Pairings | Chicken & poultry
Six of the best wine (and other) pairings with chicken pie
Chicken pie - or chicken pot pie - must be one of everyone’s favourite meals but what sort of drink goes with it best? Wine, beer or cider?
9 great wine pairings for duck
There’s one wine that’s invariably recommended as a pairing for duck and that is pinot noir but of course duck, like any other meat, can be cooked in different ways. How does that affect the wine match?
What wine goes best with chicken - red or white?
Good news! The best wine with chicken can be either red or white - it depends on your own personal taste and the way it’s cooked.
8 great wine (and other) matches for roast chicken
Roast chicken. Possibly everyone’s favourite Sunday roast. It can take a red or a white wine so the key thing to focus on is what flavourings - or stuffing - you put with it and the sides you serve.
Four favourite wine matches for coq au vin
Coq au vin (chicken in wine) is of course cooked in wine - usually red wine - so does that mean you should pair it with the wine you've used to cook it in?
The best wine pairings with chicken Kyiv
Chicken Kyiv - or Kiev - as it used to be known - is a much loved version of fried chicken that you can also easily buy off the supermarket shelf but what sort of wine should you pair with it?
What to pair with Coronation chicken?
Coronation chicken is an obvious choice for any Royal occasion but what wine - or beer - should you pair with it?
Korean fried chicken paired with a soju cocktail
Last week’s ‘Girls can Grill’ event at Jinjuu in Soho provided plenty of inspiration as you may have already seen from the kimchi fried rice recipe I posted but there was also a cracking drinks match of the introductory cocktail with Korean fried chicken.
What to pair with Beaujolais Nouveau
With southern hemisphere wines from the 2016 vintage having been on the shelves for a few months now the annual release of Beaujolais Nouveau has become less significant but you may still want to crack open a bottle today.
The best food pairings for Lambrusco
If you’re wondering why I’m devoting a post to Lambrusco you obviously haven’t tasted the real thing and today, Lambrusco Day, is your ideal opportunity to try it.
A quick guide to wine pairings with a Sunday roast
For many of us Sunday roasts aren’t a weekly occurrence any more but that makes them even more of a treat - worthy of a good bottle of wine. But which should it be?
The best food pairings with white burgundy
White burgundy includes a multitude of wines from generic bourgogne blanc to the grandeur of a Bâtard-Montrachet or Corton-Charlemagne. But it’s the affordable wines that I’m focussing on in this post. What type of food do they pair with best?
Three surprisingly good pairings for sparkling wine
Last week I had three dishes that went unexpectedly well with sparkling wine - for slightly different reasons:
Which foods pair best with tawny port?
We rarely think of tawny port as a flexible pairing for food. We serve it with stilton, obviously and with hard cheeses like cheddar, with nuts and dried fruits and over Christmas with fruit cake and mince pies but that’s usually as far as it goes.
Which food to pair with South African chenin blanc
You might think it odd to pick out South African Chenin rather than Chenin Blanc in general but I do think the wines are distinctive, particularly when it comes to the crisper styles which are much zestier than they tend to be in the Loire
Top pairings for dry and off-dry Alsace whites
On a recent visit to Alsace, I had the pleasure of rediscovering the region’s diverse wine offerings, from crisp Rieslings to Gewürztraminer and Pinot Gris. What struck me during this trip was how integral sweetness is to perfecting a food and wine pairing—a nuance that can vary greatly between a youthful bottle and a more aged vintage.
The best food pairings for white rioja
White rioja is tricky when it comes to wine pairing as it comes in such contrasting styles. There are the crisp fresh unoaked white riojas which behave much like a sauvignon blanc and much richer barrel-fermented ones which can tackle more intensely-flavoured fish and meat dishes
The best wine and beer pairings for savoury pies
We Brits don’t need much encouragement to eat pies—they’re a staple of comfort food culture. But when it comes to enjoying a drink with your pie, the question arises: which is the better match—wine or beer? The answer, as always, depends on the type of pie you’re talking about and the flavours it brings to the table.
15 Easter wine pairings to learn by heart
If you're wondering what wines you should buy for Easter weekend here's quick guide to what I think are the best Easter wine pairings.
The best wine pairings with Caesar salad
As with most salads Caesar salad is all about the dressing which on the face of it sounds tricky, anchovies being notoriously difficult to match with wine.
What impact does garlic have on wine pairing?
If you’re the kind of person (like me) who puts garlic into practically everything you cook you may regard this question as an irrelevance but some dishes are much more garlicky than others.
What wine should you pair with duck breast in damson sauce?
Q. I have found countless wine matches for duck with plum sauce. Have you any suggestions for duck breast with damson sauce?
The best food pairings for Tokaji Aszu
Tokaj or Tokaji Aszu from Hungary is one of the most historic and delicious dessert wines which now has it’s own dedicated day on December 10th but if you’re looking for the ideal food pairing you can take it much further than the dessert course.
10 food and beer pairings that just don’t work - and 10 alternatives that do!
People carp about food and beer pairings, griping that they’re just made up pretentions that have no right being associated with something as inclusive and democratic as beer, writes Stephen Beaumont
Three surefire pairings for pinot noir
Most of the time, as you’ll have noticed, I feature the more offbeat wine pairings I’ve come across in my match of the week slot. This week I’ve been reminded of the virtue of some that seldom go wrong.
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.
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.
What wine to pair with 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 pairing for goose, too.
Wine with Turkey: Six Crowd-Pleasing Pairings
You may already have your own favourite wine pairing for turkey but if you're looking for inspiration here are some wines that I think go with turkey best.
The best food pairings for dry oloroso sherry
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?
