Matching Food & Wine | Food & Wine Pros A fuzzylime (cms+) autogenerated channel feed. fuzzylime (cms+) <![CDATA[What makes a vino da meditazione?]]> You may have a fixed idea of what constitutes a vino da meditazione but, as Peter Pharos argues, many wines are well suited to sipping thoughtfully on one's own. ]]> Peter Pharos Fri, 07 Jan 2022 08:04:00 +0000 <![CDATA[10 offbeat Christmas wine pairings to suggest to your customers]]> One of the reasons people most appreciate independent wine merchants is that they can talk to them about the kind of wine that will suit the meals or occasions they're planning. ]]> Fiona Beckett Sat, 18 Dec 2021 07:09:00 +0000 <![CDATA[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) ]]> Thu, 19 Aug 2021 11:55:00 +0100 <![CDATA[Pairing cognac and cheese]]> Cognac pairs with chocolate, we all know but what about cheese? Surprisingly there are some standout matches as I discovered when I chaired the cheese workshop at the 2014 International Cognac Summit in France a couple of years ago. ]]> Fiona Beckett Thu, 04 Jun 2020 06:40:00 +0100 <![CDATA[From the archives: Does Bordeaux need butter?]]> Italian wines with olive oil-based dishes, Bordeaux with butter-based ones. Sound like a no-brainer? Well, yes, if you happen to be in either region: you obviously drink the local wine with the local food. But just think for a moment about today’s top international restaurants. ]]> Fiona Beckett Sun, 10 May 2020 08:18:00 +0100 <![CDATA[So you want to be a sommelier…]]> On the floor the lights are low, the customers are munching away on their Dover soles and their duck breasts, the musak is playing gently in the background. ]]> Nathalie Gardiner Mon, 06 Jan 2020 05:56:00 +0000 <![CDATA[How I became a winemaker]]> This past week Liam Steevenson MW has been living his dream, making wine in the Roussillon. Here's how he did it without owning a vineyard or a winery. ]]> Fiona Beckett Thu, 26 Sep 2019 07:52:00 +0100 <![CDATA[Using 'bridge' ingredients to create a perfect match]]> One of the most useful tricks to master, especially when you’re dealing with a tricky-to-match ingredient, is to introduce a ‘bridge’ ingredient - in other words an element in the dish that makes it easier to pair with the wine you want to drink. It can be something as simple as cream or mashed potato or something rather more specific that picks out a flavour in the wine you’re serving. ]]> Fiona Beckett Sat, 12 Jan 2019 07:01:00 +0000 <![CDATA[ How to choose the right tonic for your gin]]> It’s hard enough to keep on top of all the new gins that are coming out without having to master the burgeoning world of tonics too. ]]> Fiona Beckett Wed, 05 Dec 2018 07:16:00 +0000 <![CDATA[Why Greek wines go with more than just Greek food]]> Peter Pharos argues that his home country's wines deserve a place on the table with the world's most popular cuisines. ]]> Peter Pharos Thu, 26 Jul 2018 08:02:00 +0100 <![CDATA[In praise of bin end clubs]]> Anyone who buys wine on a regular basis will be familiar with the frustrating experience of discovering undrunk bottles lurking at the bottom of a rack that should in theory be long past their best. They’re too good for everyday drinking yet too uncertain to serve to guests. And if they have survived they may be, frankly, slightly weird. Old wine is not to everyone’s taste. ]]> Fiona Beckett Thu, 05 Apr 2018 09:48:00 +0100 <![CDATA[From the archives: Can water assist your appreciation of food and wine?]]> "Apart from it being the basis for all known life, I have long harboured an interest in the nuances of H2O, visiting Buxton and Vittel’s bottling plants and Bath’s Roman Spa" writes Douglas Blyde. "I was thirsty, therefore, to see what the ‘Best Sommelier in the World’, Andreas Larsson had to say on the subject at his presentation at the recent Identita conference at London’s liquid theme park Vinopolis. (This post was first published in 2009) ]]> Thu, 22 Mar 2018 08:30:00 +0000 <![CDATA[How cream can help a fine wine match]]> It’s become fashionable these days to vilify butter and cream but if you want your wine to shine bring them into play. There’s almost nothing better than a rich creamy sauce to show off a fine white burgundy and whisking a little butter into a red wine sauce will set your Bordeaux off a treat. ]]> Fiona Beckett Thu, 04 Jan 2018 11:40:00 +0000 <![CDATA[ Wine ‘experiences’ are the new wine tastings]]> Back in the day if you were invited to go on a stag or hen do for a good friend’s wedding all you had to worry about was making sure you packed enough paracetamol for a raucous night out. ]]> Richard Siddle Wed, 08 Nov 2017 12:16:00 +0000 <![CDATA[The issue of consistency in food and wine pairing]]> A while ago I encountered a problem that restaurants must deal with every day: the issue of consistency. ]]> Fiona Beckett Thu, 20 Apr 2017 08:18:00 +0100 <![CDATA[What kind of food should you serve with fine wine?]]> Most of the time we’re pairing wine and food it’s the food that comes first but for people in the trade it’s more often about what food will flatter the wine. But how do you ensure a successful match? ]]> Fiona Beckett Wed, 18 Jan 2017 11:53:00 +0000 <![CDATA[What somms think of customers]]> Following our article from former sommelier Zeren Wilson on how to order from a wine list, another, wine educator and consultant David Furer, turns the tables and asks some of the US’s top sommeliers what the biggest challenges and frustrations are in their job. ]]> Sun, 11 Dec 2016 09:48:00 +0000 <![CDATA[How to counter the acidity of young wines]]> Wines, especially dry whites and rosés, are released so early these days that they’re often still uncomfortably tart but, as I discovered on a trip to the Centre-Loire wine region recently you can choose food that will round out their harsher edges. ]]> Fiona Beckett Wed, 23 Nov 2016 09:33:00 +0000 <![CDATA[Cheese and cider matching revisited]]> When you think how well apples go with cheese it’s amazing that cider isn’t the automatic go-to for a cheese board but as we discovered at Cheese School* earlier this month some work better than others with particular styles of cheese. ]]> Fiona Beckett Fri, 28 Oct 2016 08:35:00 +0100 <![CDATA[A beer dinner in the heart of Paris shows how the French are taking to craft beer]]> Lotte Peplow sees American craft brewers persuade the French that wine is not the only thing to drink with a meal .... ]]> Fri, 06 May 2016 09:18:00 +0100