Pairings | Smoked fish
Advertisement feature Fish can be cooked so many different ways these days that you may wonder what kind of wine you should pair with it.
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.
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:
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.
All countries like to boast that their signature grape variety goes with practically everything but in the case of Hungary’s furmint it’s true.
If you can't face the thought of haggis on Burns' Night how about a warming bowl of deliciously creamy cullen skink - the Scots' answer to chowder?
If you go to a Michelin-starred restaurant you probably don’t expect to drink alcohol-free beer but my meal at The Ninth last week which was hosted by the best-selling alcohol-free lager Lucky Saint demonstrated that it’s a surprisingly good option for anyone who’s not drinking
I could have picked any number of pairings from the really inspiring wine dinner hosted by Bodegas Bentomiz at Gambas tapas bar in Bristol last week but this marginally inched it.
Do you eat kedgeree - if at all - for brunch or supper? That's probably going to affect whether you have a glass of wine with it.
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.
Having spent five days in Germany this week I’ve been thinking a lot about riesling and food. And my conclusion is that the heavy focus on Chinese, Thai and Indian food may be doing German wine a disservice