FOOD and WINE PAIRING—Cold Meats (continuation from blog  “ Food and Wine pairing”  dated 10 December 2011)

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:—–Many tasty Cold Meats can be left over from Christmas and New Years Day. If we focus on Poultry, Game Birds and Pork, then there are numerous wine options available for consideration. Cold Pork Pies or Game Bird pies can also be considered under the following recommendations. 

CHALLENGES:—–Be careful that strong Pickles and Chutneys such as Piccalilli or strong mustard based sauces may conflict with some of the wines recommended. Fruit chutneys and mild sauces will not be a major problem.

 RECOMMENDATIONS:—–The first recommendation which will accompany all the meats in question and is not too powerful, Rose D’Anjou  from the Loire, a refreshing wine for any time of the day or night. Many heavy reds will overpower most cold white meats, therefore for red wine lovers , a perfect match would be a light fruity Pinot Noir from Australia, Pirie South Pinot Noir,Tasmania. My final recommendation is a full bodied white wine from the Rhone , Chateauneuf du Pape Blanc , the long lasting spicy flavours match well both cold meats, pork pies or game pies.   
 
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:—–Wild Game including Venison and Wild Boar

HAPPY COLD MEATS PAIRING DAYS

Graham D

FOOD and WINE PAIRING—Christmas Pudding
(continuation from blog  “ Food and Wine pairing”  dated12 December 2011)

 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:—–We are featuring Christmas Pudding, but the wines recommended also pair well with Christmas Cake , Mince Pies or Chocolate Log and even a rich Sherry Trifle.

 CHALLENGES:—–Fortified wines and full bodied dessert wines are the ones to meet the challenge of rich Puddings and Cakes which could be accompanied by Brandy Sauces, Cream or Custard. Since it is Christmas, be bold and have more than one style of wine available to please your family or/and your special guests.

 RECOMMENDATIONS:—–The first recommendation would be Campbells Rutherglen Muscat, it has the depth and rich sweetness to match any big pudding. Try leaving the wine in the freezer for one or two hours before serving. Another rich full bodied accompaniment would be Pedro Ximenez Sherry, served chilled. Yes it is unusual to chill sherry, but works very well and your guests will be refreshingly and pleasantly surprised. A traditional recommendation has to be a quality Sauternes from the Bordeaux Region, chill a bottle of Chateau Rolland and enjoy a wine with a good balance of rich fruit, acidity and long lingering aftertaste. This wine is also a great companion of Blue Cheese, if you have any room left  
 
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:—–Cold Meats

 HAPPY CHRISTMAS PUDDING PAIRING DAYS

 Graham D

FOOD and WINE PAIRING—Christmas Poultry
(continuation from blog  “ Food and Wine pairing”  dated 12 December 2011)

 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:—–Whether its a traditional roast turkey, or chicken, or goose, or even wild game such as pheasant or partridge, one can easily choose wines that will suitably match all of the meats in question.

 CHALLENGES:—–If the above birds are roasted with the traditional vegetable accompaniments and sauces , then matching appropriate wines will not be a huge challenge. On a special occassion such as Christmas, it often pays to offer more than one style of wine, it will certainly keep all parties very happy.

 RECOMMENDATIONS:—–Listed below are four wines that will make great partners for any of the dishes being featured. One superb wine for white wine lovers would be a classical big rich wine from the Rhone Valley – Chateauneuf du Pape Blanc. Another fine white wine to go with poultry would be a Viognier from Australia, this wine has finesse and distinction and a perfect match for  game birds and turkey or chicken. Moving on to red wines, preference would be to the lighter and more fruity reds such as Fleurie, this fresh vivid red will bring delight to most white meats. Staying with the same theme, a final recommendation would be a plummy Merlot from the New World, Merlot Reserva Santa Cecilia Estate, this wine has depth of flavour with a long fresh fruity aftertaste, but not too overpowering for the delicate and flavoursome white meats being served.   
 
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:—–Christmas Pudding

 HAPPY CHRISTMAS POULTRY PAIRING DAYS

 Graham D

FOOD and WINE PAIRING—Christmas Seafood Starter
(continuation from blog  “ Food and Wine pairing”  dated 28 November 2011)

 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:—–With Christmas Dinner’s main dish being so wholesome and filling, often a light starter such as prawns with avocado, green salad and a seafood mayonaise base sauce is certainly more than sufficient. One can substitute the prawns for either crab, lobster or fresh water crayfish.

 CHALLENGES:—–The challenges are not too difficult if one selects a dry or medium dry white wine. When matching white wine with crustaceans, try to favour wines with a fruity bias, since they can add much piquancy to the food in question. If the dish contains no seafood mayonaise sauce and only green salad, then a much drier white wine can be accomodated.

