Although we all talk turkey at Thanksgiving, in fact it’s the sides that tend to steal the show. Finding a wine that can cope with them all is never easy but you may just find your favourite side or dressing can inspire your choice.
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?
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.
The best wine to pair with macaroni cheese, or macaroni and cheese as our friends across the pond have it, depends how fancy - and how cheesy - your mac and cheese is.
As many will be celebrating both Bonfire Night and British Sausage Week this weekend there’s a fair chance that you’ll be eating bangers of some kind, so what’s the best pairing?
The thing you need to ask yourself when you’re wondering which wine - or other drink - to pair with Mexican food is what kind of Mexican. Authentic Mexican or Tex Mex?
With media interest in vegan food at an unprecedented high you might wonder which wines vegans can drink. Quite a lot as it happens ...
It’s tough to say what the best wine matches for lamb are - it’s served so many different ways and there are so many wines (mainly red) that work but here are my five favourites.
If you’re wondering which wine to pair with curry, you’re not alone. There are probably more opinions about the matter than there are types of curry from “wine is never a good idea* to *any wine you like*.
Chocolate is supposed to be impossible to match with wine but like any other ingredient it depends on the chocolate and how it’s used.
We Brits have always had a reputation for liking our wines old and our game high but times have changed. Today the key factor in matching game tends to be not how ‘gamey’ it is but how it’s cooked and what is served with it.
Amontillado sherry has richer, nuttier flavours than a classic fino or manzanilla sherry and calls for different food matches. Think more in terms of cured meat, game and cheese than seafood and richer, meatier tapas.
People occasionally ask me my favourite cheese - an impossible question but Vacherin Mont d’Or is certainly up there in the top 5.
Even if not well-hung, as it rarely is these days, pheasant has a stronger flavour than other feathered game such as partridge or duck. And older, tougher birds are often braised or pot-roasted which calls for a more robust wine match still.
Mexican restaurants have been on a roll lately so tacos are much more widely available than they used to be in the UK.
Like many popular dishes chilli con carne has many different versions - some mild and child-friendly, others much more spicy and assertive and often a little smokey.
If you think it’s difficult to pair wine and vegetarian food, think again. It’s no trickier than it is for those who eat meat or fish.
Roast chicken. Possibly everyone’s favourite Sunday roast. It can take a red or a white wine so the key thing to focus on is what flavourings - or stuffing - you put with it and the sides you serve.
Although it seems similar in style to Brie, Camembert is a trickier cheese to pair with a slightly funky edge that can clash with many wines, particularly reds.
Now that autumn is firmly upon us it's time to head for the kitchen and knock up a rich beef stew or casserole and leave it simmering for hours.
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.
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.
Roast beef has the virtue of being one of the easiest dishes to match with wine. You can really drink any medium- to full-bodied red you enjoy. There are a couple of points to bear in mind, however, which might affect the style of wine you choose.
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.
As with pasta the best wine to pair with gnocchi is all about the sauce rather than the gnocchi itself. You want a different wine if you’re serving it with a creamy sauce than if you’re serving it with a simple tomato one.
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?
As with most foods, the best wine pairing with pork depends how the pork is cooked, and what it’s served with.
Ask most people what the best wine is with cheese and most would choose a full-bodied red. But is it really the best pairing? It depends on the wine, it depends on the cheese and it depends on you. If you LOVE red wine with cheese nothing is going to put you off the experience.
I sometimes think partridge is my favourite game bird - less full-on and ‘gamey’ than pheasant, more subtle and delicate than chicken. But what wine should you drink with it?
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?
Whether it's topped with mashed potato or pastry fish pie is a relatively straightforward dish to pair with wine but some styles work better than others.
Should you drink the same sort of full-bodied red wine with steak tartare - raw chopped beef - as you would with a grilled steak?
Cider seems to be on the verge of going through the same quality revolution as beer did a few years ago. In the last 12 months I’ve tasted more interesting ciders than I have in the last 12 years.
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
As with most salads Caesar salad is all about the dressing which on the face of it sounds tricky, anchovies being notoriously difficult to match with wine.
As with white burgundy there’s a world of difference between a simple village burgundy and an elegant premier or grand cru - most of which need 5 years at the very least to show at their best but the dividing line when it comes to pairing wine with red burgundy is age. Is it a light wine you’re dealing with or a more mature, intensely flavoured one. Duck is almost always a winner but here are some other options.
The key to pairing rum with food is to think about the cocktails that are made from it rather than the base spirit . With the exception of dark sipping rums (which are delicious with chocolate) that’s generally the way they’re served.
Fishcakes are one of the ultimate comfort foods - but is there an equally comforting wine pairing?
Being surrounded by peaches and nectarines at the moment has reminded me what a brilliant match they are for a glass of dessert wine. And, surprisingly, even for a red!
Despite the emphasis that winemakers place on the different crus or terroirs of Chablis three factors seem to me to influence a food match more than any other for most of the Chablis you’ll taste - the age of the wine, the vintage and the degree of oak influence, if any.
