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Food and wine pairing
150 dishes with the grapes that suit them, real bottles to try and a recipe.
Meat
Steak
Wine: Cabernet Sauvignon, Syrah / Shiraz, Tempranillo
Firm tannins in Cabernet and Tempranillo cut through the fat and char of a seared steak, while peppery Shiraz echoes the sauce.
Try: Penfolds Bin 389 Cabernet Shiraz; Marqués de Riscal Rioja Reserva; Concha y Toro Casillero del Diablo Cabernet Sauvignon
Beef bourguignon
Wine: Pinot Noir, Gamay
The beef is braised in red Burgundy, so Pinot Noir mirrors its earthy mushroom and bacon flavours without overpowering the tender meat.
Try: Bouchard Père & Fils Beaune du Château Premier Cru; Louis Jadot Beaujolais-Villages Combe aux Jacques
Roast leg of lamb
Wine: Cabernet Sauvignon, Tempranillo, Merlot
Lamb's rich fat and rosemary call for structured reds; Cabernet's cassis and cedar and Rioja's savoury oak are the classic partners.
Try: Château Lynch-Bages Pauillac; CVNE Viña Real Rioja Crianza; Cono Sur Bicicleta Cabernet Sauvignon
Shepherd's pie
Wine: Syrah / Shiraz, Garnacha / Grenache
Peppery, juicy Grenache and Shiraz match savoury lamb mince and gravy without overwhelming a homely dish.
Try: Guigal Côtes du Rhône Rouge; Wolf Blass Yellow Label Shiraz; Bodegas Borsao Borsao Selección Tinto
Chilli con carne
Ripe, plush, low-tannin reds like Malbec and Zinfandel soften chilli heat and match the dish's smoky spice and beans.
Try: Catena Malbec; Trapiche Oak Cask Malbec; Seghesio Sonoma Zinfandel
Toad in the hole
Wine: Merlot, Garnacha / Grenache
Soft, juicy Merlot and Grenache have enough fruit for pork sausages and onion gravy, with gentle tannins that suit the batter.
Try: Concha y Toro Casillero del Diablo Merlot; Famille Perrin Réserve Côtes du Rhône Rouge; Las Rocas Garnacha
Osso buco
Northern Italian reds suit this Milanese braise: Barbera's acidity cuts the rich marrow, and Nebbiolo's tannin frames slow-cooked veal.
Try: Produttori del Barbaresco Barbaresco; G.D. Vajra Langhe Nebbiolo; Michele Chiarlo Le Orme Barbera d'Asti Superiore
Beef Wellington
Wine: Cabernet Sauvignon, Merlot, Pinot Noir
Tender fillet and mushroom duxelles suit a structured but polished red; Bordeaux or Burgundy matches the richness without overpowering the pastry.
Try: Château Lynch-Bages Pauillac; Louis Jadot Gevrey-Chambertin; Robert Mondavi Napa Valley Cabernet Sauvignon
Slow-roast pork belly
Wine: Riesling, Chenin Blanc, Pinot Noir
Bright acidity in Riesling or Chenin slices through fatty pork and crackling, while a touch of fruit sweetness flatters the meat.
Try: Dr. Loosen Wehlener Sonnenuhr Riesling Spätlese; Domaine Huet Vouvray Le Haut-Lieu Sec; Felton Road Bannockburn Pinot Noir
Cassoulet
Wine: Tannat, Malbec, Syrah / Shiraz
Firm, tannic South-West French reds cut through duck fat, sausage and beans, the same pairing locals drink in Toulouse and Castelnaudary.
Try: Château Montus Château Montus; Château du Cèdre Le Cèdre; Bodega Garzón Tannat Reserva
Moussaka
Wine: Agiorgitiko, Xinomavro, Syrah / Shiraz
Greek reds with bright acidity and spice match the cinnamon-scented lamb and slice through the rich béchamel topping.
Try: Gaia Agiorgitiko; Kir-Yianni Ramnista Xinomavro; Thymiopoulos Young Vines Xinomavro
Steak and ale pie
Wine: Cabernet Sauvignon, Merlot, Syrah / Shiraz
Structured, savoury reds stand up to slow-braised beef and the malty depth of an ale gravy under buttery pastry.
Try: Penfolds Bin 389 Cabernet Shiraz; Château Sociando-Mallet Château Sociando-Mallet; Errázuriz Max Cabernet Sauvignon
Beef stroganoff
Wine: Pinot Noir, Syrah / Shiraz
Creamy mushroom and paprika sauce suits earthy Pinot Noir, while a supple northern Rhône Syrah matches the seared beef.
Try: Louis Jadot Couvent des Jacobins Bourgogne Pinot Noir; E. Guigal Crozes-Hermitage Rouge; Felton Road Bannockburn Pinot Noir
Pulled pork
Wine: Zinfandel, Syrah / Shiraz, Grenache
Smoky, sweet barbecue flavours want ripe, juicy reds; Zinfandel and Shiraz bring jammy fruit and spice without heavy tannin.
Try: Ridge Vineyards Three Valleys; d'Arenberg The Footbolt Shiraz; Bodegas Borsao Borsao Selección Tinto
Irish stew
Wine: Merlot, Cabernet Sauvignon, Tempranillo
Gentle lamb and potato stew pairs with medium-bodied claret or Rioja, whose soft tannins and savoury notes suit slow-cooked lamb.
Try: Château Lanessan Haut-Médoc; La Rioja Alta Viña Ardanza Reserva; Chateau Ste. Michelle Columbia Valley Merlot
Braised lamb shanks
Wine: Syrah / Shiraz, Tempranillo, Malbec
Slow-cooked, gelatinous lamb in a rich tomato sauce needs a robust red with ripe fruit and firm but supple tannins.
Try: Muga Rioja Reserva; E. Guigal Côtes du Rhône Rouge; Catena Malbec
Recipe: Braised lamb shanks with red wine, tomato and vinegar
Saltimbocca alla romana
Wine: Sangiovese, Pinot Grigio, Vermentino
Delicate veal with salty prosciutto and sage suits a fresh Italian white or a light, savoury Chianti Classico.
Try: Castello di Ama Chianti Classico; Alois Lageder Pinot Grigio; Argiolas Costamolino Vermentino di Sardegna
Glazed ham
Wine: Riesling, Gewürztraminer, Pinot Noir
Off-dry Riesling balances the salty-sweet glaze, while juicy, low-tannin Pinot Noir echoes its fruit without clashing.
Try: Dr. Loosen Dr. L Riesling; Trimbach Gewurztraminer; Cloudy Bay Pinot Noir
Poultry & game
Roast chicken
Wine: Chardonnay, Merlot, Pinot Noir
Roast chicken is a versatile partner; lightly oaked Chardonnay or a soft, low-tannin Pinot Noir or Merlot suits crisp skin and savoury gravy.
