If there ever was a great combination it has to be good wine and good food. In fact, the relationship between wine, food and the palate is ages old and has formed an important part of many cultures. However, as dining habits have changed, the boundaries between what wine goes best with what cuisine have also begun to fade. No problem! Visit our Wine and Food guide, which gives a suggestion as to which wine to drink with over 100 different food types, and you just might find a combination that you’d never even thought of!

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A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

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A
AIOLI - Try this recipe from james Martin
Crisp dry white or rosè such as Soave Classico by Tedeshi or Plaisir de gris Rose .
ANCHOVIES, SALTED - Try Poached eggs with anchovies
Difficult, but try fino sherry or Domaine Felix Saint Bris.
ANTIPASTI -Try Bruschetta with olive tapenade and mushroom
Easy-drinking Italian red or white such as Bricco Primitivo or Luguna Montressor or try a young dry rosè.
APPLE PIE OR FRITTERS- Try Rustic apple pie
Try Tabali late harvest muscat from Chile
ARTICHOKES Try Mussels with fried artichokes
Tangy white e.g. Catalina sounds Sauvignon Blanc, N.Z., or crisp Mas Soleil Chardonnay from France’ Pays D’Oc.
ASPARAGUS Try Asparagus and Parma ham wraps
Crisp Sauvignon e.g. from Fire Finch or Mirambeau Bordeaux; Young Chardonnay, including Burgundy or Chablis La Colombe, when served with melted butter or try chilled red such as our juicy Senorio de Sarria.
AUBERGINE, STUFFED Try this from Nick Nairn
Aromatic herby red such as Fitou, Domaine des Ferrairolles.
AVOCADO VINAIGRETTE OR SALAD Try this from Paul Rankin
Clean crisp white, especially Sauvignon, 3 Stones from New Zealand , or non-vintage brut Champagne.

B
BACON, BOILED Try this from James Martin
Fruity soft red such as a Bourgogne Pinot Noir.
BANANAS, BAKED FLAMBEED OR FRITTERS Try this recipe
Well balanced sweet white such as Tabaili late harvest Muscat from Chile.
BARBECUED FISH
Geoff Merril Semillon Chardonnay or Italy’s Lugana.
BASS, GRILLED Try this recipe
Complex dry, not too fruity white e.g. mature Chablis Chablisienne or False Bay Unoaked Chardonnay from South Africa.
BEAN CASSEROLE Try this recipe from Nick Nairne
Full and spicy red such as a Marktree Cabernet Shiraz.
BEEF BOURGUIGNONNE Trythis recipe
Full bodied Pinot Noir e.g. Santenay 1er Cru or one from New Zealand – Saint Clair.
BEEF EN CROUTE Try this recipe
Sophisticated mature red such as Chateau Giraudels de Milon.
BISON STEAK
Montes limited selection Cabernet Carmenere from Chile.
BLACKFOREST GATEAU
Intensely sweet white such as Castelnau Sauternes.
BLACKBERRY AND APPLE CRUMBLE
Refreshing very sweet white e.g. Tabali late harvest muscat.
BLINIS Try this recipe
Something refreshing, sparkling and luxurious, such as Veuve Clicquot Vintage or at a third of the price try the stunning kiwi Deutz Marlborough Cuvee.
BLUE CHEESE
Rich sweet red, white or brown – Cockburns Port, Castelnau Sauternes.
BOUILLABAISSE Try this recipe
Medium to full dry rose such as Sancerre Rose.
BRANDADE Try this from Brian Turner
Firm full dry white e.g. Premier Cru Chablis.
BREAD AND BUTTER PUDDING Try this recipe
Rich, sweet wine such as Castelnau Sauternes.
BRESAOLA Try this recipe
Juicy, medium bodied Italian red such as Valpolicella Classico.
BROCCOLI MORNAY
Avoid grassy Sauvignon and Cabernet – try Macon- Villages from Burgundy.