Although not the problem they're generally made out to be tomatoes do have an influence on a wine pairing.
There’s one wine that’s invariably recommended as a pairing for duck and that is Pinot Noir but of course duck, like any other meat, can be cooked in different ways. How does that affect the match?
As we swelter through an unusually hot August here are my top wine pairings for one of my favourite summer foods, prawns - or shrimp as they’re known over the pond.
Wheat beers are fabulously flexible when it comes to food matching - the beer world’s equivalent of a crisp white wine.
Meatballs are essentially comfort food so you don’t want to drink anything too fancy with them but you do need something equally delicious - usually red in my book
If I had to sum up the best food pairing for albarino in one word it would be seafood. Which makes sense considering where it comes from on the coast of Galicia in the Rias Baixas region of northern Spain.
Winemakers like to tell you that their wines go with everything but in the case of Grüner Veltliner, Austria’s best known white wine, it’s true.
When we think of pairing wine with lasagna (or lasagne, whichever way you spell it) it’s probably the meaty version that’s uppermost in our minds but these days, as you know, there are many variations. As with pasta sauces, then, your wine choice should reflect the other ingredients in the dish.
Sauternes is a famously luscious sweet wine from the Bordeaux region of France but what kind of food should you pair with it?
Despite the recent increase in interest in Mexican street food like tacos consumers in the UK still have to take to tequila (maybe because they’re too busy drinking gin) but in fact it’s an attractive and versatile spirit to pair with food
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.
Salmon is in many ways the chicken of the fish world - an ingredient you can serve in many different ways and therefore match with a number of different wines.
Beetroot is one of the few vegetables that pairs better with red wine than with white - not only for the colour though that tends to put the brain on auto-suggest - but its rich, earthy sometimes sweet flavour.
Hard sheep’s cheeses are the winelover’s friend.
Artichokes have the reputation of being a wine-killer but as with most of these diktats the problem is over-played. True, artichokes can make even dry whites taste oddly sweet but that doesn’t account for the different ways in which they are cooked and how they are served.
Cherry is one of the fruit flavours most often found in wine and liqueurs so does that make them a good pairing for cherry desserts? It depends how intense the cherry flavour is.
What wine should you pair with your favourite pasta? As you might guess it depends on the sauce rather than the pasta shape.
By paté I’m thinking of what wines to drink with rough country patés and terrines like a paté de campagne rather than fish patés or vegetarian patés which I’ll tackle separately. The sort that you might take on a picnic or eat in a wine bar.
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.
If you’re celebrating July 4th this week and haven’t yet made up your mind what to drink here are some last minute suggestions.
With Wimbledon kicking off this week, I’m sure you’ll be enjoying a bowlful or two of strawberries. But what to drink with them?
Sauvignon blanc is many people's favourite wine but what type of food pairs with it best?
If you want a simple guideline as to which wine to pair with tuna think first about the way that it’s cooked - is it rare, seared or preserved (canned or bottled)? Then think of the style of the dish. Does it incorporate Japanese flavours? Are there other ingredients on the plate that might influence the match such as a citrussy glaze or salsa?
Freshly caught grilled sardines are a treat at this time of year but how easy is it fo find a wine that will go with them? Look to the French and Portuguese for inspiration!
We all know a beer goes down well with a ploughmans and that it’s a great drink to wash down a barbecue but here are 10 more unusual pairings which should liven up your summer drinking.
If there’s one dish more difficult to pair with wine than already tricky tomatoes it’s gazpacho, the chilled Spanish summer soup that includes raw onion and peppers as well. So what wine should you match with it?
Given the immense popularity of gin the chances of you sitting in a bar downing a gin-based cocktail are pretty high. But at some point you're going to need something to eat so what kind of food can you pair with it?
If you've bough a bottle of English wine to celebrate English Wine Week you may be wondering what sort of food suits it best.
It might surprise you to hear it - and maybe you’ve never tried it - but a serious red wine is a really good match for a burger. Not a Maccy D, maybe but a big lush gourmet burger. And why not?
Prosecco is so often drunk on its own that you may not have given much thought to the kind of food you can pair with it but if I had to sum it up in two words it would be ‘party food’
Coronation chicken is an obvious choice for any Royal occasion but what wine - or beer - should you pair with it?
The ideal pairing does of course depend on how you make your spaghetti alle vongole - the classic Italian dish of spaghetti with white wine and clams - but in my book, the answer is simple: a young, unoaked, Italian white wine.
Asking which wine to pair with salad is a bit like asking about what wine to match with meat or fish. There's no single answer. It depends on the vegetables you use, what other ingredients it contains and what type of dressing you use.
My assertion that custard tarts are the new cupcakes provoked such a heated exchange that I thought I’d stoke the fire by suggesting what you drink with ‘em.
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.
Do herbs ever have a strong enough influence on a dish to determine your wine pairing? Relatively rarely in my view. Only very herby sauces like pesto or salsa verde dominate a dish to such an extent that you need to choose a wine to accommodate them.