Try: Louis Latour Mâcon-Lugny Les Genièvres; Château Ste. Michelle Columbia Valley Merlot; Villa Maria Private Bin Pinot Noir
Coq au vin
Wine: Pinot Noir, Gamay
Red Burgundy or Beaujolais suits chicken braised in wine with mushrooms and lardons, adding red-berry fruit and earthy notes.
Try: Faiveley Mercurey La Framboisière; Château Thivin Côte de Brouilly; Louis Latour Bourgogne Pinot Noir
Duck breast with cherry sauce
Wine: Pinot Noir, Merlot
Pinot Noir's cherry fruit echoes the sauce and its acidity cuts rich duck fat, while plush Merlot suits the sweeter side of the dish.
Try: Felton Road Bannockburn Pinot Noir; Domaine Drouhin Oregon Dundee Hills Pinot Noir; Duckhorn Napa Valley Merlot
Roast turkey
Wine: Pinot Noir, Gamay, Chardonnay
Lean turkey and its many trimmings need light, fruity, fresh wines; Pinot Noir, Beaujolais or Chablis won't overpower the meat.
Try: Marcel Lapierre Morgon; Cono Sur Bicicleta Pinot Noir; William Fèvre Chablis
Venison stew
Wine: Syrah / Shiraz, Garnacha / Grenache
Gamey venison loves Syrah's dark fruit, pepper and smoky notes, and Grenache-led Rhône blends add warmth for a winter stew.
Try: Château de Beaucastel Châteauneuf-du-Pape; Paul Jaboulet Aîné Crozes-Hermitage Les Jalets; d'Arenberg The Footbolt Shiraz
Chicken Kiev
Wine: Chardonnay, Sauvignon Blanc
Garlic butter and crisp crumbs want a fresh white; Chablis-style Chardonnay or zesty Sauvignon Blanc cut the richness and match the herbs.
Try: Kumeu River Village Chardonnay; Domaine Laroche Chablis Saint Martin; Villa Maria Private Bin Sauvignon Blanc
Chicken cacciatore
Wine: Sangiovese, Montepulciano, Barbera
A hunter-style tomato, herb and olive braise wants a high-acid Italian red that matches the sauce's tang and savoury edge.
Try: Castello di Ama Chianti Classico; Masciarelli Montepulciano d'Abruzzo; Michele Chiarlo Le Orme Barbera d'Asti
Pheasant casserole
Wine: Pinot Noir, Syrah / Shiraz, Merlot
Earthy, gamey notes in pheasant meet the forest-floor character of mature Pinot Noir or the savoury spice of northern Rhône Syrah.
Try: Joseph Drouhin Côte de Beaune-Villages; E. Guigal Crozes-Hermitage; Château de Sales Pomerol
Chicken Caesar salad
Wine: Chardonnay, Sauvignon Blanc, Grenache Rosé
A creamy, anchovy-rich dressing and Parmesan need a fresh white with enough body; lightly oaked Chardonnay or crisp Sauvignon fits.
Try: Louis Latour Mâcon-Lugny Les Genièvres; Cloudy Bay Sauvignon Blanc; Château d'Esclans Whispering Angel
Tarragon chicken
Wine: Chardonnay, Chenin Blanc
Creamy, herb-scented sauces suit rounded whites with fresh acidity, which echo the cream while keeping the anise notes lively.
Try: Domaine Leflaive Mâcon-Verzé; Domaine Huet Le Haut-Lieu Sec; Kumeu River Estate Chardonnay
Roast grouse
Wine: Pinot Noir, Nebbiolo, Syrah / Shiraz
Grouse's dark, gamey meat loves earthy, perfumed reds such as mature Burgundy or Nebbiolo, whose acidity balances its richness.
Try: Domaine Faiveley Gevrey-Chambertin; Felton Road Bannockburn Pinot Noir; Produttori del Barbaresco Barbaresco
Recipe: Roast grouse with game chips, watercress and bread sauce
Chicken and leek pie
Wine: Chardonnay, Chenin Blanc, Pinot Blanc
Medium-bodied, fresh whites mirror the creamy filling and sweet leeks without overpowering the delicate chicken.
Try: Louis Jadot Bourgogne Chardonnay; Ken Forrester Old Vine Reserve Chenin Blanc; Trimbach Pinot Blanc
Duck à l'orange
Wine: Pinot Noir, Riesling
Bright Pinot Noir cuts rich duck fat, while off-dry Riesling's sweetness and acidity mirror the bittersweet orange sauce.
Try: Domaine Drouhin Oregon Dundee Hills Pinot Noir; Dr. Loosen Wehlener Sonnenuhr Riesling Spätlese; Cloudy Bay Pinot Noir
Chicken schnitzel
Wine: Grüner Veltliner, Riesling, Pinot Grigio
Crisp, peppery Grüner Veltliner is Vienna's own schnitzel partner, its acidity slicing through the golden crumb like a squeeze of lemon.
Try: Domäne Wachau Grüner Veltliner Federspiel Terrassen; Bründlmayer Kamptal Terrassen Grüner Veltliner; Trimbach Riesling
Coronation chicken
Wine: Riesling, Viognier, Grenache Rosé
Mild curry spice, mango chutney and creamy mayonnaise suit aromatic, fruity whites like Riesling or Viognier, or a dry Provence rosé.
Try: Jim Barry The Lodge Hill Riesling; Yalumba Y Series Viognier; Château d'Esclans Whispering Angel
Chicken chasseur
Wine: Pinot Noir, Merlot, Gamay
Mushrooms, tomato and wine in the hunter's sauce call for a medium-bodied red with earthy notes, such as red Burgundy.
Try: Joseph Drouhin Côte de Beaune-Villages; Château Thieuley Bordeaux Rouge; Louis Jadot Beaujolais-Villages
Roast goose
Wine: Pinot Noir, Riesling, Syrah / Shiraz
Rich, fatty goose needs acidity to cut through it, from bright Pinot Noir, a dry German Riesling or peppery northern Rhône Syrah.
Try: Domaine Faiveley Mercurey Rouge; Weingut Robert Weil Kiedrich Riesling Trocken; Paul Jaboulet Aîné Crozes-Hermitage Les Jalets
Rabbit with mustard
Wine: Chardonnay, Pinot Noir, Chenin Blanc
This creamy Dijon-mustard classic suits Burgundy, its home region: a fresh Mâcon white or a light red Bourgogne.
Try: Louis Latour Mâcon-Lugny Les Genièvres; Domaine Huet Vouvray Le Haut-Lieu Sec; Bouchard Père & Fils Bourgogne Pinot Noir
Fish & seafood
Salmon
Wine: Pinot Noir, Chardonnay, Grenache Rosé
Salmon is rich enough for a light red: low-tannin Pinot Noir won't clash with the oily fish, and creamy Chardonnay matches its texture.
