Pairings | Sauce
Steak is the ideal foil for a good red but is there a best red wine for steak? You could simply say it’s the one you most enjoy but it also depends on the cut and the way you cook it.
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.
As with most foods, the best wine pairing with pork depends how the pork is cooked, and what it’s served with.
What wine should you pair with your favourite pasta? As you might guess it depends on the sauce rather than the pasta shape.
Good news! The best wine with chicken can be either red or white - it depends on your own personal taste and the way it’s cooked.
Q. I have found countless wine matches for duck with plum sauce. Have you any suggestions for duck breast with damson sauce?
If you think of the ingredients that show off a great wine mushrooms would have to be near the top of the list.
A re-run of an old post following a visit to Alsace, updating my recommendations on the best pairings for the region's dry and off-dry white wines.
I spent an interesting evening this week at one of London’s leading Indian restaurants Benares. It was organised jointly by a wine events company called The Wine Nose and SOPEXA, the promotional arm of the French food and wine industry.
Natasha Hughes re-orders her hit list of wine matches for pinot following her visit to the International Pinot Noir Celebration.
White burgundy includes a multitude of wines from generic bourgogne blanc to the grandeur of a Bâtard-Montrachet or Corton-Charlemagne. But it’s the affordable wines that I’m focussing on in this post. What type of food do they pair with best?
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.
You might think it odd to pick out South African Chenin rather than Chenin Blanc in general but I do think the wines are distinctive, particularly when it comes to the crisper styles which are much zestier than they tend to be in the Loire
Spaghetti carbonara - spaghetti with a creamy bacon and egg sauce - is one of my all-time favourite pasta dishes but what’s the best wine pairing for it?
Scallops are some of the most delicious seafood around and some of the most flattering to a serious white wine. There’s one grape variety that will almost always see you right but also some other options
Viognier (pronounced vee-on-yee-ay) is a rich, exotically fruity white wine, sometimes achieving quite high levels of alcohol so what are the ideal foods to pair with it?
If you’re planning a Pancake Day celebration for Tuesday and haven’t yet decided what to drink here are few ideas.
In the first of our 5 reasons food posts Mark Robinson and Victoria Monaghan of The Fresh Sauce Co explain how their chilled sauces can turn basic ingredients into a restaurant quality meal (see my comment below on the one I've tried)
If you fancy a proper US-style barbecue this weekend try this brilliantly easy recipe from chef Brad McDonald's book Deep South: New Southern Cooking
Haggis may be traditional fare for Burns' Night but let's face it, it's not everyone's cup of tea. So here's a Scottish inspired menu that I suspect you'll probably enjoy rather more (unless you're born and bred Scots, of course...)
Our final port of call on our recent French trip was a modest family run restaurant at Bourneville called Risle-Seine, a few minutes off the autoroute between Le Havre and Rouen (and therefore ideally placed for a last minute lunch before catching the ferry). It has no great pretensions but does what it does really well: simple classic country food served with decent, well-priced wines - and cider, we discovered this time.
A really robust pasta dish from my book Cooking with Wine - perfect for cold weather eating. The wine gives a richer, more warming flavour than the usual tomato-based sauce.
If you like churros you're going to LOVE this recipe for doughnuts with chocolate sauce from chef Nieves Barragan's new book Sabor*: Flavours from a Spanish Kitchen.
Smoked eel is not so difficult to find but most retailers sell it vacuum packed*: the problem with this technique, whilst keeping the fish admirably, is that it tends to express the oil from the meat. It is worth drying the fillets on kitchen paper before slicing. Most people don’t peel young baby carrots: I prefer to because I like to see them look smooth and glossy but I see the point of those who don’t.
From my cookbook Steak - now sadly out of print - a homemade alternative to demi-glace, a foolproof steak sauce that you can use on its own or as a basis for another dish such as bavette aux échalotes
Q Could you make a suggestion for a pan-fried flank steak with a mustard/cream sauce consisting of shallots, white wine, chicken stock, cream, and Dijon mustard?
A stunning recipe from Bruce Poole's cookbook Bruce's Cookbook that shows barbeques don't have to be all about burgers and ribs.
It’s a pretty safe bet that if you have a wine-based sauce that an accompanying glass of the same type of wine will pair well with it so I was confident of ordering a glass of cava to go with a hake dish cooked with a cream, cava and anchovy sauce last week.
