Pairings | Pies
One of the most popular posts I’ve ever written on this site was one called 20 food and wine pairings to learn by heart - an easy reference guide to commit to memory.
We rarely think of tawny port as a flexible pairing for food. We serve it with stilton, obviously and with hard cheeses like cheddar, with nuts and dried fruits and over Christmas with fruit cake and mince pies but that’s usually as far as it goes.
Sherry gets a bad rap for being granny’s tipple of choice but if you’ve never tried an authentic Spanish style sweet sherry you haven’t lived.
I suspect many of you decide what you’re going to eat for Christmas and buy in wine without connecting the one with the other. From a food pairing point of view ,however, it would obviously be better to plan your drinking around the meals you’ve decided to make.
One of the reasons people most appreciate independent wine merchants is that they can talk to them about the kind of wine that will suit the meals or occasions they're planning.
Pear cider - also known as perry - has a different taste from apple cider. It’s generally lighter, drier and more fragrant, a better match for delicate ingredients like fish.
No visit to Tuscany is complete without a glass of Vin Santo or ‘holy wine’, a (usually) sweet wine that is served at the end of the meal, almost always with hard little ‘cantucci’ biscuits.
German wheat beers are sufficiently different from Belgian wheat beers to merit a separate post - so what are the best food matches for hefeweizen with their striking banana and clove flavours?
We Brits don't need much encouragement to eat pies. But which is the better match - wine or beer?
Mince pies are not that different to Christmas pudding and Christmas cake so you could drink much the same sort of wine with them. But tradition obviously plays a part in terms of what most people expect and they do pair particularly well with fortified wines like port, sherry and madeira
Are we about to witness a revival of that 70s classic, the vol-au-vent? There appear to be sightings. Philip Sweeney reports
This was the dessert I raved about at Blackfoot in Exmouth market the other day and which I was thrilled to see was in their consultant chef Allegra McEvedy's terrific new book Big Table, Busy Kitchen. I know we're not supposed to be eating puds in January but make an exception for this one.