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 Food and Wine Matching
Choosing the best wine to accompany and complement your menu selection or to simply impress your loved one can be tricky business, so I would like to try to help you make the best choices allowing you to really enjoy your food and wine to the full.
Below is an easy guide to food and wine matching giving you a few ideas of what to go for when you have ordered specific dishes. This is by no means an exhaustive list but purely a guide, but remember the one golden rule of food and wine matching that I am always telling people - go for what you like; don’t choose red wine with meat if you’d rather drink white.
Shelfish Dishes
Crab: Viognier or a White Graves
Langoustines and Prawns: White Burgundy or an Italian White
Lobster: White Burgundy, White Rhône or a mature White Graves, but if you plan to serve it plain then Champagne or Chablis are great choices
Oysters: Champagne and Chablis
Scallops: Grüner Veltliner or a Chilean Sauvignon Blanc
Fish Dishes
Cod or Plaice: Italian Whites or lighter styled Chardonnay
Dover Sole: White Burgundy or a North American Chardonnay or alternatively, serve with a soft White Bordeaux
Skate: Most Sauvignon based wines go well with meatier fish and so will an Alsace Riesling
Turbot: White Burgundy or White Rhône like Condrieu
Mackerel or Sardines: Fresh Whites like Muscadet, Italian White or White Bordeaux
Salmon and Tuna: Australian Chardonnays, New Zealand Pinot Noirs, Buttery White Burgundy
Red Mullet: New Zealand Pinot Noir or Crisp Rosé Fresh Chardonnay
Swordfish or Monkfish: Californian Chardonnays or Dry Australian Semillons
Smoked Haddock: White Graves, Californian Chardonnay or New Zealand Chardonnay
Caviar: Champagne or Vintage Champagne
Gravad Lax: Blanc de Blancs, Champagne
Smoked Salmon with Scrambled Eggs: Champagne, Dry Australian Semillon.
Wild Birds and Poultry Dishes
Roast Grouse: Red Northern Rhône top-class mature Red Burgundy – The same wines will work with Roast Woodcock or alternatively serve with a mature Claret.
Roast Wood Pigeon: Full Flavoured Red Bordeaux or Rioja
Pigeon Breasts: Beaujolais Cru or Australian Merlot
Wild Duck: Red Northern Rhône or Australian Shiraz
Roast Partridge: Syrah or Vin de Pays Syrah
Roast Pheasant: Pinot Noir North America or New Zealand
Foie Gras: Sauternes or Monbazillac
Roast Duck: Light-Styled Red Burgundy, Alsace Pinot Gris Picpoul or Marsanne or Roussanne
Roast Goose: Top Quality Red Burgundy or Mature Claret
Guinea Fowl: Buttery White Burgundy or Red Beaujolais
Quail and Turkey: Full-Bodied Chardonnays or Mature Claret
For everyday chicken dishes, simple Chardonnay or Dry White Bordeaux is great. Mature Red Bordeaux is an alternative.
Pork Dishes
Pork: Beaujolais, light Red Burgundy or Condrieu
Pork Sausages: Australian Shiraz, Zinfandel or Chablis
Lamb Dishes
Roast Lamb: Red Bordeaux such as Pauillac and Médoc or Chilean Reds
Lamb; New Zealand Red Full Bodied Pinot Noir
Venison Dishes
Venison: Pinot Noir
Roast Venison: Mature Red Burgundy Pinot Noir from New Zealand, Australia North America Côtes du Rhône
Beef Dishes
Roast Beef: Mature Red Bordeaux - but be careful not to have a too generous serving of horseradish sauce with your roast as this ingredient is one of wine's worst nightmares!
Steak: Offers some of the few food opportunities for drinking a tannic wine. Big Red Bordeaux or Red Rhône
Vegetarian Dishes
Onion Tart: Alsace Pinot Gris, New World Sauvignons and Chardonnays
Quiches: Alsace Pinot Gris, New World Sauvignons and Chardonnays
Ratatouilles: New Zealand Sauvignon Blancs
Roasted Red Peppers: Tempranillo based wines - Australian Semillon or German Riesling Spatlese
Mushroom: New World Merlot or a Châteauneuf-du-Pape
Asparagus: Rich White Burgundy or Sauvignon Blanc
Pesto: Savennières, un-oaked Chardonnay
Pizza: Italian Reds such as Barbera or Dolcetto
Salade Niçoise Greek Salad: Muscadet or crisp, White Burgundy from Mâcon
Caesar Salad: Italian White, Muscadet or crisp, White Burgundy from Mâcon
Tomato Salads: New Zealand Sauvignon Blancs
Goats' Cheese Salad: New Zealand Sauvignon Blancs
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