatballs is a really rich pasta dish you need to wash down with a refreshing red - preferably Italian.
Scandinavian food is becoming increasingly popular but what type of wine should you drink with it? Lucy Bridgers reports on how German wine fares.
Although there’s still plenty of the rich, lush style of Shiraz we’ve come to associate with Australia there’s more than one style as I discovered on my recent trip. If you like more restrained, even funky syrahs, Australian producers can deliver. Unsurprisingly many of them are organic or biodynamic and made with a minimum of sulphur. Most are from cooler vineyards. Take your pick . . .
If you want to serve something a little different at your Christmas party try these delicious crisp little Dutch meatballs from our guest contributor Bianca Ford of Sip with Supper (@sipwithsupper on Twitter).
There was a time, about 10 years ago, when I wrote a lot about Merlot which was widely regarded as wine world’s alternative to Chardonnay - an easy drinking red wine that went with almost any meal.
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.
Malbec is getting so popular it may have become one of your favourite reds but what are the best kind of dishes to eat with it?
There’s a lot of talk about how the wines of a region tend to match its food but that seems truer of Tuscany than almost anywhere else.
You may not be familiar with Carmenère but it's a delicious red at this chilly time of year.
Following my trip to Islay a while ago I drew up some pairings for its extraordinary peaty whiskies. I’m not a great one for whisky dinners but I like the idea of serving tapa-sized dishes with a dram.
Faggots, which are basically a rather gamey British meatball made with pork belly and offal, are a bit of an acquired taste along the lines of the French sausage andouillette but well made, as they are when supplied by our local butcher, they can be very tasty. They need to be accompanied by onion gravy which normally leads one in the direction of a robust ale but the other night we had them with a bottle of Mas Belles Eaux Vieux Carignan 2006 which actually worked very well.
Marks and Spencer has always been known for its adventurous food ranges but now the wine department has turned its attention to the Eastern Mediterranean