If you’re planning a barbecue this weekend - or barbecuing any other weekend this summer - you may well be wondering which wine to choose.
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.
If you haven’t heard of poke - the Hawaiian dish of cubed raw fish usually with rice and/or vegetables - you soon will. It’s everywhere (and pronounced, by the way, pokay not poke).
Monkfish (or lotte, as the French call it) is a meaty fish that is often roasted so pairs equally well with red wine as with white. In fact a lightly chilled red wine would generally be my preferred match, particularly if it’s wrapped in pancetta or bacon
It shouldn't come as a massive surprise that Spain can provide any style of wine you might fancy to drink with tapas.
Whenever anyone talks about foods that are difficult to match with wine, asparagus always comes up but I reckon the problem is overstated.
Since goats cheese and Sauvignon Blanc are such a great match it might seem redundant to think of anything else but despite its reputation for being . . . well . . . goaty, goats cheese is easy to pair with other wines.
Malbec has got so popular it may have become one of your favourite red wines but what are the best kind of dishes to pair with it?
With the Thai New Year celebrations coming up you may well be planning to eat in a Thai restaurant or host a Thai meal at home. But which drinks pair best with a Thai food?
That pinot grigio is many people's favourite white wine should come as no surprise - it’s a refreshing, versatile wine that pairs really well with light, summery food and ever-popular Italian staples such as pasta and risotto.
Pinot noir is one of the most versatile red wines to match with food and a great option in a restaurant when one of you is eating meat and the other fish.
You might think sushi would be tricky to pair with wine but surprisingly that’s not the case. And there are other drinks that work too . . .
Eggs are supposed to be one of the trickiest ingredients to pair with wine but I’ve never entirely got it myself. More to the point do you want to drink wine with eggs at breakfast or even brunch, the time you’re most likely to eat them?
The good news if you’re planning an Easter feast around lamb is that practically any medium to full-bodied red wine you enjoy will be delicious with it. But there are a few variables to take into account that might enhance the pairing
If you're wondering what wines you should buy for Easter weekend here's quick guide to what I think are the best Easter wine pairings.
This week the UK’s first ever dal festival is taking place in my home town of Bristol and to celebrate I thought I’d explore what drinks pair best with dal.
Although there's not quite the feverish frenzy there was about kale a couple of years ago there's still a lot of kale lurve around.
It’s hard to avoid the obvious on St Paddy’s Day. Guinness, Bailey’s and Irish whiskey are the usual suspects but if none of these appeals here are the sort of wines that will work with classic Irish fare.
Although there are obviously differences between the two types of beer, dark stouts and porters tend to pair with similar types of food. Here are my top matches ...
The ideal wine pairing for eggs benedict - that unctuous dish of poached eggs and ham topped with buttery hollandaise sauce - is likely to be dictacted as much by when you eat it as the dish itself.
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?
Chicken pie - or chicken pot pie - must be one of everyone’s favourite meals but what sort of drink goes with it best? Wine, beer or cider?
Anyone who has a passing knowledge of cassoulet will know that there are hotly disputed arguments about what constitutes the authentic version. But whichever way you make it it’s a substantial dish.
With Chinese New Year being celebrated this week the shelves are full of stir-fries so what are the best wine pairings?
Asking which wine is the best match for Chinese food is a bit like looking for the best match for European food - it in no way reflects the diversity of Chinese cuisine.
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.
If you live in the UK and are enjoying pancakes today it’s most likely the classic kind, simply topped with lemon juice and a sprinkling of crunchy sugar. But what to drink with them?
Let’s face it a well-honed wine pairing probably isn’t top priority on Superbowl night but there’s no reason why you can’t sip something delicious as you’re nervously nibbling your chicken wings (or your nails).
Even if you're not currently on the slopes you might want to take your chance to make one of the great ski-food classics, fondue, raclette or tartiflette.
Given the arguments about how to make a bolognese sauce it’s hardly surprising there should be a difference of opinion about what wine to serve with spaghetti bolognese but here’s what I would go for:
I’ve argued before that whisky and beer are the best match for haggis but what if you prefer a wine? What colour and style work best?
The flavours of New Zealand Sauvignon Blanc - and this is why it is so popular - are powerful and aromatic: citrus, gooseberry and passionfruit in spades. So you need big flavours on your plate to stand up to it.
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.
Although Christmas might feel firmly over many people will still be celebrating Twelfth Night this week. In France they mark the occasion with a Galette des Rois - a round cake filled with frangipane (almond paste) and topped with a golden paper crown.
If you’re on the wagon this month, mealtimes can suddenly seem a bit drab and colourless. But if you’re missing the taste of your favourite wine try substituting a fruit juice that has similar flavours.
Given the amount of champagne that’s on special offer at the moment you’d think people would drink nothing else but most I suspect will just have a celebratory glass before Christmas lunch or to see in the new year.
