FOOD and WINE PAIRING—WILD GAME (continuation from blog  “ Food and Wine pairing”  dated 9th January  2010)

 INTRODUCTION:—–this blog and the many more following will examine the pleasurable and often complex relationship between good food and wine, with the ultimate aim to assist our many discerning customers evolve the convivial bonding of good food and wine.

FOOD BEING FEATURED:—–WILD GAME DISHES, including PHEASANT, PARTRIDGE, WILD MALLARD, PIGEON, RABBIT, HARE, VENISON and WILD BOAR.

CHALLENGES:—–Wild game varies in taste quite a bit, one has the light and flavoursome meats of partridge and pheasant, middle of the range in taste would be rabbit, pigeon and mallard and the strongest tasting meats would be venison, wild boar and especially hare. The challenge is selecting wines to match all three different groups

  RECOMMENDATIONS:—–Big or robust red wines of quality will go well with all three categories of feathered or furred game mentioned above and classic matches would be a full bodied Crozes Hermitage from the Northern Rhone or a well matured Barossa Shiraz from Australia.

If we focus on the lighter meats like pheasant and partridge then there a number of  white or rose wines that would hold their own if the meat is roasted or served with light sauces. Try a full flavoured Chablis Premier Cru such as  from the estate of Tremblay or a Gisborne Viognier from New Zealand. For a rose go for the highly recommended Whispering Angel. A light bodied red wine suited to this particular category would be a juicy red Chinon from the Loire Valley.

Rabbit, pigeon and mallard  all love medium to full bodied red  ranging from Pinot Noirs like those from Oregan and Volnay and Pommard  from Burgundy, to a fruity Hawkes Bay Merlot from the Southern Hemisphere’s New Zealand. These same four red wines are well suited to Rabbit Stew or Pie and also Cold Game Pie.

Venison, Wild Boar and Hare do prefer complex and more full bodied red wines of character and style. Two big boys that immediately come to mind are of course Chateaunuef-du-Pape from the lower Rhone region of France and a quality red from Ribera del Duero from the north east of Spain. If you are brave and considering the famed game dish of Jugged Hare, then the intense and fruity wines from Gigondas and Vacqueyras will the perfect match.

 
MAIN DIRECTORY:—–click on The Marriage of Food and Wine  to access our quick search facility to locate hundreds of other food/wine/food pairing options, including hors-d’oeuvres, starters, soups, main courses and desserts. Also Great Friends-Cheese and Wine  for cheese and wine pairing.

 NEXT ARTICLE:—–Shellfish dishes, including prawns, langostine, clams, mussels, scallops, crab and lobster

 
HAPPY  WILD GAME AND WINE PAIRING DAYS
Graham D

(continuation from blog  “ Food and Wine pairing”  dated 26th November  2009)

INTRODUCTION:—–this blog and the many more following will examine the pleasurable and often complex relationship between good food and wine, with the ultimate aim to assist our many discerning customers evolve the convivial bonding of good food and wine.

FOOD BEING FEATURED:—–POULTRY DISHES, including CHICKEN, TURKEY, GUINEA FOWL, GOOSE, QUAIL and FARMED DUCK

CHALLENGES:—–Poultry is an enjoyable challenge, mainly because most red , white and rose wines match most poultry dishes if we put to one side hot and spicy dishes like chicken curry. People who prefer white wines should stay with their favourite white wine and the same advise would be valid for red, rose and  sparkling wine lovers. My only no go area would be dessert or fortified wines.

 
RECOMMENDATIONS:—–grilled or roast chicken, for a white wine enthusiast  try a Viognier style wine like The Black Chook, no pun intended.  A cheese and chicken dish like Chicken Kiev goes very well with a Reserve Chardonnay or a light to medium red Beaujolias Cru such as Moulin-a-Vent.  Moving on to the slightly darker meat of guinea Fowl, Goose and farmed Duck, these will pair up well with a full bodied white wine from the Rhone or you can try a subtle red Cru Bourgeois from the Medoc in France, also either wine would pair well with Canard a l’ Orange.