Try: Louis Jadot Bourgogne Pinot Noir; Cloudy Bay Chardonnay; Château Miraval Côtes de Provence Rosé
Oysters
Wine: Champagne (Chardonnay, Pinot Noir, Meunier), Sauvignon Blanc, Melon de Bourgogne
Briny oysters love crisp, mineral whites: Champagne's bubbles, Muscadet's saline edge and Sancerre's citrus all act like a squeeze of lemon.
Try: Domaine de la Pépière Muscadet Sèvre et Maine; Pol Roger Brut Réserve; Henri Bourgeois Sancerre Les Baronnes
Fish and chips
Wine: Champagne (Chardonnay, Pinot Noir, Meunier), Sauvignon Blanc
Crisp acidity and bubbles slice through batter like a squeeze of lemon, which is why fizz with fish and chips is a British favourite.
Try: Moët & Chandon Brut Impérial; Nyetimber Classic Cuvee; Oyster Bay Sauvignon Blanc
Moules marinières
Wine: Melon de Bourgogne, Sauvignon Blanc
Mussels cooked in white wine, shallots and parsley suit light, saline Loire whites, especially Muscadet from near the Atlantic coast.
Try: Domaine Luneau-Papin Muscadet Sèvre et Maine Clos des Allées; Pascal Jolivet Sancerre
Grilled sea bass
Wine: Albariño, Vermentino, Assyrtiko
Delicate grilled fish wants crisp coastal whites; Albariño, Vermentino and Assyrtiko bring citrus and a sea-spray freshness.
Try: Pazo de Señorans Albariño; Argiolas Costamolino Vermentino di Sardegna; Domaine Sigalas Assyrtiko
Prawn cocktail
Wine: Sauvignon Blanc, Champagne (Chardonnay, Pinot Noir, Meunier)
Zesty Sauvignon Blanc or brut Champagne refresh the palate after creamy Marie Rose sauce and complement sweet prawns.
Try: Cloudy Bay Sauvignon Blanc; Brancott Estate Sauvignon Blanc; Taittinger Brut Réserve
Fish pie
Wine: Chardonnay, Chenin Blanc
Creamy sauce and buttery mash need a rounded white with fresh acidity, such as unoaked Burgundy Chardonnay or Chenin Blanc.
Try: Louis Jadot Mâcon-Villages; Ken Forrester Old Vine Reserve Chenin Blanc; Domaine Huet Vouvray Le Haut-Lieu Sec
Lobster thermidor
Wine: Chardonnay, Champagne (Chardonnay, Pinot Noir, Meunier)
The rich mustard and cream sauce calls for a full, buttery Chardonnay or the fine bubbles of a Blanc de Blancs Champagne.
Try: Domaine Leflaive Puligny-Montrachet; Ruinart Blanc de Blancs; Kumeu River Estate Chardonnay
Pan-fried scallops
Wine: Chardonnay, Albariño, Riesling
Sweet, caramelised scallops shine with a mineral, citrusy white; Chablis or Albariño keeps things fresh against the salty pancetta.
Try: William Fèvre Chablis Premier Cru Montmains; Pazo de Señoráns Albariño; Trimbach Riesling
Recipe: Pan-fried scallops with parsnip purée & pancetta crumbs
Bouillabaisse
Wine: Grenache Rosé, Vermentino, Marsanne
Marseille's saffron fish stew is traditionally paired with local Provence wines: dry Bandol rosé or a herbal Cassis white.
Try: Domaine Tempier Bandol Rosé; Clos Sainte Magdeleine Cassis Blanc; Château Minuty M de Minuty Rosé
Grilled sardines
Wine: Albariño, Sauvignon Blanc, Grenache Rosé
Oily, smoky sardines need crisp, salty-edged Atlantic whites or a dry rosé to refresh the palate between bites.
Try: Pazo de Señoráns Albariño; Anselmo Mendes Muros Antigos Alvarinho; Château d'Esclans Whispering Angel
Sole meunière
Wine: Chardonnay, Melon de Bourgogne, Champagne (Chardonnay, Pinot Noir, Meunier)
Lean, mineral whites and Champagne mirror the lemon and cut the brown butter while respecting the fish's delicacy.
Try: William Fèvre Chablis Premier Cru Montmains; Domaine de la Pépière Clos des Briords; Pol Roger Brut Réserve
Salade niçoise
Wine: Grenache Rosé, Vermentino
Dry Provençal rosé is the local match for olives, anchovies and eggs, with enough freshness for the vinaigrette.
Try: Domaine Tempier Bandol Rosé; Château Minuty M de Minuty Rosé; Argiolas Costamolino Vermentino di Sardegna
Kedgeree
Wine: Chardonnay, Riesling, Champagne (Chardonnay, Pinot Noir, Meunier)
Smoked haddock, egg and gentle curry spice need fresh acidity: unoaked Chablis, dry Riesling or brunch-friendly Champagne all work.
Try: Domaine William Fèvre Chablis; Pewsey Vale Eden Valley Riesling; Pol Roger Brut Réserve
Crab cakes
Wine: Albariño, Sauvignon Blanc
Sweet crab meat and a crisp crumb pair with zesty, saline whites; Albariño and Sauvignon Blanc act like a squeeze of lemon.
Try: Pazo de Señoráns Albariño; Cloudy Bay Sauvignon Blanc; Pascal Jolivet Sancerre
Gambas al ajillo
Wine: Palomino, Albariño, Verdejo
Garlic, chilli and olive oil call for bone-dry, tangy Spanish whites; fino sherry's salty bite is the classic tapas-bar match.
Try: González Byass Tío Pepe Fino; Martín Códax Albariño; Marqués de Riscal Rueda Verdejo
Recipe: King prawns with garlic and chilli (gambas al ajillo)
Seared tuna steak
Wine: Pinot Noir, Grenache Rosé, Sauvignon Blanc
Meaty, rare-seared tuna is one fish that welcomes a light red like Pinot Noir, or a dry Provence rosé.
Try: Felton Road Bannockburn Pinot Noir; Château d'Esclans Whispering Angel; Henri Bourgeois Sancerre Les Baronnes
Cullen skink
Wine: Chardonnay, Sauvignon Blanc, Albariño
Creamy smoked haddock and potato soup pairs with crisp, mineral whites like Chablis that refresh the palate between spoonfuls.
Try: William Fèvre Chablis; Pazo de Señoráns Albariño; Villa Maria Private Bin Sauvignon Blanc
Grilled mackerel
Wine: Albariño, Sauvignon Blanc, Melon de Bourgogne
Oily mackerel needs a sharp, high-acid white such as Muscadet or Albariño to cut its richness like a squeeze of lemon.