5 great beer pairings for roast turkey
Even those who normally drink beer feel the need to have wine with turkey but beer is actually just as good, if not a better accompaniment.
Chicken with Morels & Vin Jaune
This is the kind of cooking that reminds me how wonderful French food still is. It comes from Alex Jackson's lovely book Frontières which has recipes from all the regions of France that border other countries or, in the case of the south, North Africa.
Claire Thomson’s One Pan Chicken Braciole
Claire is a cookery writer I hugely admire for her simple but incredibly delicious recipes which you can see her making on her daily reels on Instagram where she posts as 5oclockapron. This recipe is from her latest - and immensely useful - book One Pan Chicken.
Sticky chicken tulips, prunes, smoked bacon, toasted pecans and star anise
There was so much interest when I posted this pairing from 67 Pall Mall's new book Wine and Food in my Match of the Week slot recently that I had to follow up the the recipe from chef Marcus Verberne.
Spicy chicken salad
We normally think of lunchboxes in terms of kids' packed lunches but James Ramsden has come up with this a brilliant book of imaginative dishes you can take to work. Called - appropriately enough - Love your Lunchbox.
Ottolenghi's slow-cooked chicken with a crisp corn crust
If you're an Ottolenghi fan you'll love this easy, incredibly tasty chicken bake from his new book Simple, which is ideal for entertaining as you can make the base well ahead.
Uyen Luu's Vietnamese Chicken salad
I don't know how often you turn to Asian-inspired salads at this time of year but I find myself making them more and more. Here's a classic Vietnamese salad from Uyen Luu's Vietnamese to inspire you.
Japanese ginger and garlic chicken with smashed cucumber
A simple but spectacular Japanese-style dish from Diana Henry's marvellous new book A Change of Appetite which I've also reviewed on the site here.
Honey-roast chicken with roast sweet potatoes
You may recognise this shot as one of the rolling images on our home page which were taken by photographer Jason Ingram and styled by Genevieve Taylor. The dish was so delicious I had to pass on the recipe which comes from Louise Walker's Aga Roast.
Lavash, chicken & herb pie with barberries
A really lovely summery recipe from Olia Hercules most recent book Kaukasis.
West country chicken casserole with cider, apple and celery
Now we're firmly into autumn why not try this homely, comforting, very English-tasting casserole from my book Meat & Two Veg? Do try and find some proper ‘dirty celery’ with some soil still clinging to the stalks, if you can. It has so much more flavour
Roast harissa butter chicken and cracked wheat
What do you do if it's a perfect summer day and you still want a Sunday roast? Make this fabulous recipe from Georgie Hayden's wonderful book Stirring Slowly, one of my favourite books of last year
Lizzie Mabbott's Chinese Fried Chicken
It's not that often a cookbook comes along that genuinely fulfils an unmet need but Lizzie Mabbott's (aka blogger Hollowlegs) Chinatown Kitchen is one.
Gill Meller's raised pork, chicken and parsley pie
If you fancy a cooking project this weekend Gill Meller's raised pork, chicken and parsley pie from his new book Outside would be perfect.
Breadcrumbed Tomatoes Baked in Cream with Fried Chicken
There are so many recipes I want to make from Claire Thomson's brilliant new book Tomato but this decadent dish of breadcrumbed tomatoes baked in cream with fried chicken, as if you could make it any better, heads the list.
Chicken with pineapple and nduja
One of the most exciting cookbooks of recent years is Mezcla by Ixta Belfrage who worked with Yotam Ottolenghi for several years and shares his love of bold flavours. This is actually quite an easy recipe though nobody you cook it for will think that!
Beer-Can Chicken - the best way to barbecue a bird!
One of the recipes in my book An Appetite for Ale for which I have the greatest affection is Beer-Can Chicken. Actually, I say recipe, but it’s more like a technique.
Sierra Nevada chicken
A bit of a blast from the past, this. It comes from An Appetite for Ale, the beer and food book I wrote with my son Will at the time he owned a pub, the Marquess Tavern back in 2007.
Oktoberfest Chicken
This recipe which I edited slightly from the version in the Oktoberfest Insider Guide by Sabine Kafer, comes from my beer and food book An Appetite for Ale. The secret is the lavish last minute slathering with butter.
Baked chicken with garlic and sherry
This is the most delicious way of cooking chicken which basically creates sticky, sherry-flavoured chicken nuggets. It comes from my friend Charlotte and I’ve been cooking it for about 20 years
Pot-roast chicken cooked in herby crème fraîche
A really lovely, summery way of cooking roast chicken from Olia Hercules beautiful new book Summer Kitchens.
Can Can chicken
Continuing with our series of South African Braai recipes to celebrate the World Cup, here’s winemaker Paul Cluver’s version of beer-can chicken made with apple juice rather than beer.
Barbecued Chicken with Yellow Mustard Sauce
If you fancy a proper US-style barbecue this weekend try this brilliantly easy recipe from chef Brad McDonald's book Deep South: New Southern Cooking
Root beer and fried chicken and waffles
I’m always on the lookout for interesting matches with alcohol-free drinks and this just inched it over a really good cider pairing at the Hang Fire Southern Kitchen yesterday.
Roast chicken and ‘Saison’ cider
Even though we might enjoy a glass of cider down the pub it’s not often, I suspect, we open a bottle for friends but given the number of interesting ciders around and the fact they’re bottled in full-size sharing bottles we really should.
Chicken and cucumber salad with pul biber and tahini lime dressing
Anyone who is a fan of Sabrina Ghayour will be thrilled that there's a successor to her best-selling book Persiana. Actually there have been several but this one relates back directly with a collection of easy, but supremely tasty family-friendly recipes.
