I have just watched the first in the series of Nigel Slater's Simple Suppers thanks to the BBC i-Player. I have always been a fan of Nigel Slater, his philosophy on food has often matched mine. I particularly like the way he uses what he has around, and what takes his eye in the shops. He also seems to be particularly keen to eat according to the season, something that I am keen to do. I really don't think we should be eating strawberries in December, or brussel sprouts in May.

On thing that struck me while watching the programme was the lack of any wine - food matching that goes on in just about all of the cooking programmes on UK television. It got me thinking about what I would match with the five dishes NS prepared:

• Hot Chicken Cakes with Herb Mayo - This dish will have plenty of flavour and a good Grenache based red wine will suit it, so a good village wine from the Southern Rhone from say Gigondas, Vacqueyras or Chateauneuf-du-Pape (from the Aldeby Wines list I would pick either Domaine des 1000 Roses Pierre Figee, or Plan de l'Om Miejour.
• Nigel's Adaptable Bean Soup - You could go either white or red with this dish. The white would need to have a bit of body, but I think it needs to be unoaked and fairly robust, I would probably open a Chardonnay, or perhaps a Chardonnay blend (from the Aldeby Wines list I would pick the Domaine Grangeon Cuvee Fermiget, a Chardonnay Viognier blend). If I was inclined drink a red wine, it would need to be lightish, but with plenty of fruit flavours - perhaps a Loire Cabernet Franc, or a bigger style of Beaujolais (from the Aldeby Wines list I would try the Domaine Grangeon Gamay, or the Chemin des Reves Bois Moi)
• Free Form Trifle and Custard - This really doesn't need a glass of wine, it just looks great! Save the sweet wine to drink as a digestive!
• Goats Cheese on Garlic Toast - This is an easy match, though you may be surprised to hear that it demands a white wine. I would go for a Sauvignon Blanc from the Loire (say a Sancerre) or a bry white from Languedoc containing some or all of Roussanne, Marsanne, Grenache Blanc and Clarette. (from the Aldeby Wines list the obvious choice is the Ermitage du Pic Saint Loup Cuvee Sainte Agnes Blanc)
• Tidy Friday Pan Fry - What a good looking dish! It need a glass of red, no it demands a glass of red! On a Friday night having worked all week it is only right to have something nice to eat that is simple to prepare  - this dish is perfect - but also to drink something really nice. Something with a bit of power, with a fair bit of Syrah or a fair bit of Cabernet Sauvignon would be great, i.e. a good St Joseph (or Cornas), a nice Western Australian Shiraz, a very good Chilean Syrah or a Cru Bourgeois Bordeaux, a good Cab from Klein Constantia, a Super-Tuscan with lots of Cabernet in, or whatever takes your fancy! (from the Aldeby Wines list I would pick the Mas d'Agalis "Yo no Puedo Mas d'Agalis" if I was inclined to Syrah, or the Domaine de Raissac Gustave Fayet if Cabernet was the choice. If I couldn't decide I would go for Domaine de Rieussec Gentilhommiere, which blends the two!)

I really must stop thinking about food. I have only just eaten my lunch and I am hungry again!

Ian

PS Click here, to go to the main Blog page for more on matching wines to the food cooked by Nigel Slater in this series