Pairings | Fruit
My top wine pairings with strawberries
I’m sure you’re enjoying a bowlful or two of strawberries at this time of year. But what to drink with them?
The best food and wine pairings for Valentine's Day
If you're planning a special meal for Valentine's Day you may be wondering which wine to pair with your menu. I've picked some favourite Valentine's Day foods and suggested some matches that should work well with them.
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.
The best wine pairings for mangoes and mango desserts
Mango is often incorporated into drinks but what should you pair with it if you are eating it as a fruit or an ingredient in a savoury dish like a salad?
The tricky task of pairing wine and citrus
This is the perfect time of year for buying oranges and lemons but what effect do they have on the recipes you’re making? Quite a marked one, if truth be told. Lemons in particular have a high level of acidity which will make any wine you drink with them taste sweeter. If that’s counterbalanced in the recipe by sugar as in a lemon tart or lemon meringue pie, for example, the result is a dish that’s really quite hard to match.
What wine to pair with cherry desserts
Cherry is one of the fruit flavours most often found in wine and liqueurs so does that make them a good pairing for cherry desserts? It depends how intense the cherry flavour is.
What are the best pairings for Provence rosé?
Provence rosé has a particular character. It’s much crisper and drier than most rosés on the market, more like a white wine than a rosé - though within this style there are variations between the lighter, less expensive wines or ‘vins de soif’ and the more structured ones, which the local refer to as ‘vins de gastronomie’.
Top pairings for dry and off-dry Alsace whites
A re-run of an old post following a visit to Alsace, updating my recommendations on the best pairings for the region's dry and off-dry white wines.
How Thanksgiving sides can inspire your wine pairing
Although we all talk turkey at Thanksgiving, in fact it’s the sides that tend to steal the show. Finding a wine that can cope with them all is never easy but you may just find your favourite side or dressing can inspire your choice.
Wine (and other) pairings for peaches and nectarines
Being surrounded by peaches and nectarines at the moment has reminded me what a brilliant match they are for a glass of dessert wine. And, surprisingly, even for a red!
Dessert wine pairing: ‘Sweet Thai Green Curry’ with Lapeyre Jurancon
This wine pairing may sound difficult to get your head round - let’s face it, it is! - but it was a very clever dessert at the 3 star De Librije in Zwolle, Holland last week
Which wines pair best with raw food?
If anyone still needs convincing about the virtues of food and wine matching Mark Hix’s fresh seasonal recipes in The Independent today should convince them. Even the ‘drink what you like with the food you like’ brigade would have to admit that a voluptuous Meursault or oak-aged white Bordeaux would totally overwhelm the flavours of raw food.
What to pair with Beaujolais Nouveau
With southern hemisphere wines from the 2016 vintage having been on the shelves for a few months now the annual release of Beaujolais Nouveau has become less significant but you may still want to crack open a bottle today.
The best food pairings for Grenache
Today is International Grenache Day, a celebration of a grape which is (often anonymously) responsible for some of the most generous and appealing reds in the wine world.
The best pairings for apple desserts
Apple tarts are one of the most flattering desserts to match with sweet wines but what do you drink with other apple-based desserts?
The best wine to pair with rhubarb
You might be surprised to learn that rhubarb is a great ingredient to pair with wine. Generally dessert wines have to be sweeter than the dessert they accompany and rhubarb has a natural tartness that makes that easier to achieve especially when it’s served with wine-friendly cream as in a rhubarb fool, pannacotta or a creamy rice pudding.
6 of the best drink pairings for avocado toast
Judging by my Instagram feed practically everyone is eating avocado toast at least once a day but what do you drink with it?
How to make a really healthy smoothie
If your new year's resolution is to get fit you may be planning to start the day with a smoothie. But how good for you are they and could you make them healthier?
Dry wines with fresh fruit
One of the welcome reminders of this long hot summer (in the Languedoc at least) is just how well dry wines go with fresh fruit. I’ve been happily drinking whites, ross and even reds with fruit such as peaches, apricots, melons and figs. Sweet wines, of course, go well with all of these but sometimes sweet wines seem too intense, particularly if, like me, you don’t have a very sweet tooth.
Passionfruit and tarragon with Jurancon
There were so many outstanding pairings in the meal I had at the Michelin-starred Casamia in Bristol last week I don’t know quite where to start.