Roast chicken and champagne
There are so many good things to drink with chicken you might wonder why champagne needs to be among them, particularly if you regard it as a wine you drink with canapés rather than with a meal
Food for wine: glammed up roast chicken and smart white burgundy
In the first of an occasional series on dishes to make at home to show off a special wine Lucy Bridgers devises the perfect romantic dinner for her lucky other half.
Andhra Curry-leaf Chicken
When I met Christine Manfield a while ago I gave her the impossible task of picking one recipe out of her stunning book Tasting India. This was the one she chose.
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Roast chicken and Rioja (but not all riojas!)
Another great chicken pairing following last week’s ‘cos you can never have too many of them.
Hainanese chicken and green tea
Alcohol-free drinks are sometimes overlooked as an accompaniment to food but tea, in particular, can be a good pairing and may be an unexpectedly good option for those of you who are doing dry January.
23 year old Chablis and crispy chicken wings
There were a couple of contenders for match of the week this week. I particularly enjoyed a gin and tonic with my king prawn coconut curry for a start but I’m going for this pairing as it’s always tricky to know what to drink with an very old wine.
Chicken, cider and Cheddar crumble
There's been a decided nip in the air these last few evenings so I don't think it's too soon to make this comforting savoury crumble from James Rich's new book, Apple.
Runaway American Brown Ale and chicken poutine
Last week I was in Manchester for lunch at the new Hawksmoor, a restaurant I can hardly review given it’s one of my son Will’s.
Mount Pleasant Elizabeth Semillon 2007 and roast chicken with tarragon
I never understand why retailers tell me it’s so hard to sell Hunter Valley semillon. It’s such a unique style of white wine which tastes (lusciously) of fresh pineapple when it’s young and of baked or grilled pineapple as it matures.
Chicken, lemon and olive tagine with Rioja reserva
Friends came round the other night and I cooked one of my favourite new recipes - a chicken, lemon and olive tagine (which appears in my forthcoming book Food, Wine and Friends, she adds, unable to resist a cheap plug!). One of the reasons it’s slightly different from the authentic Moroccan version is that I remove the chicken skin which makes the dish a lot lighter.
Chicken and vegetable tagine with southern French rosé
Today, as you’ll probably not need reminding, is le quatorze juillet which marks the storming of the Bastille and the start of the French revolution. These days the French are more likely to head for the beach than onto the streets as it’s a public holiday and the start of the month long summer vacation for many but it’s celebrated with street parties all over France.
Which wine to drink with paella?
If you’re hesitant about the idea of matching fish and red wine you might automatically think of pairing paella with a white wine. But I think it goes just as well with a rosé or a red.
What to drink with chicken wings (and your other Superbowl snacks)
Let’s face it a well-honed wine pairing probably isn’t top priority on Superbowl night but there’s no reason why you can’t sip something delicious as you’re nervously nibbling your chicken wings (or your nails).
Jerk chicken and rum punch
Despite the beautiful weather we’ve had over the past couple of days there’s a distinct late summer feel to the air which combined with the fact that the nights are drawing in reminds one - sadly - there aren’t that many evenings left for barbecuing this year. (Unless you’re one of those die-hards who grills all year round . . . )
Chicken musakhan and valpolicella ripasso
Not only did we celebrate the first of our Honey & Co Sunday wine clubs* yesterday but it also produced an outstanding match of the week: this savoury-sweet Palestinian chicken dish and a valpolicella ripasso.
Chicken korma and viognier
I spent last week on the road in Ireland with wine importer Febvre hosting food and wine matching events for some of their restaurant customers. We covered a lot of ground from Enniskillen to Cork taking in Belfast, Galway and Dublin on the way and enjoyed a lot of amazing food matches.
Chicken caesar salad and blonde ale
It’s so automatic to think of a wine match these days that one sometimes overlooks the fact that a beer will work just as well, if not better. So it is with that great restaurant favourite, chicken caesar salad.
Sticky chicken ‘tulips’ with vintage Sercial madeira
It’s not often you get eight pairings in a single session, any one of which could have been a match of the week which makes this week’s choice particularly difficult but I’m going for a combination that surprised me as much as, I suspect, it will amaze you.
Savigny-Les-Beaune and Chicken and Cep Pie
Finding something suitable to drink with a good red burgundy is a bit of a challenge as so many dishes are highly flavoured these days.
Roast chicken with tarragon and asparagus and oaked white Bordeaux
When it’s as warm and sunny as it has been for the last few days I don’t really fancy a traditional English Sunday lunch or the sort of wines that go with it so yesterday we had one with a difference. A roast chicken, served warm or tiède, as the French call it with roast cauliflower and seared asparagus.
Margaux and Turkish chicken with walnut sauce
There’s nothing I love more than a surprise when it comes to food and wine pairing and I would not in a million years have predicted that a pukka Bordeaux would go with this exotic Turkish dish.
Lemon roast chicken with spring vegetables and Brouilly
I’m always undecided as to whether I prefer red wine or white with roast chicken but of course it depends on the accompaniments and the time of year.
Gosnells mead and honey-smoked chicken
Every so often someone trumpets a mead revival but it never quite seems to happen, probably because there’s not enough of it about yet.
Chicken with pomegranate molasses and orange iced tea
One of the areas of food and drink pairing I’m always trying to crack is soft drinks - so it’s good to find an inspired match that really hits the spot - not too sweet as most soft drinks are for me.
Chicken with 40 cloves of garlic and Thierry Puzelat Pinot Noir
Last week’s highlight was a trip to the newly opened downstairs restaurant at Terroirs, a restaurant of which regular readers will know I’m a huge fan (along with the rest of the UK’s wine-writing fraternity).