Turkey normally associated with Christmas is now eaten all the year round and again well suited to a good Rose from Sancerre or Provence, a medium bodied Merlot from Chile or a fine sparkling Saumur from the Loire, France. The same three wines are also a perfect match for Quail and one of Portugal’s favourite chicken dishes Piri Piri.

MAIN DIRECTORY:—–click on the Marriage of Food and Wine to access our quick search facility to locate hundreds of other food/wine/food pairing options, including hors-d’oeuvres, starters, soups, main courses and deserts. Also Great Friends Cheese and Wine for cheese and wine pairing.

NEXT ARTICLE:—–Wild game dishes, including pheasant, partridge, wild mallard and venison
 

HAPPY  POULTRY AND WINE PAIRING DAYS

Graham D

-(continuation from blog  “ Food and Wine pairing”  dated 10th November  2009)

 INTRODUCTION:—–this blog and the many more following will examine the pleasurable and often complex relationship between good food and wine, with the ultimate aim to assist our many discerning customers evolve the convivial bonding of good food and wine.

FOOD BEING FEATURED:—–BEEF DISHES, including  ROAST BEEF GRILLED SIRLOIN STEAK, GRILLED RUMP STEAK, GRILLED T BONE STEAK, GRILLED FILLET STEAK, GRILLED RIB EYE STEAK, GRILLED ENTRECOTE STEAK,  BEEF EN CROUT and BEEF STEWS  ( Venison dishes  would also be a good alternative )

 CHALLENGES:—–Good beef dishes are the main stay of so many different countries and the dishes can range from simply grilled Entrecote Steak to a substantial Casserole such as Brasato al Barolo (Beef in Barolo wine). The wine challenges are not too difficult since most people opt for and enjoy red wines with beef and preferably full bodied wines. On saying that, whether lightly grilled  beef steak or a big big winter beef stew most styles red wines will suffice, with Cabernet Sauvignon being a favourite of many.

RECOMMENDATIONS:—–Simply grilled beef with light sauces but no mustard can make good friends with light bodied reds such as a fruit driven Fleurie or Brouilly from Beaujolias, simarilly from Italy a good quality Valpolicella will hit the right mark.  If we move to upmarket dishes like Beef en Crout  then wines of fine pedigree should come into play like an aged St. Emilion or a smooth full bodied  Margaux from the Medoc.

The big beefy dishes such as Boeuf Bourguignon  or a traditional British slow cooked Braised Beef do enjoy the company of big and weighty wines like a Shiraz from Clare Valley Australia, a Zinfandel from Chile, or an oaky Rioja Gran Reserva from Spain. Two other favourites of mine to match most beef dishes are from Italy, one being a Chianti Classico Reserva, the other a full bodied red from Montepulciano. Both these Italian wines would also make a superb match with a firm old favourite—Beef Stroganoff.

MAIN DIRECTORY:—–click on The Marriage of Food and Wine to access our quick search facility to locate hundreds of other food/wine/food pairing options, including hors-d’oeuvres, starters, soups, main courses and desserts. Also Great Friends – Cheese and Wine for cheese and wine pairing.

NEXT ARTICLE:—–Poultry dishes, including chicken, turkey, guinea fowl, goose and farmed duck.

HAPPY  BEEF  AND WINE PAIRING DAYS

Graham D

(continuation from blog “Food and Wine pairing” dated 13th August 2009)

INTRODUCTION:—–this blog and the many more following will examine the pleasurable and often complex relationship between good food and wine, with the ultimate aim to assist our many discerning customers evolve the convivial bonding of good food and wine.

FOOD BEING FEATURED:—–PORK DISHES, including  ROAST PORK, GRILLED PORK CHOPS, SUCKLING PIG, PORK MEDALLIONS and PORK FILLET.  ( Veal or rabbit dishes would also be a good alternative )

 CHALLENGES:—–simply cooked pork is not too difficult to find friends and partners. Similar to chicken you can match most of your personal preferences with the above dishes except sweet or medium sweet wine. Pork also goes well with sparkling wine, especially red made from Shiraz/Syrah or Malbec.

