The Village Voice Dec 18 Jan 19

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ANDREW HALLIDAY FINE ART Andrew studied Fine Art at Bourneville School of Art, Wimbledon College of Art and the Rijksakademie in Amsterdam. His paintings sell regularly through a SW London gallery, and this year he was shortlisted for the Royal Academy Summer Exhibition as well as being filmed for an upcoming TV production. His love of painting buildings and architecture has given rise to a successful business in house portraiture and his impression of favourite, iconic buildings. A perfect Christmas gift for someone special, please contact Andrew for prices, ideas and commissions on 07773 753558 or andrewspaintings@gmail.com www.andrewhallidayfineart.co.uk Instagram: @hallidayfineart FB: @Archipainting 10 To advertise call 01590 643969/07801 562358 or e-mail info@lymingtondirectory.co.uk
NOTES FROM THE SOLENT CELLAR The Art of Food & Wine Matching The festive period will soon be upon us, so we thought we would offer some advice on food and wine matching. We think that a meal can be enhanced by a well thought out wine to match, and we are always here to help guide and advise on classic or more interesting pairings. How about one of these wines to enjoy on Christmas day? When looking for a wine to pair to a particular dish it is worth considering the following factors: Acidity All wine has acidity and this can be detected in the mouth, high acidity in a wine would be a similar sensation to when sucking on a lemon. Wines with high acidity work amazingly well with fatty foods, which is why fish and chips goes so well with Champagne! A wine with lemony acidity is also like adding a seasoning to a dish, for example the classic oysters and Muscadet pairing. Wines with a low acidity tend to be from hotter climates and richer in flavours and these go with richer flavoured foods. Body & Tannin When we talk about the body of a wine, it is to do with the power and strength in flavour. Tannins come from grape seeds, skins and also any ageing in oak add body and dryness to a wine. A full bodied, tannic wine will go well with fuller flavoured foods, for example Chateauneuf du Pape which is full bodied and tannic pairs well to meats such as slow roast shoulder of lamb or roast beef. Lighter bodied wines with low tannins such as Pinot Noir, Beaujolais or Mencia pair well to white meats and meaty fish. Sweetness At this festive time of year it's a real treat to pair a dessert course with a sweet wine. As a general rule a wine to go with a dessert should be sweeter than the food. We have an amazing selection of sweet wines to pair to different types of dessert. Just a small selection of our selection of dessert wines Classic Festive Matches Smoked Salmon Canapés - Try pairing these with a Chablis, Gruner Veltliner, Albarino or a dry Riesling. Turkey and the trimmings - A white with a bit of body to stand up to the medley of flavours. I suggest something from Southern Burgundy, Pinot Gris or an aromatic white Rhone. On the red front, something juicy with bright cherry/ cranberry fruit such as Pinot Noir, Barbera d'Alba, unoaked Spanish Garnacha or Beaujolais. Mince Pies - Mince pies tend to be enjoyed in the afternoon or with a bit of blue cheese, try pairing to an off dry Madeira or a Moscatel. (*Madeira Saturday tasting is on Dec 1st*) Cheese - Most people go for red wine when pairing to the cheeseboard, but often this overpowers the flavour. This year ,try serving a white wine from the Savoie or Jura region, an off-dry Riesling or Muscat Beaumes de Venise, or if you're a fortified wine lover try with a nutty Amontillado or white port. Pop into the shop for help with your food and wine matching this Christmas! Heather & Simon, The Solent Cellar Our shop is on Saint Thomas Street (opposite M&S) www.thesolentcellar.co.uk Please mention The Village Voice when responding to adverts 11
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The Village Voice Dec 18 Jan 19

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