Chicken vol-au-vents and La Crema chardonnay
I don’t know why a group of us got swept up by a bout of nostalgia for vol-au-vents on Twitter last week but it became so irresistible my friend Kate and her lodger Mike felt compelled to rustle up a batch to accompany an informal wine tasting the other night.
Chicken pot pie and perry
In the wake of the great cider boom that has gripped the UK over the past year or so perry - which is cider made from pears - is also undergoing a renaissance. Typically drier than cider it goes well with the sort of dishes with which you’d drink a light dry white wine like a Chenin Blanc or a Chardonnay.
Chicken katsu and Feteasca Regala
I’ve been wondering lately what the best wine pairing for chicken katsu curry is, a dish you suddenly find everywhere and I’ve found a bottle where I least expected one - from Romania!
Chicken with sweet peppers and Tempranillo
I’m constantly amazed at the stream of good value reds that is coming out of Spain these days. Here’s another - La Copa Tempranillo 2005 from the up and coming Campo de Borja wine region which is situated in Aragon to the north west of Zaragoza. It appears to be made by a co-operative, the Cooperative de Santo Cristo de Magallon but is none the worse for that.
Vietnamese chicken salad and ginger and lemongrass cordial
One of the encouraging things going on in restaurants now is the increasing number of interesting alcohol-free drinks on offer which I find particularly welcome at lunchtime when I don’t particularly want to drink.
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Tongdak (rice-stuffed chicken) and orange wine
Continuing in the spicy food vein of last week, this time I was eating at a Korean restaurant called Bokman in Bristol.
Rabbit (or chicken) with spring vegetables and Viognier
On Saturday I was in London’s Borough Market which was full of the most wonderful spring vegetables - artichokes, broad beans, peas and asparagus. It reminded me of a dish I normally make this time of year when we’re at our house in the Languedoc in southern France which is rabbit braised with spring vegetables and Viognier.
Lager and jerk chicken
It's been one of those very rare occurances in England today - a sunny Bank Holiday - and we've spend the day with friends at the Bristol West Indian Cricket Club where they turned out not to be playing much in the way of cricket but a great deal of music, dancing and bouncy castles.
Fried chicken with Kung Fu Girl Columbia Valley Riesling
It’s not that often you find a wine that’s perfectly suited to every dish you throw at it but The Lockhart’s well chosen Kung Fu Girl riesling sailed right through our lunch there last week
Chicken with peanut sauce and Faugères rosé
We liked Larcen, the restaurant that was the inspiration for two of the Clever Food Ideas last week, so much that we managed to fit in another visit before we left France. I had the plat du jour (dish of the day) - a brilliant combination of chicken in a rich peanut sauce and a 2007 Faugères rosé from H Bouchard called Abbaye Sylva Plana.
Chicken salad and real apple juice
Yesterday finally felt as if spring had come. After weeks of unsettled and unseasonably cool weather it was warm and balmy, rich with the scent of blossom. We went out with friends to the village of Wrington just outside Bristol to follow an ‘art trail’ of exhibitions by local artists. (Yes, I bought something - a delightful picture of radishes by a talented collage artist called Anne Carpenter)
Gizzi's Thai Roast Duck & Watermelon Salad
If you want to make just one dish to celebrate the Thai new year try Gizzi Erskine's fabulous Thai-style duck and watermelon salad from her most recent book Gizzi's Healthy Appetite.
Vietnamese fish sauce chicken wings and tamarind whiskey sour
It might seem perverse to pick out a cocktail match during a week of drinking stellar wines in Oregon wine country but I’m saving my new thoughts on wine pairing with Pinot Noir for a more wide-ranging piece. And this is a great cocktail pairing
Which beers to drink at Easter
You may find family and friends resistant to the idea of putting beer on the Easter table (though some will be secretly pleased) but stick to your guns.
Roast goose with Nebbiolo
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!)
How about having a New Year's Eve beer dinner for a change?
If you haven’t already made your plans for New Year’s Eve why not invite over a few friends and treat them to a beer dinner instead of one based on wine? It’s a great way to open their eyes to the great range of artisanal beers that are now available.
Sweet Bordeaux and savoury food
Last week, the Union des Grands Vins Liquoureux de Bordeaux, the body that represents Bordeaux sweet wine producers, hosted a tasting of wines from six of the appellations they represent to partner savoury and sweet dishes at a lunch at le Cercle restaurant in Chelsea.
Roast poulet de Bresse and aged Jura chardonnay
Roast chicken with chardonnay - what’s new about that I hear you say? Well, nothing, obviously but imagine some of the BEST chicken you’ve ever eaten and a GREAT chardonnay - in this case the 2005 Stephane Tissot Arbois chardonnay Les Graviers - and it becomes one of those stellar wine pairings you dream about.
Balthazar's Coq au Vin
It might seem bizarre turning to an American cookbook for a classic French recipe but this version from the Balthazar Cookbook is hard to beat.
10 Australian Shiraz - and Shiraz blends - that might surprise you
Although there’s still plenty of the rich, lush style of Shiraz we’ve come to associate with Australia there’s more than one style as I discovered on my recent trip. If you like more restrained, even funky syrahs, Australian producers can deliver. Unsurprisingly many of them are organic or biodynamic and made with a minimum of sulphur. Most are from cooler vineyards. Take your pick . . .
Cozido and Cortello
We went to a Portuguese evening at a local cafe, Tart in Bristol last week, which does a monthly supper club. The food was great, especially a main course of cozido, a substantial, saffron-laced stew of chicken, pork, chorizo and beans that would have actually made a meal in itself.
