Food & Wine


Full Reds from Italy, France or Spain; New World Merlot or
Zinfandel, dry oloroso sherry or twawny port

LBV Port, Zinfandel, Alsace, Pinot Gris, Gewurztraminer

Boytroyized sweet whites such as Sauterines, vintage port, 
old oloroso sherry, Malmsey Madeira

Sancerre, Pouilly-Fume, New World Sauvignon Blanc, 
Chinon, Saumer-Champigny


Asti, Australian Liqueur Muscat, Banyuls,
Canadian Franc icewine

Sauterines, Eisiwein, fortified European Muscats

Christmas Pudding
Asti, Australian Liqueur Muscat

Egg Dishes

Champagne and traditional-method fiz
Light, fresh reds such as Beaujolaisor Chinon
Full dry unoaked whites; New World Rose


Grilled or baked white fish
White Burgundy or fine Chardonnay,
white Bourdeaux, Viognier, Australian 
and New Zealand Riesling and Sauvignon.

Grilled or baked oily or ‘meaty’fish (salmon, Tuna, swordfish)
Alsace or Austrian Reisling, Gruner Veltiner,
fruity New World Chardonnay or Semillon; 
reds such as Chinon or Bourguel, Grenache/Garnacha,
or New World Pinot Noir.

Fried/battered fish 
Simple whites e.g, Soave, Macon-Villages,  Verdelho,
Pino Gris, white Bourdeax or a Reisling Spatles from the Pfaz

Chablis or unoaked Chardonnay, Sauvigon Blanc, Pinot Blanc;
clams and oysters Albarino, Aligote, Vinho Verde, Seyval Blanc
crab Riesling, Voignier;  
lobster,  scallops, fine Chardonnay, Champagne, Viognier;
mussels, Muscadet, Pinot Grigio.

Smoked fish
Ice cold fizz or fine sherry, Riesling, Sauvignon Blanc, 
Alsace, Gewurtzraminer or Pinot Gris

Highly Spiced Dishes

Riesling, Sauvignon, Pinot Gris, Gewurztraminer,
unoaked New World Chardonnay; fruity rose, light pinot noir

Aromatic whites, i.e Riesling, Sauvignon Blanc, Gewurztraminer,
Viognier, non-tanin reds i.e. Valpolicella, Rioja, Grenache

Fruity reds, i.e. Merlot, Cabernet Franc, Granache, Syrah/shiraz, Zinfandel

Thai/South-East Asian
Spicy or tangy whites, i.e. Riesling, Gewurztraminer, New World Savignon Blanc,
dry Alsace Muscat. Coconut is tricky: New World Chardonnay may work.


Tomato sauce 
Barera, Volpolicello, Soave, Verdicchio, New World Sauvignon Blanc;
With meat based sauce North or central Italian reds, French or
New World Syrah/shiraz,

Cream or cheese-based sauce
Gently oaked Chardonnay, thought the Italians would drink unoaked whites from North Italy; Valpolichello or soft Merlot

Dry, tangy whites e.g. Verdicchio, Vermentino, Gruner, Veltliner, Muscadet

New World Sauvignon Blanc, Dolcetto, Languedoc reds

Basic pizza with tomato, mozzarella and oregano
Juicy young reds, e.g. Grenache/Garnacha, Volpolicella, Austrian reds, Languedoc reds


Beef and Lamb are perfect with just about any red

Beef/Steak – Plain roasted or grilled
tannin reds, Bordeaux, New World Caberne Sauvignon, 
Ribera del Duero, Chianti Classico, Pinottage

Lamb plain roasted or grilled
red Burgundy, red Bordeaux, especially Pauillac or St- Julien, 
Rioja Reserva, New World Pinot Noir, Merlot or Malbec

Pork plain roasted or grilled 
Full, spicy dry whites, i.e. Alace Pinot Gris, lightly oaked Chardonnay, smooth reds, i.e
Rioja, Alentejo
Bacon, ham, sausages, salami young fruity reds, i.e. Beaujolais, Lambrusco
Teroldego, unoaked Tempranillo or Garnacha, New World Malbec, Merlot
Zinfandel/Primitivo, Pinotage

Veal plain roasted or grilled
full-bodied whites i.e Pinot Gris, Gruner Veltliner, white Rioja, soft reds i.e.
mature Rioja or Pinot Noir with cream based sauces full, ripe whies. i.e. Alsace Pinot
Blanc or Pinot Gris, Vouvray, Oaked New World Chardonnay, with rich red wine saice i.e
(Osso buco) young Italian Reds, Zinfandel

Venison plain roasted or grilled
Barolo, Zinfandel, Alsce or German Pinot Gris
with red wine sauce – Piedmont and Portuguese reds, 
Pomerol, St- Emilion, New World Syrah/Shiraz or Pinotage

Chicken and turkey
Most red and white wines go with these meats – much 
depends on the sauce. Try red or white Burgundy, red Rioja Reserva,
New World Chardonnay.

Pomerol, St-Emilion, Cote de Nuits, or Rhone red, New World Syrah/Shiraz (including sparkling) 
or Merlot, also full soft whites, from Austria and Germany

Game Birds plain roasted or grilled
Top reds from Burgundy, Rhone, Tuscany, Piedmont, Ribera del Duero, 
New world Cabernet or Merlot, also full whites such as oaked New World Semillion

Casseroles and stews
Generally uncomplicated, full-flavoured reds. The thicker the sauce, the fuller the wine.
If wine is used in the preperation, match the color, For strong tomato flavours see pasta.


Sharp edged whites, e.g. New World Sauvignon Blanc, Chenin Blanc,
Dry Riesling, Vinho Verde

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