Pairings | Tagine
Top wine pairings for lamb
It’s true that lamb is one of the most wine-friendly of meats, as at home with red Bordeaux and Rioja as it is with the fruitier wines of the new world. But if you’re looking for a spot-on wine pairing it’s worth thinking just how - and for how long - you’re going to cook it.
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.
Which wine to pair with a Moroccan tagine?
While summer isn’t a time one feels drawn to hearty stews Moroccan tagines are a different matter. Exotic and aromatic, they somehow suit the heat and not being particularly spicy are relatively simple to match with wine. The best wine pairing for tagine depends of course on the type of tagine you're eating.
What food to pair with Malbec
Malbec has become so popular it may have become one of your favourite red wines but what are the best kind of dishes to pair with it?
The best food pairings for rioja
Rioja - and by that I mean red rioja - is one of the UK’s best-loved wines and one of the easiest ones to match with food too.
Wine and lamb: my 5 favourite pairings
It’s tough to say what the best wine matches for lamb are - it’s served so many different ways and there are so many wines (mainly red) that work but here are my five favourites.
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.
The best food pairings for Grenache
Grenache, often celebrated but not always fully appreciated, is a grape that deserves a closer look. As usual it’s hard to pin down a definitive style but it’s fair to say grenache is usually full-bodied, soft and low in acidity. Some grenaches are pretty powerful - usually due to natural bedfellows like syrah and mourvèdre being blended in - others, like Côtes du Rhône, are easy-drinking.
6 vegan recipes that meat eaters will love
Is it possible to eat vegan food that’s as satisfying, sumptuous, and comforting as their meat-based counterparts? The growing popularity of vegan cuisine – particularly amongst non-vegans – has made the concept of “plant-based eating” enormously trendy, but not always easy. Monica Shaw has picked out six great vegan recipes that even carnivores will love.
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.
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.
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.
Lamb tagine with a chorizo-infused beer
It’s unusual for me to have two consecutive beer pairings as my match of the week but not surprising given that this week’s comes from an excellent beer dinner at The Bull, Highgate to mark the launch of Canadian beer and food expert Stephen Beaumont’s Beer and Food Companion
Lamb tagine with dates, prunes and apricots and a very good Beaujolais
Now here’s an unexpected match. I would be wary of pairing a Beaujolais - even a Morgon - with something as sweet as a lamb tagine with dried fruits thinking it would make the wine taste slightly sharp but the combination worked perfectly.
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
Lamb tagine with prunes and Châteauneuf-du-Pape
You might not immediately think of wine in the context of Moroccan food but in fact Morocco has been a significant wine producer since the days of the French protectorate. And they planted the same grape varieties - grenache, syrah and cinsault that thrive in the south of France.
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Spicy lamb stew with Coonawarra Cabernet
I’m aware that there’s a Francophile bias to this site but there are recipes where I automatically turn to the New World. The spicy lamb dish I picked up the other night from my local restaurant and takeaway Culinaria is one of them - a hottish tagine-style dish of spiced lamb, aubergines, chickpeas & merguez sausage which was almost on the verge of being a curry.
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