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.
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.
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.
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.
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.
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.
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.
A while ago I encountered a problem that restaurants must deal with every day: the issue of consistency.
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?
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.
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.
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.
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.
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
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.
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.
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.
For most people the New Zealand winery Cloudy Bay is synonymous with sauvignon blanc but their range now extends to sparkling, sweet and red wines, a message underlined by a dinner at Hix Mayfair (in Brown’s Hotel) the other day.
I’ve been having some fresh thoughts about food and wine matching since I was asked to participate in the Wine & Culinary International Forum in Barcelona this past weekend and come up with pairings for the bottles submitted by the Primum Familiae Vini, 11 of the world's most famous family-owned wineries