 RECOMMENDATIONS:—–Whether its prawns, crab, lobster or crayfish a rich fruity wine from the Loire such as Vouvray cannot be faulted as a great partner. A similar wine, but more flowery, which definitely would make a good friend of seafood and happens to be my favorite white wine, a  Gewurztraminer from Alsace.  The last but not least  recommendation would have to be a wine from New Zealand the land of seafood, Chardonnay , this wine has the correct balance of fruit and acidity to support any rich seafood dishes and also, its most enjoyable on its own.
 
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 for Christmas

HAPPY CHRISTMAS SEAFOOD STARTER PAIRING DAYS

Graham D

FOOD and WINE PAIRING—Casseroles and Hearty Meat Stews (continuation from blog “ Food and Wine pairing” dated 20 November 2011)

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:—–Casseroles and hearty meat stews are often made from cuts from the leg, neck and shoulder. If you are slow braising then shin of beef or older game birds are perfect for providing the rich flavoursome sauces these dishes produce and are often cooked in wine.

CHALLENGES:—–The challenges are not that great-always pair powerful wines with these types of meat dishes that also have powerful flavours, strong aromas and great depth. These wines must take kindly to both the intense meaty flavours and the complexity of the added herbs and spices.

RECOMMENDATIONS:—–For strong and powerful beef, lamb or venison stews (with or without spices) select either a full bodied Bordeaux such as Chateau Haut Pougnan 1er Cotes de Bordeaux or a similar big boy from the Rhone such as Vacqueyras Les Collegiales. If you are considering a casserole utilising games birds such as pheasant or partridge, try Santa Cecilia Merlot from the Maule Valley in Chile or a flavoursome Pirie South Pinot Noir from Tasmania.

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 for Christmas

HAPPY CASSEROLES AND HEARTY MEAT STEWS AND WINE PAIRING DAYS

Graham D

FOOD and WINE PAIRING—DESSERTS – (continuation from blog “ Food and Wine Pairing” dated 8 November 2011)

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:—–DESSERTS, many organises of dinner parties forget or ignore pairing desserts and wine. Making the effort to successfully pair this course will no doubt be a wonderful finale to a great evening.
CHALLENGES:—–The challenges are not too difficult. Play safe and follow convention i.e. pair sweet wine with sweet dessert. The next rule is to select a wine that is sweeter that the dessert being served. Get the balance right and one will not overpower the other, harmony will prevail.
RECOMMENDATIONS:—–To assist wine pairing, three contrasting desserts have been chosen. First a simple fruit salad served with fresh cream, but not ice cream. A tasty fruit salad can be classed as slightly sweet or sweetish – a matching wine would have balanced acidity with sweetness and the recommendation would be a Spatlese from Germany, Graacher Himmelreich Riesling Spatlese. Our second dessert is a creme caramel with a crispy sugary top. A perfect match would be a wine with less acidity and more sweetness than the German Spatlese and to fit the bill try Chateau Peyruchet 1er Cotes de Bordeaux Molleux. For the final dessert, we have selected a sweet and heavy flavoured Chocolate and Cafe Roulade – for this rich dessert, we need to match with a full bodied, silky and luscious wine. My recommendation would be either Maury Solera 1928 or Elysium Black Muscat.

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:—–Casseroles and hearty meat stews

HAPPY DESSERT AND WINE PAIRING DAYS

Graham D

CAPE NORTH VODKA

Cape North is an ultra premium single grain vodka from a family owned company in Sweden.Cape North is small batch distilled five times and is the only Scandinavian vodka produced from a specified grain and in this case a specially selected highest quality wheat grain cultivated in France. The water comes from Porla, which is the most famous spring water in Sweden, renown for centuries for its purity, which is carefully filtered through diatomaceous soil using a kieselguhr filter rather than charcoal in order to preserve the delicate flavours and aromas. Cape North Vodka was launched in Sweden four years ago where it is now the leading ultra premium vodka and following its launch in London, it has achieved the favour and respect of top Uk bartenders and Spirit Journalists.

“One of the best vodkas I have ever encountered. It’s creamy-smooth on the palate with subtle flavours of citrus, vanilla and wheat grain perfect drunk neat or in a Martini with a twist of lemon.” – Paul Wootton, Editor of Class Magazine.

Winner of Silver Medal, International Wine & Spirit Competiton

Vodka does not get much better than this.

HAPPY VODKA DAYS

Graham D

FOOD and WINE PAIRING—VEGETARIAN DISHES
(continuation from blog “ Food and Wine Pairing” dated 3rd October 2011)

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:—–VEGETARIAN DISHES have become much more popular in recent years and restaurant chefs are far more creative with their vegetarian recipes than perhaps a decade ago. With many different and wonderful flavours matching these dishes with wine is now a serious subject.