Beef Wellington is real treat and deserves an equally indulgent wine to set it off. It is however less robustly flavoured than a steak or rib roast of beef with other key ingredients such as mushrooms and pastry which offset the flavour of the meat. For me that tends to indicate pinot rather than cabernet but take your pick
The answer to that may well be ‘whatever wine’s left over’ - if there is any, of course - but if you’re looking for a wine that will match specific dishes here are a few ideas:
You may think it’s utterly pointless to waste time wondering what would be the best match for Christmas snacks. For most people the answer would be prosecco.
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.
There’s no doubt about it, trifle is tricky. If it includes booze already do you serve more on the side? And what kind of booze should that be?
You might be surprised that a nut roast isn’t that different from a conventional roast when it comes to finding a wine pairing. The savoury flavours are designed to act as a satisfying substitute for meat and so work best with similarly full-bodied red wines.
A chocolate yule log or 'buche de Noël has become an increasingly popular dessert at Christmas but what kind of wine should you drink with it?
Although stollen is a little bit lighter than the classic British Christmas baking some of the pairings I suggested with mince pies (like sweet sherry and tawny port) will work too . . .
Mince pies are not that different to Christmas pudding and Christmas cake so you could drink much the same sort of wine with them. But tradition obviously plays a part in terms of what most people expect and they do pair particularly well with fortified wines like port, sherry and madeira
The idea of doing a post on wine matches with brussels sprouts might strike you as a tad over the top - after all who eats sprouts on their own? (Answer: me. Whenever I get the chance.)
You may well have given a fair amount of thought by now to what you’ll be drinking with your turkey or goose and have set treasured bottles of Bordeaux or Burgundy aside for the main Christmas meal. But what about all the other occasions over the festive period which these days tends to stretch a good 10 days into the early New Year?
There is an argument that you don't need anything to drink with the classic Christmas pudding*, especially if you've sloshed brandy all over it but if you're pairing other courses of the Christmas meal you might fancy a small glass of something sweet.
If you're serving a ham or gammon as a roast this Christmas you need a more substantial wine with it than when you serve ham as a cold cut. Which one depends on the glaze.
If you’ve decided to serve goose rather than turkey this Christmas you’ve already opted to be adventurous. So you could arguably be adventurous about your choice of drink too.
There was once no point in thinking about wine in the context of cauliflower. It was a vegetable. It was bland - except arguably in cauliflower cheese - but now it’s roasted, fried, spiced and partnered by other exotic and flavourful ingredients.
I’ve been a bit of a sceptic in the past about pairing food with whisky. Not that there aren’t some great combinations but I find it hard to sustain for more than one dish.
If you’re looking for the ideal food pairing for cabernet sauvignon you don’t have to look very far. Almost any red meat, especially served rare, is going to do the trick.
The food of Piedmont in north-west Italy is as highly regarded as its wines so it makes sense to make the local dishes your first choice if you’re looking for a match for a bottle of Barolo or Barbaresco.
For many people coffee is a regular companion to food whether it’s breakfast or that great German institution of kaffee und kuchen (coffee and cake) - only the amount of caffeine they might consume holding them back.
Apple tarts are one of the most flattering desserts to match with sweet wines but what do you drink with other apple-based desserts?
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.
While summer isn’t a time one feels drawn to hearty stews Moroccan tagines are a different matter. Exotic and aromatic, they somehow suit the heat and not being particularly spicy are relatively simple to match with wine.
Vermentino is incredibly versatile - a brilliant wine pairing for anything fishy, herby or citrussy and a great wine for spring and summer drinking.
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.
As with most cheeses the ideal pairing for cheddar depends how mature it is. A mild to medium block cheddar is going to be a lot easier to match (and in most cheeselovers’ eyes a lot less interesting) than a tangy cloth-bound cheddar of 18 months or more.
Manzanilla, as you probably know, is a fino sherry made in the port of Sanlucar de Barrameda rather than in the cities of Jerez or Puerto de Santa Maria which gives it its characteristic salty tang.
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?
One of the world's most popular cheeses, Brie can be mild and slightly chalky or decadently gooey and quite strong in flavour so you need to adapt the wine - or other drink - you choose to how mature the cheese is.
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.
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
Beaujolais - by which I mean red Beaujolais - is the most French of wines, the perfect wine pairing for a picnic or bistro meal.
Roquefort cheese is unusual in having such a frequently recommended wine match (Sauternes) that you may wonder if it’s worth drinking anything else but depending how you serve it there are a number of other options.
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
Salt cod, a popular Good Friday dish in parts of the Mediterranean, is cooked many different ways which suggest different wine pairings.
Just as with every other ingredient the ideal pairing for mussels depends how you cook them, starting with the classic moules marinières.
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?
March 1st is St David’s Day so what better to focus on than Wales’s national symbol, the leek? (Well they have daffodils and dragons too but I’m assuming you don’t want to eat either of those ... )
There’s such an obvious wine match for lobster (great chardonnay) that you might wonder if it was worth considering anything else but there are other interesting alternatives.
Barbera is a versatile red that will happily partner pretty well any meaty dish you throw at it. It is more robust and typically drunk younger than its Piedmontese counterparts Barolo and Barbaresco.