C
CAESAR SALAD Try this from James Martin
Well flavoured white, especially Chardonnay, e.g. Fontys Pool or the Marktree.
CALVES LIVER Try this from AWT
Medium to full bodied fruity red such as Artesa Crianza , Morgon, Chateau Gaillard or Fontys Pool Cab Merlot.
CANNELLONI Try this recipe
Medium bodied red such as Chianti Classico, Montepulciano d’Abruzzo or Primitivo.
CARPACCIO Try this recipe
Good rose champagne like Veuve Clicquot.
CASSEROLES, MEATY
Sturdy red such as California Cabernet or Zinfandel, Bairrada, Crozes Hermitage; Chicken in red wine : Bourgogne Pinot Noir ; Lamb : Lazy Lizard Cabernet Sauvignon or Cotes du Rhone; Beef : Gevrey Chambertin , Barolo or The Footbolt Shiraz from d’Arenberg.
CAULIFLOWER CHEESE Try This recipe
Full bodied white such as Geoff Merill Semillon Chardonnay or clean, fresh Cornellana Sauvignon from Chile.
CAVIAR Try This recipe
Champagne, mature vintage or non-vintage preferably Dom Perignon or Krug.
CEVICHE Try this recipe
Piercing fresh Sauvignon e.g. Montes from Chile or Catalina sounds New Zealand, or Sancerre.
CHATEAUBRIAND Try this recipe
Grand elegant red such as mature Claret (Chateau Lalande or better) or New World equivalent, try Catena Alta Cab
CHEESE
HARD CHEESES
Provided they are not too old and strong, hard cheeses go well with the widest range of wines, including dry red from medium to very full bodied. Young white Wensleydale is best with a New World Sauvignon or concentrated Chardonnay. Try a full, spicy southern French red such as Minervois with mature Lancashire, a top notch New World Chardonnay for a Caerphilly. A full, rich Chardonnay is also good with Cheddar, Cantal and Parmesan.
SOFT CHEESES
Soft cheeses are among the trickiest to match, especially when they are unpasturised and as they mature. Try white Burgundy with a creamy Brie and mature red with Camembert –St Emilion Clos de la Cure, a Burgundy or Chianti Classico Vila La Pagliala. Ripe Pont l’Eveque is even more difficult : try a robust Zinfandel/Shiraz blend or Gigondas. For semi soft St Emilion are very good. The mild but rich fat of Chaource is best offset by a good steely Chablis.
BLUE CHEESE
Try Sauternes with Roquefort, vintage or old tawny port with Stilton. With mild, creamy blue cheese, Tokaji Aszu (5 putts), with Dolcelatte try mature Rioja . Surprisingly Sauvignon Blanc is quite good with Stilton.
GOAT’S CHEESE
Goat’s cheese affinity with Sauvignon Blanc makes Pouilly Fume and Sancerre perfect. New Zealand Sauvignon (Wither Hills or Catalina Sounds) is especially good with warm goat’s cheese on a dressed salad, Riesling (Alsace etc) are also good. Among the reds, Loire Cabernet Franc; Chinon is a reliable choice. With a mature cheese, d'Arenburg Coppermine is complementary and Crozes Hermitage, is the off-beat option with a medium mature cheese.
SMOKED CHEESE
Difficult to match, but try Alsace Gewurztraminer from Ribeauvillle, Norfolk rise Shiraz or a succulent sweet wine like Tabali Muscat.
CHEESECAKE try this recipes
Tabali late harvest muscat, Sauternes or other stickies.
CHERRY TART
As Above.
CHICKEN try this recipe
In general, many styles of red or white – the grander the dish, the finer the wine, from red Fitou to white Burgundy, to mature clarets
CHILLI CON CARNE try this recipe
Full bodied, spicy red e.g. Bricco Primitivo and Fonty Pool Shiraz.
CHINESE FOOD try this recipe
Crisp aromatic white such as Alsace Riesling or Gewurztraminer, New Zealand Sauvignon Blanc Wither Hills, or light reds such as Beaujolais
CHOCOLATE
Fortified sweet wine : liqueur Muscat or tawny port; with chocolate pudding
CHORIZO try this recipe
Fruity-spicy red : Juan Gil or Fire Finch Ripe Red.
CHOWDERS try this recipe
Rich buttery white e.g. Marktree Sem / Chard/ Sauv or Mas Soleil Chardonnay.
CHRISTMAS CAKE try this recipe
Rich sweet fortified wine such as Malmsey, liqueur Muscat or very sweet sherry.
CHRISTMAS PUDDING try this recipe
Asti or rich unctuous dessert wines such as Late Harvest Muscat by Tabali
COD try this recipe
Not too fruity medium to full bodied white such as Caves de Prisse excellent Macon
COFFEE GATEAU OR ICE CREAM