Try: Domaine de la Pépière Muscadet Sèvre et Maine; Martín Códax Albariño; Cloudy Bay Sauvignon Blanc
Vegetarian & vegan
Ratatouille
Wine: Grenache Rosé, Garnacha / Grenache
A Provençal dish deserves Provençal wines: dry rosé or a supple Grenache red matches the herbs, tomato and olive oil.
Try: Domaine Tempier Bandol Rosé; Château Minuty M de Minuty Rosé; M. Chapoutier Belleruche Côtes du Rhône Rouge
Aubergine parmigiana
Wine: Nero d'Avola, Montepulciano
Southern Italian reds with ripe fruit and fresh acidity stand up to tomato, aubergine and melted cheese without heavy tannin.
Try: Donnafugata Sherazade Nero d'Avola; Planeta La Segreta Rosso; Masciarelli Montepulciano d'Abruzzo
Falafel
Wine: Sauvignon Blanc, Grenache Rosé
Herby, crunchy falafel with tahini suits zesty Sauvignon Blanc or a crisp dry rosé, both fresh enough for lemon and garlic.
Try: Babich Marlborough Sauvignon Blanc; Gérard Bertrand Gris Blanc
Butternut squash soup
Wine: Viognier, Chardonnay
Velvety squash matches full-bodied whites; Viognier's apricot and Chardonnay's creamy texture echo the soup's sweetness.
Try: Yalumba Y Series Viognier; Georges Vernay Condrieu Les Terrasses de l'Empire; Kendall-Jackson Vintner's Reserve Chardonnay
Cauliflower cheese
Wine: Chardonnay, Pinot Blanc
Cheesy béchamel loves a creamy yet fresh white; Burgundy Chardonnay or Alsace Pinot Blanc match the richness without clashing.
Try: Bouchard Père & Fils Bourgogne Chardonnay; Hugel Pinot Blanc Cuvée Les Amours
Shakshuka
Wine: Grenache Rosé, Garnacha / Grenache, Tempranillo
Spiced tomato and peppers suit a dry rosé or a juicy, low-tannin red that won't clash with the cumin and chilli.
Try: Miraval Côtes de Provence Rosé; Bodegas Borsao Borsao Tres Picos Garnacha; Château Musar Musar Jeune Red
Spanakopita
Wine: Assyrtiko, Sauvignon Blanc, Pinot Grigio
Salty feta, spinach and herbs in crisp filo match the zesty acidity and saline minerality of Greek Assyrtiko.
Try: Domaine Sigalas Santorini Assyrtiko; Gaia Thalassitis Assyrtiko; Henri Bourgeois Sancerre Les Baronnes
Caprese salad
Wine: Vermentino, Pinot Grigio, Falanghina
Ripe tomatoes, mozzarella and basil need a light, fresh Italian white whose acidity mirrors the tomato and refreshes the cheese.
Try: Argiolas Costamolino Vermentino di Sardegna; Alois Lageder Pinot Grigio; Feudi di San Gregorio Falanghina
Mushroom stroganoff
Wine: Pinot Noir, Gamay
Earthy, light-tannin reds echo the umami of mushrooms and stay fresh against the soured-cream and paprika sauce.
Try: Marcel Lapierre Morgon; Cloudy Bay Pinot Noir; Domaine Drouhin Oregon Dundee Hills Pinot Noir
Vegetable tagine
Wine: Viognier, Grenache, Riesling
Aromatic, fruity wines with soft tannins complement warm spices and dried fruit without clashing with the chilli heat.
Try: Yalumba Eden Valley Viognier; Famille Perrin Côtes du Rhône Réserve Rouge; Dr. Loosen Dr. L Riesling
Asparagus with hollandaise
Wine: Sauvignon Blanc, Grüner Veltliner, Riesling
Asparagus is famously tricky, but green, zesty whites match its grassy notes and their acidity cuts the buttery sauce.
Try: Henri Bourgeois Les Baronnes Sancerre; Bründlmayer Kamptaler Terrassen Grüner Veltliner; Trimbach Riesling
Nut roast
Wine: Pinot Noir, Chardonnay
Earthy nuts, herbs and roast vegetables flatter savoury Pinot Noir, while lightly oaked Chardonnay echoes the toasty, buttery notes.
Try: Ata Rangi Crimson Pinot Noir; Kumeu River Estate Chardonnay; Louis Latour Bourgogne Pinot Noir
Stuffed peppers
Wine: Grenache Rosé, Tempranillo, Sangiovese
Sweet roasted peppers with tomato and herbs suit dry Mediterranean rosé or a juicy Sangiovese with acidity to match.
Try: Domaine Tempier Bandol Rosé; Bodegas Muga Rioja Rosado; Antinori Pèppoli Chianti Classico
Leek and potato soup
Wine: Chardonnay, Chenin Blanc, Sauvignon Blanc
Creamy, mild leek soup wants a fresh, lightly textured white; Chablis or dry Vouvray add lift without overpowering it.
Try: Domaine Laroche Chablis Saint Martin; Domaine Huet Vouvray Le Haut-Lieu Sec; Villa Maria Private Bin Sauvignon Blanc
Gazpacho
Wine: Palomino, Verdejo, Grenache Rosé
Cold tomato soup with vinegar is hard on most wines, but tangy fino sherry or a zesty Spanish white matches its acidity.
Try: González Byass Tio Pepe Fino; Marqués de Riscal Rueda Verdejo; Bodegas Chivite Gran Feudo Rosado
Courgette fritters
Wine: Sauvignon Blanc, Vermentino, Assyrtiko
Crisp, herby fritters work with fresh, unoaked whites whose acidity cuts the frying oil and lifts the green flavours.
Try: Domaine Sigalas Assyrtiko; Pascal Jolivet Pouilly-Fumé; Antinori Guado al Tasso Vermentino
Chana masala
Wine: Riesling, Grenache Rosé, Gewürztraminer
Warm spices and tomato in this chickpea curry suit aromatic, low-tannin wines; tannic reds would turn bitter with the heat.
Try: Pewsey Vale Eden Valley Riesling; Hugel Gewurztraminer Classic; Miraval Côtes de Provence Rosé
Pasta, rice & grains
Pasta & tomato
Wine: Sangiovese, Pinot Grigio
Tomato's high acidity needs an equally fresh wine; Sangiovese's bright cherry fruit and acidity is a natural match for tomato sauce.
Try: Ruffino Chianti; Fontodi Chianti Classico; Alois Lageder Pinot Grigio
Pizza
Wine: Sangiovese, Prosecco (Glera)
Sangiovese's acidity matches tomato and cuts melted mozzarella, and Prosecco's bubbles keep a salty, cheesy slice tasting fresh.
