Pairings | Pizza
Should you drink wine or beer with pizza? No rights or wrongs, obviously but here are a few thoughts which might encourage you to experiment.
Merlot has one of the widest ranges of styles of any red wine from the light, quaffable merlots of the Veneto to the grandest of Bordeaux. Obviously one type of food doesn’t go with them all but merlot is your flexible friend when it comes to wine pairing, smoother, rounder and less tannic than cabernet sauvignon with which, of course, it is often blended.
Like most wines made from red grapes Zinfandel comes in a number of styles from light and juicy to blockbuster ‘killer’ zins but they have a common thread of ripe brambly fruit and in most cases a richness that makes them a good match for red meat and other hearty dishes, especially those with a hit of smoked chilli.
Wheat beers are fabulously flexible when it comes to food matching - the beer world’s equivalent of a crisp white wine.
When I scoured the website for existing pairings with mencia I was amazed how many dishes I’d suggested it with. It really is an incredibly versatile food wine.
If you’re wondering why I’m devoting a post to Lambrusco you obviously haven’t tasted the real thing and today, Lambrusco Day, is your ideal opportunity to try 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.
People carp about food and beer pairings, griping that they're just made up pretentions that have no right being associated with something as inclusive and democratic as beer, writes Stephen Beaumont
Like any other red South Africa's Pinotage comes in different styles - some lighter and fruitier than others. When you're matching it with food you take a cue from the sort of ingredients and dishes that go with its two ancestors - Pinot Noir and Cinsault.
Shellfish topped pizzas or pizzette have been right on trend recently and here's a great version from Mitch Tonks fab new cookbook Rockfish (which has a whole load of other recipes I want to cook).
Expensive Franciacorta might not be the first wine you’d think of drinking with a pizza but bear with, as they say … And not just because it’s Italian.
It’s easy to get into a mindset with food and wine pairing where you automatically revert to a tried and tested combination. Like pizza with Peroni or a Sicilian red
I’ve been on a road trip visiting wineries in Kent for the last few days but the highlight from a food and wine pairing point of view was the pizza and pet nat combo we had at Westwell, a ‘low intervention’ (aka natural) wine producer just southwest of Canterbury.
Last week I was in Piemonte exploring the world of vermouth with Roberto Bava of Cocchi. I discovered many startlingly good pairings about which more about in due course but the one I was most intrigued by was their Alta Langa sparkling wine with pizza, not a combination I would have expected at all.
I’ve been having major home-made pizza envy since I spotted a couple of pals producing madly professional pizzas on their dinky Ooni pizza ovens and although I can’t win one this month for obvious reasons you CAN. THIS COMPETITION IS NOW CLOSED.
With time stretching like an aching chasm from one end of the week to another I've no idea how it’s possible to miss out my regular match of the week post but there you go. (Last week’s should have been chilli con carne and Robert Oatley Shiraz which I can heartily recommend)
The cider revival continues to gather momentum - and this time it’s with food. Of course cider has always been popular in summer but this year there seem to be many more well-made 'craft' ciders around - not just the latest raft of fruit flavoured fizzy drinks.
What to eat on a Sunday night when you've been out for the day and everyone suddenly wants supper? Rosie Sykes addresses just this issue in her delightful Sunday Night Book which was published in 2017.
A full-flavoured red and seafood? Doesn’t sound like the kind of pairing that would work but as ever it depends on the wine and how the dish is prepared.
We’re in Arles this week for our annual visit to the Rencontres Arles, the fabulous photography festival that takes over the entire town. Since we’re with our youngest son, culinary exploration has to alternate with visits to his favourite pizza and sandwich joints which is how we ended up last night at a basic but brilliant pizzeria in the Trinquetaille on the other side of the Rhône.
Ring the changes with this brilliant homemade alternative to a takeaway pizza from Ottolenghi and Noor Murad's book Ottolenghi Test Kitchen, Extra Good Things
One of the most enjoyable food and wine matches I’ve experienced was also the most serendipitous. The family were away, I was working on a book and staggered down half way through the evening to find the fridge virtually bare except for a half bottle of Krug, a half-empty packet of the kids’ fish fingers and some frozen spinach. Ten minutes later, the spinach well anointed with butter, the fish fingers grilled and the Krug poured I had the perfect supper.
I don’t that often order sake in a restaurant but when I do I wonder why I don’t drink it more often.
It may be so-called flaming June but the weather is anything but summery this weekend so I’m abandoning rosé for the time being and thinking about red.
Romanian wines may not be on your radar but judging by this incredibly delicious red you should look out for them.
Marks & Spencer might not be the first place you think of looking for a wine bargain but their Terrenal garnacha from the Cariñena region of Spain is an absolute steal.