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- Go for likeness or contrast: For Johnnes, there are two main approaches to wine pairing: likeness and contrast. Likeness, he explains, is pairing "a very rich beef dish" with "a wine that is equally rich or powerful [enough] to stand up to it." If you're serving a dish with some sweetness, such as a fish with peach or mango salsa, Johnnes recommends a wine with sweetness. And for a dish with acidity, like a salad with lemon, Johnnes says to balance it with a wine that has some acidity.
The other pairing option is to look for a wine that creates some contrast. For example, when serving a creamy cheese, Johnnes likes to pair it with a wine that has some acid to "counter the richness" and avoid that "cloying, mouth-coating feel." Champagne is a nice choice, because the acidity and bubbles will act as a palate cleanser. Contrast also works with spicy foods, which pair well with wines that have a little fruitiness. - Build in intensity and specialness: "One very important way to orchestrate a meal," says Johnnes, "is to build in intensity, build in flavor, build in fireworks." In other words, start with the lightest, simplest wine and end with the richest, most special one. This typically means finishing with a really dynamite bottle of red — however, a terrific white could also be the "pièce de résistance." For example, if you're going to serve cheese at the end of a meal, Johnnes says, "A good white wine could go with a large variety of cheeses as well or better than red wines." But, he warns, "If you're serving a white wine at the end of the meal, it has to be at least as good in quality as the previous red wine."
- Create a theme: With so many people interested in wine, Johnnes thinks it can be fun to add a wine theme to an evening. This can be as subtle as offering two wine options for a course and asking for opinions. If you're serving Chardonnay, for instance, Johnnes suggests opening an American and a French and inviting your guests to compare them. Or, have wines from one country or one winery. Even if your friends don't get into the mini-tasting, they'll still enjoy the wine.
Chocolate fondant
"Gordon Ramsay's Fast Food," Key Porter Books
Makes 4 servings
Editor's note: This recipe is reprinted with permission from “Gordon Ramsay's Fast Food.”
INGREDIENTS
• 4 tbsp (60 ml) unsalted butter, plus extra to grease
• 2 tsp (10 ml) unsweetened cocoa powder, to dust
• 2 oz (50 g) good-quality dark, bittersweet chocolate (minimum 70% cocoa solids), in pieces
• 1 large egg
• 1 large egg yolk
• 1/3 cup (75 ml) superfine sugar
• 2 tbsp (30 ml) Tia Maria liqueur
• 1/3 cup (75 ml) all-purpose flour, sifted
• Crème fraîche or vanilla ice cream, to serve
DIRECTIONS
Heat the oven to 325°F (160°C). Butter 4 ramekins (3 inches/7.5 cm in diameter) and dust liberally with cocoa powder. Melt the chocolate and butter in a small bowl set over a pan of hot water, then take off the heat and stir until smooth.
Using an electric whisk, beat the whole egg, egg yolk, and sugar together until pale and thick, then incorporate the chocolate mixture. Fold in the liqueur, followed by the flour.
Divide the chocolate mixture among the ramekins and bake for 12 minutes. Turn the chocolate fondants out onto warm plates and serve immediately with a dollop of crème fraîche or a scoop of vanilla ice cream.
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