Try: Banfi Rosso di Montalcino; Antinori Pèppoli Chianti Classico; Bisol Crede Prosecco Superiore
Spaghetti carbonara
Wine: Trebbiano, Verdicchio
Crisp Italian whites with almond and citrus notes cut through egg, Pecorino and guanciale; Frascati is Rome's own pairing.
Try: Fontana Candida Frascati Superiore; Umani Ronchi Casal di Serra Verdicchio dei Castelli di Jesi Classico Superiore; Bucci Verdicchio dei Castelli di Jesi Classico Superiore
Lasagne
Wine: Sangiovese, Montepulciano, Barbera
Rich meat ragù and béchamel need medium-bodied Italian reds whose high acidity balances tomato and cuts through cheese.
Try: Antinori Villa Antinori Rosso; Umani Ronchi Jorio Montepulciano d'Abruzzo; Fontanafredda Briccotondo Barbera
Seafood paella
Wine: Albariño, Verdejo, Grenache Rosé
Spanish whites like Albariño and Verdejo bring citrus and salinity for shellfish and saffron, while dry rosado suits paella's crust.
Try: Martín Códax Albariño; Marqués de Riscal Rueda Verdejo; Bodegas Muga Rosado
Mushroom risotto
Wine: Pinot Noir, Nebbiolo, Chardonnay
Earthy mushrooms and Parmesan pick up the forest-floor notes of Pinot Noir and Nebbiolo, or the creamy texture of Chardonnay.
Try: Joseph Drouhin Laforêt Bourgogne Pinot Noir; Pio Cesare Langhe Nebbiolo; Elena Walch Chardonnay
Spaghetti alle vongole
Wine: Falanghina, Fiano, Vermentino
Clams, garlic and chilli suit crisp, saline southern Italian whites that mirror the briny juices and lift the olive oil.
Try: Feudi di San Gregorio Falanghina del Sannio; Mastroberardino Fiano di Avellino; Sella & Mosca La Cala Vermentino di Sardegna
Spaghetti bolognese
Wine: Sangiovese, Barbera, Montepulciano
A meaty tomato ragù pairs naturally with Italian reds whose bright acidity matches the sauce and cuts the richness.
Try: Fontodi Chianti Classico; Pio Cesare Barbera d'Alba; Umani Ronchi Jorio Montepulciano d'Abruzzo
Crab linguine
Wine: Vermentino, Albariño, Sauvignon Blanc
Sweet crab, lemon and chilli are lifted by a crisp coastal white with citrus and a saline finish.
Try: Antinori Guado al Tasso Vermentino; Martín Códax Albariño; Pascal Jolivet Sancerre
Linguine al pesto
Wine: Vermentino, Sauvignon Blanc, Pinot Grigio
Basil, garlic and pine nuts love herbal whites; Ligurian Vermentino is the local match for pesto's home region.
Try: Lunae Colli di Luni Vermentino Etichetta Grigia; Bisson Vermentino; Villa Maria Private Bin Sauvignon Blanc
Penne arrabbiata
Wine: Sangiovese, Montepulciano, Primitivo
Juicy Italian reds with good acidity match the tomato, and their soft fruit tames the chilli kick.
Try: Masciarelli Montepulciano d'Abruzzo; Fattoria Selvapiana Chianti Rufina; Tormaresca Torcicoda Primitivo
Risotto alla milanese
Wine: Chardonnay, Turbiana, Nebbiolo
Lombardy's own wines suit this saffron risotto: Franciacorta bubbles lift the parmesan richness and light Valtellina Nebbiolo adds savoury depth.
Try: Ca' del Bosco Cuvée Prestige; Ca' dei Frati I Frati Lugana; Ar.Pe.Pe. Rosso di Valtellina
Spinach and ricotta cannelloni
Wine: Verdicchio, Pinot Grigio, Sangiovese
Textured Italian whites suit the mild ricotta and spinach, while a light Chianti handles the tomato sauce.
Try: Bucci Verdicchio dei Castelli di Jesi Classico Superiore; Jermann Pinot Grigio; Isole e Olena Chianti Classico
Spaghetti puttanesca
Wine: Sangiovese, Nero d'Avola, Verdicchio
Briny olives, capers and anchovy need high-acid Italian wines; Sangiovese matches the tomato while Verdicchio handles the salty edge.
Try: Planeta La Segreta Rosso; Castello di Volpaia Chianti Classico; Garofoli Podium Verdicchio dei Castelli di Jesi Classico Superiore
Cacio e pepe
Wine: Trebbiano, Verdicchio, Sangiovese
Salty Pecorino and black pepper suit crisp central Italian whites, whose acidity and almond notes refresh the rich, cheesy sauce.
Try: Fontana Candida Frascati Superiore; Umani Ronchi Casal di Serra Verdicchio dei Castelli di Jesi Classico Superiore; Falesco Vitiano Rosso
Gnocchi with sage butter
Wine: Garganega, Pinot Grigio, Chardonnay
Nutty brown butter and sage suit textured whites; Soave's almond notes or a rounded Chardonnay match the richness of soft gnocchi.
Try: Pieropan Soave Classico; Jermann Pinot Grigio; Planeta Chardonnay
Pasta alla Norma
Wine: Nero d'Avola, Grenache Rosé, Sangiovese
Sicily's aubergine, tomato and ricotta salata pasta is best with juicy Sicilian Nero d'Avola or a dry island rosé.
Try: Planeta La Segreta Rosso; Donnafugata Sherazade Nero d'Avola; Regaleali (Tasca d'Almerita) Le Rose
Fettuccine Alfredo
Wine: Chardonnay, Verdicchio, Pinot Blanc
Buttery parmesan sauce wants a white with body and fresh acidity, like lightly oaked Chardonnay or textured Verdicchio.
Try: Kumeu River Village Chardonnay; Umani Ronchi Casal di Serra Verdicchio dei Castelli di Jesi; Trimbach Pinot Blanc
Jambalaya
Wine: Zinfandel, Grenache Rosé, Riesling
Spicy sausage, chicken and Cajun seasoning go well with fruity Zinfandel or off-dry Riesling to soothe the heat.
Try: Ridge Three Valleys; Chateau Ste. Michelle Columbia Valley Riesling; Domaine Tempier Bandol Rosé
Spicy & world
Spicy curry
Wine: Riesling, Grenache Rosé
A touch of sweetness and low alcohol in off-dry Riesling cool chilli heat, while fruity rosé handles aromatic spice without turning bitter.
Try: Dr. Loosen Dr. L Riesling; Pewsey Vale Eden Valley Riesling; Château d'Esclans Whispering Angel
Pad Thai
Wine: Riesling, Gewürztraminer
Sweet, sour, salty and spicy flavours suit aromatic whites; Riesling's lime acidity and Gewürztraminer's lychee match tamarind and peanuts.