RECOMMENDATIONS:—–Pork has an endearment towards big rich white wines such as Chateauneuf-du-Pape or Cotes du Rhone Villages. The strength, richness, depth of flavour and aromas of these desirable wines  provide a classic match for most pork dishes. If you are a committed red wine fan then try a Californian Syrah with its spicy black cherry fruit, this distinctive grape variety is also a perfect match for pork, hot or cold. An alternative red would be an Australian Merlot from Wakefield with its subtle flavours and softness to match both the white meat of pork and also the rich crispy crackling of oven roast pork.

MAIN DIRECTORY:—–click on The Marriage of Food and Wine to access our quick search facility to locate hundreds of other food/wine/food pairing options, including hors-d’oeuvres, starters, soups, main courses and deserts. Also Great Friends-Cheese and Wine for cheese and wine pairing.

NEXT ARTICLE:—–Beef dishes, including roast beef, grilled sirloin steak, grilled T bone steak, grilled rump steak, grilled fillet steak, grilled rib eye steak, beef en crout and big beefy stews.

HAPPY  PORK  AND WINE PAIRING DAYS

Graham D

(continuation from blog  “ Food and Wine pairing”  dated 17th  June  2009)

INTRODUCTION:—–this blog and the many more following will examine the pleasurable and often complex relationship between good food and wine, with the ultimate aim to assist our many discerning customers evolve the convivial bonding of good food and wine.

FOOD BEING FEATURED:—–MEDIUM STYLE CURRIES, including  CHICKEN, LAMB, PRAWN and VEGETABLE.  ( Thai or Chinese curries with similar ingredients would also be a good alternative )

CHALLENGES:—–We all know that matching wines with Asian cooking can be a difficult challenge and matching wines with curries even more difficult. With mild and fragrant curries like Korma, Biryani or Kashmiri dishes and curries with fruit like pineapple or mango, these can be a little easier to match than with hot curries like Madras and Vindaloo or astringent sauces made from tamarind or too strong in fenugreek and ginger.

RECOMMENDATIONS:—–wines with strong and distinct flavours or wines with fruity acidity will provide the best matches for the above mentioned dishes. A good tip to help you enjoy wine during an asian meal, is to take a sip of water to refresh the palate each time before you take a sip of wine.

Red wines from the Loire made from the Cabernet Franc grape such as Saumur-Champigny have the ideal fruit and acidity balance for mild curries. With this combination you will enjoy both the meal and the wine.

A white wine renoun for matching Asian cooking is the wine named after its grape variety Gewurztraminer. Gewurztraminer’s from the New World such as Segu from Chile have a little more acidity and body over the Alsace versions of this grape and can even put up a good with some of the hotter curries.

Other white wines to be considered are those produced in the Languedoc region of France. Wines like a well chilled Picpoul de Pinet  are perfectly happy with spicy dishes, again it’s the fruit and high acidity that comes through and softens the impact of curries and strongly flavoured dishes.

MAIN DIRECTORY:—–click on The Marriage of Food and Wine to access our quick search facility to locate hundreds of other food/wine/food pairing options, including hors-d’oeuvres, starters, soups, main courses and desserts. Also Great Friends-Cheese and Wine for cheese and wine pairing.

NEXT ARTICLE:—–Pork dishes, including roast pork, grilled pork chops,  suckling pig, pork fillet and medallions of pork.
 

HAPPY  MEDIUM CURRY  AND WINE PAIRING DAYS

Graham D

(continuation from blog  “ Food and Wine pairing”  dated  2nd June  2009)

INTRODUCTION:—–this blog and the many more following will examine the pleasurable and often complex relationship between good food and wine, with the ultimate aim to assist our many discerning customers evolve the convivial bonding of good food and wine.

