Pairings | Tomatoes
Which wine pairs best with tomatoes?
Tomatoes are generally held to be a problem for wine but as Jane McQuitty robustly puts it in The Times today - nonsense!
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’.
The best food pairings for assyrtiko
There are few grapes that bring Greece to mind like Assyrtiko, the saline wonder of the Cyclades. But what do you pair with it? As often, the answer depends on the winemaking style and terroir, because there is not one Assyrtiko (I should know, I recently tried 80 of them.)
Breadcrumbed Tomatoes Baked in Cream with Fried Chicken
There are so many recipes I want to make from Claire Thomson's brilliant new book Tomato but this decadent dish of breadcrumbed tomatoes baked in cream with fried chicken, as if you could make it any better, heads the list.
Before summer finally disappears here's a brilliant way to make use of the last of the season's tomatoes from chef Florence Knight's lovely first book 'One'. Good tip about skinning garlic cloves too!
Baked polenta with feta, béchamel and za’atar tomatoes
Ring the changes with this brilliant homemade alternative to a takeaway pizza from Ottolenghi and Noor Murad's new book Ottolenghi Test Kitchen, Extra Good Things
The best wine matches for tomatoes
Although not the problem they're generally made out to be tomatoes do have an influence on a wine pairing.
Charred Tomatoes with Cool Yoghurt, Pomegranate Molasses and Herbs
An irresistibly more-ish recipe from Helen Graves brilliant new book Live Fire which you can also cook on a cast iron griddle
Pannacotta with spiced candied tomatoes and tomato liqueur
This has to be one of the most off-the-wall drink pairings not only this year but since the site was first created over 10 years ago:
Rheinhessen silvaner and penne with tomatoes and peppers
I must confess I’ve never associated German wines with pasta dishes especially ones based on summer vegetables like tomatoes and peppers but then I haven’t come across many genuinely dry German wines in Italian restaurants before.
Polenta with roasted courgettes, tomatoes and basil and Bardolino
After months of lockdown it’s been such a pleasure to return to favourite restaurants like Elliott and Tessa Lidstone’s Box-E and I couldn’t have had a more perfect day to enjoy it. The food too - especially this quintessentially summery dish of courgettes, tomatoes and basil with the lightest, fluffiest polenta - was just perfect for sitting outside on a hot day.
Few recipes are truly original but this twist on the classic vitello tonnato from Ed Smith of Rocket and Squash, using tomatoes as the base instead of roast veal is just inspired.
A vegetarian harvest supper
Before we finally plunge into winter here's a late autumn supper menu from my book Food, Wine and Friends that combines the best of autumn’s produce with a couple of convenience products.
Celery, tomato and echalion sauce - a simple way of serving fish
My friend cookery writer Andrea Leeman is one of the best home cooks I know with a knack of making even the simplest food taste utterly delicious.
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.
Pizza by any other name
What to eat on a Sunday night when you've been out for the day and everyone suddenly wants supper? Rosie Sykes addresses just this issue in her delightful Sunday Night Book which was published in 2017.
Frying pan Turkish flatbreads
Today marks the start of Organic September and what better way to kick it off than this great recipe from much-acclaimed vegetarian cookery writer Anna Jones, author of A Modern Way to Cook
Salade Niçoise and Rosé
The weather has been so unseasonally hot over the last couple of days - well into the 20s (or the late 70s for those of you who prefer to think in Fahrenheit) - that I’m suddenly fast-forwarding to summer and one of my favourite meals, Salade Niçoise.
Summer ideas for cheese plates
Despite my passion for cheese I’ve long been a believer that you don’t need to lay on a massive cheese board to enjoy it. You can just as easily (and more cheaply) serve a cheese plate.
10 Australian Shiraz - and Shiraz blends - that might surprise you
Although there’s still plenty of the rich, lush style of Shiraz we’ve come to associate with Australia there’s more than one style as I discovered on my recent trip. If you like more restrained, even funky syrahs, Australian producers can deliver. Unsurprisingly many of them are organic or biodynamic and made with a minimum of sulphur. Most are from cooler vineyards. Take your pick . . .
A perfect vineyard lunch
As I mentioned in my last post our last lunch of the Oregon trip was at Cristom where sales director (no less!) John D'Anna cooked us a great meal. Here's how he did it and - where I have a link to them - the recipes he used. Try it!
The best wine matches with salt cod
Salt cod, a popular Good Friday dish in parts of the Mediterranean, is cooked many different ways which suggest different wine pairings.
Red mullet, tapenade and white Saint Joseph
Last week I was in the Northern Rhone where the biggest challenge, from a food and wine matching perspective, is what you eat with its distinctive whites which are made from Marsanne and Roussanne
Gnocchi with fresh tomato sauce and Barbera d'Asti
A surprisingly good pairing I came across in a local Italian restaurant on Saturday night. The (admirably light) home-made gnocchi were dressed with a fresh tomato sauce with basil which I would have thought would have been overwhelmed by the firm, well-structured 13.5% Barbera the boys had ordered with it - a Ca’ del Matt 2002. (For preference I’d have drunk a dry Italian white such as a Soave.) But it was spot on - even better than it was with my main course of slow roast pork belly.
Cold roast veal with herbs and St Chinian rosé
It’s been so hot over the last couple of days here in the Languedoc I haven’t felt much like cooking so we raided the very good local traiteur (takeaway) in Murviel yesterday for our weekend’s eating. The highlight was some beautifully cooked rare roast veal with herbs - in the style of Italian porchetta.
On the road in the Pacific North West: Day 1
For the next 10 days I’m going to be visiting the vineyards of Oregon and Washington State so the site will turn into more of a blog. Our first day yesterday included lunch at Chateau Ste Michelle, by far Washington’s largest wine producer.
More tips about matching rosé
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
Tortilla chips, salsa fresca and a virgin mojito
My first meal of the new year was a Mexican which might sound unusual in London but not much is open on New Year’s Day. We went to Wahaca which has a number of restaurants around the capital with some good non-alcoholic drinks options.
Anchovies and Grenache Gris
Anchovies are always reputed to be difficult with food but I found a great match for them over the past few days down in Collioure and Banyuls. Which of course there should be as they’re a speciality of the area.
Off the shelf: Domaine Grangette La Saignée de Rose Piquepoul Noir 2012
As I mentioned in my Guardian column this week I’m slightly disenchanted with the Languedoc’s signature grape variety Picpoul which isn’t nearly the good value it once was but Grangette’s is one I rather like.
Wine of the week: Terre di Faiano Primitivo Salento 2015
Today, if you weren’t aware, is the first day of Organic September, a month-long celebration of organic food and drink. So maybe a good opportunity to explore organic wine.