Try: Jim Barry The Lodge Hill Riesling; Pewsey Vale Eden Valley Riesling; Hugel Gewurztraminer Classic
Thai green curry
Wine: Gewürztraminer, Riesling
Coconut, lemongrass and green chilli suit off-dry, aromatic whites whose touch of sweetness tames heat and echoes the herbs.
Try: Trimbach Gewurztraminer; Selbach-Oster Riesling Kabinett
Lamb tagine with apricots
Wine: Garnacha / Grenache, Syrah / Shiraz, Carignan
Warm spices, apricots and lamb suit ripe, spicy Grenache and Syrah blends, whose soft fruit embraces the sweetness.
Try: Álvaro Palacios Camins del Priorat; Château de Saint Cosme Côtes du Rhône; Torbreck Woodcutter's Shiraz
Beef tacos
Wine: Malbec, Tempranillo
Juicy, fruit-forward reds with soft tannins match spiced beef, salsa and cheese, and won't turn bitter against a little chilli.
Try: Zuccardi Serie A Malbec; Bodega Norton Reserva Malbec; Campo Viejo Rioja Tempranillo
Kung pao chicken
Wine: Riesling, Grenache Rosé
Sichuan pepper, chilli and peanuts need fruity, refreshing wines; off-dry Riesling and fuller rosé handle the heat and sweet-sour glaze.
Try: Charles Smith Kung Fu Girl Riesling; Château d'Aquéria Tavel Rosé
Sushi rolls (maki)
Wine: Champagne (Chardonnay, Pinot Noir, Meunier), Grüner Veltliner
Delicate raw fish, rice vinegar and soy suit crisp, unoaked wines; Champagne and peppery Grüner Veltliner refresh without masking the fish.
Try: Veuve Clicquot Yellow Label Brut; Domäne Wachau Grüner Veltliner Federspiel Terrassen; Laurenz V. Singing Grüner Veltliner
Crispy duck pancakes
Wine: Pinot Noir, Gewürztraminer
Pinot Noir's cherry fruit matches sweet hoisin and rich duck, while spicy Gewürztraminer picks up five-spice and plum.
Try: Ata Rangi Crimson Pinot Noir; Brancott Estate Pinot Noir; Zind-Humbrecht Gewurztraminer
Chicken tikka masala
Wine: Gewürztraminer, Riesling, Grenache Rosé
Aromatic, off-dry whites soothe the spice and echo the creamy, fragrant sauce; high tannins would only amplify the heat.
Try: Hugel Gewurztraminer Classic; Dr. Loosen Dr. L Riesling; Domaines Ott Château Romassan Bandol Rosé
Beef rendang
Wine: Syrah / Shiraz, Gewürztraminer, Zinfandel
Rich coconut, lemongrass and slow-cooked beef can take a ripe, fruity red, while spicy Gewürztraminer mirrors the aromatics.
Try: d'Arenberg The Footbolt Shiraz; Ridge Vineyards Three Valleys Zinfandel; Domaine Zind-Humbrecht Gewurztraminer
Lamb rogan josh
Wine: Syrah / Shiraz, Malbec, Garnacha / Grenache
Warmly spiced but not fiery, this lamb curry suits soft, fruit-forward reds with peppery notes and gentle tannins.
Try: Yalumba The Y Series Shiraz; Catena Malbec; Famille Perrin Côtes du Rhône Réserve Rouge
Beef bulgogi
Wine: Zinfandel, Grenache, Riesling
Ripe, fruity reds and off-dry Riesling echo the sweet soy-and-pear marinade and soften the garlic and sesame intensity.
Try: Ridge Vineyards Geyserville; d'Arenberg The Custodian Grenache; Chateau Ste. Michelle & Dr. Loosen Eroica Riesling
Jerk chicken
Wine: Gewürztraminer, Riesling, Zinfandel
Scotch bonnet heat and allspice call for aromatic whites with a touch of sweetness, or a juicy low-tannin red.
Try: Hugel Gewurztraminer Classic; Dönnhoff Riesling Estate; Seghesio Family Vineyards Sonoma Zinfandel
Chicken satay
Wine: Riesling, Pinot Gris, Grenache Rosé
Fresh, aromatic whites cut the rich peanut sauce, and their fruit plays well with the lemongrass and gentle spice.
Try: Grosset Springvale Riesling; Trimbach Pinot Gris Réserve; Château Miraval Rosé
Beef pho
Wine: Riesling, Pinot Noir, Grüner Veltliner
Star anise, fresh herbs and lime suit aromatic, fresh wines; off-dry Riesling or light Pinot Noir complement the beef without fighting the broth.
Try: Dr. Loosen Dr. L Riesling; Villa Maria Private Bin Pinot Noir; Laurenz V. Singing Grüner Veltliner
Lamb biryani
Wine: Grenache, Syrah / Shiraz, Gewürztraminer
Fragrant spices and tender lamb suit soft, fruity Grenache-based reds or a perfumed Gewurztraminer that echoes cardamom and saffron.
Try: Famille Perrin Côtes du Rhône Réserve Rouge; Yalumba Old Bush Vine Grenache; Trimbach Gewurztraminer
Chicken fajitas
Wine: Malbec, Grenache Rosé, Tempranillo
Smoky peppers, lime and chilli suit juicy, low-tannin reds like Malbec, or a chilled dry rosé when the salsa is hot.
Try: Catena Malbec; Château Minuty M de Minuty Rosé; Campo Viejo Rioja Reserva
Massaman curry
Wine: Gewürztraminer, Riesling, Garnacha / Grenache
Mild, sweet-spiced massaman with coconut and peanuts pairs with aromatic Gewürztraminer or a soft, ripe Grenache.
Try: Zind-Humbrecht Gewurztraminer; Grosset Polish Hill Riesling; d'Arenberg The Custodian Grenache
Chicken katsu curry
Wine: Riesling, Pinot Grigio, Champagne (Chardonnay, Pinot Noir, Meunier)
Crisp panko chicken and mild, sweet curry sauce suit off-dry Riesling or the scrubbing bubbles of Champagne.
Try: Dr. Loosen Dr. L Riesling; Jermann Pinot Grigio; Pol Roger Brut Réserve
Peri-peri chicken
Wine: Grenache Rosé, Touriga Nacional, Chenin Blanc
Fiery, garlicky chicken with Portuguese and southern African roots matches chilled rosé, fruity Douro red or ripe Cape Chenin.
Try: Mateus Rosé; Quinta do Crasto Douro Red; Ken Forrester Old Vine Reserve Chenin Blanc
Cheese
Cheese board
Wine: Prosecco (Glera), Merlot, Riesling
Mixed cheeses need a mixed line-up: Riesling for soft and blue cheeses, soft Merlot for hard cheeses, and Prosecco's bubbles to refresh.