Lemon and cherry possets with fruit marshmallows
It might seem perverse to choose a dessert from a barbecue book* but the Pitt Cue Co crew are as good at trashy desserts as they are at meat. And you need to finish off your BBQ somehow, don't you?
Fruit kebabs and Moët Ice Imperial
A combination I came across at the launch of Moët’s new Ice Imperial Champagne last week - a Champagne that’s designed to be served over ice (yes, that’s right - with the ice actually in it)
Raspberry and cherry beer jellies
If you're having a late summer barbecue this weekend here is one of the most delicious - and surprising recipes - from my book An Appetite for Ale. I love serving them because no-one has the faintest idea they have beer in them.
'Meat fruit' with Pacherenc du Vic Bilh Larmes Célestes 2004
I know I’ve already raved about this stunning combination at Heston’s new restaurant Dinner but it's already a candidate for one of my top 10 pairings of 2011, never mind my match of the week.
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.
What to drink with foraged food?
Mark Hix, a great forager himself, concentrates on recipes you can make from the hedgerow this week in The Independent (now is a good time to go to his new restaurant, I suggest . . . ) so I’m thinking a little outside the box as to what to pair with them. Country wines, made with hedgerow fruits, seem the perfect answer. I don’t know why we don’t see more of them.
Sybil Kapoor's apple and blackberry meringue
A lovely seasonal dessert from Sybil Kapoor's National Trust - Simply Baking. "Soft-baked meringues make a gorgeous pudding in the early autumn, especially when topped with cider-poached fruit and apple brandy cream."
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 . . .
Red wine and peaches
The peaches are so fabulous here in Arles, so gorged with sweet, ripe juice that we’re eating them almost daily. One great way to serve them which I was reminded about the other night when we dined at a local restaurant, Le Corazon is with red wine - just as good as the better-known pears in red wine.
Fresh clementines and Jorge Ordonez Malaga Seleccion Especial
No Christmas goes by without some wine pairing discovery and this year it was the delicious Jorge Ordonez Malaga Seleccion Especial no. 1 2007 with some simple fresh clementines we had at the end of a post-Christmas meal with friends.
Cherries (and plums) with Central Otago Pinot Noir
One of the standard ways of devising a wine pairing is to pick out flavours in the wine and put them in the accompanying dish. Not too much or it can cancel out the flavour of the wine but done with skill, as it was by chef Des Smith at The Hunting Lodge, it’s pretty impressive.
I invented this recipe for my alcohol-free book How to Drink without Drinking. It started life as a Pimm's drinkalike but was so delicious with just strawberries I gave up on the other fruit
Pairing Indian food with the biodynamic wines of Bonny Doon
I have to confess I found it pretty hard to concentrate on the finer nuances of the food and wine combinations at the recent Cinnamon Club dinner. But when the speaker is the discursive Randall Grahm of Bonny Doon and you're sitting next to him that's no great surprise. Before the meal had even started we were into Kierkegaard and a vigorous discussion of terroir in the bar below over our glasses of Vin Gris de Cigare (a typically unorthodox full-bodied rosé based on Grenache, Cinsault and Roussanne).
Summer gooseberry and raspberry upside-down cake
If you're looking for the perfect summer dessert to make for friends try Rosie Birkett's Summer gooseberry and raspberry upside-down cake from her lovely book The Joyful Home Cook.
Pomegranate Eton Mess
To round off National Vegetarian Week here's a recipe from one of the most inspiring vegetarian cookery books I've come across: Sally Butcher's charming, idiosyncratic Veggiestan.. Sally runs an Iranian food store called Persepolis in south-east London so the recipes - which are terrific - all have an middle-eastern slant. It's also a cracking read!
Emily's peach and almond tart
One of the things I love about social media is that it's just that: social. You make friends with people through exchanging tweets and 'liking' their images on Instagram.
Banoffee martinis and other cocktail desserts
If you’re looking for something a little different to serve for dessert on Saturday (which in case you’ve forgotten, guys, is Valentine’s Day) how about a dessert martini?
German wine and Scandi food - natural born partners
Scandinavian food is becoming increasingly popular but what type of wine should you drink with it? Lucy Bridgers reports on how German wine fares.
