Our resident wine expert, Grant Hedley, had the pleasure of being joined by olive-heads Charlie Chambers and Karin Andersson from The Real Olive Company for an evening of wine and olive tasting. At a time of year when the sun is shining (or supposed to be), we are enjoying picnics, lunches and dinners with families and friends, wine and olives are a perfect addition to all of these. We selected three of our delicious Italian wines to go with three, tasty and organic olive blends selected by The Real Olive Company.
If you couldn’t join us on the evening, we’ve included the carefully selected wine and olive pairings below as well as a recording from the evening so you can order the products to enjoy the tasting in your own time.
You’re invited to an exciting virtual wine and olive tasting event on the 6th August, with our friends at The Real Olive Company. I’ll be joined by olive-heads Charlie Chambers and Karin Andersson, who are as passionate and informed about olives as we are about wines!
It makes perfect sense to follow one of my favourite food matching principles: ‘what grows together, goes together’ and pair these delicious olives with a few of our favourite Italian wines. Plus, at a time of the year when the sun is shining and we are enjoying picnics, lunches and dinners with our families and friends, olives are the perfect addition to any meal.
So let us whisk you off for a mouth-watering hour, to the land of sunshine, vineyards and olive groves to taste some fabulous wines and delectable olives.
Last week, Sunday Times Wine Club Vice President Will Lyons, took to our Facebook page in another exciting live Q&A as part of the Wine Live with Will Lyons series. In the live, he answered questions from our viewers. This week, it was all about food and wine matches.
In case you couldn’t join us on the night, here’s what you missed…
You can purchase the wines Will enjoyed during the live to try yourself below:
There were several Brown Derby restaurants in Los Angeles in the 1930s. Perhaps the most famous was the second in the chain, opened on Valentine’s Day in 1929 at 1628 North Vine Street.
Taking its inspiration from Spanish colonial architecture it quickly became a favourite with the Hollywood ‘set.’ Being close to the studios it was soon patronised by a roll call of movie stars and celebrities among them Clarke Gable, Groucho Marx, Lucille Ball, Joan Crawford and Humphrey Bogart. The golden generation of Hollywood. But it wasn’t until 1937 when its place in culinary history was eventually cemented.
There are many stories as to how the Cobb salad was born but my favourite is one recounted in the pages of The Wall Street Journal. The story goes that one night Bob Cobb, one of the owners of the restaurant, was working late, very late. Midnight was approaching and having not eaten he delved into the restaurant fridge and prepared himself a salad comprised of mainly left overs. Cold roast chicken, hard-boiled eggs, avocadoes, a few slices of bacon, tomatoes and of course mixed leaves and lettuce. He saved the strongest flavour until last – crumbling some Roquefort cheese over the top. That night the Brown Derby restaurant found itself a new signature dish – the Cobb salad.
Cobb salads are best made at home. It’s a perfect lunch for those of us who are perhaps spending more time in the house than we would normally. Just grab the leftovers from the fridge and throw them all together. It doesn’t have to be lettuce it could be spinach or watercress. If you really want to go posh you can always add some sort of seafood. Why not lobster? If you’re feeling particularly flush and ‘Hollywood’.
You’ll need a glass of something to go with it. Something with plenty of uplifting acidity, vitality and Spring like fruit would be my choice. I know it’s not original but actually a chilled glass of Sauvignon Blanc would be an ideal foil. The grassy, gooseberry and citrus character, coupled with the lively tension in the wine, works well, particularly if you have dressed the salad with a squeeze of lemon.
I would avoid anything too complex, oaky and creamy. Think in terms of lighter style wines, what the club’s president Hugh Johnson may refer to as ‘fridge door wines.’ I’d be considering anything with zesty acidity. Riesling from Germany, Chablis, Vinho Verde from northern Portugal and the racy Picpoul de Pinet made down in the Languedoc just east of Narbonne. It’s translated as the ‘lip stinger’ and the quality of this wine has never been better.
All of these styles are fairly moderate in alcohol which means you can enjoy a glass and have a productive afternoon, whatever that may entail. In the Golden Age of Hollywood it could involve shooting a few scenes with Clarke Gable, well we can all dream!