The Guardian
It’s all about finding bottles that speak the same language as the food, whether for sharp citrus salads, spiced lamb or lemon chicken Sign up here for our weekly food newsletter, Feast I have been pouring a lot of wine over this past month, talking a lot about wine, and tasting my fair share, too – or perhaps a little more than my fair share. It’s one of the perks of opening a wine bar on London’s Great Portland Street, a project that’s been brewing (although fermenting may be a more appropriate term) for years. For ages, my wife, Sarit , and I have been pondering what to serve with Middle Eastern food and, as more and more of us bring the flavours and spirit of this region to our homes, maybe that’s a question you’ve been asking yourself as well. The instinct has always been to match dish by dish but, as anyone who has ever sat down to a Levantine spread knows all too well, that doesn’t really work. A Middle Eastern meal is a rush of different flavours; it’s a table of contrasts, not courses. Continue reading...
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