CONSOMME
Dry fortified wine e.g. fino or amontillado sherry.
COQ AU VIN try this recipe
Cave des Vignerons Bourgogne Pinot Noir
CORN ON THE COB
Full bodied oak aged Chardonnay e.g. Tabali Reserve, or Riesling Alsace.
CORNISH PASTRY try this recipe
Straightforward medium bodied red such as San Rafael Merlot from Chile or Paddock Shiraz.
COUSCOUS try this recipe
Spicy Aussie Shiraz – try the Footbolt from d’Arenberg, Portugese Bairrada or well chilled dry Provence rosè. .
CRAB try this recipe
Fine, full bodied white e.g. Meursault, Viognier or even Vintage Champagne.
CREME BRULEE try this recipe
Rich, sweet wine : Sauternes, Tabali late harvest Muscat. For total decadence try Veuve Clicquot Demi-Sec in half bottles.
CREME CARAMEL
Again, rich, sweet wine : Sauternes, Tokaji Aszu
CREPE SUZETTE try this recipe
Refreshing sweet white such as Muscat
CROQUE MONSIEUR try this recipe
Full bodied fruity dry white like Australian Geoff Merrill Chardonnay
CRUDITES try this recipe
Fresh dry white such as Australian Pinot Grigio (Pinot Grigio) or False Bay Chardonnay from South Africa.
CURRIES try this recipe
Aromatic and spicy or fruity whites e.g. New World Chardonnay or blends or dry Muscat or Gewurztraminer.
CUSTARD TART try this recipe
Sweet white such as Tabali Late harvest or Inniskillin Ice Wine from Canada. (Expensive but orgasmic)!

D
DATE PUDDING try this recipe
Rich, sweet fortified wine such as Cream Sherry or Ruby Port.
DIM SUM
Crisp, dry white such as Lazy Lizard Sauvignon or fresh sparkling Deutz Marlborough from New Zealand.
DUCK try this recipe
(In general) : Rich, gamey red such as Nuits St Georges, St Clair Pinot Noir, or Australian Madfish Shiraz;

(With orange) Ripe dry to medium sweet white e.g. Australian Chardonnay, or even Sauternes;

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E
EEL, SMOKED
Tangy, dry fino sherry, or Wither Hills Sauvignon Blanc from New Zealand or Puilly Fume.
EGGS
Best served with dry sparkling wine (like Freixenet) for brunch dishes, or unoaked Chardonnay

F
FISH PIE try this recipe
Creamy, medium to full bodied white : Spicy Alsace from Ribeauville or Chardonnay from around the world. Try Cornellana Chardonnay from Chile.
FISH CAKES try this recipe
Crisp aromatic white such as New Zealand Crowded House Sauvignon or Sauvignon de St Bris from Burgundy or young French Chardonnay such as Marrenon
FOIE GRAS try this recipe
Concentrated sweet white such as Tabali late harvest Muscat, Castelnau Sauternes
FONDUE, CHEESE try this recipe
Well structured ripe white e.g. Tabali reserve Chardonnay or New World Sauvignon like Cornellana or San Rafael from Chile.
FONDUE, MEAT
Full juicy red such as Cuvee L'Ancienne Fleurie or Californian Ernest and Julio Gallo Cabernet Sauvignon or Cabernet Merlot from Pemberton, Western Australia.
FRANKFURTERS
Light fruity red such as Costieres de Nimes-Saint Elisabeth, Primitivo Salento from Italy or Pipers Brook Pinot Noir.

