Pairings | Olives
The best food pairings for rosé
Rosé was once considered a summer wine but increasingly more people are drinking it year round with almost every type of food and on any and every occasion. But what food goes with rosé? As with white or red wine, the best pairings depends on the style of rosé you’re drinking and whether they’re dry, sweet or sparkling.
What are the best pairings for Provence rosé?
Provence rosé has a distinct character that sets it apart from other rosés on the market. It’s known for being crisp, dry, and refreshing—qualities that align it more closely with white wines than traditional rosés. This unique profile can be attributed to the region’s winemaking techniques and climate, which yield wines that are both light and structured. Within this style, however, there are variations. On one hand, you have the lighter, easy-drinking wines, known as “vins de soif,” which are perfect for casual sipping. On the other hand, you have more complex and robust rosés, referred to as “vins de gastronomie,” which are designed to pair with a wider variety of foods.
Top food pairings with Barbera
Barbera is a versatile red that will happily partner pretty well any meaty dish you throw at it. It is more robust and typically drunk younger than its Piedmontese counterparts Barolo and Barbaresco.
The best food pairings for syrah
Syrah and shiraz, as you may know, are the same grape variety but quite different in character. Syrah, especially from the Northern Rhône, tends to be savoury, shiraz from Australia, far more sweet-fruited. Here I’m concentrating on food pairings for syrah. Read this post if you’re looking for matches for shiraz though there is obviously some overlap.
6 of the best Spanish wines to pair with tapas
It shouldn't come as a massive surprise that Spain can provide any style of wine you might fancy to drink with tapas.
Best food pairings with sauvignon blanc
Sauvignon blanc is many people's favourite wine but what type of food pairs with it best?
Cracked olives with fennel and Noilly Prat
At this time of year in the Languedoc the markets are full of bowls of every conceivable type of marinated olives - so hard to resist with an ‘aperitif’.
Red wine spaghetti with olives and anchovies
I stumbled across a recipe for cooking spaghetti in red wine when I was researching my latest book Wine lover's kitchen. It sounded so bizarre I had to give it a try and can vouch for the fact that it’s delicious! It would be a bit expensive to make for a crowd so this quantity is designed to feed 2–3. And my version is dairy-free.
Pastis and olives
Yesterday we arrived in Arles for the Recontres Arles, a massive annual photographic exhibition that takes over the entire town. Our youngest son Flyn is showing some of his work at a restaurant called Le Corazon so we’re here for the next 10 days or so.
Peter Gordon's beef pesto and Pencarrow pinot noir
I found myself back in an old haunt last week - Peter Gordon’s The Providores in London’s Marylebone High Street. As the bar was crowded we went up to the restaurant and treated ourselves to the à la carte*
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.
Salade Niçoise and Rosé
The weather has been so unseasonally hot over the last couple of days - well into the 20s (or the late 70s for those of you who prefer to think in Fahrenheit) - that I’m suddenly fast-forwarding to summer and one of my favourite meals, Salade Niçoise.
Roast venison with tapenade and a modern Spanish red
Frankly almost any full-bodied red will work with a roast meat like venison but I’m particularly excited about the new breed of modern Spanish reds that are appearing on the shelves.
Grilled tuna tart and Camus Ile de Ré Double Matured Cognac
The idea of matching Cognac with any food other than chocolate is still regarded as unconventional - even more so in the case of fish - but I promise you this pairing, the first course at a lunch at Camus, would have blown you away.
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