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 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—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 Pairings: Pasta dishes (Continued from Blog “Food and Wine Pairing”)

Introduction:- This Blog and the many more following will examine the pleasurable and often complex relationship between good food and wine, with the utlimate aim to assist our many discerning customers evolve the convivial bonding of good food and wine.

Food Being Featured:- Pasta dishes a a big favourite of so many around the world. A favourable feature dishes contain tastey sauces and these sauces create great flexibility regarding the choice of wine.

Challenges:- The challenge of pairing pasta dishes with wine can be exciting and enjoyable because of the accomodating nature of pasta. Many dishes will equally match a red, white, rose or sparkling wine. Where people have preferences, then you may wish to alter choices of different wine when serving you pasta dishes.

Recommendations:- Pasta is synonymos with Italy and convention often suggests serving Italian wines with Italian pasta dishes.Staying with tradition why not select a full bodied Chianti with a rich meat based dish such as lasagne or pasta with meatballs. Staying with the red wines and being a little experimental, why not pair a lite fruity Valpolicella or Brouilly with a seafood pasta dish flavoursome cheese sauce, the match can be perfect. For white wine lovers, try Pinot Grigio with Fellucine, Alfredo or Macaroni Cheese. For Rose wine lovers, try Le Pas de la Rhone, it’s 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’oeurves, starters, soups, main courses and deserts. Also view Great Friends-Cheese and Wine for cheese and wine pairing.

Next Article :- Vegetarian Dishes

Happy Pasta Dishes and Wine Pairing Days

Graham D

 FOOD and WINE PAIRING—Chinese Food (continuation from blog  “ Food and Wine Pairing”  dated 24 October  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:—–CHINESE FOOD, Cuisine that encompasses many different styles of cooking -noodles,dumplings and the sizzling meats of North China, lightly spiced seafood dishes of the eastern coastal regions, very hot and spicy dishes from Sichuan and then the huge variety of stir-fries which are popular in and around Canton.

 
CHALLENGES:—–The common perception is that Chinese Foods pair better with beer than wine -this is not true. With such a variety of tastes and flavours as highlighted above, the challenge is tricky, but certainly not impossible. We do need to consider wines that are all rounders, wines that pair well with the delicate dim sum dishes as well as sharp and spicy dishes which utilize much pepper and chilli. 

 
RECOMMENDATIONS:—–There are a number of wines that work well with most Chinese dishes - the conventional wisdom of matching a medium bodied Gewurztraminer W. Gisselbrecht with either light fish dishes or hot Sichuan dishes does work very well. A German Riesling of Kabinett quality such as Johannisberger Erntebringer has similar attributes in pairing with the variety of tastes and flavours of Chinese food. For lovers of red wines, try a New World full bodied Merlot from Santa Cecilia Chile, the wine has a good balance of fruit and tannins which will compliment light dishes of the South and the more robust and spicy dishes of Northern China.

A little tip - similar to Indian or Thai food, sip a little water between different wines and different courses. It helps a lot in introducing a new wine or changing from a spicy to more delicate dish.

 
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:—–White Fish
 

HAPPY CHINESE FOOD 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  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