Pairings | Foie gras
The best food to pair with Chardonnay
If you’re looking for food pairings for chardonnay, you’re in luck! Whatever the style it’s a fantastic food wine. Which makes it all the more remarkable that many people still say they don’t like chardonnay.
The best food pairings for Tokaji Aszu
Tokaj or Tokaji Aszu from Hungary is one of the most historic and delicious dessert wines which now has it’s own dedicated day on December 10th but if you’re looking for the ideal food pairing you can take it much further than the dessert course.
The best food pairings for Sauternes
Sauternes is a famously luscious sweet wine from the Bordeaux region of France but what kind of food should you pair with it? This post deep dives into what you should eat with Sauternes, both sweet and savoury.
What food to pair with Vin Santo?
No visit to Tuscany is complete without a glass of Vin Santo or ‘holy wine’, a (usually) sweet wine that is served at the end of the meal, almost always with hard little ‘cantucci’ biscuits.
The effect of temperature on food and wine pairing
Does the temperature at which you serve a dish affect the wine pairing? Matt Walls investigates: (This article was first published in 2012)
Which foods pair best with tawny port?
We rarely think of tawny port as a flexible pairing for food. We serve it with stilton, obviously and with hard cheeses like cheddar, with nuts and dried fruits and over Christmas with fruit cake and mince pies but that’s usually as far as it goes.
Top pairings for dry and off-dry Alsace whites
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.
The best food pairings for dry Furmint
All countries like to boast that their signature grape variety goes with practically everything but in the case of Hungary’s furmint it’s true.
Why I changed my mind about eating foie gras
Drive through the gently rolling hills of the Gers in the south west of France and you won’t go half a kilometre without spotting a sign advertising foie gras. It’s the engine of the local economy here - supplying not only France’s insatiable appetite for this most sensuous of luxury foods but the rest of the world’s too.
Foie gras and white Hermitage
Those of you who remember the post I wrote 10 years or so ago about why I wasn’t going to eat foie gras any more might reasonably ask how come it’s appearing in this match of the week?
Foie gras and Sauternes
While I no longer eat foie gras myself (as explained here) for the French there is no other way to celebrate the réveillon, or New Year’s Eve.
When should you drink Yquem?
Not a question I normally have to trouble my head about, I admit but which was prompted by an extraordinary wine dinner I went to last week at The Don in St Swithin's Lane.
Food and Bordeaux: What they served at the gala dinner at Mouton Rothschild
I make a point of not going to Vinexpo, the biennial wine fair in Bordeaux (too hectic, too noisy) but it does mean you miss out on the occasional treat like the gala dinner that was held at Château Mouton Rothschild to celebrate the opening of their new chai.
A Champagne dinner fit for sommeliers
One of the aspects of the World’s Best Sommelier competition I hadn’t really thought about is how on earth you create a menu for a roomful of sommeliers. And choose wine pairings they won’t be sniffy about. One way is to impress them with large format bottles and old vintages which is the route competition sponsor Moët et Chandon took . . .
Sweet Bordeaux and savoury food
Last week, the Union des Grands Vins Liquoureux de Bordeaux, the body that represents Bordeaux sweet wine producers, hosted a tasting of wines from six of the appellations they represent to partner savoury and sweet dishes at a lunch at le Cercle restaurant in Chelsea.
Palais Royal and Roquefort
We’ve been down in the Languedoc for the past week, revisiting some of the winemakers we haven’t seen for a while. They included Domaine de l’Arjolle, one of the first wineries we bought from when we bought a holiday home down here in the early 1990s.
Carpaccio of venison with Mollydooker The Boxer shiraz
My match of the week is not in fact my match of the week which was some sublime sashimi and koshu at the Japanese embassy but as that pairing has featured before I’m going for my second best this week*.
On the road in the Pacific North West: Day 4
What happened to days 2 and 3 you may be asking and indeed that’s what I’m asking myself. We swept through Eastern Washington as fast as a tornado, barely pausing to sleep, never mind write.
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