Pairings

What type of wine pairs best with Vietnamese food?

Posted on February 18 2010 at 10:30

Sunday marked not only the start of the Chinese New Year but the Vietnamese New Year celebrations too - known as Tet. As in China there are certain foods which are traditional to the occasion such as pickled vegetables and candied fruits, none of which are particularly wine-friendly but in general I find Vietnamese food, with its milder heat and fragrant herbal flavours easier to match than Thai (although I haven’t had such extensive experience of doing so).

Tags: Pinot Blanc red burgundy burgundy Riesling Pinot Noir drink:red wine Grüner Veltliner Marsanne-Roussanne Roussanne drink:white wine Marsanne Viognier Vietnam Condrieu Rhône white Rhône Loire Vietnamese cuisine Chenin Blanc Vouvray demi-sec demi-sec Vouvray Sauvignon Blanc Muscat Pinot Blanc Riesling food:world food Grüner Veltliner Beaujolais Saumur-Champigny Sauvignon Blanc Saumur Bourgueil Muscat Chinon Cabernet Franc drink:white wine Vouvray demi-sec Gamay Vouvray demi-sec Vietnam Vietnamese cuisine food:world food Chenin Blanc Syrah St-Joseph Loire Hermitage Côte Rôtie white Rhône Rhône Slanted Door Condrieu Tan Dinh Cay Tre Viognier Viet Grill Marsanne northern Italian reds Roussanne Valpolicella Marsanne-Roussanne drink:red wine Bardolino Dolcetto Pinot Noir burgundy Barbera red burgundy Cabernet Franc Chinon Bourgueil Saumur Saumur-Champigny Beaujolais Gamay Syrah St-Joseph Hermitage Côte Rôtie Slanted Door Tan Dinh Cay Tre Viet Grill northern Italian reds Valpolicella Bardolino Dolcetto Barbera
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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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What are the best pairings for Provence rosé?

Posted on June 13 2012 at 06:18

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.

Tags: pink peppercorns Lebanese cuisine Moroccan cuisine Vietnamese cuisine Thai cuisine food:world food spring rolls stuffed vegetables tomato zucchini veal tuna tomatoes strawberries sushi spicy spices sea bass seabass satay salmon salads risotto red mullet radishes charcuterie pâté rillettes Provençal Provençal food rabbit porchetta prawn prawns seafood fruits de mer pasta proscuitto Parma ham pissaladière pistou pesto parmesan olives olive olive oil tagine mezze lamb herbs goats' cheese gazpacho fennel dim sum crudités crab cous cous courgettes chicken carpaccio aubergine Brie avocado asparagus artichokes anchoïade anchovies food:fruit food:fish & shellfish food:veg & salads food:soups & starters drink:rosé Provence rosé Côtes de Provence Coteaux d’Aix-en-Provence Coteaux Varois-en-Provence southern French rosé drink:rosé
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The 10 best wines for spring and early summer drinking

Posted on March 28 2007 at 10:11

The last two days have been quite, quite beautiful, starting mistily, basking midday in an unseasonally warm sun and finishing with an extended dusk that announces that spring is finally here. I immediately want to eat lighter meals: the new season’s vegetables are not quite in yet but I can at least plan for summer and that means a spring clean of the cellar, pushing the full bodied reds to the back and assessing what whites, lighter reds and rosés I still have lurking in the racks.

Tags: Provence rosé light rosé drink:rosé Prosecco drink:champagne & sparkling Alto Adige dry Riesling Australia Clare Valley Germany Alsace kabinett Riesling burgundy white burgundy Chardonnay Chablis Riesling Pinot Grigio Albariño Grüner Veltliner South Africa Sauvignon-Semillon Bordeaux Sancerre Sauvignon blends Sauvignon Blanc drink:white wine barbecue pannetone food:desserts & cakes duck breasts duck grilled chicken salmon tuna seared tuna seared salmon mezze tuna grilled tuna aioli salade Niçoise salad Niçoise pasta with tomato sauce tomato sauces seafood pasta seafood risotto anti pasti south-east Asian Cantonese smoked chicken trout crab smoked salmon creamy sauces terrine vegetable terrine fish terrine poached chicken sushi oysters steamed fish tomato salad gazpacho food:soups & starters Vietnamese cuisine Chinese cuisine food:world food spring rolls noodle dishes noodles Asian salads dill coriander grilled seafood grilled fish asparagus goats' cheese food:pasta, rice & noodles cheese food:veg & salads food:fish & shellfish food:chicken & poultry southern France Rioja Navarra rosado drink:red wine Loire Cabernet Franc Saumur-Champigny Chinon Bourgeuil Pinot Noir Chile Oregon New Zealand California burgundy red burgundy young Pinot Noir spring summer drinking summer early summer eating and drinking summer matches for summer matches for early summer spring summer matches for spring spring eating and drinking
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Matching German Riesling made easy

Posted on July 27 2011 at 22:32

Well, I don’t know about easy but there must be some easier way to get people into German wine . . .

More tips about matching rosé

Posted on June 5 2009 at 16:20

I’ll be doing a major round-up on my trip to Provence next week buthere are a few more thoughts on matching rosé and food, an update of mylast overview