Which wine to choose for Thanksgiving
The first thing to bear in mind about Thanksgiving - and for that matter Christmas - is that it’s as much about mood as food. Who you’re inviting, what age they are and how big your party is are factors every bit as important as what you’re eating.
Delas Grignan-les-Adhemar 2013
One of the problems about buying wine these days is that there’s just too much choice. But if I had to stick to just one wine this Christmas it would be this gutsy red from the Rhone.
Thanksgiving turkey with a special Italian stuffing
If you haven't yet decided how to cook your Thanksgiving turkey try this fabulous Italian stuffing from ex-pat American food and wine writer Brian St Pierre.
The 10 best wines for spring and early summer drinking
The last two days have been quite, quite beautiful, starting mistily, basking midday in an unseasonally warm sun and finishing with an extended dusk that announces that spring is finally here. I immediately want to eat lighter meals: the new season’s vegetables are not quite in yet but I can at least plan for summer and that means a spring clean of the cellar, pushing the full bodied reds to the back and assessing what whites, lighter reds and rosés I still have lurking in the racks.
What's the best match for a barbecue?
Should it be wine or beer - or even a cocktail? Last year I asked the Twitter community what their favourite barbecue bevvy was and this is what they came up with . . .
What to drink with Heston’s Diamond Jubilee picnic
Heston Blumenthal’s Jubilee picnic hamper was unveiled yesterday - to be served at Buckingham Palace before an open-air concert on June 4th. The picnic is being funded by Waitrose who must be pleased as punch to have the Palace’s endorsement in this video. The guests will also apparently be given vouchers for a glass of Moët or a bottle of Cobra beer (the other sponsors of the event).
Celebrate your own Oktoberfest!
I still remember my visit to the great Oktoberfest in Munich, the world’s biggest beer festival. Mysteriously it’s not held in October at all - or rather it doesn’t start in October but in September - kicking off next weekend.
Normandy cider and creamy sauces
Our final port of call on our recent French trip was a modest family run restaurant at Bourneville called Risle-Seine, a few minutes off the autoroute between Le Havre and Rouen (and therefore ideally placed for a last minute lunch before catching the ferry). It has no great pretensions but does what it does really well: simple classic country food served with decent, well-priced wines - and cider, we discovered this time.
What to drink at a wedding . . .
Q I am the best man at a wedding and agreed to provide the wine for the head table. The couple is serving a soy, ginger salmon and chicken dish (i assume you get a choice). Any thoughts?
Supreme of guinea fowl with broad beans, fresh morels and herb gnocchi
A smashing recipe from Chris and Jeff Galvin's Galvin: a Cookbook de Luxe which you could make to impress on Father's Day. It's one of those books that teaches you to cook like a Michelin-starred chef - so also a great present for any Dad who fancies himself in the kitchen.
Roast supreme of guinea fowl with sherry and grapes
A perfect autumnal dinner party recipe from James Ramsden's lovely book Do Ahead Dinners.
Food villains - 9 awkward customers that could kill your wine
This weekend I’ve been down at my favourite food festival in Dartmouth where I’ve been giving a number of wine talks. One of them was a forum on food and wine matching with wine writer and TV presenter Susy Atkins and former sommelier and wine supplier Tim McLoughlin-Green of Sommelier’s Choice.
Smoked duck and blood orange salad with Chilean Gewürztraminer
Gewürztraminer is a tricky wine to match, one that one usually falls back on recommending with oriental food, so it’s always good to come across something that’s outside the Asian register.
Korean meatballs with mango, lime and ginger gin
Oooofff, Korean food is spicy! Even when I toned down the gochujang chilli paste in the meatballs I made on Saturday night they were a challenge for most of the wines I tried with them (a characterful Babylonstoren rosé powered through). But the best match by far was a gin and tonic made from Romy's Edition Mango, Ginger and Lime gin, a collaboration between Bristol-based Six O’Clock Gin and Indian food writer Romy Gill.
Duck and waffle and saison beer
Unusually this week’s match is speculative - an imagined pairing rather than an actual one.
Simmonet Febvre Irancy 2012
I’ve lost track of the number of times my wine of the week has been a pinot noir but hell, I’ve been in Burgundy this week so what else could I recommend?
Wine of the week: Millton Te Arai Chenin Blanc 2015
This is not so much a new find as a rediscovery. I’ve been a fan of James Millton’s wines since the early 1990s when he was virtually a lone pioneer of biodynamics and each time I revisit them they get better and better.
How to cook a turkey without having a breakdown
There’s a myth that cooking a Christmas turkey is simple - a slightly souped up version of an ordinary Sunday roast. In fact it’s quite tricky because of the size of the bird and the number of other things you have to get ready at the same time.
Pairing Indian food with the biodynamic wines of Bonny Doon
I have to confess I found it pretty hard to concentrate on the finer nuances of the food and wine combinations at the recent Cinnamon Club dinner. But when the speaker is the discursive Randall Grahm of Bonny Doon and you're sitting next to him that's no great surprise. Before the meal had even started we were into Kierkegaard and a vigorous discussion of terroir in the bar below over our glasses of Vin Gris de Cigare (a typically unorthodox full-bodied rosé based on Grenache, Cinsault and Roussanne).
A menu for Riesling
Earlier this week I was involved in judging a selection of South African rieslings at High Timber in London and afterwards we had a three course lunch that had been designed to match with them. This is what we ate and drank.
Matching German Riesling made easy
Well, I don’t know about easy but there must be some easier way to get people into German wine . . .