What most people probably think of in terms of Australian red wine is a Barossa or McLaren Vale shiraz - big, lush, sweet and ripe, the ideal pairing for grilled or barbecued beef. Hunter Valley shiraz typically has a more savoury character that suits meats like venison and kangaroo while Western Australian shiraz is made in a more elegant style, almost like a red Bordeaux, making it a good pairing for lamb.
Rioja - and by that I mean red rioja - is one of the UK's best-loved wines and one of the easiest ones to match with food too.
Vodka may be primarily thought of as a base for cocktails but in vodka-loving countries like Russia and Poland it’s always accompanied by food. Basically anything smoked, pickled or cured works well. Here are some ideas:
Although we wine writers like to think we might be able to encourage you to be more adventurous in your wine choices this Christmas the truth is you’re probably going to stick to the wines you're familiar with.
You’ll always find people argue about shepherd’s pie but in my view it should be made with lamb rather than beef (that’s cottage pie) and with very little, if any tomato - apart from maybe a dash of ketchup for sweetness.
Following my trip to Islay a while ago I drew up some pairings for its extraordinary peaty whiskies. I’m not a great one for whisky dinners but I like the idea of serving tapa-sized dishes with a dram.
You’ve probably got your Thanksgiving wine sorted but what about a beer? If you don’t drink it yourself it may not be something you've given much thought to but in fact beer makes just as good a partner for the myriad different flavours of the typical Thanksgiving feast as wine.
With southern hemisphere wines from the 2016 vintage having been on the shelves for a few months now the annual release of Beaujolais Nouveau has become less significant but you may still want to crack open a bottle today.
As with many other pairings the best match for steak pie depends how you cook it and whether the sauce includes beer, stock or wine
You may not be familiar with Carmenère but it's a delicious red at this chilly time of year.
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.
if you're planning to make a pumpkin pie for Thanksgiving here are some great wine and other pairings to serve with it.
It’s true that lamb is one of the most wine-friendly of meats, as at home with red Bordeaux and Rioja as it is with the fruitier wines of the new world. But if you’re looking for a spot-on wine pairing it’s worth thinking just how - and for how long - you’re going to cook it.
Although Bordeaux produces some of the most expensive wines in the world it also produces bottles that are great for everyday drinking. So what kind of food pairs best with them?
One of the best hot weather dishes, this piquant dish of cold poached or roast veal with a tuna, anchovy and caper mayonnaise invariably pops up on menus at this time of year. But what to pair with it?
Pear cider - also known as perry - has a different taste from apple cider. It’s generally lighter, drier and more fragrant, a better match for delicate ingredients like fish.
White rioja is tricky when it comes to wine pairing as it comes in such contrasting styles. There are the crisp fresh unoaked white riojas which behave much like a sauvignon blanc and much richer barrel-fermented ones which can tackle more intensely-flavoured fish and meat dishes
Pork belly has become one of the most popular main courses on restaurant menus so what should you drink with it? It doesn't have to be wine . . .
We Brits don’t have a long tradition of washed-rind cheeses but we have a true champion in the aptly named Stinking Bishop, which shot to worldwide fame when it was featured in the Wallace & Gromit film. But can any wine (or other drink) stand up to it?
You may find family and friends resistant to the idea of putting beer on the Easter table (though some will be secretly pleased) but stick to your guns.
I always like to respond promptly if someone draws attention to a wine match that’s not available on the site so thanks, Nigel B of Hong Kong for pointing out there was nothing on Brunello di Montalcino.
Spaghetti puttanesca - or 'whore’s spaghetti' to translate it literally - is a full-flavoured pasta dish with strong, punchy flavours but which wine should you match with it?
The most useful clue to the kind of wine that works with cheesecake is to think of the toppings and flavourings that are used in cheesecake recipes rather than the base.
Turbot is a luxurious fish you might well be serving over the holiday period, most probably roast or seared. But what sort of wine should you pair with it?
No Christmas would be complete without a slice of Stilton or its unpasteurised cousin Stitchelton. But what to drink with it? The usual answer is port - and that of course is classic - but here are some other drinks that make great pairings
If you think of the ingredients that show off a great wine mushrooms would have to be near the top of the list.
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.
Many people say they don't like chardonnay but as anyone who has a taste for top white burgundy or other premium new world chardonnays will know it’s a spectacular food wine.
After a recent visit to the Jura I've rethought my ideas about which wines make the best wine pairings for Comté cheese.
German wheat beers are sufficiently different from Belgian wheat beers to merit a separate post - so what are the best food matches for hefeweizen with their striking banana and clove flavours?
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.
Coq au vin (chicken in wine) is of course cooked in wine - usually red wine - so does that mean you should pair it with the wine you've used to cook it in?
Although chocolate mousse is usually made from dark chocolate it's quite a light dessert as chocolate puddings go because of its airy texture - lighter than petits pots au chocolat, for example.
This week is National Pie Week in the UK - not that we Brits need much encouragement to eat pies. But which is the better match - wine or beer?