FOOD BEING FEATURED:—–CHICKEN, including ROAST CHICKEN, DEEP FRIED CHICKEN and GRILLED or BARBECUED CHICKEN.  ( roast or grilled guinea fowl would also be a good alternative )

CHALLENGES:—–chicken plainly cooked or grilled without strong herbs or spices is the perfect white meat to match most red, white or rose wines ( not sweet wines ). In fact these dishes are so wine friendly you can feel most confident in selecting one of your own favourite wines and to fully enjoy the pairing.

RECOMMENDATIONS:—–my favourites for matching chicken dishes are many and the following three come highly recommended. First would be a light fruity red from the Beaujolais Cru region, a Julienas from Domaine de la Vieille Tour Ronde,  there would be perfect harmony between the light, long lasting subtle flavours of the gamay grape with all the chicken dishes mentioned above.

My second selection would be a stunning roses from Provence in the South of France, Whispering Angel from Chateau d’Esclans. A little expensive for a rose you may well say, but roses from Chateau d’Esclans are in a class of their own and will turn a simple chicken dish into a banquet fit for kings.

For my third choice I have selected a New World white wine from Monterey California, a Hayes Ranch Pinot Grigio. This light buttery wine is much softer than its Italian cousin and has a long, lingering fruit driven aftertaste that goes very well with most chicken dishes hot or cold.

MAIN DIRECTORY:—–click on http://ahadleigh-wine.com/marriageoffoodandwine.php  to access our quick search facility to locate hundreds of other food/wine/food pairing options, including hors-d’oeuvres, starters, soups, main courses and deserts. Also http://ahadleigh-wine.com/cheese/ for cheese and wine pairing.

NEXT ARTICLE:—–Medium style curry, including chicken, lamb, prawn and vegetable.
 

HAPPY  CHICKEN AND WINE PAIRING DAYS

Graham D

Following my previous article  please find some more  interesting  information to help our many customers and followers enjoy the matching of  quality cheese and wine. The main purpose of this article is to highlight generic groups of wines and to match them to their most suited cheese types.

It should be noted that the balance of flavours is paramount and the following table is only intended as helpful suggestions, but please do experiment and I am sure you, your family and friends will not only succeed in matching good cheese and wines to suit yourselves, but you will certainly enjoy the process of seeking natural partners.

RED RHONE———HARD and BLUE types such as traditional Single and Double Gloucester or Dorset Blue Viney.

RED PIEDMONT———SEMI  HARD types like Farmhouse Mature Cheddar or Cheshire

RED TUSCANY———HARD and SEMI HARD types such as Parmagiano Reggiano or Lanchashire

RED BORDEAUX———SOFT and BLUE types such as Bresse Blue or Munster

RED BEAUJOLAIS———SOFT CREAMY types such as Reblochon or Wensleydale

RED BURGUNDY———HARD or BLUE types such as Jarlsberg or Blue Stilton

RED NEW WORLD———HARD and SEMI HARD types such as Cheddar, Gruyere and Jarlsberg

RED RIOJA & RIBERA———HARD types such as Manchego or Orkney Smoked Cheddar

WHITE BORDEAUX (DRY)———GOAT and SOFT types such as Ireland’s Mine-Gabhar Goat’s Cheese and Valencay

WHITE BURGUNDY———HARD types such as Cheddar and Red Liecester

NEW WORLD SAUVIGNON BLANC———GOAT and HARD types such as Cheshire and Lairobell

NEW WORLD CHARDONNAY———HARD and SOFT types such as Reblochon or Mozzarella di Buffalo Campara

DRY ALSACE AND RIESLING——— SOFT and HARD types such as Emmenthal or Rind Wrapped Farmhouse Cheddar

ROSE———SOFT and INTENSE types such as Blue Cheshire and Gournay Affine

CHAMPAGNE & SPARKLING——— SOFT and FIRM types such as Brie, Camembert and Saint Paulin

DESSERT & LATE HARVEST WINES———SOFT, BLUE and INTENSE types such as Roquefort or Pont L’Eveque

RICH & SWEET SHERRY ———BLUE or INTENSE types such as St Agur, Gorganzola and Wensleydale Blue

DRY SHERRY———HARD and INTENSE types such as Goats Cheese, Cheddar matured for at least six months and Manchego

PORT——— BLUE or INTENSE types as St Agur, Stilton and Cashel Blue

MADEIRA———HARD and SEMI HARD types such as Gruyere and Derby

MARSALA———BLUE and INTENSE types such as Oak Smoked Cheddar and Roquefort

Go to http://ahadleigh-wine.com/cheese/ and review the many other cheeses with their matching wines.

