Pairings | Pumpkin
Just as pasta pairings are all about the sauce, ravioli are all about the filling so you need to take account of what that’s based on and any accompanying sauce. Seafood is obviously going to need a different style of wine from a meaty filling like ox cheek
Talking about wine matches for risotto is a bit like talking about wine with pasta - it’s depends on the other ingredients you use, not the rice.
Nothing proclaims autumn more clearly than squash and pumpkin but what wine should you pair with them? It depends whether the dish is savoury or sweet obviously but here are a few options that might help
I have a bit of a problem with pumpkin pie. I'm not a big fan of pumpkin and I don't have a massively sweet tooth which makes the thought of partnering it with a sweet wine a bit of a killer. But I know I'm in a minority and with Thanksgiving coming up on Thursday here are my top picks:
if you're planning to make a pumpkin pie for Hallowe'en or Thanksgiving here are some great wine and other pairings to serve with it.
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.
If you’ve visited the Cape Winelands you’ll know what an amazing food and drink scene it has but you may still wonder what sort of dishes to order in a restaurant or to pair with South African wines at home.
Those of you who are sceptical about vegan food should try this delicious recipe from Mildreds Vegan Cookbook by Daniel Acevedo and Sarah Wasserman. Yes, it's vegan but omnivores would enjoy it too and the pumpkin seed granola is wonderfully versatile.
If you're carving a pumpkin for Hallowe'en this weekend here's a gorgeous spicy soup from Jenny Chandler's excellent book Pulse to make with the discarded pulp.
With Hallowe'en just a few days away here's a sophisticated supper for those of you who don't have to go out trick or treating . . .
You wouldn’t necessarily expect an Italian dish like pumpkin ravioli to pair with a Portuguese white but the match was just perfect.
I’ve always thought of gewürztraminer as a bit of an inflexible wine - brilliant with spicy food. rich patés and pongy cheese but not much else. However it went brilliantly with several dishes at my local, Bellita in Bristol the other day including a classic Italian dish of pumpkin gnocchi with sage and brown butter.
I don’t know why restaurants don’t put soup on the menu more often, especially on a set lunch menu.
"Hallowe'en's always a great excuse to let your imagination run riot and to make some spectacularly spooky food" says cookery writer Signe Johansen.
Having ended up unexpectedly in hospital last week I struggled a bit to find a match of the week. Water doesn’t make the most inspiring pairing for food although it (the food in hospital) isn't by any means as bad as it used to be. So I’ll tell you about the the dish I had before I was taken ill.
Before we finally plunge into winter here's a late autumn supper menu from my book Food, Wine and Friends that combines the best of autumn’s produce with a couple of convenience products.
With this unseasonably hot weather why not look to Greece for inspiration when you're entertaining. Here's a simple meal for 4 that was inspired by a trip to Greece a few years ago.
The first thing to bear in mind about Thanksgiving - and for that matter Christmas - is that it’s as much about mood as food. Who you’re inviting, what age they are and how big your party is are factors every bit as important as what you’re eating.
It’s a sign of the times that when I first wrote this post 10 years ago I said “Vegetarians often get overlooked at this time of year” That’s obviously no longer the case but veggie - and vegan - options are now so numerous and so diverse it can be tricky to work out which wine would work best with them.
One of the few food and drink combinations I don’t feel that happy about is wine and soup. Not all soups, obviously, but many of them.
You may well know what you’re going to drink with the turkey by now but here are some ideas for what to match with your Christmas starters, paired with recipes from some of Britain’s favourite chefs and cookery writers.
OK, this sounds like THE most unlikely pairing but bear with, as they say …
Even if you're not a fan of the blockbuster style of Chardonnay still favoured by many producers you have to admit it meets its match in butternut squash. Why? Because the rich sweetness of the squash kicks the sometimes over-exuberant tropical fruit and vanilla-scented oak into touch and magically transforms them into an elegant, refreshing glassful.