One of the world’s most underrated grapes yet capable of making some of its most delicious dry whites, Sémillon isn’t on the radar for many. So if you get hold of a bottle what should you pair with it?
Although we naturally think of drinking whisky on Burns’ Night, beer is just as appropriate a pairing, especially for haggis. And with Scottish beers like Brewdog and Innis & Gunn in wide distribution it’s not too hard to find a homegrown one.
Of course it depends what type of IPA you're talking about. A relatively light style will lead you in a different direction from a huge, hoppy double IPA, but these I think would be my top five . . .
Or 'what wine should I drink with hachis parmentier?' - the French answer to shepherd's and cottage pie.
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.
One of the all-time favourite British desserts sticky toffee pudding is super-sweet so will overwhelm most wines you might think of pairing with it so what should you choose?
Judging by my Instagram feed practically everyone is eating avocado toast at least once a day but what do you drink with it?
We rarely think of tawny port as a flexible pairing for food. We serve it with stilton, obviously and with hard cheeses like cheddar, with nuts and dried fruits and over Christmas with fruit cake and mince pies but that’s usually as far as it goes.
What type of food is the best match for sake and why? Shirley Booth, founder of the British Sake Association comes up with a few surprises and some useful pointers on serving temperatures.
Having spent a few days in the Auvergne recently and eaten more than my fair share of Saint Nectaire cheese with a variety of wines, mostly natural, here’s what I think works best.
The Spanish are more adventurous than us when it comes to matching sherry and food. I remember drinking a dry oloroso with roast partridge a few years back in Jerez. But what else could you pair with it?
I posted this last year after trying Rijsttafel - the Indonesian speciality that’s widely available in Amsterdam. Translated literally as ‘rice table’, it’s an elaborate array of curries, salads and pickles which present a tough challenge for any wine.
Mangoes are in the news for all the wrong reasons this week with the EU having implemented a ban* on the much-prized Alphonso mangoes, frequently referred to as the ‘king of fruit’.
One of the most distinctive styles of white wine, dry rieslings from the Clare and Eden Valley in south Australia have a distinctive limey twist that makes them a particularly good match for Asian and Asian-inspired food.
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.
Caerphilly - or, to be more precise - Gorwydd Caerphilly which is made by my mates Jess and Todd Trethowan of Trethowan's Dairy - is probably the cheese I know best. And there’s one absolutely outstanding match for it . . .
I’ve recently had the chance to taste through a range of wines and beers with Cheshire - Appleby’s Cheshire to be exact - so the hits and misses are fresh in my mind. As you probably know it’s a British territorial cheese with a crumbly texture and mellow flavour but quite a firm bite.
Given that whisky is generally considered the most appropriate match for haggis I thought it would be interesting to check out what Britain’s top whisky experts have to recommend for Burns Night:
I wouldn’t have thought of proferring wine pairings for garlic cheesy bread had I not stumbled across the fact that it was the most repinned image on Pinterest. Exceeding even sparkly toes!
Christmas being as traditional as it is you may already have your own favourite wine pairing for turkey but if you're looking for inspiration here are my six favourite matches
Even those who normally drink beer feel the need to put a bottle of red wine on the table at Christmas* but beer is actually just as good, if not a better accompaniment for turkey.
I’d been aware that cheese was a good match for whisky but it was good to have the opportunity to try several different styles and cheeses at a tasting recently.
We automatically think of matching wine and cheese or beer and cheese but there are many drinks that work just as well and can give a real ‘wow factor’ to your cheeseboard.
Beer blogger Steve Lamond has been matching beer and cheese for the past seven years and has compiled an invaluable guide on his blog Beers I’ve Known. Hare are his 5 all-time favourites which include some cracking combinations.
Like other dishes the perfect wine match for risotto depends on the flavourings for the risotto rather than the rice itself - the lighter the dish, the ligher and fresher the wine.
The classic tarte au citron is tricky with wine, particularly if it’s home made. And the sharper and more lemony (and delicious) it is, the harder it is to find a good match.
Provence rosé has a particular character. It’s much crisper and drier than most rosés on the market, more like a white wine than a rosé - though within this style there are variations between the lighter, less expensive wines or ‘vins de soif’ and the more structured ones, which the local refer to as ‘vins de gastronomie’.
Most people wouldn’t think in terms of combining tea and food beyond the classic pairings of Indian teas with a traditional afternoon scone or sponge, or jasmine tea with Chinese food but there are many other possibilities to explore, says Signe Johansen.
Vegetarians often get overlooked at this time of year so if you’re vegetarian yourself or cooking for one here are some perfect pairings for some delicious festive recipes from the web.
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.
If you’re used to choosing wine - or other drinks - to match with meat or fish you may be flummoxed when it comes to chosing one for vegetarian friends. But as I explain in my Guardian column today it’s a question of finding out how the wine is made - and in particular whether any animal-based products have been used in the fining process.
Should it be wine or beer - or even a cocktail? Last year I asked the Twitter community what their favourite barbecue bevvy was and this is what they came up with . . .