 Watch out soon for our 3rd article on cheese and wine pairing.

HAPPY CHEESE AND WINE DAYS

GRAHAM D

(continuation from blog  “ Food and Wine pairing ”  dated 29th May 2009)

INTRODUCTION:—–this blog and the many more following will examine the pleasurable and often complex relationship between good food and wine, with the ultimate aim to assist our many discerning customers evolve the convivial bonding of good food and wine.

FOOD BEING FEATURED:—–ROAST LAMB, GRILLED LAMB CHOPS, SHOULDER and NECK of LAMB DISHES  and LAMB KEBABS.  ( roast or grilled kid would also be a good alternative )

CHALLENGES:—–not too difficult with simply cooked red meats like lamb, although certain cuts of lamb can have a slightly more fattier taste when compared to beef or venison, bearing this comment in mind I would suggest fairly big red wines with a little cutting edge to match cuts like neck or shoulder. If we are considering the leaner cuts of meat  like roast leg of lamb, grilled leg of lamb steaks or chops then softer reds come into play with a lot more confidence.

RECOMMENDATIONS:—–New World Merlots such as Kono Merlot from New Zealand or Wakefield Merlot from Australia go beautifully with the leaner cuts of lamb grilled or roasted. The merlot combination has to be one of the best, although a merlot blended with a little cabernet sauvignon can also do the trick.

With shoulder or neck of lamb and lamb kebabs I would recommend trying the luscious fruity red  Domaine de Madame from the scenic  Costieres de Nimes in the South of France, or even a full bodied White Chateauneuf-du-Pape like Domaine Saint Benoit. Both wines effortlessly  compliment the hardy dishes in question.

If you are planning a big hearty lamb stew or casserole then try a not too expensive Cabernet Sauvignon like Chateau Haut Pougnan from Bordeaux or a Wente Cabernet Sauvignon from San Francisco Bay. Like all cabernet sauvignon wines they possess the extra tannin required to match the richness of these fine traditional lamb dishes.

MAIN DIRECTORY:—-click on http://ahadleigh-wine.com/wine-and-food/  to access our quick search facility to locate hundreds of other food/wine/food pairing options, including hors-d’oeuvres, starters, soups, main courses and deserts. Also  http://ahadleigh-wine.com/cheese/ for cheese and wine pairing.

NEXT ARTICLE:—–Chicken  including roast chicken, deep fried chicken and grilled or barbecued chicken.
 

HAPPY  ROAST LAMB AND WINE PAIRING DAYS.

Graham D

(continuation from blog  “ The Pairing of Food and Wine—an introduction to the subject ”  dated 15th May 2009)

INTRODUCTION:—–this blog and the many more following will examine the pleasurable and often complex relationship between good food and wine, with the ultimate aim to assist our many discerning customers evolve the convivial bonding of good food and wine.

FOOD BEING FEATURED:—–strong tasting oily fish including SALMON, TROUT, TUNA, MACKEREL and our old summer favourite SARDINES.

CHALLENGES:—–the challenge can be split into two. First, oily fish Such as those highlighted above and cooked on their own and served with simple vegetables. Second, the same fish being cooked in or served with strong tasty sauces that go some way to alter or disguise the natural oily flavours of the fish. The first is the greater challenge of the two since strong fishy oils alter most wine flavours and the only way to fight back is to challenge such dishes with quality wines that are very dry and high in acidity.

RECOMMENDATIONS:—–our suggestions for oily fish without sauces would be two highly acidic but flavoursome wines, Bourgogne Aligote a single grape variety from the Burgundy region which is not too well known outside France and a great  favourite with the Burgundians when matching oily fish with wine. Our second selection is another enjoyable wine Franken Wein, also not so well known outside its own territory Germany, this wine made from the Silvaner grape is as dry as steel, but possesses lots of finesse and goes great with all the fish in question.

