Pairings | Vietnamese
It’s sometimes hard to predict what type of food will pair well with riesling because they’re all so different - some being bone dry, some ultra sweet, some positively floral, others zingy and citrussy.
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).
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.
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’.
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.
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.
Our roving gastronaut Lucy Bridgers discovers why German Mosel riesling is the ideal wine pairing for Vietnamese food
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
One of the encouraging things going on in restaurants now is the increasing number of interesting alcohol-free drinks on offer which I find particularly welcome at lunchtime when I don’t particularly want to drink.
One of the cuisines I've always wanted to get to grips with is Vietnamese, not least because we don't have a good Vietnamese restaurant nearby so I welcomed Uyen Luu's beautifully illustrated My Vietnamese Kitchen with open arms.
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.
Well, I don’t know about easy but there must be some easier way to get people into German wine . . .