CHALLENGES:—–The main challenges are identifying what dishes are strong in flavour, such as a nut loaf or caramelised root vegetables or lighter flavoured dishes like salads or spring vegetable soup. Once you have catagorized your dishes then pairing with the right wines become much much easier.

RECOMMENDATIONS:—–With a light tasting soup such as pea or potato why not try a light bodied unoaked white wine such as Luztville Chenin Blanc from South Africa. For pulses like lentiles which have been enriched with cream or butter, go for a medium bodied red wine such as Pinot Noir by Tindall Vineyards in New Zealand. With strong flavoured dishes such as roasted vegetables, a powerful nut roast or stews which contain soya sauce or marmite to replicate meaty flavours, then a full bodied Bordeaux red such as Chateau Semonlon Haut Medoc or a new world wine like Carmenere Reserva from Chile will certainly do the trick.

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 view Great Friends-Cheese and Wine for cheese and wine pairing.

NEXT ARTICLE:—–Desserts

HAPPY VEGETARIAN DISHES AND WINE PAIRING DAYS

Graham D

FOOD AND WINE PAIRING – WHITE FISH (continuation from BLOG “FOOD AND WINE PAIRING” dated 2nd December 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 :- WHITE FISH, white fleshed fish such as Lemon Sole, Flounder, Dover Sole, Dab, Turbot, Halibut and Brill have the lightest, sweetish and most delicate flesh of all the fish family

CHALLENGES :- Finding the perfect match for fish can be challenging since a very dry and acidic wine could go well with oily fish like Mackerel or Sardines, but could destroy subtle dishes like Poached Halibut or Sole Meuniere. Go for mellow and fruity white wines with little or no oak. Stay clear of red wines, although light red wines like Fleurie can go well with meaty, dark fleshed oily fish

RECOMMENDATIONS:- It’s not only traditional , but white wine certainly supports most fish dishes, especially white fish. So white wine with pan fried fish like sole or plaice are exceptinally well suited to a good quality Chenin Blanc such as Luztville from South Africa. Poached Halibut in olive oil and match with a Chilean Gewurztraminer from Vina Segu, the slight acidity from this wine works very nicely. Wild Sea Bass will respond well to a firm, fruity Italian white wine like Gavi de Gavi from the Piedmonte region of Italy.

Your choice of sauce or accompaniment can also be influential to a fish dish. A heavy tomato based sauce or a side dish with spice would welcome a white wine with high intensity and substance such as a white Chateauneuf du Pape or a full bodied Chardonnay such as those made in the Barossa Valley, Australia.

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 view GREAT FRIENDS-CHEESE AND WINE for cheese and wine pairing.

NEXT ARTICLE :- PASTA DISHES

HAPPY FISH AND WINE PAIRING DAYS

GRAHAM D

FOOD and WINE PAIRING–SMOKED FOODS (continuation from blog ” Food and Wine Pairing ” dated 3rd April 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:—SMOKED FOODS including SMOKED TROUT,SMOKED SALMON,SMOKED MACKEREL,SMOKED EEL,SMOKED HALIBUT,SMOKED HAM,SMOKED CHICKEN,SMOKED DUCK and SMOKED GOOSE.

CHALLENGES:—It is important that strong smoked foods are not fighting against the wine and vice versa . Fish and meat which have been smoked do have the same initial smoky taste and influence, but when moving further into the taste experience, the type of fish or meat you are eating should come through even though the overall smoky influence will still be there – this similar smoky taste generally allows you to choose similar wines for both fish and meat.

RECOMMENDATIONS:—Heavily oaked white wines can sometimes be a little overbearing, but they do have one good and most loyal friend, that being smoked fish. Good examples would be Wakefield Chardonnay from Australia or Hunter’s Chardonnay from New Zealand.

Smoked meats also go well with the two above mentioned Chardonnay’s and red wines well oaked with lots of vanilla flavours well support smoked meats, wines from  Riojas and Ribera del Duero such as Rioja Anares Tinto Crianza, Bodega Olarra and Portia Ribera del Duero Bodegas Portia do a grand job in matching smoked meats. These red wines also make an alternative and agreeable match with some fish dishes which include traditionally smoked eel and mackerel.

A very dry sherry like  Dry Sac Fino,Williams & Humbert  or a dry white port such as Sandeman White Apitiv  make a different and very interesting marriage and will certainly suit and match most smoked meats, fish and shellfish.

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:—Tuna, Marlin and Swordfish

HAPPY SMOKED FOODS AND WINE PAIRING DAYS

Graham D