By Adam Partridge
I remember a very wise person once telling me that I should take a few moments out of each day to treat myself. It doesn’t matter whether it is a refreshing glass of wine at the end of a long day, or four chocolate cream filled eclairs. I’m sorry to say that I did once eat …
By Andrew Craig, www.grandemarque.blogspot.com
Oysters and Chablis, steak and Malbec, lamb and Rioja. There are some classic food and wine pairings that, for whatever reason, work. For me, Sushi and Champagne is one of them. However classically in Japan Sushi is eaten with beer or sake, the rice-based wine.
Champagne and Sake are very similar in that both are measured by their …
By Jenn Sasiadek
There have been a whole host of restaurants of late jumping on the fizz and chips bandwagon. Geales in London’s Notting Hill launched a fish and chip lunch with Champagne Salon 1999, The Sea Shell allows diners to sip Dom Perignon with their cod and mushy peas, and Auckland restaurateur Ben Dodd uses Moet et Chandon in the batter mix …
By Andrew McCarthy, Bodegas Castro Martin, http://castromartin.blogspot.com/
I sometimes write about wine and food pairing, quite simply as I am fascinated by the subject. It’s true that there is a lot of snobbery associated with this subject, and quite rightly so. Some of the old fashioned, traditional views just don’t stack up, such as drinking red wine with fish, which can be perfectly …
By James Caley
Pizza and wine are often partnered together, but do we know the best wines to pair with this traditional Italian dish. Plus what kind of qualities should the wines have to cope with such strong flavours? Big fans of both wine and pizza, a handful of Bibendumites wanted to know more about the perfect pizza and wine combo. …
by Gareth Groves
In an ideal world, I would celebrate tonight with a chilled beer or three and some seriously spicy food at the London fooderati’s Sichuan restaurant of choice: Chilli Cool. Cumin and chilli encrusted mini-lamb skewers? Yes please. Deep fried pigs’ intestines? Hell yeah. Sea-spicy aubergine? Never miss it.
However, owing to a change in recent circumstances, I’ll be at …
It’s a great day for England!
Not in cricketing terms admittedly, but we are world champions in the world of cheese. Cornish Blue, a creamy cow’s milk cheese from Liskeard, has walked off with the top award at the World Cheese Awards. Hurrah! My weekend mission is to track some down and celebrate the English cheese revolution. But what shall I drink with our world-beating blue?
Julian Jeffs is the Yoda of the Sherry world: diminutive, wise and extremely quotable. I have been reading a battered copy of the 1982 edition of his brilliant book on the subject and can recommend it highly to any Fino fan. It may be 28 years old but things change slowly in Jerez and it is a mine of beautifully written information about the history, development and styles of sherry. Just reading it can make …
by Rob Pickard
BBQ opportunities on our beloved rain soaked island are few and far between, so if you’re going to do it, make every effort to do it properly! Doing it properly can of course be affected by many factors, from meat, fish and veg selection, salads and accompaniments, pre BBQ beers, and importantly, wine selection. However, what I discovered on a recent trip to Bordeaux …
By Ben Turner
As one who likes to go and try out new food and wine haunts in London Town I was always slightly disappointed that a certain area of area of North London was void of a certain quality of gastropub. As it happens this place is Holloway and it’s where I currently reside. An especially and notably dry area of my beloved N7 is Tufnell …