FRUIT COMPOTE OR SALAD

G
GAME
Sophisticated medium to full bodied reds, especially Pinot Noir (including Burgundy) and Syrah, including Rhones or top end new world like the fabulous Laughing Magpie Shiraz Viognier from D'Arenberg winery in Mclaren Vale, Australia.
GAME CASSEROLE
Full bodied red e.g. Domaine St Francois Xavier Gigondas or the conservatively priced Crozes Hermitage, Adria Montepulciano d'Abruzzo, or a big Aussie Shiraz!
GAME PIE try this recipe
Mature medium to full bodied red such as Chateau Lalande Saint-Julien, Juan Gil Rioja, Vista TN Reserva, Crozes-Hermitage or good red burgundy.
GAMMON try this recipe
Fruity soft red such as a Fonty's Pool Pinot Noir, Costeieres de Nimes Saint Elisabeth, Tempranillo such as De Sarria Crianza or inexpensive Syrah such as The Paddock Shiraz or Tesoro de los Andes.
GAZPACHO try this recipe
Fino or Manzanilla sherry or young Sauvignon try the 2002’s from the New World and 2001’s from the Old.
GINGER
In curries and puddings – Muscat based wines. (Tabali Late Harvest Muscat).
GNOCCHI try this recipe
Light Italian wine e.g. white Pinot Grigio Conti Rossi or red Primitivo Salento or Valpolicella Classico Superiore.

GOAT’S CHEESE SALAD OR SOUFFLE try this recipe
Loire Sauvignon Domaine Roc de Chateauvieux Touraine, Sancerre, New World Sauvignon such as Montes Chilean Sauvignon Blanc.
GOOSE try this recipe
Mature gamey red such as Chateau Marquey Saint-Emilion Grand Cru, Santenay 1er Cru Domaine Capuano-Ferreri & Fils or Mad Fish, Aussie Shiraz.
GOULASH try this recipe
Fairly robust fruity red e.g. Chateau Berjuquey Bordeaux, Vila La Pagliaia or Quinta El Refugio Toro.
GRAPEFRUIT
Best avoided, but otherwise Muscadet, Pouilly Fume La Renardiere or Mirambeau Bordeaux Sauvignon.
GRAVADLAX try this recipe
Top New World Chardonnay (Howard Park Western Australia, Wither Hills Marlborough or Tabali Reserva ) or blanc de blancs champagne.
GROUSE try this recipe
Mature fine red such as Santenay 1er Cru, Crozes-Hermitage , super Tuscan Dogajolo, Tignanello or even the rich earthy Amarone.
GUACAMOLE try this recipe
Aromatic crisp dry white e.g. Catalina Sounds New Zealand (or similar) Sauvignon or dry Muscat or non-vintage Veuve Clicquot champagne.
GUINEA FOWL try this recipe
Elegant Pinot Noir such as Reserve Bourgogne or Mondavi, or mature white burgundy like La Chablisienne Chablis Premier Cru Montmain.

H
HADDOCK, SMOKED try this recipe
Good quality oak matured but not oaky white e.g. New World Chardonnay, Cornellana or crisp Sauvignon Blanc Geoff Merril, McLaren Vale for contrast; at a pinch dry Plaisir de Gris Rose.
HAGGIS try this recipe
Medium to full bodied red e.g. claret (Clos de la Cure Saint Emilion, Chateau Buisson-Redon) or New World Cabernet (Norfolk Rise, Fonty's Pool, Cornellana).
HAM
Medium bodied red such as Carmenere from Cornellana, Chile or California Zinfandel from Gallo; or white such as Macon-Villages Chardonnay.
HARE try this recipe
Fine gamey full bodied red burgundy such as Reserve Bourgogne Pinot Noir or Barolo Zonchera from Italy is also good.
HERRING try this recipe
Crisp but not too assertive white such as Vouvray Les Coteaux Tufiers; marinated : Oppenheimer Herrenberg Riesling Kabinett or fino sherry.
HUMMUS try this recipe
Very crisp dry white such as San Rafael Chilean Sauvignon Blanc.

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I
ICE CREAM
Sauternes by Castelnay de Suduiraut or for something different try Tabali Late Harvest Muscat from Chile.
IRISH STEW try this recipe
Flavoursome young red such as Lazy Lizard Cabernet Sauvignon or Mas Du Soleil Cabernet Sauvignon and Valpolicella Classico by Conti Rossi.

