Pairings | Rosado
I thought it was pretty brave of rioja producer Ramon Bilbao to present their wines at a cutting edge Peruvian restaurant last week. Still, everyone knows rioja goes with Spanish food so why not? You never make new wine pairing discoveries if you don’t push the envelope.
It shouldn't come as a massive surprise that Spain can provide any style of wine you might fancy to drink with tapas.
None of you, I’m sure, can have failed to notice just how many different bottles of rosé are now available on the average supermarket shelf. From being purely a summer wine there are now rosés for almost every type of food and occasion.
The perfect match for lamb is red wine, right? Well, mostly but not always as Hugh Fearnley-Whittingstall's recipes in the Guardian this weekend and my own recent experience have demonstrated
A great recipe for a simple tapa from José Pizarro's lovely book Spanish Flavours. José, as you may know if you're based in the UK, has a cracking tapas bar in Bermondsey called José and a slightly more formal restaurant in the same street called Pizarro.
I first had this wonderful vegetable stew - a northern Spanish equivalent of a spring vegetable minestrone - in a restaurant in Pamplona and dreamed about it for several years before managing to recreate it.
A robust Spanish fish stew from Stevie Parle's fabulous new Dock Kitchen Cookbook. Stevie is one of the best -travelled and most original chefs in London with a well-honed magpie tendency of picking up ingredients and techniques from every country he visits. He also writes a weekly column in the Daily Telegraph.
Lucy Bridgers selflessly devotes herself to finding the perfect pairing for tapas on a tapas crawl through some of London's leading tapas bars
As we head into the second half of August here are my top pairings for one of my favourite summer foods, prawns - or shrimp as they’re known over the pond.
Whenever anyone talks about foods that are difficult to match with wine, asparagus always comes up but I reckon the problem is overstated.
Aubergine - or eggplant as it’s called in the US - doesn’t have a strong flavour of its own but tends to enrich any dish in which it’s included especially when baked with tomatoes and cheese.
The weather has been so unseasonally hot over the last couple of days - well into the 20s (or the late 70s for those of you who prefer to think in Fahrenheit) - that I’m suddenly fast-forwarding to summer and one of my favourite meals, Salade Niçoise.
Now that we’re officially into spring - not that you'd know it from the outside temperature - it’s time to start thinking of picnics. So we persuaded the northern Spanish wine producing region of Navarra to put together a bumper hamper of delicious Navarran goodies plus a case of top wines from the region for one of you to enjoy once the weather warms up in May. THIS COMPETITION IS NOW CLOSED
If you’re a bit hesitant about the idea of matching fish and red wine you might automatically think of pairing paella with a white wine. But I think it goes just as well with a rosé or a red.
A lot of chefs - particularly male chefs - don't really get salads, making them either an afterthought or wildly, elaborately fussy. Mark Hix of the Independent is an exception - his are always simple but imaginative, reflecting the season perfectly. Here are my matches for his recipes in the Independent this weekend.
What do you do if it's a perfect summer day and you still want a Sunday roast? Make this fabulous recipe from Georgie Hayden's wonderful book Stirring Slowly, one of my favourite books of last year
The last two days have been quite, quite beautiful, starting mistily, basking midday in an unseasonally warm sun and finishing with an extended dusk that announces that spring is finally here. I immediately want to eat lighter meals: the new season’s vegetables are not quite in yet but I can at least plan for summer and that means a spring clean of the cellar, pushing the full bodied reds to the back and assessing what whites, lighter reds and rosés I still have lurking in the racks.
Today is International Grenache Day, a celebration of a grape which is (often anonymously) responsible for some of the most generous and appealing reds in the wine world.
For the last couple of weeks The Telegraph has been running recipes from two of my favourite chefs, Sam and Sam Clark of Moro, the iconic Moorish recipe in Exmouth Market in London that I discover, to my amazement, is now 11 years old. Sam (the husband) is very into his wines, particularly sherry, so I'm suggesting Spanish wines for the pairings.
The idea of drinking sparkling wine with Indian street food might seem crazy but it’s a really good pairing as I was reminded last night when I dined at Masala Zone just off Carnaby Street with Warren Edwardes, the CEO of a company called Wine for Spice.