Chablis at Nobu
Sometimes you go to a wine dinner with some trepidation wondering if the wine will stand up to the food but I was pretty optimistic that Domaine Long-Depaquit’s Chablis would survive at Nobu (the original Metropolitan hotel restaurant in London, not LA, sadly!)
How to cook grouse
You might be daunted at the idea of cooking grouse but it's a great treat for a small dinner party.
Duckstrami
Last weekend our cooking group cooked up an American barbecue of which this brilliant recipe from the Hang Fire Cookbook was the standout dish so I really wanted to share it with you.
More tips about matching rosé
I’ll be doing a major round-up on my trip to Provence next week buthere are a few more thoughts on matching rosé and food, an update of mylast overview
Why I changed my mind about eating foie gras
Drive through the gently rolling hills of the Gers in the south west of France and you won’t go half a kilometre without spotting a sign advertising foie gras. It’s the engine of the local economy here - supplying not only France’s insatiable appetite for this most sensuous of luxury foods but the rest of the world’s too.
What to eat with your favourite wines this Christmas
Although we wine writers like to think we might be able to encourage you to be more adventurous in your wine choices this Christmas the truth is you’re probably going to stick to the wines you're familiar with.
Wines - and other drinks - to match recipes from the Ottolenghi Cookbook
The book I’ve been looking forward to most so far this year has just started being serialised in the Guardian today. It’s by Yotam Ottolenghi who founded two exceptional London restaurants and is simply called Ottolenghi: the Cookbook. l love Ottolenghi's food - it’s so generous and big-flavoured, piled high on bright, colourful platters - you can't fail to be tempted by it. It also lends itself perfectly to entertaining for large numbers at home.
'Meat fruit' with Pacherenc du Vic Bilh Larmes Célestes 2004
I know I’ve already raved about this stunning combination at Heston’s new restaurant Dinner but it's already a candidate for one of my top 10 pairings of 2011, never mind my match of the week.
Laksa and Riesling
Laksa is one of those dishes you hesitate to pair with wine being both a soup and really spicy but the pairing I came across at the Pegasus Bay wine dinner at The Providores the other night was spot on.
Guineafowl and Oolong tea
Chinese meals apart it’s not often I get to match tea with savoury dishes but importer Lalani’s tea pairing lunch at Gauthier, Soho this week showed just how exciting the combination can be
Duck tagine and Moscatel
I certainly feel duck’s status as one of the best ingredients to pair with wine has been enhanced by this week’s match of the week
Couscous and Languedoc rosé
It's funny how your attitude to food and wine matching changes when you visit a wine-producing area like the Languedoc which is where I've been for the past few days. You tend to drink the local wine because it's what the locals drink. It may not be the best match but it doesn't really matter, particularly at lunchtime when you want something light.
Coq au vin and Moulin-a-Vent
I’ve always loved those huge jars of cooked meals you can buy in France so was pretty excited when I was sent a jar of coq au vin, or rather Coq au Moulin-à-Vent by Chateau du Moulin-à-Vent the other day.
Coq au riesling and Alsace riesling
One category of wine pairings that pretty well always works are ‘terroir-based’ matches - in other words wine and food combinations that have grown up with each other - and this week’s is one of those.
10 year old Bonnes-Mares grand cru burgundy and confit duck
Rooting round the cellar (well, cupboard under the stairs) in France last week I stumbled across a bottle of 2003 Bonnes-Mares, a Grand Cru burgundy from Jean-Luc Aegerter I’d been sent as a sample about eight years ago and furtively stashed away until it was ready to drink.
Cherries (and plums) with Central Otago Pinot Noir
One of the standard ways of devising a wine pairing is to pick out flavours in the wine and put them in the accompanying dish. Not too much or it can cancel out the flavour of the wine but done with skill, as it was by chef Des Smith at The Hunting Lodge, it’s pretty impressive.
How to create a dish to match a wine
Signe Johansen recently competed in - and won - a food bloggers challenge to come up with the perfect dish for a Casillero del Diablo Chilean Cabernet. Here’s how she went about it. (You can find the recipe for the winning dish, Pigeon breast and chocolate mole with redcurrants and parmesan mash here.)
Morrisons The Best Marques de Los Rios Rioja Blanco Reserva 2011
I’m flagging this up not because I think you’re all going to love it - mature white wines are not for everyone* - but because I think it’s a fantastic achievement for a supermarket to stock a six year old wine of such quality in its own label range.
Best beers for Christmas
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:
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 to drink with Turkish food
Turkish food is not traditionally accompanied by wine. And although the Turks do have a wine industry not much of it makes its way over here. But here are some thoughts on possible pairings for Mark Hix's Turkish inspired recipes in the Independent this weekend"
On the road in the Pacific North West: Day 4
What happened to days 2 and 3 you may be asking and indeed that’s what I’m asking myself. We swept through Eastern Washington as fast as a tornado, barely pausing to sleep, never mind write.
Jeremy Lee at Quo Vadis, Soho
If you want to understand what British cooking is about - not the magpie character of of modern British but the genteel English country house tradition - head for Soho where Jeremy Lee has taken up residence behind the stoves at Quo Vadis.
Josceline Dimbleby's Crispy Pigeon Pie
This impressive Moroccan-style pie from Josceline Dimbleby's food memoir Orchards in the Oasis would make a great centrepiece for a dinner party or more casual supper with friends.
Wine for turkey: the difference between a Thanksgiving turkey and a British Christmas turkey
Looking at the recipes online for Thanksgiving turkeys, stuffings and sides they’re very much sweeter (and more imaginative) than the typical UK Christmas turkey. They’re often brined, glazed or spiced (or all three), sometimes deep-fried and often accompanied by cornbread-based stuffings and sweet-tasting vegetables like sweet potatoes and squash.