J
JAMBALAYA try this recipe
Penetrating crisp dry white especially Sauvignon Blanc e.g. Sancerre Domaine Michel Girard et Fils, Crowded House from New Zealand or even Sophie, Friendly Gruner Veltliner from Austria.
JOHN DORY try this recipe
Full bodied classic Chardonnay, especially burgundy. Like Macon-Villages Chardonnay, or top Californian like Gallo; with creamy white sauce, Clos de Nouys Vouvray.

K
KANGAROO try this recipe
Deeply flavoured ripe red e.g. Norfolk Rise Shiraz, Australian or Californian Cabernet or Chateau Giraudels Milon St Emilion Grand Cru.
KEBABS, MEATY
Hearty fruity red e.g. Vega Del Rayo Rioja, Californian Zinfandel, or Gigondas Domaine St. Francois Xavier.
KEDGEREE try this recipe
Full bodied white Caves de Prisse Sologny Verze or KWV Chardonnay or Deutz Marlborough Cuvee sparkling from NZ.
KIDNEYS try this recipe
Medium to full savoury red such as Crozes Hermitage or The Footbolt Shiraz from Down Under.
KIPPERS try this recipe
Islay malt whisky such as Lagavulin or tangy fino Sherry.

L
LIME & COCONUT FLAVOURED CURRY try this recipe
Highly aromatic white like Gewurztraminer Ribeauville or German Dr. Loosen Blue Slate Riesling.
LIVER, CASSEROLES try this recipe
Robust red such as our Vista TN Reserva from Portugal; pan-fried: finer, lighter bodied red such as Saint Clair Pinot Noir or Senorio De Sarria Navarra.
LOBSTER try this recipe
Fine full bodied white like top Chardonnay, especially our Domaine Rene Monnier Meursault from burgundy; more modestly the Santa Isabel Chardonnay/Viognier from Argentina is well worth a try. or for the hedonist try Veuve Clicquot Rose Champagne when in rich sauce.
LYCHEES try this recipe
Late harvest Alsace Gewurztraminer or Muscat.

M
MACKEREL try this recipe
Refreshingly acidic dry whites : Domaine Roc De Chateauviex, or young Italian white like Lugana and Pinot Grigio Danzante.
MARROW, STUFFED try this recipe
Fruity dry white such as Australian Mad Fish Unwooded Chardonnay – or match the stuffing.
MAYONNAISE
Chardonnay with good acidity. (3 Stones from New Zealand is perfect).
MEATBALLS try this recipe
Medium bodied red such as Chianti Classico Villa La Pagliaia, Cotes du Rhone 'Domaine du Grand Tinel' or Minervois La Prade Mari.
MELON
Semi-sweet sparkling, Moscato spumante or Cockburns Port.
MERINGUES
Muscat de Beaumes de Venise or Asti Spumante.
MINCE PIES
Liqueur Muscat or Tokaji Aszu from Hungary.
MINESTRONE try this recipe
Full bodied dry white e.g. Lugana Montresor or San Rafael Chardonnay.
MIXED GRILL
Red such as young claret (try Chateau Les Inferets), or La Prade Mari Minervois.
MONKFISH try this recipe
Full bodied dry white e.g. The Olive Grove Chardonnay, or even Californian Pinot Noir.
MOUSSAKA try this recipe
Medium to full bodied red e.g. Domaine de Ferreirolles Fitou and other southern French reds, Bricco Primitivo Salento or Senorio de Sarria Crianza.
MUSHROOMS
Rounded, well flavoured mature red e.g. Clos Mont Blanc Cabernet Merlot, or Tesoro de los Andes Malbec Shiraz from Argentina.
MUSSELS try this recipe
Crisp dry white such as Domaine Roc de Chateauvieux Sauvignon Blanc, Chablis La Colombe, or Firefinch Sauvignon Blanc from South Africa.

N
NOODLES, JAPANESE try this recipe
Light crisp dry or off dry Riesling, or fino sherry.
NUT ROAST try this recipe
Fleshy medium bodied red e.g. Chilean San Rafael Merlot or Fonty's Pool Shiraz.
NUTS
Sweet fortified wine such as Madeira, tawny port or oloroso (sweet) sherry.

