Wine & Food

A well chosen glass of wine can enhance any dish. The flavour of the dish brings out the nuances of the wine and vice versa. Its surprising how often wine matches perfectly with dishes from the same region.

  • Great with Charcuterie

    Medium weight reds go wonderfully with charcuterie. Alternatively take a good quality full dry rosé - as the French do during the summer months.

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  • Great With Lamb

    Full fruity reds with medium tannins are ideal with lamb. Beware of mint sauce, you need a really concentrated wine with good tannins to off-set the vinegar.

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  • Great with Pizza

    Full fruity reds with a touch of acidity are ideal with both cheese and tomato toppings. It is no coincidence that many of the best known Italian reds have pronounced acidity.

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  • Asparagus

    Great with asparagus

    Asparagus can be tricky to match with wine. Much depends on how it is cooked, and the sauce it is served with. Sauvignon Blanc is often good, but avoid New World Sauvignons with strong pepper or asparagus flavours. Such wine can clash with the asparagus.

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  • Fish

    Great with grilled fish

    Look for crisp refreshing wines with good acidity. Loire Sauvignons are excellent with a seafood platter or grilled seabass.

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  • Great with fresh fruit

    Fresh fruit calls for a wine with good acidity to counterbalance its natural acidity. Some like a very sweet wine. Personally I like a wine with just a touch of sweetness or even a dry wine with full fruit flavours. In the summer a really good dry rosé is also delightful.

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  • Great with mature cheese

    Mature cheese needs a good robust wine to cut through. The riper the cheese the fuller the wine you need. Alternatively a rich sweet white wine will go well with some blue cheeses such as Roquefort. It is often good to take the wine from the same region as the cheese. It’s remarkable how often this makes a great combination.

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  • Oysters

    Great with shellfrish

    Look for crisp refreshing wines with good acidity. Muscadet with oysters is a classic combination. Loire Valley Sauvignon Blanc lends itself very well to seafood.

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  • Barbecue

    Great with barbecues

    Smokey barbecue flavours call for full flavoured wines. Intense whites are good with barbecued fish and vegetables. Marinated meats call for full deep reds. Plain grilled meats and sausages are great with fruity reds or roses.

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  • Great with Duck

    Duck is good with a light red, such as a Burgundy or a Loire red. It can also be enjoyed with a fuller red, perhaps a claret or an Appellation from the South of France.

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  • Great With Mild Cheese

    A white wine with good fresh acidity will go wonderfully with a mild cheese. Loire Sauvignon Blanc with goats cheese from the region is a classic match. A fruity red without too much tannin can also work well.

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  • Great with Fish or Chicken in Creamy Sauces

    Rich sauces call for wines with full flavours to match the sauce and a generous acidity to cut through.

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  • Great with Oriental dishes

    With oriental food requires a wine with full flavours and good acidity to cut through the spicy flavours. If the food is so spicy that it overpowers the wine enjoy a nice wine as an aperitif and take a cold beer with the food.

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  • Great with Beef

    Roast beef and steak are relatively easy to match with red wines. Most reds go well with a steak, but if you are having a special meal go for a special wine. Beef matches a really good oak-aged red perfectly.

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  • Great with Roast Chicken

    Take a full white with a good depth of flavour. An oak aged white wine goes wonderfully with a roast chicken with all the trimmings

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  • Great with Pasta with Meat or Rich Cheese Sauces

    Choose the wine according to the sauce. Generally the richer the sauce the fuller the wine should be. A traditional bolognaise with a good helping of parmesan cheese calls for a really full red wine.

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  • Great with Pasta and Seafood

    A full flavoured white wan can be delightful with spaghetti vongole or a simple tomato sauce.

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  • Great with Hearty Stews and Casseroles

    Rich casseroles call for hearty red wines. Crus from the Rhone, Chateauneuf-du-Pape and full wines from the Roussillon excel.

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  • Great with Pork

    Take a full-flavoured white wine some acidity to cut through the fat. Chenin Blanc wines with hints of apple and pear are a particularly good choice.

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  • Great with Sausages

    For an indulgent treat buy yourself some sausages from your local butcher or farmshop and take a really full red. If this is too much for you go for a fruity red.

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  • Great with turkey

    Red or white? Your choice - a rich full white with the power to cut through or an intense red.

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