Pairings | Sancerre
If anyone still needs convincing about the virtues of food and wine matching Mark Hix’s fresh seasonal recipes in The Independent today should convince them. Even the ‘drink what you like with the food you like’ brigade would have to admit that a voluptuous Meursault or oak-aged white Bordeaux would totally overwhelm the flavours of raw food.
If you're planning a special meal for Valentine's Day you may be wondering which wine to pair with your menu. I've picked some favourite Valentine's Day foods and suggested some matches that should work well with them.
Crab is one of the most delicious kinds of shellfish and the perfect foil for a crisp white wine. But there are other crab dishes that pair better with a fuller-bodied white or even a red.
Whenever anyone talks about foods that are difficult to match with wine, asparagus always comes up but I reckon the problem is overstated.
Sauvignon blanc is many people's favourite wine but what type of food pairs with it best?
Smoked salmon is most commonly associated with champagne but in fact it goes with many other wines as well as with beer, whisky and vodka.
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.
Now that we're back into months with an 'r' in them it's time to enjoy oysters again. But what’s the best wine - or beer - to pair with them?
I think I’ve found the perfect match for Sancerre - and the perfect Sancerre to drink with them!
The best meal on my whirlwind tour of the Centre Loire* last week - and there was stiff competition - was a Japanese meal prepared by sommelier Juli Nakata-Roumet, the Japanese wife of the local promotional body’s director of communication Benoit Roumet
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.
Peashoots exemplify the delicate flavours of spring as Hugh Fearnley Whittingstall persuasively argues in the Guardian today. How do you find a wine that won’t overwhelm them?
I've been absorbed by a fascinating new book by award-winning food writer Sybil Kapoor called Sight Smell Touch Taste Sound which reveals the role our senses can play in the way we cook and eat.
Chefs' recipes are often complicated but you couldn't ask for a simpler, more summery dish than this fabulous fish recipe from Nathan Outlaw's Fish Kitchen*.
I always think it's hard to improve on macaroni cheese but adding crab, which my mate Fiona Sims has done in her brilliant new The Boat Cookbook, is an inspired touch.
There aren’t many wine pairings that form the subject of a book title but Elizabeth David’s Omelette and a Glass of Wine immortalised the combination.
Seabass is one of the most popular fish on restaurant menus these days - usually treated quite simply and rarely sauced. But what wine should you pair with it?
Despite the freak flurries of snow and sub arctic temperatures last week spring has officially arrived and with it longer daylight hours and a switch to lighter eating. For me there’s no combination that reflects the season better than goats' cheese and Sauvignon Blanc, one of the great classic food and wine pairings.
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.