Pairing wine with Chinese cuisine
I’ve written before about pairing wine with Chinese food - and so have some of my contributors but here’s a slightly different way of going about it that may help you decide which bottle to choose and make your pairings more successful. It involves deciding which flavours are predominant in a dish or selection of dishes.
A Champagne dinner fit for sommeliers
One of the aspects of the World’s Best Sommelier competition I hadn’t really thought about is how on earth you create a menu for a roomful of sommeliers. And choose wine pairings they won’t be sniffy about. One way is to impress them with large format bottles and old vintages which is the route competition sponsor Moët et Chandon took . . .
Which wines and beers match best with Chinese food
With Chinese New Year coming up this weekend you may be planning a trip to a Chinese restaurant or planning a Chinese meal at home. But which wine to serve?
What to drink with the turkey leftovers
The answer to that may well be ‘whatever wine’s left over’ - if there is any, of course - but if you’re looking for a wine that will match specific dishes here are a few ideas:
What to match with the world's best Bordeaux-style reds
The Bordeaux wine region produces a multitude of top class red wines that these days tend to be blends of four main grape varieties, Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot.
What to eat with old Côte Rôtie
An irresistible dinner invitation came my way a few weeks ago, to attend a game dinner and tasting of René Rostaing’s Côte Rôties at Emanuel College, Cambridge. Cambridge colleges are famous for their wine cellars but these wines came from the personal wine cellar of its ‘wine steward’ Dr Jonathan Aldred, the fortunate fellow (in both senses of the word) who buys all the wine for the college.
Tea-smoked duck with beetroot jelly and Bandol
We may have got rid of the old convention of white wine with fish and red wine with meat but you’d still expect to drink a light wine with a starter and a more robust wine with your main course, non? Well not when it’s tea-smoked duck as I discovered at a great meal at one of our local Bristol restaurants, Riverstation in Bristol last week.
Smoking Goat ‘fish sauce wings’ and Peter Lauer 'Fass 16' Saar riesling
It’s well established that riesling is a good match for spicy food but you don’t often get as good a pairing as the new Soho bar Smoking Goat’s already fabled ‘fish sauce wings’ and Peter Lauer’s 2013 ‘Fass 16’ Saar riesling..
Roast turkey and zinfandel
This last fortnight, you won’t be surprised to hear, has been all about festive food particularly The Bird which we’ve finally despatched but before we move on to healthier fare I wanted to give a shout out to my top pairing for turkey this year which wasn’t even on my hitlist.
Roast turkey and Mencia
By now you might think I’d have explored all possible permutations with turkey but sommelier Jacob Kocemba was singing the praises of Mencia with turkey on Twitter the other day and as we had a magnum handy I thought I’d give it a try.
Roast turkey and Chivite Coleccion 125 reserva 2001
A bit of a departure with the turkey this Christmas - a magnum of Chivite Coleccion 125 from Navarra we unearthed in a cellar sort-out the other day. It's based on Tempranillo with a proportion of Merlot and Cabernet Sauvignon - I'm not sure what the percentages were that year - but was probably at the optimum moment for drinking - the fruit still bright but super-smooth and beautifully in balance.
Roast turkey and 2009 Beaujolais
We decided some time ago we were going to drink Beaujolais with our turkey in memory of the late Marcel Lapierre who very sadly died back in September. I thought his vibrant fruity 2009 Morgon would be ideal with the classic Christmas feast and so it proved to be, mirroring the tartness and fruitiness of the cranberry sauce.
Roast pigeon and Salice Salentino
A slightly unseasonal but absolutely delicious wine pairing from Bjorn van der Horst’s much anticipated new restaurant Eastside Inn. The talented Van der Horst used to cook at the Greenhouse and then for Gordon Ramsay at La Noisette and has now branched out on his own. I’ll be posting a full review in the next couple of days but this, for me, was the outstanding match of the meal, selected by sommelier Thierry Sauvanot, also ex-Ramsay.
Roast grouse and saperavi
I’m not sure how many of you actually eat grouse - I’m not sure I would if I didn’t have a chef friend who loves to cook it. As a result I get to have a grouse dinner every year and this year’s was last week.
Roast duck and Bull's Blood
My match of the week this week was a toss-up between roast duck and Egri Bikavér (aka Bull's Blood) and Chateau Musar and game pie but I've plumped for the former, which I tasted at Soho's legendary Gay Hussar, as the more unusual pairing.
Ribs, bourbon and picklebacks
It’s not often these days that I hit on a totally new discovery but this combination at the newly opened Pitt Cue Co, a southern American-style ribshack is the business.
Rabbit ballotine with Domaine Lucci Wildman Pinot Noir
If i'm asked what my favourite wine is I usually say I don't have one as there are always moments when I fancy one wine more than anything else. But Pinot Noir has to be up there, especially a glorious, hedonistic Pinot like this Domaine Lucci Wildman Pinot which is one of the most delicious wines I've tasted all year*.
Pot-roast pigeon and Sangre de Toro
As the weather is finally turning warmer we thought we had better clear the freezer of winter ingredients so last night my husband pot-roasted a couple of pigeons we’d picked up on the cheap. Unusually we didn’t have any red wine left over so we cracked open a bottle of Torres Sangre de Toro, a sound but not overly exciting Garnacha and Cariñena-based Spanish red.
Pot roast pheasant with St-Chinian
Once the game season starts to get into full swing my husband ventures into the kitchen. Pheasant, of course, doesn’t come into season until the 1st of October but our local butcher was obviously clearing out last year’s stocks and we picked one up for a song.