It’s a little easier matching wines with oily fish in sauces, you could even try a Loire red such as Chinon or Saint-Nicolas de Bourgueil , they do have the dryness and acidity to counter the oily flavours. With whites you could try a Muscadet Sur Lie or Chilean Sauvignon Blanc, both will bring pleasure to you and your fish course. An example of a classic fish dish in a sauce would be mackerel baked in a piquant mustard and white wine sauce. This notable combination would be well suited to either a White or Rose Sancerre.

MAIN DIRECTORY:—–click on   http://ahadleigh-wine.com/marriageoffoodandwine.php  to access our quick search facility to locate hundreds of other food/wine/food pairing options, including hors-d’oeuvres, starters, soups, main courses and desserts. Also http://ahadleigh-wine.com/cheese/ for cheese and wine pairing.

NEXT ARTICLE:—–Roast Lamb, Grilled Lamb Chops and Lamb Kebabs.

HAPPY OILY FISH AND WINE PAIRING DAYS

GRAHAM  D

There is no doubt that good food and wine are one of the great ways of bringing pleasure to close ones and friends alike and with all the remarkable varieties of  flavour and tastes, matching food with wine will always be an engaging and delightful challenge and pastime. Although it should be noted, that in the main, taste is subjective and only by experimenting with different wines and the pairings of food and wine will lead to those wonderfully more interesting and blissful moments in life, which is what good food and wine should be all about.

Travel, food and wine are also another rewarding combination. What’s more agreeable than say leisurely traveling the West Coast of Ireland especially around the coastline of County Galway and the wilds of Connemara and when around midday comes it’s a must to find time to stop off for lunch at Moran’s Oyster Cottage (www.moransoystercottage.com) along side the river just south of Galway City near Clarinbridge. Then to indulge in the most enjoyable pleasure of tasting cold fresh native oysters in the shell with a few drops of lemon juice, some local warm brown bread and of course a large glass of chilled Chablis Premier Cru, Montmain, a timeless and irresistible partnership it must be said. I am sure you will agree that the combination of good food, wine and travel has to be the ultimate experience for the gastronomic adventurer.

Those who enjoy good wine often spend time in selecting and tasting wines that to them fully match their taste requirements. Those who enjoy good food follow a similar path to reach their expectations. Now when it comes to pairing both these requirements together, for many this is where the problems start, and this is where we can be of help.

Is your time well spent pairing food and wine, are the end results rewarding, is the process mythology or fact, or perhaps a combination of both? These are all very interesting questions, especially since we know some foods will just about go well with any wines, red, white or rose, Grilled Chicken would be  would be most agreeable with all three styles. On the other hand you can easily destroy a combination of good food and wine, for example an obvious clash would be eating a light Strawberry Mousse with a heavy red Chateauneuf-du-Pape, both the food and wine would sadly lose out. In most cases exceedingly good results are attainable with not too much effort, as with Oysters and Chablis, or for instance try a chilled sweet wine from Bordeaux or a Monbazillac with Blue Stilton or Roquefort and a big chunk of crusty bread, yes you will definitely find them a perfect marriage.

How do we develop the perfect combinations and partnerships between good food and wine? Research is one way, trial and error is another, or why not click on https://www.ahadleigh-wine.com/wine-and-food/  and review what is one of the quickest and most helpful food and wine matching directories available, guiding one through numerous dishes with alternative selections of wines to match most tastes. Distinctive cuisine deserves the accompaniment of good wine and hopefully this article and our following publications will be of help.

This intoduction to pairing food and wine will be followed over the coming months by many other interesting articles discussing the matching of specific food groups or individual dishes with many different wine options. Watch out for our next article which will focus on matching fish rich in oil like trout, salmon and mackerel with everyday drinking wines

TO BE CONTINUED SOON

HAPPY FOOD AND WINE PAIRING DAYS