Pairings | Claret

Bacon, egg and claret

Bacon, egg and claret

You might think the idea of eating bacon and egg with good claret is sacrilege but bear with me.

Venison cottage pie and a ‘lunchtime claret’

Venison cottage pie and a ‘lunchtime claret’

This week’s match is a blast from the past - a visit to the historic Rules restaurant in London’s Covent Garden where we tucked into the kind of food you’d have eaten 50 years ago - if not 100.

Pairing cheese and claret

Pairing cheese and claret

I’ve always had a bit of a problem finding cheese matches for claret. Cheddar is often suggested but I find mature versions have too much ‘bite'. Stilton slays it and so do most washed rind cheeses, oozy Camemberts and Bries . . .

What food to match with red Bordeaux

What food to match with red Bordeaux

Although Bordeaux produces some of the most expensive wines in the world it also produces bottles that are great for everyday drinking. So what kind of food pairs best with them?

5 wine and beer pairings for shepherd’s pie

5 wine and beer pairings for shepherd’s pie

You’ll always find people argue about shepherd’s pie but in my view it should be made with lamb rather than beef (that’s cottage pie) and with very little, if any tomato - apart from maybe a dash of ketchup for sweetness.

Game pie and Listrac

Game pie and Listrac

A classic match for this time of year but no less enjoyable for that.

Braised ox cheek and Lalande de Pomerol

Braised ox cheek and Lalande de Pomerol

As is often the way Christmas wasn’t a time for any startling food and wine discoveries, rather for celebrating favourite combinations but I realise I forgot to mention one pairing just before Christmas at Angelus restaurant in Lancaster Gate.

La Réserve de Léoville Barton with roast lamb and salsa verde

La Réserve de Léoville Barton with roast lamb and salsa verde

We had a celebration dinner with old friends the other night at my favourite local restaurant Culinaria so cracked open a bottle of La Réserve de Léoville Barton 2004*, a St Julien and the second wine of Léoville Barton. It really was quite lovely - rich, plummy, velvety - at its peak but with a few more years to go. It was everything you want from red Bordeaux (unless you have bottomless pockets)

How to host a Bordeaux dinner

On Saturday night I went to a splendid dinner at Bordeaux Quay in Bristol hosted jointly by a group of Bordeaux producers in conjunction with the city’s best-known chef Jean-Pierre Xiradakis of La Tupina and Barny Haughton of BQ, as it’s known locally.

What food to pair with mature Margaux

The other night I was lucky enough to go out with a wineloving friend of mine and his wife who brought along a bottle of Château Palmer 1990 with them. It was a lovely wine but, as any 20 year old vintage would be, quite delicate so immediately created the dilemma of what to eat.

When should you drink Yquem?

Not a question I normally have to trouble my head about, I admit but which was prompted by an extraordinary wine dinner I went to last week at The Don in St Swithin's Lane.

What kind of food should you serve with fine wine?

What kind of food should you serve with fine wine?

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?

How to cook grouse

How to cook grouse

Now that we're a couple of weeks into the season you might be tempted to bag yourself a couple of braces of grouse - it's a great treat for a small dinner party.

Possibly the best truffle dinner ever

Possibly the best truffle dinner ever

Did I want to go on a truffle trip to Spain at the end of January? Balmy Barbados seemed like a better option but since that wasn’t on the cards and the enquiry came from an old friend I said yes. The 2 day visit - the annual Viñas del Vero ‘Days of Wine and Truffles’ in Somontano would include an outdoor picnic in the foothills of the Pyrenees (eek), a truffle hunt and - the clincher - a multi-course truffle menu by one of the region’s most talented chefs followed by a gastronomic brunch. “Bring the Gaviscon”. my friend sagely advised.

Krug, Lafon, Marcassin, Mouton-Rothschild . . .

Krug, Lafon, Marcassin, Mouton-Rothschild . . .

Whatever you’re eating and drinking tonight you’d be hard pushed to better the feast of food and wine that one of our new subscribers Michael Barnstijn is hosting. Each vintage has been carefully selected to commemorate the birthday of one of his friends. I found the menu so seductive I twisted Michael’s arm to share it with you. The menu is devised by one of Toronto’s best known chefs Jamie Kennedy, a former sommelier and it shows in the clever choice of dishes to go with these great wines.

Paté en croute and mature Saint Estèphe

Paté en croute and mature Saint Estèphe

Having spent two days in the company of the most high profile advocates of the art of food and wine pairing in France, the Gardinier brothers of Taillevent, I have more outstanding wine matches than I know what to do with this week

Cru classé Bordeaux and rack of lamb

Cru classé Bordeaux and rack of lamb

Just as last week’s match of the week was a classic - so is this week’s: the main course we had at Oliver Peyton’s National Gallery Café at a dinner to celebrate the 50th anniversary of the Circle of Wine Writers.

Never miss a post!

About FionaAbout FionaEvents and appearancesEvents and appearancesWork with meWork with me
Loading