Pairings | Aubergine
The best food pairings for Zinfandel
Like most wines made from red grapes Zinfandel comes in a number of styles from light and juicy to blockbuster ‘killer’ zins but they have a common thread of ripe brambly fruit and in most cases a richness that makes them a good match for red meat and other hearty dishes, especially those with a hit of smoked chilli.
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.
6 good wine pairings for aubergine/eggplant
Aubergine - or eggplant as it’s known in the US - doesn’t have a strong flavour of its own but tends to enrich any dish in which it’s included especially when baked with tomatoes and cheese. So if you’re looking for a wine pairing for aubergine parmigiana or eggplant parmesan read on!
The best food pairings for Xinomavro
With its vibrant acidity, unusual aromatics, and loud flavour profile Greece's Xinomavro is not for the faint-hearted but it makes an ideal food wine. The best pairing, as so often, depends on the style says Peter Pharos.
The best food pairings for orange wines
More and more people have been drinking orange or amber wine but what’s the best kind of food to pair with it? In this post, I’ll guide you through the best food pairings for orange wines, drawn from my own experiences and tastings.
If you don’t eat meat what should you pair with your best red wines?
This was a question that popped up in our Matching Food & Wine Facebook group so I’ve included a couple of our members' suggestions but it’s well worth following the full thread
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?
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 Carmenère
You may not be familiar with Carmenère but it's a delicious red at this chilly time of year.
What food to pair with Ribera del Duero
Advertising feature: As one of Spain’s most highly regarded red wines you want to pair Ribera del Duero with food that will fully show it off but as it comes at a number of different price points and styles what type of ingredients and dishes work best?
Rosemary and basil aubergines in za'atar
One of the books I'm most enjoying at the moment is Mark Diacono's Herb which is perfectly suited to a man who is a great gardener as well as a cook (and the most engaging writer as well as taking all his own photographs. Sickening, really!)
Aubergine parmigiana with Nero d’Avola
I’d already flagged up southern Italian red wines as a good pairing for aubergine (or eggplant) but it was good to be reminded just what a great match nero d'avola can be, especially with aubergine parmigiana
Baingan Bharta - roasted smoky aubergine
I've been lucky enough to eat my friend Romy Gill's food on many occasions - she's an inspired home cook - so it's great to finally see her recipes in print.
Aubergine (eggplant) and Zinfandel
This coming weekend sees the 16th annual festival of the Zinfandel Advocates and Producers (ZAP) in San Francisco. I went one year and it was an absolute blast - two great sheds filled with hundreds of enthusiasts enjoying this great belter of a red.
A Middle-Eastern inspired barbecue for eight
Here's a barbecue I've dug out of the archives - a middle-eastern inspired BBQ from my book Food, Wine and Friends.
Rigatoni with aubergine (eggplant), sausage and Zinfandel sauce
A really robust pasta dish from my book Cooking with Wine - perfect for cold weather eating. The wine gives a richer, more warming flavour than the usual tomato-based sauce.
Chardonnay and charred aubergine with coriander chutney
When I think of coriander I rarely think of chardonnay - more like a sauvignon blanc or a riesling - but the tasting sponsored by Wine Australia at Imbibe the other week before last really surprised me.
Aubergines with walnut sauce and amber wine
It’s hard to pick out one pairing out of the multitude of dishes we were served with amber or orange wine during my first visit to Georgia last week but I’m going for one we barely ever failed to find on the table - grilled aubergine with walnut sauce.
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.
Ginger and chilli marinated aubergine with Lacryma Christi
Recently I’ve had a bit of a thing about pairing aubergines with orange wine especially if they’re cooked in a middle-Eastern style but it was actually an unusual red that went with this dish at the Uruguayan tasting at 67 Pall Mall the other day.
Mature Savennières with chargrilled carrots, burnt aubergine, miso and walnut pesto
OK, this pairing at Jason Atherton’s new Social Wine and Tapas isn’t exactly easy to reproduce at home but it was certainly the highlight of my food and wine matches last week.
Grilled aubergine, red pepper and goats cheese baguette and Le Fruit Défendu rosé
It’s been so steamingly hot this past week down in the Languedoc (sorry to rub it in, rain-sodden folks back home) that there isn’t any alternative to rosé for my match of the week. That’s what I’ve been drinking (albeit from different producers) with everything.
Spring vegetable tart with mustard cream and watercress
If you're looking for an impressive vegetarian centrepiece to a spring meal this lovely light recipe from Signe Johansen's and Peter's Yard's book Smörgåsbord, is perfect though if you serve it on its own I think it would probably only feed 4-6! (Only 4 in my family!)
Soft shell crab tempura maki and ‘Misty Mountain’ sake
I don’t that often order sake in a restaurant but when I do I wonder why I don’t drink it more often.
Mature Marlborough chardonnay with modern Japanese food
I don’t often go to wine lunches or dinners, preferring to experiment with a range of wines from more than one country and producer with the food I’m eating but I couldn’t resist the temptation of trying New Zealand producer Astrolabe’s wine with the food at Sake No Hana in London's St James's.
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