Pairings | Vouvray

Soft cheese and onion spread and a natural sparkling Vouvray

Soft cheese and onion spread and a natural sparkling Vouvray

This week’s pairing is a short (and I imagine welcome) respite from Christmas fare - a wine we enjoyed with a number of small dishes yesterday lunchtime at a natural wine bar, Toast in East Dulwich.

Segredo do Lisboa Castelao-Syrah, Lisboa 2011

Segredo do Lisboa Castelao-Syrah, Lisboa 2011

For obvious reasons* I was all set to recommend a handsomely bottled Irish whiskey I’d discovered this weekend but then I tasted it and actually didn’t rate it so here’s a fantastically good value wine deal I found in my local Co-op instead.

What type of wine pairs best with Vietnamese food?

What type of wine pairs best with Vietnamese food?

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).

Which wine to drink with a galette des rois?

Which wine to drink with a galette des rois?

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.

Which wine should precede a Leap Year proposal?

Which wine should precede a Leap Year proposal?

Men, it seems, are real softies at heart and you will woo them either with their favourite wine or an experience so romantically spontaneous it won’t matter if you drink plonk. “I've always considered gluggability to be a much undervalued virtue in wine, for sometimes, when you are with the right person, that is all that you ever really need.” wrote one friend, wine writer Marc Millon, whose full response you can read below.

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