Try: Mionetto Prosecco Treviso Brut; André Lurton Château Bonnet Rouge; Trimbach Riesling
Cheese fondue
Wine: Chasselas, Petite Arvine
In Switzerland fondue comes with the local white: light, dry Chasselas cleanses the palate between mouthfuls of melted Gruyère.
Try: Louis Bovard Dézaley Médinette; Henri Badoux Aigle Les Murailles
Baked camembert
Wine: Chardonnay, Gamay
Gooey camembert needs acidity: crisp unoaked Chablis cuts the richness, while light, fruity Beaujolais suits garlic and rosemary.
Try: Jean-Marc Brocard Chablis Sainte Claire; Georges Duboeuf Fleurie
Warm goat's cheese salad
Wine: Sauvignon Blanc, Chenin Blanc
Goat's cheese and Loire Sauvignon Blanc are a classic match: the wine's tangy acidity and herbal notes mirror the cheese's freshness.
Try: Domaine Vacheron Sancerre; Alphonse Mellot Sancerre La Moussière; Château de Tracy Pouilly-Fumé
Recipe: Warm French Goat's Cheese Salad (Salade de Chèvre Chaud)
Welsh rarebit
Wine: Pinot Noir, Chardonnay, Gamay
Mustardy, ale-laced cheddar on toast needs bright acidity; juicy Beaujolais or crisp English sparkling cuts the richness.
Try: Georges Duboeuf Morgon; Louis Latour Bourgogne Pinot Noir; Gusbourne Blanc de Blancs
Macaroni cheese
Wine: Chardonnay, Pinot Noir, Champagne (Chardonnay, Pinot Noir, Meunier)
Creamy, cheesy pasta pairs with a rounded Chardonnay that matches its texture, or Champagne whose bubbles refresh the palate.
Try: Domaine Faiveley Bourgogne Blanc; Wente Vineyards Morning Fog Chardonnay; Veuve Clicquot Yellow Label Brut
Halloumi skewers
Wine: Assyrtiko, Grenache Rosé, Sauvignon Blanc
Salty, squeaky grilled halloumi with honey loves a zesty Mediterranean white or dry rosé to balance salt and sweetness.
Try: Estate Argyros Atlantis White; Château d'Esclans Rock Angel Rosé; Domaine Vacheron Sancerre
Cheese soufflé
Wine: Chardonnay, Champagne (Chardonnay, Pinot Noir, Meunier)
Light, airy and cheesy, a soufflé suits Champagne or a crisp Chardonnay, whose acidity refreshes after the gruyère richness.
Try: Billecart-Salmon Brut Réserve; Domaine Christian Moreau Chablis; Domaine Rolet Côtes du Jura Chardonnay
Tartiflette
Wine: Jacquère, Roussanne, Mondeuse
Alpine Savoie wines are the classic match: crisp Jacquère cuts through Reblochon and bacon, while peppery Mondeuse suits red-wine lovers.
Try: Jean Perrier et Fils Apremont; Domaine André et Michel Quenard Chignin-Bergeron; Domaine Louis Magnin Arbin Mondeuse
Raclette
Wine: Chasselas, Jacquère
Melted Alpine cheese with potatoes and pickles calls for crisp, low-alcohol mountain whites; Swiss Chasselas and Savoie Jacquère are traditional.
Try: Domaine Louis Bovard Dézaley Médinette; Jean Perrier et Fils Apremont Cuvée Gastronomie
Blue cheese and pear salad
Wine: Riesling, Sémillon, Chenin Blanc
Salty blue cheese and sweet pear love wines with sweetness and acidity; off-dry Riesling or Sauternes mirror the fruit and tame the tang.
Try: Joh. Jos. Prüm Riesling Kabinett; Castelnau de Suduiraut Sauternes; Domaine des Baumard Coteaux du Layon Carte d'Or
Croque monsieur
Wine: Chardonnay, Gamay, Champagne (Chardonnay, Pinot Noir, Meunier)
Ham, Gruyère and béchamel make a Parisian café classic for unoaked Chablis, bright Beaujolais or a glass of Champagne.
Try: Domaine Jean-Marc Brocard Chablis Sainte Claire; Marcel Lapierre Morgon; Taittinger Brut Réserve
Ploughman's lunch
Wine: Pinot Noir, Chenin Blanc, Cabernet Sauvignon
Mature cheddar, ham and tangy pickle suit a versatile red with fresh acidity or a fruity Chenin that stands up to chutney.
Try: Gusbourne Pinot Noir; Domaine Huet Vouvray Le Mont Demi-Sec; Wynns Black Label Cabernet Sauvignon
Desserts
Tiramisu
Wine: Muscat, Pedro Ximénez
Light, sweet, low-alcohol Moscato d'Asti refreshes after mascarpone, while raisiny Pedro Ximénez sherry echoes the coffee and cocoa.
Try: Vietti Moscato d'Asti Cascinetta; Saracco Moscato d'Asti; González Byass Noé Pedro Ximénez 30 Years Old
Chocolate fondant
Wine: Touriga Nacional, Garnacha / Grenache
Chocolate overwhelms most dry wines, so choose a sweet fortified red; ruby or LBV Port has the sweetness and dark fruit to match.
Try: Graham's Six Grapes Reserve Port; Taylor's Late Bottled Vintage Port
Crème brûlée
Sauternes and botrytised Sémillon bring honey, apricot and acidity that match vanilla custard and caramelised sugar.
Try: Château Suduiraut Sauternes; De Bortoli Noble One Botrytis Semillon; Domaine de Durban Muscat de Beaumes-de-Venise
Sticky toffee pudding
Wine: Pedro Ximénez, Furmint, Muscat
Dates and toffee sauce need an even sweeter wine; PX sherry, Rutherglen Muscat or Tokaji Aszú match the caramel and dried-fruit notes.
Try: Lustau Pedro Ximénez San Emilio; Royal Tokaji Tokaji Aszú 5 Puttonyos; Campbells Rutherglen Muscat
Lemon tart
Wine: Riesling, Muscat, Sémillon
A tangy lemon curd tart needs a sweet wine with high acidity, otherwise the dessert makes the wine taste flat.
Try: Château Suduiraut Sauternes; Domaine de Durban Muscat de Beaumes-de-Venise; Inniskillin Riesling Icewine
Apple crumble
Wine: Sémillon, Chenin Blanc, Riesling
Baked apple and buttery crumble chime with the honeyed apricot and orchard-fruit notes of botrytised Sémillon or sweet Chenin.
Try: De Bortoli Noble One Botrytis Semillon; Domaine des Baumard Coteaux du Layon; Château Coutet Barsac
Pavlova
Wine: Moscato, Prosecco (Glera)
Light, fruity and gently sweet sparkling or Muscat wines match the airy meringue, cream and fresh berries without feeling heavy.