Pigeon 'tagine' with Jaboulet Ainé Hermitage La Chapelle 1994
I came across this pairing at Chris and Jeff Galvin’s newly opened Galvin La Chapelle in Spitalfields in the City where they have a vertical of vintages, some of which are available by the glass. As I observed in my review on decanter.com it’s not a cheap option but if you’ve never tasted an old vintage of Hermitage la Chapelle here’s a chance to do so.
Palais Royal and Roquefort
We’ve been down in the Languedoc for the past week, revisiting some of the winemakers we haven’t seen for a while. They included Domaine de l’Arjolle, one of the first wineries we bought from when we bought a holiday home down here in the early 1990s.
New season's olive oil and vino novo
Last week I went on a flying visit to Tuscany to take part in the olive oil harvest and had the rare treat of being able to sample oil that has just been pressed. As you can see from the picture, it’s an incredible colour - literally deep olive green and has the most fantastic grassy flavour.
Lapin au vin and Au Bon Climat Pinot Noir
The other night I went back to one of my favourite restaurants Ransome’s Dock, a friendly neighbourhood restaurant in Battersea that has great food and an even more stellar wine list, put together with detailed and well-written tasting notes by chef/proprietor Martin Lam. (You can download it from the site)
Guineafowl with cherries and Beaujolais
I’ve been so busy catching up after my Alsace trip that I haven’t had much time for new food and wine discoveries but here’s one we had at Les Temps Changent in Chalons-en-Champagne, a hotel we frequently stop at to break the journey through France.
Grouse and Chambolle-Musigny
Today is the official start of the grouse season. (Yes, it is the 13th but since the Glorious 12th falls on a Sunday this year they (though I haven’t the faintest idea who ‘They’ are) decided to postpone it a day). For those of you unfamiliar with this gastronomic treat grouse is a small, wild bird that inhabits open moorland, and is much prized for its gamey flavour.
Foie gras and Sauternes
While I no longer eat foie gras myself (as explained here) for the French there is no other way to celebrate the réveillon, or New Year’s Eve.
Duck with figs and Kooyong Ferrous Pinot Noir
I know duck and Pinot is a bit of a no-brainer but this was such a great dish and such a stellar wine that it's worth revisiting. (Coupled with the fact that some of you may be having duck for Christmas.)
Duck paté, rillettes and red Anjou
Last week we spent 24 hours in Cheltenham, mainly to eat at Le Champignon Sauvage about which I’ll be posting a review tomorrow. We also had lunch at a pub/bistro I’d heard good things about called the Royal Well Tavern which has this year been awarded a Michelin Bib Gourmand and recently picked up a glowing review from the Observer’s restaurant critic, Jay Rayner
Duck liver, bacon and onions with orange wine
There’s still a lot of suspicion about orange wine with many in the wine industry taking the view that it’s faulty rather than, what it actually is, a different style of wine.
Duck confit and Madiran
The two days I spent in the Gers region of the south-west of France last week (members can see a full report here) reminded me just what a strong terroir-based match the local Tannat-based wines are with duck confit. I tried it both with a Madiran and a humbler Côtes de St-Mont which uses the same grape varieties.
Duck and rum
OK, this sounds like THE most unlikely pairing but bear with, as they say …
Duck a l’orange and Gramenon Poignée de Raisins 2011
It’s such a long time since I’ve eaten duck à l’orange that I’ve rather lost track of the best match for it but the vivid, joyous Gramenon Poignée de Raisins I was offered last week by the sommelier at Brasserie Chavot proved the perfect pairing.
Crisp duck salad with Fielding Estate Riesling
I came across so many great wine pairings in Toronto last week it's hard to pick out one but this dish just shaves it as my match of the week.
Challans Duck and Château le Puy
It’s easy to be so cocky about a wine pairing that you cease to leave your mind open to other possibilities. So duck has always led me to burgundy (or other pinot noir) rather than Bordeaux. But last week’s spectacular meal with Château Le Puy at Hélène Darroze at the Connaught convinced me that mature Bordeaux can be just as delicious an option.
Cahors and duck 'parmentier'
I spent three days last week travelling through France (about which more over the next few days) so it’s a tough call to decide which food and wine combination came out tops but I think it would have to be the Matthieu Cosse Cahors and the duck ‘parmentier’ I ate at a delightful modern bistro in Cahors called L’O à la Bouche.
Braised pheasant with chestnuts and Vacqueyras
Our final pre-Christmas meal at our favourite local restaurant Culinaria the other night was a real feast of winter flavours. Unusually every dish went well with the bottle we chose, a 2005 Vacquéyras Cuvée des Templiers from Le Clos des Cazaux, a wonderfully full-flavoured blend of Syrah and Grenache that was as good as many minor Châteauneuf-du-Pâpes I’ve tasted. A real treat.
Goosnargh duck and elderberries with a Canary Islands red
Visiting two gastronomic restaurants that offered food and wine pairing in the Lake District last week (Forest Side and Hipping Hall) I’m struggling to pick out the stand-out match but I think it has to be the fabulous combination of the local Goosnargh duck with a wine I hadn’t tried before - the 2015 Tajinaste Valle de la Orotava from Tenerife that was served as part of the tasting menu at Hipping Hall.
Saltram Mamre Brook Shiraz 2008
If you want to drink interesting wine pop into your local indie. Shouldn’t need saying but even I sometimes forget
Chateauneuf-du-Pape Les Courlandes 2015
Regular readers of my Guardian column will know that I’m always banging on about how there are cheaper alternatives to Chateauneuf-du-Pape but I know how much many of you love it and like to put it on the Christmas table.
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