Fiona Beckett, Decanter's chief restaurant critic, shares her guide to cooking with wine from her latest recipe book, Wine lover's kitchen, out now...
So long as you’re not mulling one of the finest bottles in your cellar (which I’m sure you’re not), Mulled wine is not anathema at all.
Whether you're expecting an Easter chocolate windfall, or you just fancy pairing two of your favourite things in life, Fiona Beckett is here to help.
Today let’s have a look at other “experiments” conducted by Decanter columnist Fiona Beckett to match top-notch wines with fast food.
Do you keep treasured bottles for special occasions only? If Robert Parker takes his favourite bottles along to his local Chinese, why shouldn’t you?