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See also Fiona Beckett's www.matchingfoodandwine.com A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T |...

With its relatively low alcoholic strength, appetizing acidity and lack of sickly artificial flavours, wine is the perfect accompaniment to food. Am I kidding myself that a well-chosen wine makes...

Tags:  foodandwine

Another meal and another lesson: how much more slowly top quality Mosel Riesling ages than top quality red bordeaux.   At a meal chez nous last weekend, with a menu remarkably...

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This is a longer version of an article also published in the Financial Times.   My colleague Michael Broadbent, who started Christie’s wine department 40 years ago last...

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Last week I had the great pleasure of an extended conversation in the garden with Harold McGee, the esteemed and thoughtful American food scientist and author of On Food and Cooking and The...

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Mario Mizzi, Malta: Our wine club is organizing a white Hermitage and Condrieu tasting-dinner very soon. What kind of food (and cheese) might you recommend to accompany the wines (two...

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Patricia, London:   Re High summer thoughts on food and wine matching - As you are aware, I am an avid veggie-consumer, especially fresh salads and crudités. So I'm...

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Here in the sweltering Languedoc I am labouring away at my desk nourished by birdsong and the knowledge that Chef Lander will be putting all sorts of delicious things on the table under the...

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Martin Nettleton, Yorkshire: Last night, celebrating the successful negotiation of another week, we opened a bottle of Dom Perignon 1996.  The first taste was exactly as I would have expected,...

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Gary Gillman, Toronto: Like Terry Hughes from New York, I am catching up on some of the older articles and enjoyed your piece on re-contextualising wine and Terry's very pertinent response. ...

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Bernhard Steiner, Singapore: We are organising a Russian dinner for some friends here in Singapore and in view of the climate are trying to match food with wine rather than vodka. We are...

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Terry Hughes, New York: As a new subscriber, I am playing catch up with old postings.  (Question to self: What took you so long?) First, the "fine writing" tagline isn't arrogant, it's...

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Carol Horton, Rome: What savoury or sweet dishes go best with Blandy's Rich Malmsey, please? I am imagining a lovely chocolate/vanilla swirl or butterscotch icecream for dessert, with a carrot...

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Terje Loitegaard, Norway: I was wondering if you could give me a tip on food combination with the Pouilly Fumé, Pur Sang 2002 by Dagueneau. Is it ready to drink? me: I should imagine it...

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Julia Harding MW earned multiple prizes last year by not only passing her Master of Wine exams at the first attempt, but coming top too. I feel very privileged that she is currently toiling away...

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