Perfect pairings: books that combine wine and food | Fiona Beckett on wine


Take a deep-dive into ‘flavour’, the buzz word for this season

I don’t know if you’ve noticed, but there’s always a trend in food and drink books, be that veganism, baking or books about gin. This winter’s big idea seems to be “flavour”, and it applies to both food and wine.

There are, for instance, two new books on wine pairing. If you’re an ambitious cook, or lucky enough to live with one, polish their culinary skills with the heavyweight Wine and Food: The Perfect Match (£40) from master sommelier Ronan Sayburn and chef Marcus Verberne of the posh members’ club 67 Pall Mall. Recipes that would suit a lockdown project range from piri piri tiger prawns, which Sayburn recommends serving with alvarinho, to braised short ribs with châteauneuf-du-pape.

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