Pairings | Ox
What most people probably think of in terms of Australian red wine is a Barossa or McLaren Vale shiraz - big, lush, sweet and ripe, the ideal pairing for grilled or barbecued beef. Hunter Valley shiraz typically has a more savoury character that suits meats like venison and kangaroo while Western Australian shiraz is made in a more elegant style, almost like a red Bordeaux, making it a good pairing for lamb.
The Spanish are more adventurous than us when it comes to matching sherry and food. I remember drinking a dry oloroso with roast partridge a few years back in Jerez. But what else could you pair with it?
Although there are obviously differences between the two types of beer, dark stouts and porters tend to pair with similar types of food. Here are my top matches ...
I know I talked about ox cheek a couple of weeks ago (with nero d’avola) but here it is again in an even better combination with Jumilla at a lunch hosted by wine importers Morgenrot at Bar 44 in Bristol.
I’ve long been an admirer of Compass Box whisky who were one of the first blenders to create and package sophisticated modern ‘artisan’ whiskies as they like to describe them.
I have to admit I accepted Leonid Shutov’s invitation to taste vodka with some trepidation having heard tales of the hangovers that some of my colleagues had suffered as a result of their visits to his Soho restaurant Bob Bob Ricard.
A warming wintry recipe from José Pizarro's Catalonia - the perfect dish to cook as the nights draw in.
It was surreal. The small room was filled with around thirty people – some with their faces painted white – walking around in disposable white boiler suits. We looked like workmen from outer space. Moreover, we’d been given miniature test-tubes of different flavoured liquids to add to our champagne to make instant, DIY cocktails – which made our glasses sparkle with exotic jewel colours of electric blue, turquoise and fuchsia. Though normally adventurous in matters related to food and drink, I chose to keep my champagne natural. After all, I was going to put my tastebuds through enough for one evening.
Nero d’avola may not be a grape variety you’re familiar with but in a recent blind tasting of 25,000 consumers carried out by Majestic it proved by far the most popular choice
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 . . .
As is often the way Christmas wasn’t a time for any startling food and wine discoveries, rather for celebrating favourite combinations but I realise I forgot to mention one pairing just before Christmas at Angelus restaurant in Lancaster Gate.
One of the best sources of good value reds right now is Portugal and if you like full-bodied styles the Douro is the region to look out for. This 2017 Glorio Douro is almost porty which should come as no surprise as it’s made from three of the grapes - tinta roriz, touriga nacional and touriga franca - that are used to make port.
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
There’s so much inexpensive Côtes du Rhône about that it’s easy to forget that it can be a sufficiently substantial wine to take on a richly flavoured dish, especially if it comes from a named village and a good vintage.
I've been in Paris for the last few days so this week's pairing had to be from here. There are so many possibilities but as I haven't written about a meat match for a while I'm going to pick the braised beef cheek and vegetables we had with a quirky wine called KM31 from the Roussillon.