Pairings | Liver
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.
The best food pairings for dry Furmint
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.
20 Christmas wine pairings to learn by heart
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.
What food to pair with Vin Santo?
No visit to Tuscany is complete without a glass of Vin Santo or ‘holy wine’, a (usually) sweet wine that is served at the end of the meal, almost always with hard little ‘cantucci’ biscuits.
Champagne and monkfish liver
OK, I appreciate this is a bit left-field but I was given some monkfish liver to try by Bristol fishmonger, Bristol Fish and also had a bottle of Aldi’s Easter champagne promotion to taste and they went brilliantly together. Often the best pairings come about by accident.
Chicken liver crostini and Rosso di Montalcino
One of the most striking things about my trip to Tuscany last week was the reminder of how good young red wines are with Tuscan food - right the way through the meal, not just with the main course.
Calves' liver and Marcillac
One of the pleasures of the huge clearing and putting away operation at our new French home is the discovery of forgotten bottles. The other day it was a Marcillac from Domaine Laurens which went incredibly well with that night’s supper of seared calves’ liver.
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.
Chicken liver paté and cherry beer
I often feel I don’t get - or make - enough opportunities to try beer with food so was especially pleased to be invited to a Dea Latis beer dinner at The Albion in Bristol last week
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.
Save with Jamie - a better book than you’d think
There have been the predictable howls of outrage over Jamie Oliver’s new book Save with Jamie. How dare a multi-millionaire, with no concept of what it’s like to go hungry, tell the poorest in society how to eat?
Cru classé Bordeaux and rack of lamb
Just as last week’s match of the week was a classic - so is this week’s: the main course we had at Oliver Peyton’s National Gallery Café at a dinner to celebrate the 50th anniversary of the Circle of Wine Writers.
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.
Joseph Drouhin Rully rouge 2012
The dilemma for us wine writers is when to recommend a wine we're really excited about. Do we save it up for a round-up of the best wines we’ve tasted in that category or tell you about it straight away on the basis that every other journo will be pushing it too?
'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.
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