Food & Wine Pros
Does the temperature at which you serve a dish affect the wine pairing? Matt Walls investigates: (This article was first published in 2012)
Cognac pairs with chocolate, we all know but what about cheese? Surprisingly there are some standout matches as I discovered when I chaired the cheese workshop at the 2014 International Cognac Summit in France a couple of years ago.
Italian wines with olive oil-based dishes, Bordeaux with butter-based ones. Sound like a no-brainer? Well, yes, if you happen to be in either region: you obviously drink the local wine with the local food. But just think for a moment about today’s top international restaurants.
On the floor the lights are low, the customers are munching away on their Dover soles and their duck breasts, the musak is playing gently in the background.
This past week Liam Steevenson MW has been living his dream, making wine in the Roussillon. Here's how he did it without owning a vineyard or a winery.
You may have a fixed idea of what constitutes a vino da meditazione but, as Peter Pharos argues, many wines are well suited to sipping thoughtfully on one's own.
One of the most useful tricks to master, especially when you’re dealing with a tricky-to-match ingredient, is to introduce a ‘bridge’ ingredient - in other words an element in the dish that makes it easier to pair with the wine you want to drink. It can be something as simple as cream or mashed potato or something rather more specific that picks out a flavour in the wine you’re serving.
One of the reasons people most appreciate independent wine merchants is that they can talk to them about the kind of wine that will suit the meals or occasions they're planning.
It’s hard enough to keep on top of all the new gins that are coming out without having to master the burgeoning world of tonics too.
Peter Pharos argues that his home country's wines deserve a place on the table with the world's most popular cuisines.
Anyone who buys wine on a regular basis will be familiar with the frustrating experience of discovering undrunk bottles lurking at the bottom of a rack that should in theory be long past their best. They’re too good for everyday drinking yet too uncertain to serve to guests. And if they have survived they may be, frankly, slightly weird. Old wine is not to everyone’s taste.
"Apart from it being the basis for all known life, I have long harboured an interest in the nuances of H2O, visiting Buxton and Vittel’s bottling plants and Bath’s Roman Spa" writes Douglas Blyde. "I was thirsty, therefore, to see what the ‘Best Sommelier in the World’, Andreas Larsson had to say on the subject at his presentation at the recent Identita conference at London’s liquid theme park Vinopolis. (This post was first published in 2009)
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.
Back in the day if you were invited to go on a stag or hen do for a good friend’s wedding all you had to worry about was making sure you packed enough paracetamol for a raucous night out.
A while ago I encountered a problem that restaurants must deal with every day: the issue of consistency.
Most of the time we’re pairing wine and food it’s the food that comes first but for people in the trade it’s more often about what food will flatter the wine. But how do you ensure a successful match?
Following our article from former sommelier Zeren Wilson on how to order from a wine list, another, wine educator and consultant David Furer, turns the tables and asks some of the US’s top sommeliers what the biggest challenges and frustrations are in their job.
Wines, especially dry whites and rosés, are released so early these days that they’re often still uncomfortably tart but, as I discovered on a trip to the Centre-Loire wine region recently you can choose food that will round out their harsher edges.
When you think how well apples go with cheese it’s amazing that cider isn’t the automatic go-to for a cheese board but as we discovered at Cheese School* earlier this month some work better than others with particular styles of cheese.
Lotte Peplow sees American craft brewers persuade the French that wine is not the only thing to drink with a meal ....