Pairings

Pairings

25 Sep 2026

Miso-roasted tomatoes with burrata and three Italian whites

Slow-roasted and glazed with white miso, the last tomatoes of the season get their flavour back. Burrata on top, and three Italian whites to go with it.

Pairings

17 Sep 2026

Ratatouille: the traditional slow-cooked recipe

A ratatouille cooked down slowly over a low heat, even better the next day, plus the three wines our tasters picked to go with it.

Pairings

17 Sep 2026

Quiche Lorraine: the no-fuss recipe

A blind-baked case that never goes soggy, well-browned lardons and a barely set filling: quiche Lorraine the original way, with three white wines.

Pairings

17 Sep 2026

Oysters with shallot mignonette

A good plate of oysters needs only a mignonette made the day before, a little care when shucking and the right dry white. Here are three.

Pairings

17 Sep 2026

Gratin dauphinois: the original recipe

Potatoes pre-cooked in milk and cream, a garlic-rubbed dish and an hour in a gentle oven: gratin dauphinois as it was first made, with three whites.

Pairings

17 Sep 2026

Salade niçoise: the authentic recipe

Ripe tomatoes, eggs, anchovies or tuna, Niçoise olives and a drizzle of olive oil: the original niçoise, with three rosés to go with it.

Pairings

23 May 2025

Courgette carpaccio with feta and preserved lemon

Raw courgette, crumbled feta and preserved lemon: a summer starter that comes together in minutes, without switching on the hob.