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Pairings

Pairings | Nuts

Roast chestnuts and Bernache

Roast chestnuts and Bernache

I’ve been in the Loire for the last two days enjoying a fascinating range of wines but the pairing that stood out for me was one I’d never come across before: roast chestnuts and Bernache.

Cauliflower tortellini with hazelnuts and 10 year old Muscadet

Cauliflower tortellini with hazelnuts and 10 year old Muscadet

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.

Braised pheasant with chestnuts and Vacqueyras

Braised pheasant with chestnuts and Vacqueyras

Our final pre-Christmas meal at our favourite local restaurant Culinaria the other night was a real feast of winter flavours. Unusually every dish went well with the bottle we chose, a 2005 Vacquéyras Cuvée des Templiers from Le Clos des Cazaux, a wonderfully full-flavoured blend of Syrah and Grenache that was as good as many minor Châteauneuf-du-Pâpes I’ve tasted. A real treat.

Espresso and Hazelnut Cake and Fairtrade Coffee

Espresso and Hazelnut Cake and Fairtrade Coffee

As you've probably noticed we're currently in the middle of Fairtrade Fortnight. Encouragingly sales of Fairtrade produce and products were up 12% last year making sales in the UK worth £1.32bn in 2011, compared to £1.17bn in 2010, according to this recent piece in the Guardian.

 Classic cheese ball

Classic cheese ball

The cheese ball is an American party food classic. It's a little retro, but retro food is fun, and a cheese ball is the kind of thing you can easily posh up and adapt to use your favourite cheeses, herbs, and seasonings.

Fresh walnut tart and Jurançon

Fresh walnut tart and Jurançon

With two spectacularly high profile meals last week (see my last two posts) it was hard to choose a match this week. Should it be the Crozes-Hermitage and Herdwick mutton, kidney and oyster pie I had at Hix, or the perfect pairing of Sebastian Bobinet’s 2006 Saumur Champigny 'Amateus Bobi' and pig’s trotter at Pierre Koffman’s pop-up restaurant at Selfridges? (There - I’ve told you anyway!)

Walnut meringue cake with buttermilk cream and poached rhubarb

Walnut meringue cake with buttermilk cream and poached rhubarb

If you're looking for a show-stopping dessert to serve for a summer party try this utterly delicious tiered meringue cake I tasted (correction, 'ate') the other day at The Three Crowns.

What to drink with foraged food?

What to drink with foraged food?

Mark Hix, a great forager himself, concentrates on recipes you can make from the hedgerow this week in The Independent (now is a good time to go to his new restaurant, I suggest . . . ) so I’m thinking a little outside the box as to what to pair with them. Country wines, made with hedgerow fruits, seem the perfect answer. I don’t know why we don’t see more of them.

Celeriac, leek, chestnut and cranberry pies

Celeriac, leek, chestnut and cranberry pies

If you're vegetarian - or catering for one - you expect more than the Christmas sides while everyone else tucks into the turkey. This delicious pie from Rachel Demuth of Demuths Cookery School in Bath fits the bill perfectly.

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.

The best pairings for fino and manzanilla sherry

The best pairings for fino and manzanilla sherry

Manzanilla, as you probably know, is a fino sherry made in the port of Sanlucar de Barrameda rather than in the cities of Jerez or Puerto de Santa Maria which gives it its characteristic salty tang.

Pecan pie and Kingston Black apple aperitif

Pecan pie and Kingston Black apple aperitif

I know Thanksgiving has past but I came across such a good pairing for pecan pie at a friend's* house the other day I had to tell you about it. Her pie by the way was quite distinctive with a thin layer of soft caramel in the centre (and, obviously, crisp pecans on the top).

Endive, Stilton and walnut salad with blanc de blancs champagne

Endive, Stilton and walnut salad with blanc de blancs champagne

Champagne two weeks running? I know - it is a bit indulgent but I just couldn’t ignore last night’s extraordinary dinner at the Savoy to celebrate the trophy winners and launch of the first Champagne & Sparkling Wine World Championships. Besides it is our 400th Match of the Week - equally something to celebrate.

Chocolate terrine with Brachetto d'Acqui 2007

Chocolate terrine with Brachetto d'Acqui 2007

It’s a mystery to me why we need a Chocolate Week. Surely no-one (except aberrants like myself who have an inexplicable preference for potatoes) needs encouraging to eat chocolate. But there we have it and you’ll find plenty of opportunities to enjoy your favourite food in the country’s classiest chocolate shops over the next few days.

What to drink with Hugh Fearnley-Whittingstall's veggie recipes

What to drink with Hugh Fearnley-Whittingstall's veggie recipes

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.

West African pork and peanut stew with Heartland Dolcetto & Lagrein

West African pork and peanut stew with Heartland Dolcetto & Lagrein

Quite an adventurous pairing this week which you might have thought on paper wouldn’t come off. A hot, spicy pork and peanut stew and a glass of Ben Glaetzer’s bold, ripe 2010 Heartland Dolcetto & Lagrein from South Australia's Langhorne Creek.

Mature Savennières with chargrilled carrots, burnt aubergine, miso and walnut pesto

Mature Savennières with chargrilled carrots, burnt aubergine, miso and walnut pesto

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.

Chicken with peanut sauce and Faugères rosé

Chicken with peanut sauce and Faugères rosé

We liked Larcen, the restaurant that was the inspiration for two of the Clever Food Ideas last week, so much that we managed to fit in another visit before we left France. I had the plat du jour (dish of the day) - a brilliant combination of chicken in a rich peanut sauce and a 2007 Faugères rosé from H Bouchard called Abbaye Sylva Plana.

Chargrilled endive, hazelnut crumble and Bayonne ham with white Bairrada

Chargrilled endive, hazelnut crumble and Bayonne ham with white Bairrada

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

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