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 If you love wine but want to expand upon your
existing knowledge, Tom
Stevenson's awardwinning
Wine Report 2005 is your essential guide. Find out more about this tasty wine guide here or read on for top tips on picking the perfect plonk.
A sense of balance
There is no real mystery about the business of matching food and wine, some flavours and textures are compatible, and some are not. Strawberry mousse is not really delicious with chicken casserole, but apple sauce can do wonders for roast pork.
The key to spotting which relationships are marriages made in heaven and which have the fickleness of Hollywood romances, lies in identifying the dominant characteristics of the contents of both the plate and the glass. Then, learn by experience which are likely to complement each other, either through their similarities or through their differences.
Below - a brief alphabetical guide to matching wine with food |
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| A |
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Anchovies (Salad Nicoise)
- Musacadet, Vinho Verde, or Beaujolais
Artichoke - White Rhone
Avocado Vinagrette - Unoaked Chardonny, Chablis |
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| B |
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Bacon - Rich Pinot
Gris or Alsace Riesling
Bean Salad - Spanish Reds - Rioja and Rueda - or New Zealand
Sauvingnon Blanc
Beef Wellington - Top Burgundy, Chateauneuf-du-Pape |
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| C |
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Camembert - Dry Sauvignon Blanc or unoaked Chablis
Chicken (roast) - Burgundy, Barbera, or Soave
Cod - Unoaked Chardonnay; good, white Burgundy; dry Loire Chenin
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| D |
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Dill - Sauvignon Blanc
Dover Sole - Sancerre, good Chablis, unoaked Chardonnay
Duck - Pinot Noir from Burgundy, California, or Oregon,
or off-dry German Reisling |
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| E |
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Smoked Eel - Simple,
fresh white Burgundy
Eggs Benedict - Unoaked Chardonnay
Eggs Florentine - Unoaked Chardonnay, Pinot Blanc, Semillion |
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| F |
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Fennel - Sauvignon Blanc
Fish Cakes - White Bordeaux, Chilean Chardonnay
Frankfurters - Cotes du Rhone |
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| G |
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Game Pie - Beefy reds, Southern
French, Rhone, Australian Shiraz
Goat Cheese - Sancerre, New World Sauvignon, Pinot Blanc
Goose - A good Rhone like Hermitage, Cote Rotie, or a
crisp Barbera |
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| H |
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Haddock - White Bordeaux,
Chardonnay, Pinot Blanc
Hake - Soave, Sauvignon Blanc
Houmous - French dry wines, Retsina, Vihno Verde
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| I |
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Indian (general) - Gewurztraminer
(spicy dishes), New World Chardonnay (creamy/yoghurt dishes),
New Zealand Sauvignon Blanc |
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| J |
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Japanese BBQ Sauce - Spicy reds like Zinfandel or Portuguese reds
John Dory - Good, white Burgundy or Australian Chardonnay
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| K |
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Kedgeree - New World Sauvignon Blanc
Lamb's Kidneys - Rich, spicy reds - Barolo, Cabernet Sauvignon,
Rioja
Steak and Kidney Pie - Bordeaux, Austrailian Cabernet
Sauvignon |
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| L |
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Lamb casserole - Rich and warm Cabernet-based
reds from France
Lemon Sole - Chardonnay
Lobster - Good white Burgundy |
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| M |
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Mackerel - White Vino
Verdhe, Albarino, Sancerre
Mallard - Cote Rotie, Ribera
del Duero, or Zinfandel
Mushroom - Merlot based reds,
good Northern Rhone, top Piedmontese reds. |
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| N |
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Nectarine - Sweet German Riesling
Nutmeg - Rioja, Australian Shiraz
Nuts - Amontillado sherry,
Vin Santo, and Tokaji |
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| O |
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Octopus - Rueda white or a fresh,
modern Greek white
French Onion Soup - Sancerre or dry,
unoaked Sauvignon Blanc
Oysters - Champagne; Chablis;
or other crisp, dry white |
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| P |
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Partridge - Australian Shiraz, Gevrey-Chambertin,
Pomerol
Pasta with Pesto Sauce - New Zealand Sauvignon Blanc,
Valpolicella
Pizza Margherita - Pinot Grigio, light Zinfandel, dry
Grenache rose
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| Q |
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Quail - Light, red Burgundy; full-flavoured,
white Spanish wines
Quince - Lugana |
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| R |
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Ratatouille - Bulgarian red, Chianti,
simple Rhone
Roast Lamb - Earthy, soft reds like California Petite
Sirah, Rioja, or Zinfandel
Rocket - Lugana, Pinot Blanc
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| S |
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Saffron - Dry whites especially
Chardonnay
Scallops - Chablis and other unoaked Chardonnay
Spinach - Lugana, Pinot Grigio |
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| T |
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Tomato Soup - Sauvignon Blanc
Trout - Pinot Blanc, Chablis
Turbot - Best White Burgundy, top California or Australian
Chardonnay |
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| V |
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Veal (roast) - Light, Italian whites
or fairly light reds - Spanish or Loire
Vegetable soup - Pinot Blanc, rustic reds such as Corbieres
Venison - Pinotage; rich red Rhone; mature Burgundy |
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| W |
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Watercress Soup - Aromatic dry Riesling
(Alsace or Australia)
Whitebait - Spanish red/white (Albarino, Garnacha, Tempranillo)
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| Y |
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Yams - When subtly prepared, try
Pinot Blanc
Yoghurt - Needs full flavoured wine, such as Australian
Semillon |
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| Z |
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Zabaglione - Fortified French Muscat |
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