It’s almost impossible to pick out one pairing from last week’s trip to the Lebanon but if I’m forced to it has to be a dish of wild boar with cherry sauce I ate with Habib Karam the owner of Karam winery (and - extraordinarily - the airline pilot who flew us to Beirut)
It’s hard to pick out the best match from my trip to Alsace last week but I think it has to go to this classic combination you find in every traditional restaurant.
It might seem perverse to pick out a cocktail match during a week of drinking stellar wines in Oregon wine country but I’m saving my new thoughts on wine pairing with Pinot Noir for a more wide-ranging piece. And this is a great cocktail pairing
We liked Larcen, the restaurant that was the inspiration for two of the Clever Food Ideas last week, so much that we managed to fit in another visit before we left France. I had the plat du jour (dish of the day) - a brilliant combination of chicken in a rich peanut sauce and a 2007 Faugères rosé from H Bouchard called Abbaye Sylva Plana.
In our final extract from Cape Wine Braai Masters we feature a recipe intended for Gemsbok from Michael Bucholz, winemaker for the Obikwa range but as antelope are a bit thin on the ground in the UK I've adapted it for beef fillet.
A pretty wild combination this week at a lovely wine bar, Magnum, we went to in Toulouse on Saturday night. The owner Jérôme’s wife, who originally came from Réunion, had made Chinese-style dumplings with the local Toulouse sausage and prawns served with a sweet chili sauce. Not the kind of thing I would normally go for but he sold it so persuasively we had to give it a go and it was fantastic.
When I’m not writing about food and wine matching I’m writing a book - and a blog - about budget eating called The Frugal Cook. So this week’s match is a chance discovery with a scratch supper I knocked up last night (for which you can find the recipe on the blog)
It’s become fashionable these days to vilify butter and cream but if you want your wine to shine bring them into play. There’s almost nothing better than a rich creamy sauce to show off a fine white burgundy and whisking a little butter into a red wine sauce will set your Bordeaux off a treat.
There’s still a bit of resistance to drinking red wine with fish, let alone with a white fish like cod but last week I had the perfect dish to combine with a good red burgundy.
There’s nothing I love more than a surprise when it comes to food and wine pairing and I would not in a million years have predicted that a pukka Bordeaux would go with this exotic Turkish dish.
A surprisingly good pairing I came across in a local Italian restaurant on Saturday night. The (admirably light) home-made gnocchi were dressed with a fresh tomato sauce with basil which I would have thought would have been overwhelmed by the firm, well-structured 13.5% Barbera the boys had ordered with it - a Ca’ del Matt 2002. (For preference I’d have drunk a dry Italian white such as a Soave.) But it was spot on - even better than it was with my main course of slow roast pork belly.
This is one of my favourite recipes ever - made famous by the late, great George Perry-Smith and faithfully reproduced by one of his most talented protegés Stephen Markwick.
With Chinese new year coming up this weekend you may be planning a trip to a Chinese restaurant or planning a Chinese meal at home. But which wine to serve?
You may think tasting wine sounds arduous but a major wine and food tasting, I assure you, is a much greater assault on the system as I was reminded the other day when Victoria Moore of The Guardian and I ran 14 Pinot Gris through their paces with foods that ranged from smoked eel to chicken tikka masala. Neither of us was able to eat much for several days.
Tofu has never been my favourite ingredient to be honest but these brilliant smoked tofu 'nuggets' from my friend Elly Curshen's book Let's Eat are positively addictive.
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.
This recipe came from a fascinating dinner at which chef Greg Malouf cooked a selection of Iranian dishes from his book Saraban which he wrote with his former wife Lucy with whom he still collaborates. This unusual and simple fish dish in yoghurt particularly appealed to me and I thought it would to you too.
This typically Burgundian dish of pork with a wine, cream and mustard-based sauce is quick, easy and versatile. You could equally well use it for chicken.
If you're vegetarian - or catering for one - you expect more than the Christmas sides while everyone else tucks into the turkey. This delicious pie from Rachel Demuth of Demuths Cookery School in Bath fits the bill perfectly.
What do you pair with a classic Irish dish of bacon and cabbage? Guinness might the traditional answer but when the bacon is celebrated northern Ireland butcher Peter Hannan’s amazing French trimmed dry cured bacon rack, glazed and cooked on the barbecue and served with an outrageously creamy parsley sauce then something a little more extravagant is called for.
