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Drink of the week: Quinta da Pedra Alta Pedra no 3 White Port

Drink of the week: Quinta da Pedra Alta Pedra no 3 White Port
matchingfoodandwine.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from matchingfoodandwine.com Daily Mail and Mail on Sunday newspapers.

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Is wine writing boring? | Matching Food & Wine


Posted by Fiona Beckett(Google+) on May 9 2021 at 08:45
A few days ago a meme popped up on Twitter to wide acclaim. Headed ‘The state of wine coverage - hot or not?’ it gave some tongue-in-cheek examples of articles wine writers might submit or be asked to write. “Is this the great sherry revival? Five great wines for barbecues because the editor insisted. A barely tampered press release about a newly invented grape variety day. 5000 words on minerality. Canned wine ‘not shit ’”
Twitter piled in, as it does. You forgot the everything is getting a little bit better article. Often indistinguishable from advertorials.” “Branded wines can t be good and here are 5 branded wines which are actually ok’. New Zealand is more than sauvignon. ....

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The trouble with wine tasting | Matching Food & Wine

The trouble with wine tasting | Matching Food & Wine
matchingfoodandwine.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from matchingfoodandwine.com Daily Mail and Mail on Sunday newspapers.

Chris Kissack , Gerard Basset , Fiona Beckett Google , Wine Society , Fiona Beckett , Wine Naturally , Wine Doctor , Wine Tastes Best , Best Sommelier , ஜெரார்ட் பாசெட் , பியோனா பெக்கெட் கூகிள் , மது சமூகம் , பியோனா பெக்கெட் , சிறந்தது சம்மியர் ,

The best food pairings for dry Furmint | Matching Food & Wine


Posted by Fiona Beckett(Google+) on February 17 2021 at 16:19
All countries like to boast that their signature grape variety goes with practically everything but in the case of Hungary’s furmint it’s true.
With the aromatics of sauvignon blanc, the rich mouthfeel of chardonnay and the vibrant acidity of riesling” as my colleague Tim Atkin neatly puts it it really is a take-me-anywhere wine.
Hungary of course has a great gastronomic tradition of its own so you could obviously drink it with everything from foie gras which is hugely popular in the country to chicken paprikash.
But its rare combination of lushness and searing acidity makes it an incredibly good partner for the dishes that involve sweet and savoury elements that you often find in Asian cuisines and in Moroccan tagines. I reckon it would work with many Chinese, Korean, Burmese and Thai recipes that mingle hot, sour and sweet. ....

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