Match of the week
Roast squash with sage and Crozes-Hermitage
I generally think of chardonnay when I’m pairing squash or pumpkin but this dish at the excellent wine bar and shop Cave in Bristol at our freelancers’ Christmas get-together last week suggested another good option.]
Arbroath smokie mousse and leeks with Vinho Verde
I’ve been dying to eat at The Goods Shed in Canterbury since I first walked through its doors and was blown away by the range and quality of the produce they have on sale there and I finally made it last week.
Pork apricot and pistachio terrine with an Old-fashioned cocktail
Since my trip to Mexico where wine was particularly expensive I’ve been drinking rather more cocktails (no comment!) and so have been thinking about the fact that they may still be what you’re sipping when the first course arrives
Olives and Côte Rôtie
You’ll have to forgive me the vagueness of this week’s match of the week, which is actually more of a hack, but I’ve largely been desk-bound so it’s been slim pickings.
Chicken, cep and tarragon pie with Chinon
Actually there are a number of wines that pair well with chicken pie, also beginning with ch - chablis, chenin blanc and champagne to name three.
Deep-fried shrimp tacos and Mexican sauvignon blanc
By and large I’ve been drinking beer and cocktails while we’ve been in Mexico but I was curious to see what the country had to offer in the way of wine
Sopa Azteca with pale ale
One of the things Mexicans seem to be particularly good at is soup and there’s a special one that is served around Day of the Dead called Soap Azteca which I tried in a restaurant called La Casa del Gigante in Patzcuaro.
Mature gruyère and white port
I don’t drink a lot of white port, I must confess. More often in summer with tonic rather than at this time of year.
Aubergine (eggplant) tart and Chianti Classico
It’s more common to think of pasta, roasts and grills as natural accompaniments to Chianti Classico than vegetarian dishes but I had a tart at Terra di Seta that turned out to be a perfect match.
Guacamole and dry riesling
Alsace riesling isn’t the first drink I’d have reached for with guacamole but it makes perfect sense.
Baklava and Moroccan mint tea
Although sweet wines like Samos muscat pair well with baklava sometimes you might not have a bottle or have decided you don’t want a further glass of wine and Moroccan mint tea is just as good.
Gambas pil pil and albariño
Albariño is a well-established pairing for seafood but in fact it was the seasoning rather than the prawns that made this combination sing.
Eccles cakes and medium-sweet sherry
It’s a bit early to be thinking about mince pies though I’m sure there are some in the shops somewhere but Booths showed off their very tasty festive eccles cakes with a mince pie filling at their autumn tasting the other day.
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Apricot sorbet and moscato di Pantelleria
There were lots of interesting food and wine matches during my trip to Pantelleria and Etna last week with the Sicilian winery Donnafugata but the most surprising one to me was this pairing of an apricot sorbet and a light moscato, the 2022 Kabir.
Slow roasted seatrout and ‘pet nat’ perry
I’ve been on a cider weekend in Herefordshire this past couple of days so obviously trying lots of different ciders and perries. They included a new one from one of my favourite producers Tom Oliver called Almost a Pet Nat but Still a Tangy Perry (all his perries and ciders have quirky names)
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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.
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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.
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Satay and aromatic whites
What do you drink at those restaurants that have multiple small plates - I.e. most restaurants these days?
Monkfish with chorizo and godello
I finally got to The Sportsman at Seasalter in Kent this week - a restaurant I’ve been wanting to go to for years. It more than lived up to expectations - which isn’t always the case with a famous restaurant is it? - in terms of service as well as food but there was a standout wine pairing from the meal I was particularly impressed by.
Lobster roll and Franciacorta
When it comes to pairing wine with a lobster roll I reckon it’s as important to think about the roll as the lobster. I.e. that despite including a luxury ingredient it’s basically a sandwich, a snack, a fun meal.
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