I have to admit there's an element of nepotism about this pairing which I enjoyed the other day at my son’s award-winning steakhouse Hawksmoor where we were shooting new photography for the site (an exciting development about which more news shortly!)
Thanks to my friend Signe Johansen of Scandilicious I finally got to Koya in Frith Street the other day - London’s food bloggers most popular noodle haunt and the winner of last year’s Observer Food Monthly’s Best Cheap Eats award.
You’d think a rich winey sauce or jus would be the easiest thing to match with red wine but that isn’t necessarily the case as it tends to compete with it.
I’ve written before about pairing wine with Chinese food - and so have some of my contributors but here’s a slightly different way of going about it that may help you decide which bottle to choose and make your pairings more successful. It involves deciding which flavours are predominant in a dish or selection of dishes.
Like salt, pepper has a pronounced effect on wine, often making reds taste softer and lusher than they otherwise would. Unlike salt though, you also find peppery flavours in wines such as Northern Rhône Syrah and Austrian Grüner Veltliner.
Although not the problem they're generally made out to be tomatoes do have an influence on a wine pairing.
Another interesting insight on pairing red wine and fish in Tuscany this week. We were served lightly salted cod with a rich tomato and pepper stew called ciambotta at Tenuta Argentiera which proved a perfect match for the mature 2004 vintage.
As those of you who follow our Facebook page may have spotted I was in France last week so you might expect a pairing with a wine from Languedoc. But no: the outstanding match, as with the previous week, was with a beer - and a rather unusual one at that . . .
I’m in Chablis for a couple of days this week and last night enjoyed one of the classic local pairings: a basic Chablis and a dish of Jambon à la Chablisienne - thick slices of ham in a cream, tomato and white wine sauce. This version also had a touch of tarragon which cut the richness of the sauce. It contained all the elements that kicks a young Chablis into touch - saltiness (of the ham), acidity (the tomato) and richness (the cream), a perfect counterfoil to Chablis’ own crispness.
Well, I don’t know about easy but there must be some easier way to get people into German wine . . .
I’ll be doing a major round-up on my trip to Provence next week buthere are a few more thoughts on matching rosé and food, an update of mylast overview
We Brits don't need much encouragement to eat pies. But which is the better match - wine or beer?
Now that fish and chips can found in every posh fish restaurant, wine has become as popular a pairing as a nice cup of builders' tea (good though that is). But which one?
If you’re looking for a match for a serious white burgundy you couldn’t do better than this elaborate pike and crayfish pie or tourte de brochet, bisque écrevisse as they billed it at the Château de Montreuil last week.
It’s a bit of a long story. A customer of my friends Stephen and Judy Markwick who own the Bristol restaurant Culinaria wanted to track down some Louis Roederer Rich and I helped him find it. He wanted me to share a bottle with him as a reward which was totally unnecessary but a gesture it seemed churlish to refuse. (Or that's my excuse anyway!)
This is possibly the most off-the-wall pairing I encountered on my recent Chilean trip and for that reason the most exciting - both on account of the food and the wine.
It’s partly because not enough restaurants offer the option but I don’t drink sake often enough in Asian restaurants. (And yes, I know Asian is an imprecise term but that’s how many describe the food they offer)
If you’re not drinking for whatever reason - because you’re driving, pregnant or just taking a break - it’s sometimes difficult to find something that makes a good match for what you’re eating. Soft drinks can be sweet and sugary. Water sometimes too plain.
It’s a mystery to me why we need a Chocolate Week. Surely no-one (except aberrants like myself who have an inexplicable preference for potatoes) needs encouraging to eat chocolate. But there we have it and you’ll find plenty of opportunities to enjoy your favourite food in the country’s classiest chocolate shops over the next few days.
The problem about discovering your match of the week at someone’s else's house is that you can’t really take a photo of the food if you don’t know them that well.
I suspect most of you know that you can drink red wine with fish these days but you may well stick to lighter reds like pinot noir. But this week’s match of the week proves you can drink a more full-bodied red if the food is robust enough.
Most pairings focus on alcoholic drinks but it’s equally intriguing to see how a similar synergy can be achieved with an alcohol-free one.