Roast lamb with a Douro red
Yesterday we had the family round for lunch and served a 2002 Douro red from Portugal with the main course of spice-crusted roast lamb with garlic and rosemary, roast potatoes (my youngest son managed to put away 15 but remains, annoyingly, as skinny as a rake) and in-season purple sprouting broccoli.
Mango shrikhand with Floris mango beer
Last week I did another pop-up with Bristol chef Romy Gill - this time at the Butlers Arms in Sutton Coldfield which is owned by Twitter friend Chris Giles and his wife Paula.
Burrata and watermelon with Montej rosé
It’s not often that you come across a wine match that’s as successful as it’s unexpected but sommelier Ruth Spivey’s pairing of a fruity Monferrato chiaretto rosato (aka rosé) from Piedmont with a dish of burrata, pressed watermelon and pickled fennel at Arbutus the other night was spot on - and all the more impressive given that she hadn’t had a chance to taste the combination beforehand.
A Greek-inspired summer supper
With this unseasonably hot weather why not look to Greece for inspiration when you're entertaining. Here's a simple meal for 4 that was inspired by a trip to Greece a few years ago.
Celebrate the Chinese New Year with this delicious seafood supper
The Chinese New Year, which starts on February 1st, is one of those annual events that really captures the imagination. It is celebrated in such a colourful and joyous way and Chinese food is so delicious, quick and simple to make that I hope you won't be able to resist having a go at it, inauthentic though it absolutely is.
Matching German Riesling made easy
Well, I don’t know about easy but there must be some easier way to get people into German wine . . .
Rustle up a Red Nose Pudding!
If you’re organising a Red Nose Day tasting tonight here’s a zany idea for a pudding that I devised for a Sainsbury’s magazine feature a couple of years ago when I interviewed TV presenter Phillip Schofield for Comic Relief.
Pork loin with rhubarb and balsamic vinegar
An elegant, quick roast from Fran Warde's New Bistro that makes the best of in-season rhubarb. You could even serve it on Valentine's night.
New York sweet cranberry mustard
A delicious relish to serve with the Thanksgiving leftovers or to bookmark for Christmas from Diana Henry's Salt, Sugar, Smoke. It keeps for up to 2 weeks in the fridge.
Gizzi's Thai Roast Duck & Watermelon Salad
If you want to make just one dish to celebrate the Thai new year try Gizzi Erskine's fabulous Thai-style duck and watermelon salad from her most recent book Gizzi's Healthy Appetite.
Baked apples with porter cake crumbs and whiskey custard
A perfect, simple, but indulgent winter pudding from Trish Deseine's lovely new book about Irish cooking, Home. "Truly unbeatable when made with thick Irish cream, farmyard eggs and a dash of Bushmills."
Burmese Mango Salad with Peanut and Lime
I've loved all of Meera Sodha's books but her new one, East, which includes vegetarian and vegan recipes from the Indian sub-continent to the far east may be the best yet. And I love the zingy fresh flavours of this mango salad.
Warm fig and almond pudding with Château Coutet Barsac 1996
I think I’m a bit fixated with figs at the moment. Last week’s match of the week involved them and so does this week’s but it’s a totally different affair.
Tipsy cake, roast pineapple and Chateau d’Yquem
Let’s face it, I don’t get to drink Chateau d’Yquem every day so what else could last week’s match of the week be than this stellar pairing I had at Dinner at Heston Blumenthal?
Scallop and mango ceviche with Montes Cherub Syrah Rosé
Given Chile’s proximity to the coast, this week’s match couldn’t be anything but seafood but I’m going to pass over the more obvious pairings with sauvignon blanc in favour of this wildly brilliant combination of scallops and rosé.
Sauternes and rhubarb
This may sound an unlikely combination but bear with me.
Blood orange and chocolate with Highland Park 12
It’s not often I come across such a good dessert pairing, let alone one with whisky but here’s a stellar one from L Mulligan Grocer in Dublin which offers whisky pairings with all its desserts
Apricot tart and Louis Roederer Carte Blanche
After two days in the Jura and 24 hours in Champagne it was harder than usual to come up with just one match this week* but I’m going for this combination of apricot tart and Louis Roederer’s demi-sec champagne Carte Blanche because it’s one you can reasonably easily replicate at home.
Peaches, burrata and white vermouth
I knew that peaches and burrata were a perfect pairing but what to drink with them?