Try: Paolo Saracco Moscato d'Asti; Brown Brothers Orange Muscat & Flora; Nino Franco Rustico Prosecco Superiore
Bakewell tart
Honeyed sweet wines echo the frangipane's almond and the jam's fruit, and must be at least as sweet as the tart.
Try: Château Suduiraut Sauternes; De Bortoli Noble One Botrytis Semillon; Domaine des Bernardins Muscat de Beaumes de Venise
Panna cotta
Wine: Moscato, Brachetto, Prosecco (Glera)
Piedmont's light, frothy sweet wines suit this Piedmontese dessert, matching the vanilla cream and red berries.
Try: Vietti Cascinetta Moscato d'Asti; Braida Brachetto d'Acqui; Bisol Crede Prosecco Superiore
Tarte Tatin
Wine: Chenin Blanc, Sémillon, Muscat
Caramelised apple needs a dessert wine at least as sweet, with acidity to match; Loire Chenin and Barsac both echo baked apple and honey.
Try: Domaine Huet Vouvray Moelleux Le Haut-Lieu; Château Coutet Barsac; Brown Brothers Orange Muscat & Flora
Chocolate brownies
Wine: Touriga Nacional, Pedro Ximénez
Dense, fudgy chocolate overwhelms dry wines; ruby Port or sticky PX sherry are sweet and rich enough to stand up to it.
Try: Graham's Six Grapes Reserve Port; Lustau San Emilio Pedro Ximénez
Christmas pudding
Wine: Pedro Ximénez, Malvasia, Muscat
Dried fruit, spice and brandy demand an intensely sweet, nutty wine; Malmsey Madeira, PX sherry or Rutherglen Muscat match its richness.
Try: Blandy's 10 Year Old Malmsey Madeira; González Byass Noé Pedro Ximénez 30 Years Old; Campbells Rutherglen Muscat
New York cheesecake
Wine: Muscat, Riesling, Sémillon
Rich, tangy cream cheese needs a sweet wine with lively acidity, such as Moscato d'Asti or a Mosel Auslese.
Try: Paolo Saracco Moscato d'Asti; Dr. Loosen Wehlener Sonnenuhr Riesling Auslese; Château Suduiraut Sauternes
Treacle tart
Wine: Sémillon, Pedro Ximénez, Muscat
Very sweet golden-syrup tart needs a wine at least as sweet, like botrytised Sémillon or toffee-rich Rutherglen Muscat.
Try: De Bortoli Noble One Botrytis Semillon; Campbells Rutherglen Muscat; Lustau San Emilio Pedro Ximénez
Profiteroles
Wine: Pedro Ximénez, Muscat, Garnacha / Grenache
Chocolate sauce flattens dry wines, so choose sweet, fortified styles like Banyuls, tawny Port or PX sherry.
Try: González Byass Noé Pedro Ximénez; M. Chapoutier Banyuls; Taylor's 10 Year Old Tawny Port
Snacks & party
Smoked salmon blinis
Wine: Champagne (Chardonnay, Pinot Noir, Meunier), Chardonnay
Champagne is the classic canapé partner: bubbles and acidity cut oily smoked salmon and crème fraîche, and toasty notes suit the blini.
Try: Ruinart Blanc de Blancs; Laurent-Perrier La Cuvée Brut; Ridgeview Bloomsbury
Gougères
Wine: Aligoté, Chardonnay
Burgundy's cheesy choux puffs are traditionally served with local whites; crisp Aligoté or Chablis cut the Gruyère richness.
Try: A. et P. de Villaine Bouzeron; Louis Jadot Chablis; Simonnet-Febvre Crémant de Bourgogne Brut
Sausage rolls
Wine: Champagne (Chardonnay, Pinot Noir, Meunier), Gamay, Pinot Noir
Flaky, fatty pastry and seasoned pork are cleansed by sparkling wine's acidity, or matched by a light, chillable red.
Try: Nyetimber Classic Cuvée; Louis Jadot Beaujolais-Villages; Moët & Chandon Brut Impérial
Arancini
Wine: Prosecco (Glera), Fiano, Nero d'Avola
Crisp-fried Sicilian rice balls with molten cheese love fresh bubbles or a Sicilian white or soft red from their home island.
Try: Nino Franco Rustico Prosecco Superiore; Planeta Cometa Fiano; Donnafugata Sherazade Nero d'Avola
Tomato bruschetta
Wine: Pinot Grigio, Sauvignon Blanc, Prosecco (Glera)
Fresh tomato, garlic and olive oil on toast need a crisp, light Italian white or Prosecco to match their acidity and simplicity.
Try: Jermann Pinot Grigio; Bisol Crede Prosecco Superiore; Santa Margherita Pinot Grigio
Scotch eggs
Wine: Chardonnay, Pinot Noir, Gamay
English sparkling wine's crisp bubbles cut the crumb and sausagemeat, while chilled Beaujolais works as a picnic red.
Try: Nyetimber Classic Cuvee; Ridgeview Bloomsbury; Château Thivin Côte de Brouilly
Patatas bravas
Wine: Tempranillo, Grenache, Palomino
A tapas-bar classic with tapas-bar wines: chilled fino or a fruity Garnacha refreshes against crisp potatoes and smoky paprika sauce.
Try: CVNE Viña Real Crianza; Bodegas Borsao Borsao Selección Tinto; Lustau Puerto Fino
Nachos
Wine: Malbec, Grenache Rosé, Sauvignon Blanc
Cheese, beef, salsa and jalapeños suit fruity, easy-going wines; soft Malbec, crisp rosé or zesty Sauvignon all handle the spice.
Try: Trapiche Oak Cask Malbec; Gérard Bertrand Côte des Roses Rosé; Miguel Torres Santa Digna Sauvignon Blanc
Pigs in blankets
Wine: Gamay, Pinot Noir, Champagne (Chardonnay, Pinot Noir, Meunier)
Salty bacon and juicy sausage pair with bright, fruity Beaujolais or the cleansing bubbles of English sparkling wine.
Try: Georges Duboeuf Morgon; Nyetimber Classic Cuvee; Louis Latour Bourgogne Pinot Noir
Buffalo chicken wings
Wine: Riesling, Zinfandel, Grenache Rosé
Hot, buttery, vinegary sauce suits off-dry Riesling or chilled rosé; jammy Zinfandel also stands up to the spice.
Try: Chateau Ste. Michelle Columbia Valley Riesling; Seghesio Sonoma Zinfandel; Château Minuty M de Minuty Rosé
Sesame prawn toast
Wine: Prosecco (Glera), Riesling, Sauvignon Blanc
Crisp, fried prawn toasts love sparkling wine or zesty whites, whose bubbles and acidity cut the oil.
Try: Nino Franco Rustico Prosecco Superiore; Tim Adams Clare Valley Riesling; Dog Point Sauvignon Blanc
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