I was reminded about my trip to Priorat almost exactly two years ago by my recent visit to the Roussillon which has a similar terroir. And I think the wines would go with similar kinds of food. These were my suggested pairings at the time . . .
The sharp-eyed among you will notice that my recommendations have changed since I posted this article earlier today. I've revised my opinion since retasting Cornish Blue which I found in my local deli - Arch House Deli.
If you were eating it entirely on its own roast turkey would be one of the easiest ingredients in the world to match. You could drink your favourite white, red, ros or even sparkling wine with it and it would work fine.
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:
This month I asked my fellow Tweeters to tackle the subject of wine with asparagus - supposed to be a tricky combination, but as @cuvee_corner put it “Maybe it's just me, but I don't see the difficulty.” (It isn't just you. There are plenty of options!)
I lobbed a question about unusual Champagne pairings into the Twittersphere yesterday and got the most amazing response. It prompted the idea of having a monthly Twitter matching session - Twitmatching - the results of which I’ll post on this site.
Sunday marked not only the start of the Chinese New Year but the Vietnamese New Year celebrations too - known as Tet. As in China there are certain foods which are traditional to the occasion such as pickled vegetables and candied fruits, none of which are particularly wine-friendly but in general I find Vietnamese food, with its milder heat and fragrant herbal flavours easier to match than Thai (although I haven’t had such extensive experience of doing so).
I suspect you’ll be hearing a lot about Koshu this year. No, it’s not some unfamiliar aspect of Japanese cuisine but a white wine made from a grape of the same name. A campaign to promote it in the UK was launched at a lunch in London yesterday by a VIP line-up of Japanese goverment officials from the Yamanashi prefecture where most of the winemakers are based.
No visit to Tuscany is complete without a glass of Vin Santo or ‘holy wine’, a (usually) sweet wine that is served at the end of the meal, almost always with hard little ‘cantucci’ biscuits.
If culture and ‘terroir’ are a basis for deciding which drinks bestmatch a particular cuisine then beer must have a strong claim to bepaired with Scandinavian food.
One of the welcome reminders of this long hot summer (in the Languedoc at least) is just how well dry wines go with fresh fruit. I’ve been happily drinking whites, ross and even reds with fruit such as peaches, apricots, melons and figs. Sweet wines, of course, go well with all of these but sometimes sweet wines seem too intense, particularly if, like me, you don’t have a very sweet tooth.
Natasha Hughes re-orders her hit list of wine matches for pinot following her visit to the International Pinot Noir Celebration.
If you were going to introduce someone to beer the last course you’d probably think of would be a dessert but as I discovered at a beer and pudding matching session at Brown’s Hotel in London this week it can be a surprisingly successful combination.
Hot on the heels of quality improvements in recent years the buzz about Portuguese table wines has spread throughout the wine world. Efforts of individual small producers and larger companies, coupled with focused efforts made by the various generic bodies, have helped to cast aside the tired image of Mateus and Lancer's.
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
There’s still a couple of weeks more to enjoy the British asparagus season so here’s an interesting beer pairing to try as a change fromwine. Belgian witbier or bière blanche like Hoegaarden is just perfect with green asparagus, especially when served with goats’ cheese.
One of the most impressive aspects of my visit to Toronto last week was the fact that almost every restaurant suggested a well chosen wine pairing against the dishes they served. Here are the ones that stood out for me:
This week's trip to Toronto has been so packed with restaurant visits and other activities that I haven't had time to post but here's a quick update in the form of a report on a fantastic beer restaurant called beerbistro which was founded by leading Canadian beer writer Stephen Beaumont.
Here’s my pick from the recent press tasting at Tesco, not only the UK’s biggest supermarket but its biggest wine retailer. Like most supermarket ranges it has its high and low points but here are the bottles I most enjoyed and thought had the greatest potential for matching with food.
Looking at Mark Hix’s Irish-inspired recipes in the Independent today my first thoughts were about beer rather than wine. I don’t think he’d have the slightest objection.
Continuing our series where guest wine writers pick their top wines from the major London wine tastings here are wine writer David Furer’s favourite whites from the recent Wines of Austria tasting, together with his suggested food pairings.
I have to say I mistrust lists like the Observer’s 50 Best Recipes Ever. Who’s to say? Celebrity chefs get to pick their favourite but may do so for many reasons: the need to sound interesting/as if they have humble roots or the fact they love their mum or gran. But chances are some of them will be your favourites too. Here’s what I’d drink with them:
Food and wine writer Natasha Hughes picks the 10 wines that appealed to her most at the recent Australia Day tasting in London and suggests the ideal food match
According to a report on the blog Musings from Thailand, an adviser to the Thai government has suggested a campaign to link French wine and Pad Thai as a way to promote Thai food overseas. But I'm not sure they're thinking along the right lines. The picture on the post is of a red wine - possible of course - but I would definitely prefer a white.
Signe Johansen selflessly reports back from two tea and chocolate matching events during London's recent National Chocolate Week.