Hot ham, kumquat relish and saperavi
Given the intense contagioiusness of Omicron it seemed a good idea to have a low key New Year’s Eve celebration this year which took the form of a really lovely kitchen supper with my friend Jenny Chandler and her family.
Orange and Cointreau syllabub
Syllabub - a velvety-smooth concoction of sweet wine and cream - is one of the great English desserts, dating from the 16th century. At this time of year I like to make it with orange rather than lemon, topped with an irresistibly crunchy mixture of orange zest and sugar.
The lemon dilemma
I’ve been thinking quite a bit lately about ingredients that cause problems for wine and have come to the conclusion that lemon is one of the major culprits. Of course we add lemon to many things for a subtle lift - I’m talking about recipes where lemoniness (if there is such a word) is the essence of the dish.
The ultimate strawberry tartlets
Before home-grown strawberries disappear totally from the shops, a re-run of what I reckon is the ultimate strawberry tart recipe from Orlando Murrin's irresistible book, A Table in the Tarn and which he used to serve at his French guest house Le Manoir de Raynaudes.
Sticky blackcurrant shallots
A really easy, delicious preserve using red wine and cassis from Sybil Kapoor's recently released The Great British Vegetable Cookbook - a great present for anyone who has an allotment.
Pot Roast Pork with Fennel, Olives, Oranges & Oregano
If you're looking for a Sunday roast with a twist try this gorgeous Spanish-inspired pork recipe from Richard Turner's amazing new book, Hog*. Not least 'cos it mentions me in the intro ;-)
One tin cream tea
I would never in a million years have come up with the brilliant idea of baking a scone in a single tin as Great British Bake Off winner Edd Kimber has done in his book One Tin Bakes but then all the recipes can - miraculously - be cooked like that. I can't quite bring myself to call it a slab scone though which doesn't make it sound nearly as enticing as it is. So I've renamed it One tin cream tea (sorry, Edd!).
Cranberry gin sling jellies with spiced cream
A simple and delicious Christmas dessert from my mate Sarah Randell, food director of Sainsbury's Magazine, which combines two of my favourite things, jelly and cocktails.
Coconut & Mango Yoghurt Cake
Rukmini Iyer's 'Roasting Tin' series has been a huge success so the sweet-toothed among you will be thrilled that there's now a book devoted to desserts and cakes - The Sweet Roasting Tin. I chose this recipe on the grounds that it would double as either. I reckon it would be a particularly good finale to a curry night.
Chocolate and cherry roulade
To celebrate Chocolate Week here's one of my favourite recipes for a chocolate and cherry roulade which comes from my book An Appetite for Ale. Unusually it contains two different types of beer! You can obviously leave one of them out though a cherry beer is the perfect pairing with it.
Cherry, herb and freekeh tabule
You might not think of putting cherries in a salad but it can work wonderfully well as Sarit Packer and Itamar Srulovich of Honey & Co demonstrate in this clever twist on a tabbouleh from their most recent book Honey & Co: At Home.
Blue cheese and preserved plums
A lovely serving suggestion from Trine Hahnemann's inviting book Scandinavian Christmas. The preserved plums couldn't be simpler.
Apricot brandy pancakes
A simple and impressive recipe to serve for pancake day. Although apricots are obviously at their best in the summer you should be able to find imported ones from countries such as South Africa and Chile.
Watermelon, halloumi, lime-pickled red onions
There have been a lot of great veggie cookbooks this summer but one of the most useful is Genevieve Taylor's Charred which finally empowers vegetarians to enjoy barbecues as much as meat eaters. That said this isn't the recipe in the book that makes the most extensive use of the grill but it's such a sublime combination of ingredients it's really summer on a plate.
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.
Spanish wine matches for Moro recipes
For the last couple of weeks The Telegraph has been running recipes from two of my favourite chefs, Sam and Sam Clark of Moro, the iconic Moorish recipe in Exmouth Market in London that I discover, to my amazement, is now 11 years old. Sam (the husband) is very into his wines, particularly sherry, so I'm suggesting Spanish wines for the pairings.
Wines - and other drinks - to match Trina Hahnemann's Scandinavian menu
I’ve thought for a while that Scandinavian food is on the way up so am not surprised to find another new cookbook on the subject from Trina Hahnemann who Telegraph cookery writer Xanthe Clay dubs ‘Denmark’s answer to Nigella’ in the paper today.
