Pairings | Fruit salad

Top pairings for dry and off-dry Alsace whites

Posted on April 15 2014 at 07:53

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.

Tags: Riesling blends mango vendange tardive grand cru Alsace blends cinnamon late-harvest apple crumble apple streudel Alsace Muscat Sylvaner Pinot Blanc Riesling Gewürztraminer drink:white wine smoked ham fruit salad fresh fruit tropical fruit tropical fruit salad smoked cheese stir fry charcuterie asparagus tartiflette frittata fish cakes pasta with creamy sauce fish pie risotto ham and cheese salad quiche Lorraine tarte flambé onion tart duck goose Stinking Bishop Maroilles washed rind cheese laksa lobster Epoisses Munster cheese Szechuan Rogan Josh rogan josh Chinese cuisine Korean cuisine guinea fowl pigeon game gravadlax game pâté monkfish scallops foie gras mushrooms pâté en croûte charcuterie veal in creamy sauce chicken in creamy sauce veal food:beef & lamb Thai cuisine Japanese cuisine Chinese cuisine Indian cuisine Vietnamese cuisine food:world food citrus apple fish tacos crab cakes pad thai dim sum tandoori tandoori chicken korma chicken tikka curry curries pork belly food:pork goats cheese seabass onion tart sea bass fish terrine eel salmon smoked eel smoked fish smoked salmon seafood cocktail seafood salad crab oysters ceviche carpaccio tartare sashimi sushi fish in creamy sauce smorgasbord creamy sauces sole plaice zander choucroute food:veg & salads food:chicken & poultry food:fruit food:fish & shellfish rogan josh
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Wines - and other drinks - to match recipes from the Ottolenghi Cookbook

Posted on April 19 2008 at 07:52

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.

Tags: lentils fruit juice pomegranite juice mineral water sparkling mineral water milk drink:alcohol-free drinks pitcher cocktail Seabreeze drink:spirits & cocktails beer Charles Melton drink:beer & cider Rosé of Virginia California Argentina Australia Syrah rosé Grenache blends Grenache Côtes du Rhône Rhône drink:red wine Rioja Navarra Tavel dry rosé rosada Greece Santorini drink:rosé Assyrtiko Albariño Picpoul de Pinet Gavi di Gavi Soave Italy drink:white wine macadamia white chocolate brownies macadamia and white chocolate brownies food:desserts & cakes grapefruit red grapefruit salad harissa chicken harissa-marinated chicken pulses kosheri rice food:pasta, rice & noodles lime fennel seafood seafood, fennel and lime salad asparagus food:fish & shellfish courgettes radish broad bean radish and broad bean salad basil oil halloumi manouri asparagus, courgettes and manouri food:veg & salads food:chicken & poultry cheese drink:tea & coffee espresso black Americano Ottolenghi
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Pairings | Fruit salad

Top pairings for dry and off-dry Alsace whites

Wines - and other drinks - to match recipes from the Ottolenghi Cookbook

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