“Can you come up with a tastier, more satisfying, more consensual dish than calamari fritti?” asks restaurateur and Guardian columnist Yotam Ottolenghi in the paper today. Well, it’s a tough call but his other mouthwatering recipes would certainly run it close. Ottolenghi’s food is full of flavour and therefore quite a challenge for any accompanying wine but here’s what I would choose.
You know how difficult it is to find a good wine and cheese match? Well here are five I’ve recently tasted that hit the spot perfectly. Four were at a tasting at the recent Bristol Wine Fair that was conducted by the food and wine writer Andrea Leeman. The other was a serendipitous one I came across the other night when we were eating with friends.
"If you think you know German wine, drink again" ran the slogan of an advertising campaign in the UK a few years ago. Consumers, it seemed needed persuading but a succession of good vintages, the enthusiastic advocacy of wine writers such as Jancis Robinson and the appearance of a broader selection of German wines on the lists of an increasing number of London’s top restaurants seems to be finally stimulating an appetite for these most underrated of wines.
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.
Some recent questions that have been posed to me:
The other day I received an email from one of London’s most energetic PRs Rupert Ponsonby singing the praises of asparagus and beer. Would I, he asked, like to try some of the new season’s asparagus with three different beers? Given my passion for asparagus it was an offer I couldn’t refuse.
I’m a huge fan of Nigel Slater’s. I buy the Observer every week just to read his recipes. Yes, I know I could read them online (as you can here) but you don’t get the luscious Jonathan Lovekin photographs. Not that you need them. Slater’s prose is so evocative you can taste the recipe as you read.
About the last place I’d have expected to have an enlightening discussion about food and wine matching is in a fisherman’s shack called Chez Loulou down on the Languedoc coast. Actually I do it an injustice. It’s a restaurant - just - but one that relies for its appeal on fabulously fresh fish rather than fantastically skilled cooking.
The type of artisanal cheddar I was writing about yesterday - mature, full-flavoured, unpasteurised - isn’t the easiest cheese to match with wine.
It's an odd feeling going up to the podium with your son to pick up an award for beer writing. It’s not exactly the scene you envisage when you’re wheeling him around in his push chair. But there we were last night to pick up the oddly named Bishop’s Finger Beer With Food Award at the British Guild of Beer Writers Annual Dinner for our book Appetite for Ale (Phew - that was a mouthful!)
A recent email from a reader asked me to suggest a wine to go with “a triple coconut cake with a tangy pineapple icing served with fresh fruit salsa that has kiwi, strawberry, madarine oranges, blueberries and fresh pineapple in it”. Quite a challenge (I suggested demi-sec Champagne or a peach-flavoured liqueur topped up with fizz) but it got me thinking that there are many possible matches for cake beyond a cup of tea or coffee, particularly if you're serving it as a dessert.
The closest result so far on one of our food and wine matching polls ended with rosado (Spanish rosé) and fino sherry neck and neck as the best match for tapas with 30% of the vote, closely followed by Rioja on 24% which had topped the poll for a good few days. Spain's sparkling wine, Cava, came fourth with 16% of the vote.
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.
The Sherry Institute in the UK has come up with a really smart book called ‘The Perfect Marriage: The Art Of Matching Food & Sherry Wines From Jerez’ which totally dispels the idea that the only partners for sherry are nuts and olives. The book is fronted by top chef Heston Blumenthal of The Fat Duck who has long been a sherry fan and offers 30 sherries by the glass in his restaurant.
I was reminded the other night of how the average wine newbie must feel confronted with a wine list in French. The names of the wines and the grape varieties mean nothing. You have no idea what they taste like and what to order. Panic sets in.
Whisky may have become firmly entrenched in the after-dinner slot in the Western world but Japan has always been more open to the idea of drinking it with a meal. In fact, the Japanese are much more open-minded about the drinks they enjoy with food and you’ll often find beer, sake and whisky on the table at the same time. It certainly maximises the opportunities of finding a good food and drink match.
Coincidentally I have had invitations to two Indian dinners in two weeks - one accompanied by beer and one with wine which makes for some interesting comparisons.
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?
A great dinner last night organised jointly by the London and Krakow convivia of Slow Food who laid on a lavish Polish feast at Marylebone Cheese shop La Fromagerie. The Poles had sent over an impressive contingent including a talented young chef Artur Moroz who runs a restaurant called Bulaj on the Baltic cost and has made a study of Polish culinary history, many of whose traditions have been lost. A Polish-born Londoner Ewa Spohn, who devised the menu with Moroz, is spearheading a drive to revive them.
How many of you will be putting beer on the table at Christmas? Not that many, I suspect, but if you can bring yourself to break with tradition you could be in for a treat. Most supermarkets now carry a sufficiently wide range for you to be able to serve a different beer with each course, should you be so minded. And here’s how to do it:
Walk through the entrance of Culture Biere (sorry, I can’t remember how to do a grave accent on my Mac) and you’d think you were in a cutting edge cocktail bar. But in fact this is Paris’s new temple to beer funded by brewing giant Heineken.