Pairings | Goose
If you’ve decided to serve goose rather than turkey this Christmas you’ve already opted to be adventurous. So you could arguably be adventurous about your wine (or other drink) pairing too.
I suspect many of you decide what you’re going to eat for Christmas and buy in wine without connecting the one with the other. From a food pairing point of view ,however, it would obviously be better to plan your drinking around the meals you’ve decided to make.
The Spanish are more adventurous than us when it comes to matching sherry and food. I remember drinking a dry oloroso with roast partridge a few years back in Jerez. But what else could you pair with it?
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.
One of the most popular posts I’ve ever written on this site was one called 20 food and wine pairings to learn by heart - an easy reference guide to commit to memory.
The type of artisanal cheddar I was writing about yesterday - mature, full-flavoured, unpasteurised - isn’t the easiest cheese to match with wine.
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.
The food of Piedmont in north-west Italy is as highly regarded as its wines so it makes sense to make the local dishes your first choice if you’re looking for a match for a bottle of Barolo or Barbaresco.
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.
As a chef friend who recently took over a farm had some geese to get rid of we had goose for our main Christmas meal this year - stuffed somewhat improbably with hay (long story. Not such a good idea!)
Of course it depends what type of IPA you're talking about. A relatively light style will lead you in a different direction from a huge, hoppy double IPA, but these I think would be my top five . . .
How many of you will be putting beer on the table at Christmas? Not that many, I suspect, but if you can bring yourself to break with tradition you could be in for a treat. Most supermarkets now carry a sufficiently wide range for you to be able to serve a different beer with each course, should you be so minded. And here’s how to do it:
Well, I don’t know about easy but there must be some easier way to get people into German wine . . .
Hugh Fearnley Whittingstall proclaims firmly in The Guardian today that he won’t be serving turkey for lunch on Christmas Day so if he’s going to break with tradition why shouldn’t you? Bring on the beer!