Wine pros

 How to choose the right tonic for your gin

How to choose the right tonic for your gin

It’s hard enough to keep on top of all the new gins that are coming out without having to master the burgeoning world of tonics too.

In praise of bin end clubs

In praise of bin end clubs

Anyone who buys wine on a regular basis will be familiar with the frustrating experience of discovering undrunk bottles lurking at the bottom of a rack that should in theory be long past their best. They’re too good for everyday drinking yet too uncertain to serve to guests. And if they have survived they may be, frankly, slightly weird. Old wine is not to everyone’s taste.

From the archives: Does Bordeaux need butter?

From the archives: Does Bordeaux need butter?

Italian wines with olive oil-based dishes, Bordeaux with butter-based ones. Sound like a no-brainer? Well, yes, if you happen to be in either region: you obviously drink the local wine with the local food. But just think for a moment about today’s top international restaurants.

Using 'bridge' ingredients to create a perfect match

Using 'bridge' ingredients to create a perfect match

One of the most useful tricks to master, especially when you’re dealing with a tricky-to-match ingredient, is to introduce a ‘bridge’ ingredient - in other words an element in the dish that makes it easier to pair with the wine you want to drink. It can be something as simple as cream or mashed potato or something rather more specific that picks out a flavour in the wine you’re serving.

How cream can help a fine wine match

How cream can help a fine wine match

It’s become fashionable these days to vilify butter and cream but if you want your wine to shine bring them into play. There’s almost nothing better than a rich creamy sauce to show off a fine white burgundy and whisking a little butter into a red wine sauce will set your Bordeaux off a treat.

10 offbeat Christmas wine pairings to suggest to your customers

10 offbeat Christmas wine pairings to suggest to your customers

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.

How I became a winemaker

How I became a winemaker

This past week Liam Steevenson MW has been living his dream, making wine in the Roussillon. Here's how he did it without owning a vineyard or a winery.

The issue of consistency in food and wine pairing

The issue of consistency in food and wine pairing

A while ago I encountered a problem that restaurants must deal with every day: the issue of consistency.

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 counter the acidity of young wines

How to counter the acidity of young wines

Wines, especially dry whites and rosés, are released so early these days that they’re often still uncomfortably tart but, as I discovered on a trip to the Centre-Loire wine region recently you can choose food that will round out their harsher edges.

Cheese and cider matching revisited

Cheese and cider matching revisited

When you think how well apples go with cheese it’s amazing that cider isn’t the automatic go-to for a cheese board but as we discovered at Cheese School* earlier this month some work better than others with particular styles of cheese.

Sponsored feature: 3 top wine pairings with truffled mac'n'cheese

Sponsored feature: 3 top wine pairings with truffled mac'n'cheese

This has been one of the most popular food and wine pairings our team at Jascots has put together to date. Mac & cheese has taken the restaurant scene by storm and this month we cooked up a delectable version with three cheeses and a drizzling of truffle oil.

Is South Africa the world's most exciting wine region?

Is South Africa the world's most exciting wine region?

Following his recent visit to Cape Wine Richard Siddle reflects why there’s such a massive buzz about the South African wine scene at the moment and whether it will pass on to consumers.

Wine Wars at Arbutus

Wine Wars at Arbutus

If you thought food and wine pairing was the least likely recipe for a raucous night out you’d be wrong. This week’s ‘Wine Wars’, the first in a series* at London restaurant Arbutus, was a noisy partisan event that had guests arguing passionately over the respective merits of Piedmontese wines over a 4 course menu of Italian-inspired dishes.

Beer - and whiskey - pairing at L Mulligan Grocer

Beer - and whiskey - pairing at L Mulligan Grocer

When I was in Dublin a few weeks ago I ate at a pub called L Mulligan Grocer which had been recommended on Twitter by a number of locals. I expected it to be a great hangout - most Dublin pubs are - but not that it would have a strikingly original approach to food and drink pairing

The best food matches for Amarone

The best food matches for Amarone

A recent lunch* and discussion hosted by Masi at Heston Blumenthal’s Dinner gave a revealing glimpse of what the best food pairings for amarone might be.

Pairing cognac and cheese

Pairing cognac and cheese

Cognac pairs with chocolate, we all know but what about cheese? Surprisingly there are some standout matches as I discovered when I chaired the cheese workshop at the 2014 International Cognac Summit in France a couple of years ago.

8 types of wine you should have on your list in 2015

8 types of wine you should have on your list in 2015

New year, new wine list? Well maybe you’re not thinking of changing it that much - after all wines like New Zealand Sauvignon Blanc, Rioja and Malbec sell themselves. But it’s always good to freshen it up for those who are looking for something a little more adventurous so here are 8 types of wine I expect to be making waves in 2015.

A cocktail pairing dinner at The Seahorse

A cocktail pairing dinner at The Seahorse

One of the main events at the Dartmouth Food Festival this weekend was a dinner at Mitch Tonks Seahorse restaurant cooked by London chef Mark Hix. The unusual factor though was that every dish was matched with a cocktail.

Matching wine and single origin chocolate

Matching wine and single origin chocolate

One of the innovations at the Marks & Spencer wine tasting this week was a chocolate and wine tasting based on a Single Origin Tasting Box designed to help consumers explore chocolate pairings with different wines.

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