It’s easy to become complacent about matching wine and food, and I’m as guilty as anyone for making safe generalisations.
Discovering wine bars and eateries in New York City is one of life’s great pleasures.
A glass of wine at the end of a busy day is one of life’s great pleasures. Increasingly I find myself reaching for the Spanish cheese manchego as an accompaniment.
I recall being told many years ago that asparagus, along with globe artichokes, eggs, chocolate and brussels sprouts cannot be matched with wine.
Some believe that one’s destiny is written in the stars. For Sharon Romeo and chef David Swain, owners of FINO Seppeltsfield, it was all in a name.
I’m a keen amateur cook, not a seasoned professional. Here are a few guidelines that I apply when cooking with wine.
When asked to come up with a wine match for various chocolates it was impossible for me to refuse.
It’s a good idea to choose a high acid wine to match an acidic dish. Let me explain.
Any thought of Tassie brings to mind fish, shellfish, crustaceans and riesling.
Wine and cheese are both highly complex substances from a flavour chemistry perspective.