Pairings | Oloroso
Sherry gets a bad rap for being granny’s tipple of choice but if you’ve never tried an authentic Spanish style sweet sherry you haven’t lived.
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?
I don’t think I ever go to a sherry tasting without coming away renewed in my conviction about what a marvellous match it is for food and the one I attended yesterday was no exception. It was organised by the enterprising Les Caves de Pyrne who are importing for the first time into the UK some rare sherries from Emilio Hidalgo and took place at Dehesa, the sister (if that’s the appropriate word) restaurant of the better known Salt Yard.
Roquefort cheese is unusual in having such a frequently recommended wine match (Sauternes) that you may wonder if it’s worth drinking anything else but depending how you serve it there are a number of other options.
I sometimes think partridge is my favourite game bird - less full-on and ‘gamey’ than pheasant, more subtle and delicate than chicken. But what wine should you drink with it?
One of the all-time favourite British desserts sticky toffee pudding is super-sweet so will overwhelm most wines you might think of pairing with it so what should you choose?
I have a bit of a problem with pumpkin pie. I'm not a big fan of pumpkin and I don't have a massively sweet tooth which makes the thought of partnering it with a sweet wine a bit of a killer. But I know I'm in a minority and with Thanksgiving coming up on Thursday here are my top picks:
My assertion that custard tarts are the new cupcakes provoked such a heated exchange that I thought I’d stoke the fire by suggesting what you drink with ‘em.
A chocolate yule log or 'buche de Noël has become an increasingly popular dessert at Christmas but what kind of wine should you pair with it?
We automatically think of matching wine and cheese or beer and cheese but there are many drinks that work just as well and can give a real ‘wow factor’ to your cheeseboard.
if you're planning to make a pumpkin pie for Hallowe'en or Thanksgiving here are some great wine and other pairings to serve with it.
Last week I was at the Copa Jerez, an international wine and food competition where teams pair a 3 course menu with sherry.
Just over a month ago I was sitting with Javier Hidalgo in his cellar in Sanlucar sipping very old oloroso sherry from the cask, an experience that will go down as one of my great wine-tasting memories. This week I got to try the bottled version, the Bodegas Hidalgo Oloroso Faraon 30 y.o., which is equally thrilling.
I’ve been sitting on this pairing (not literally) for a couple of weeks now but thought I’d bring it out for Sherry Week so you can try something like it yourself
As last week was Sherry Week and I’m a MASSIVE fan my match of the week clearly had to involve sherry. But which to choose? It was hard given the number of standout pairings at the sherry dinner my local tapas bar, Bar 44 in Clifton put on but I’m going for the sherry by which I was most blown away - a limited edition of Gonzalez Byass Alfonso oloroso, one of six rare casks that are being bottled by the bodega under the name ‘Vinos Finitos’ (finite wines)
If I were to tell you I was seriously excited about the pairing of a supermarket sherry with a supermarket cheese you'd probably think I'd totally lost it - but hang on a moment.
Last week I was given a couple of slices of gorgeous game terrine by Stephen Markwick of Culinaria with whom I’ve been writing a book (of which more news soon). We had it for lunch and the only wine I had open wasn’t up to the intensity of the spicing (which was dominated by allspice) and the accompanying damson chutney.
Before we finally plunge into winter here's a late autumn supper menu from my book Food, Wine and Friends that combines the best of autumn’s produce with a couple of convenience products.
I’ve already written about how well game terrine pairs with oloroso sherry. Now I’ve discovered an equally good, if not better pairing: London Dry Gin.
You’d think, wouldn’t you, that most chefs would be pretty good at food and wine matching, not least French chefs. Well, you’d be wrong! I’m constantly shocked by the number of chefs who haven’t the faintest idea what wine goes best with their recipes or indeed, who drink wine at all. (Some of them possibly because they’ve, er hem, enjoyed it a bit too much in the past . . . )
This is one of the recipes I go back to most often. Yes, it’s a cake but you can also serve it as a pudding. It comes from Margot Henderson’s* wonderful You’re All Invited which I strongly recommend you to buy.
A recent email from a reader asked me to suggest a wine to go with “a triple coconut cake with a tangy pineapple icing served with fresh fruit salsa that has kiwi, strawberry, madarine oranges, blueberries and fresh pineapple in it”. Quite a challenge (I suggested demi-sec Champagne or a peach-flavoured liqueur topped up with fizz) but it got me thinking that there are many possible matches for cake beyond a cup of tea or coffee, particularly if you're serving it as a dessert.
Hard sheep cheeses are the winelover’s friend.
After a recent visit to the Jura I've rethought my ideas about which wines make the best wine pairings for Comté cheese.
One of the nicest Christmas traditions I've picked up along the years is the Spanish habit of serving a platter of sweetmeats at the end of the meal or on other occasions when you want something sweet. It usually includes different kinds of turron, the Spanish version of nougat which comes in soft and hard versions, some with whole almonds, some without. To that you could add some polvorones (delicious almond cookies) large Moscatel raisins, figs and dates and even a few chocolate truffles if you like.
This doesn’t, I admit, sound a particularly tempting proposition so let me explain. By oxidised sweet wines I mean dessert wines which have been deliberately exposed to air through extended barrel ageing, giving them a complex nutty, treacley flavour.
This is the most interesting and original wine and cheese pairing of the four* I devised for my talks at the Bristol Wine and Food Fair over the weekend. I wanted to come up with a variation on the usual port and Stilton combo and this was it.
No Christmas would be complete without a slice of Stilton or its unpasteurised cousin Stitchelton. But what to drink with it? The usual answer is port - and that of course is classic - but here are some other drinks that make great pairings
Mince pies are not that different to Christmas pudding and Christmas cake so you could drink much the same sort of wine with them. But tradition obviously plays a part in terms of what most people expect and they do pair particularly well with fortified wines like port, sherry and madeira