BBC Food and Drink – Tom Kerridge – British Food
1/6 Michel Roux Jnr, Kate Goodman and Tom Kerridge set out to create the perfect roast.
Broadcast on BBC Two, 8:30PM Mon, 4 Feb 2013
Red Wine with the Roast Pork – Quinta dos Roques 2010
White Wine with the Vegetable Tarte Tatin – Reichsgraf von Kesselstatt, Scharzhofberger 2009
I am no cider expert, but I can imagine that a good cider would be a great apple-y match for roast pork .Red wines from the Dao region are great with pork and, in the Dao region of Portugal, they are the traditional accompaniment to roast suckling pig with all the trimmings. Doa red wines tend to be fruity but quite dry with flavours of cherry and spice (white pepper) which makes them a good match for sweet, fatty pork dishes. Look for producers such as Quinta dos Roques (as mentioned in Food and Drink), Casa de Mouraz or, if you want to push the boat out, try Dirk Niepoort’s rathey quirky multi-region blend Dao / Douro blend Niepoort Doda. Other wines that I always enjoy with roast pork are a good Gran Reserva Rioja such as Urbina Gran Reserva 1996 or vanilla-y, cherryish Barbera d’Alba such as that from Pio Cesare.
Riesling is still a wine that a lot of people shy away from but this would be a great match for the Red onion, fennel and chilli tarte tatin. Matching wines with food with chilis in them can be a bit tricky but the natural sweetness a Kabinett or Spatlese Riesling would go up against any mild chili flavours quite nicely. Try a good mineral, lime-y Riesling from the Mosel, like the Reichsgraf von Kesselstatt, Scharzhofberger or perhaps the spicy, low alcohol Dr Loosen Urziger Wurzgarten Riesling Kabinett. Come to think if it, Riesling would be a great match with the roast pork too.
BBC Food and Drink – Mary Berry – Baking
2/6 Michel Roux Jr, Kate Goodman and Mary Berry create the perfect afternoon tea.
Broadcast on BBC Two, 8:30PM Mon,11 Feb 2013
Sparkling Wine with the Madeleines and Fruit Tarts – Prosecco di Conegliano Valdobiadene Dry NV, Italy
Sparkling Wine with the Madeleines and Fruit Tarts – Chapel Down Brut Vintage Reserve NV
Madeira with Michel’s Apple Tart – Blandy’s Alvada 5 Year Old Madeira
Sparkling wine is a good match for the first two recipes. The light and and buttery Madeleines have a hint of lemon zest in them so a good sparkling wine like a Prosecco, if it has a hint of lemon, would be a great match. A richer, fuller and more biscuit-y sparkling wine (or Champagne) would perhaps be better with the sweeter fruit tarts, but it is going to be a tricky match due to the acidity in the raspberries and strawberries. If you are looking for an English sparkling wine, like the one used in the programme, try our local Raimes Classic Brut. I would perhaps be tempted to serve something like a sweet dessert wine with the Fruit Tart, something that can stand up against the fruits like a sparkling, light and sweet Moscato d’Asti like the La Spinetta Moscato d’Asti DOCG Biancospino and bottled at a very quaffable 5.5% alcohol!
Madeira is a vastly underated drink and is a great food wine. It can be matched with all sorts of foods from savoury patés or consommés, to hard and blue cheeses and it is also great with desserts. The Blandy’s Madeira suggested by Kate Goodman is very good and I can see this matching very well with apple tart. Look out for other Madeiras by Barbeito, they have same fantastic sweet Malmseys (Malvasia) or medium Madeiras like their Rainwater. Madeira is also a great match for many cakes and pastries. Apples can be a difficult match for wine due to their natural acidity and thinking about match wine for the apple tart made me think that you could also try out a big, rich and full-bodied Vintage Champagne or perhaps a sweet and raisin-y Moscatel.
BBC Food and Drink – Jun Tanaka – Street Food
3/6 Michel Roux Jr, Kate Goodman and Jun Tunaka create the perfect burger.
Broadcast on BBC Two, 8:30PM Mon, 18 Feb 2013
Rosé wine with Mussel Stew and Garlic – Domaine Terrebrune Bandol Rosé
Sherry with Mussel Stew and Garlic – the programme shows both Waitrose Amontillado and Waitrose Dry Amontillado Sherry
I like this idea for the Bandol rosé to go with the garlicky mussels, that should be a very good match. The fresh and dry earthy, red fruit flavours should match really well with the mussels, but you would really need a dry rosé to match up against the richness if the dish. Any Provence rosé should go well with this – look for those by Chateau La Mascoronne, Domaine de la Vieille Tour and, for one of the best rosés in the world, Domaines Ott Coeur de Grain Rosé. If you are looking for a red or white wine alternative I would choose something warm and spicy from around the Mediterranean, perhaps a spicy, peppery Gigondas from the Rhone, to go with the garlic, or something crisp and dry for a white, preferably a Muscadet Sur Lie.
Sherry, like Madeira, is another vastly under-rated food wine and styles vary from dry and floral to sweet and raisined and everything in between – it is possible to find a Sherry to go with most foods. Kate suggests a Dry Amontillado and I think this would be a good choice, Amontillado sherries are nutty and rich with dried fig and fruit nuances but I do wonder if one might be better off with a light and floral Fino or slight tangy, salty Manzanilla Sherry.
Kate chooses a Chilean Pinot Noir, the Tabali Reserva Especial Pinot Noir as a match for the Duck Burger. This would be okay, Chilean Pinot Noirs tend to be bigger and chunkier than some other New World Pinots and normally have plenty of dark fruit an earthy, spicy notes, so it should be a good match with the duck and the cheese stuffing. I am a big fan of a spicy and slightly sweet Zinfandel with burgers, something like the Four Vines Biker Zinfandel but, because it it a duck burger I might be tempted to try some from the Rhone like a Guigal Gigondas or Chapoutier Crozes Hermitage.
BBC Food and Drink – Monica Galetti – Comfort Food Recipes
4/6 Michel Roux Jr, Kate Goodman and Monica Galetti
Broadcast on BBC Two, 8:30PM Mon, 25 Feb 2013
Domaine Brusset Côtes du Rhône Villages Cairanne Les Travers, France 2010
Louis Roederer Demi Sec Champagne
Starting with the Shepherd’s Pie, Kate chose a Cotes du Rhone, which, I think, is a very good match. Shepherd’s Pie can be a bit rich and spicy and combining that with a rich and spicy red wine makes perfect. Perhaps it might be worth trading up to a Crozes Hermitage or Gigondas. I might be tempted to go for something like a Torres Celeste Ribera del Duero, I think Tempranillo is a great match for lamb an something a bit chunkier than a Rioja would be a good food wine match.
Louis Roederer is one of my favourite Champagnes and their Carte Blanche (the Demi Sec) is a great wine for serving with desserts. I often try and recommend a Demi Sec Champagne to serve with desserts but, for some reason, customers often seem reticent to go for it – perhaps they people put off by the cost of using a Champagne to match with a dessert when many dessert wines are much better value for money. A good alternative might be a Moscato d’Asti, although it will be much sweeter and won’t have the same freshness and acidity of a Champagne which is what makes it great for matching with the crème anglais of the Iles Flotant. Or failing that you could try a Hungarian Tokay.