Pairings | Raw fish
Vermentino is incredibly versatile - a brilliant wine pairing for anything fishy, herby or citrussy and a great wine for spring and summer drinking.
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.
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).
I’m currently away in Priorato in Spain (of which more later this week) but this was a great combination I came across last week at the Gaucho Grill in Swallow Street, London.
To the incomprehension of my husband who can’t see the point in raw fish, I adore sushi and try to eat it at least once a week - usually with one of my daughters who are both big sushi fans.
This isn’t the first time I’ve made muscadet my match of the week but it’s a wine that’s great value, constantly improving in quality and unbelievably versatile with food.
Given that koshu is Japan's signature grape variety it’s perhaps not surprising that it’s a successful pairing with sashimi but two interesting things emerged from a recent tasting which was hosted by Sarah Abbott on behalf of Wines of Japan.
With its intense citrussy flavour ceviche - marinated raw fish - is a tricky dish to pair with wine.
I’ve been in Chile for the past week at the World’s Best Sommelier competition and have plenty to report about that but here’s a great non-wine match in the meantime - and a couple of tips about how to make an authentic Pisco Sour.
Given that I’m not a massive sauvignon fan it might surprise you that it features as my match of the week for the second successive week but it’s a question of quality. With the right dish good sauvignon is a joy.
Last week was particularly good for off-the-wall pairings but I'm going to nominate this delicious cocktail as my match of the week.It was at the new Peruvian restaurant and bar, Ceviche and was a wonderfully refreshing mixture of limo aji chilli-infused pisco (limo aji chilli is a native Peruvian pepper) with elderflower liqueur, cucumber, lime, egg white and cracked black pepper.