Pairings | Artichokes
The 10 trickiest foods to pair with wine
Look up any guide to food and wine matching and you’ll find a list of foods that are regarded as anathema to wine. I’ve done it myself but have come to the conclusion recently that the problems are overstated.
Can you pair tea with a 4 course meal?
Wine consultant and former chef Nayan Gowda reports on a tea dinner hosted by Lalani & Co but comes away more impressed by the tea than the pairings.
The best pairings for fino and manzanilla sherry
Manzanilla, as you probably know, is a fino sherry made in the port of Sanlucar de Barrameda rather than in the cities of Jerez or Puerto de Santa Maria which gives it its characteristic salty tang.
The best food pairings for Grüner Veltliner
Winemakers like to tell you that their wines go with everything but in the case of Grüner Veltliner, Austria’s best known white wine, it’s true.
Wine and Appetizer Pairings: a quick guide
The best wine to pair with appetizers and hors d'oeuvres rather depends on whether they precede a meal, as is traditional, or, as is the way now, actually ARE the meal. We all seem to enjoy grazing these days.
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 pairings for amontillado and palo cortado sherry
Amontillado sherry has richer, nuttier flavours than a classic fino or manzanilla sherry and calls for different food matches. Think more in terms of cured meat, game and cheese than seafood and richer, meatier tapas.
The best food pairings for Vermentino
Vermentino is incredibly versatile - a brilliant wine pairing for anything fishy, herby or citrussy and a great wine for spring and summer drinking.
Pairing wine and artichokes
Artichokes have the reputation of being a wine-killer but as with most of these diktats the problem is over-played. True, artichokes can make even dry whites taste oddly sweet but that doesn’t account for the different ways in which they are cooked and how they are served.
Artichokes and Trebbiano
Artichokes are a notoriously tricky match with wine but don’t have to be an insuperable one as last week’s artichoke dinner at Bocca di Lupo proved.
Eureka! A red wine match for artichokes
Everyone knows that artichokes are one of the most difficult ingredients to match with wine - especially with red wine. Only last weekend we struggled to find a pairing at the food matching forum I was taking part in.
Mackerel and artichokes with Mademoiselle rosé
As I’ve been down in the Languedoc for the past week most of my food and wine combinations have been classic. Picpoul and oysters (always great), a rich grenache/syrah/mourvedre blend called Cascaillou* with a beef daube (spot on) and my wine of the week, Mas des Chimères Oeillade (a cinsault) with grilled lamb and herbs.
Artichoke barigoule and grüner veltliner
So maybe Austria’s signature grape grüner veltliner is the perfect pairing for tricky-to-match artichokes?
Vignole and Friulano
As those of you who follow me on instagram (@food_writer) will know I’ve been in Venice for the past few days - and if I could would still be there!
Artichoke and preserved lemon dip
This brilliant storecupboard dip was taught to me by my friend cookery writer Trish Deseine who rustled it up in no time when I was staying with her recently.
Food villains - 9 awkward customers that could kill your wine
This weekend I’ve been down at my favourite food festival in Dartmouth where I’ve been giving a number of wine talks. One of them was a forum on food and wine matching with wine writer and TV presenter Susy Atkins and former sommelier and wine supplier Tim McLoughlin-Green of Sommelier’s Choice.
Young red rioja and menestra (Spanish vegetable stew)
Of all the great food and wine pairings I experienced in Rioja last week this was the most unexpected.
Col del Mundo ‘Sunnae’ Abruzzo Bianco 2020
If you’ve been inclined to dismiss trebbiano as an uninteresting grape variety, think again. I’ve seem it in a whole new light since my trip to Abruzzo last month as you can see from my recent Guardian column.
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
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?
Champagne and pigs tails
Champagne, we all know, goes with practically everything but PIG TAILS? Surely not.
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.
Pasta with truffles and chardonnay
Although chardonnay is grown practically everywhere that grows grapes (with notable exceptions such as Bordeaux) it’s not a variety you may associate with Italy. But the country produces some fine examples and Isole e Olena’s Collezione Privata is one.