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Jenny Mackenzie on the Neil McGuigan and John Torode food and wine matching link-up

Published:  31 January, 2013

The Neil McGuigan and John Torode Recipe Collection, which was launched earlier this week in London, promises to be an "innovative, interactive" wine and food matching concept with the aim of "approachability, affordability and accessibility".

The Neil McGuigan and John Torode Recipe Collection, which was launched earlier this week in London, promises to be an "innovative, interactive" wine and food matching concept with the aim of "approachability, affordability and accessibility".

The collaboration is between Neil McGuigan of multi award winning McGuigan Wines and chef / restaurateur John Torode, who runs Smiths of Smithfield, The Luxe in Spitalfields and co-presents Masterchef. The concept is credited to Robert Joseph of DoILikeit?

McGuigan said there is "a lack of confidence in consumers and they are afraid of making mistakes" when it comes to food and wine matching. The recipe collection website aims to be "personal and straightforward", making wine recommendations and food preferences "easy to understand" by removing the "snob factor".

When asked why McGuigan appeared to be so down to earth for such a large wine company, Torode said that Neil McGuigan "took the lead from his kids" with new technology such as QR codes on the back labels. McGuigan reiterated the online slant, saying "young people today tell strangers everything (like on Facebook) and people they know, nothing".

During the lunch, Torode gave one of his signature meat cooking demos, frying a fillet of beef. The atmosphere was very jovial and a good way to underline the wine and food matching emphasis. In the video interview - on Harpers YouTube - after the lunch, McGuigan expressed the excitement generated by the collaboration and that he could see many future possibilities.

The full menu at the lunch was hummus with spiced mince lamb, Muffaletta, Thai pork relish lettuce cups and Arancini. The main dishes were mustard crusted beef, fish pie, polenta gnocchi in mushroom and mozzarella sauce with a side salad of asparagus, peas and mint. Pudding was roast plums with panna cotta, which Torode says "should wobble like a maiden's bosom".

Each table was encouraged to pick their wine and food match. Our table didn't get that far due to the lively discussion on the ageability of Australian Semillon, led by wine writer and presenter, Joe Wadsack. However, my top wine picks from the lunch included:

Top quality New World fizz always has a refreshing vibrancy. McGuigan's Black Label Sparkling Pinot Chardonnay was a crowd pleasing aperitif with enough body and depth to drink well with the tarragon herb flavoured fish pie.

Semillon Blanc has the potential to be the next big thing in white wine due to racy acidity, an appealing flinty note and often, moderate alcohol. McGuigan Classic Semillon Blanc was very versatile, particularly matching the hummus with spiced mince lamb.

Neil McGuigan was table hopping, pouring some older vintages including a 2007 Reserve Shiraz. In good quality Aussie Shiraz, the spice mellows with age and the juiciness with smooth tannins makes a great partner for red meat, especially butter-soft fillet steak.

The video interview with Neil McGuigan and John Torode after the lunch, is on Harpers YouTube at http://www.youtube.com/watch?v=y96cSppW24M

The Recipe Collection website is at www.mcguiganwines.co.uk

* You can read more from Jenny Mackenzie at www.earlybirdwinenews.com.

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