White peaches and Muscat de Frontignan
Last week we were in the south of France where, bizarrely, it wasn't as hot as it's been in England the past couple of days. One night we went round for supper at a neighbour's who served the simplest and most delicious dessert of white pèches de vigne with chilled Muscat de Frontignan splashed over them.
Strawberries and elderflower cordial
I’m really spoilt for choice for my match of the week - there were so many good ones last week. As you may have picked up if you follow me on Twitter (where I tweet as winematcher and food_writer) I was in Copenhagen eating at the world’s best restaurant, Noma (according to the 800 food writers, chefs and critics that judge the ‘World's 50 Best Awards) and also at Herman whose sommelier Jacob Kocemba came up with some excellent pairings.
Rhubarb cheesecake and 2007 Peller Estates Cabernet Franc Ice Wine
With four days in Edinburgh and three at the Ballymaloe Food & Drink Litfest in Co Cork this weekend I’ve been overwhelmed with good food and drink matches but as I haven’t singled out a dessert for a while I’m making Tom Kitchin’s Rhubarb cheesecake my hero dish this week.
Raspberry cranachan and Black Tokyo Horizon
As it turned out the star pairing of my bizarre Brewdog Burns night was not the haggis spring rolls and Punk IPA but an equally off the wall pairing of raspberry cranachan and Black Tokyo Horizon, a 15% Imperial stout.
Ham and Barossa Semillon
Thos of you of a certain age may remember that great ‘70s favourite ham and pineapple which conisisted of a large limp gammon steak, curling at the edges and a couple of fried pineapple rings. From a tin. There was one thing that was good about the dish though and that is that ham and pineapple are great together, something we’ve rather forgotten in these more sophisticated times.
Figs, blue cheese and Maury
We’ve been feasting on figs from our neighbours' fig tree in Grau d’Agde down in the Languedoc this weekend - all the more satisfying as I gather that back home Waitrose is currently selling them at 99p each.
Apricot soufflé and Coteaux du Layon
Why don’t more people make souffls these days? I include myself in that. They’re not that difficult, look so impressive and are such a lovely match for a dessert wine.
Apple tart and orange wine
Apple tart is a pretty forgiving kind of dessert but here's a brilliant new pairing I found at Casanis restaurant in Bath last week.
Tarte Tatin and Pineau des Charentes
I had some great food and wine matches in Dublin last week but most were predictably good (albarino and seafood, Ribera del Duero and lamb …) so I’m going for this combination from the menu at a brilliant little restaurant called Mae.
How to celebrate wassail at home
Even if you don’t go out wassailing over the next couple of weeks there’s no reason why you can’t throw an impromptu wassail party at home if you have an apple tree in your garden. Or even if you don’t . . .
A steak and Malbec supper
This menu was created as part of a series of pieces I wrote for Sainsbury's magazine. The idea was to invite your friends round for a wine tasting then all have a slap-up meal afterwards. This meal was based on a tasting of South American reds from Argentina and Chile but it would be just as fun to base it round Malbec (Malbec being the perfect wine for a steak).
3 peachy cocktails to celebrate the 4th of July
Fresh peaches are bang in season right now so use them to make these summery cocktails that I think are quite perfect for this week's Independence Day celebrations.
Taylor’s Chip Dry White Port
Gin isn’t the only drink you can serve with tonic and this is the perfect time of year to try a delicious alternative: white port. Which, as I’m sure you know, comes from the Douro region of Portugal.
Fragola Spezieria Liquore alle Fragoline, Bepi Tosolini
Another good bottle for Valentine’s Day this week - this time an wild strawberry flavoured liqueur in an extraordinarily blingy bottle with wild strawberries floating on top. It’s part of Marks & Spencer’s new international spirits range which now runs to over 70 different spirits and liqueurs.
Matching Food & Wine by Michel Roux Jr
You’d think, wouldn’t you, that most chefs would be pretty good at food and wine matching, not least French chefs. Well, you’d be wrong! I’m constantly shocked by the number of chefs who haven’t the faintest idea what wine goes best with their recipes or indeed, who drink wine at all. (Some of them possibly because they’ve, er hem, enjoyed it a bit too much in the past . . . )