O
OCTOPUS try this recipe
Herby spicy red or white e.g. from Fitou or Minervois or Rioja.
OLIVES
Fino or manzanilla sherry or Riesling cooked in a dish; herby reds, e.g. from Promessa.
OMELETTE
Crisp but smooth dry white e.g. Marrenon Chardonnay or Ribeauvile Alsace Pinot Gris.
ONION TART try this recipe
Aromatic fruity dry whites from Alsace, or Mad Fish Sauvignon Blanc Semillon or False Bay Chardonnay.
ORANGE, CARAMEL / PUDDING / CAKE
Rich concentrated sweet wine – Sauternes Chateau Armajan Des Ormes, New World Muscat like Bonterra, Muscat de Beaumes de Venise; in jelly or fruit salad : Asti.
OXTAIL try this recipe
Powerful red e.g. Chateauneuf du Pape ,The Footbolt Shiraz from Australia, or Adria Montepulciano d'Abruzzo.
OYSTERS try this recipe
Crisp or sparkling dry white such as La Colombe Chablis, Muscadet Sur Lie( or Domaine de Roc Touraine) or top Champagne (Dom Perignon or Krug).

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P
PAELLA try this recipe
Dry, quite full rose e.g. Plaisir de Gris or Sancerre Yvon et Pascal Tabordet.

PARTRIDGE try this recipe
Mature fine red e.g. Cotes de Nuits Rodet, classed growth claret such as Chateau Talbot, quality Rhone from Jaboulet Aine or Rosso Di Montalcino Poggio San Polo. PASTA, WITH CREAMY SAUCES
Light to medium bodied dry whites : Gecko Chardonnay or Fracati Casa Del Coppiere; with meat sauces : medium to full bodied fruity red e.g. Promessa Primitivo or Chianti Classico Ruffino.
PATE
Fruity red Chateau Gaillard Beaujolais cru or southern French red from La Campagne, or semi sweet white e.g. German or Alsace Riesling.
PAVLOVA try this recipe
Sweet sparkling white e.g. Asti or rich champagne, or Beaumes de Venise.
PEARS IN RED WINE try this recipe
Andrew Quady’s Elysium and Bonterra Muscat.
PECAN PIE try this recipe
Concentrated fortified sweet wine e.g. Muscat Beaumes de Venise or try Tokaji.
PEPPERS, ROASED OR STUFFED try this recipe
Full bodied spicy fruity red e.g. Fetzer Zinfandel, Promessa Primitivo or Cune’s Rioja Crianza, or zesty dry white Australian Rawson’s Retreat Semillon Chardonnay.
PESTO AND PASTA
Crisp aromatic white e.g. Unoaked Chardonnay from Kim Crawford, Argentine Semillon Chardonnay fron Finca La Paredes; or mature fleshy red St Emilion from Calvet.
PHEASANT try this recipe

Fine mature red, especially Chateau Talbot St Julien and a good St Estephe like Tour De Pez.
PIGEON try this recipe
Powerful mature red e.g. Cote du Nuits Rodet, Crozes Hermitage Domaine Thalabert or San Zio, fine Tuscan Sangiovese.
PIZZA
Fresh fruity red or crisp medium bodied white e.g. Chianti Ruffino, Promessa Sangiovese, Gecko Chardonnay or even Torres Gran Vina Sol.
PLAICE try this recipe
Clean dry white such as Chablis Moreau or Richter Dry Riesling.
PLUM TART try this recipe
Bonterra Muscat or Elysium’s fragrant sweet Black Muscat.
PORK, ROAST - Try Roast pork fillet on mustard mash
Many medium to full reds, especially Cune Rioja, or full bodied white such as California Chardonnay from Wente or Mondavi.
POUSSIN In general, many styles of red or white – the grander the dish, the finer the wine, from red Minervois to white Macon Rodet, to mature clarets like Pomerol; (smoked) : oaked Chardonnay – New World, Gecko vin de pays,
PRAWNS
Fine dry white e.g. Faively burgundy; its New World equivalents or Chateau Loudenne Blanc, or contrast with New World Sauvignon such as Montana, Fetzer or Gecko from Chile.
PROFITEROLES
Concentrated sweet white : Muscat de Beaumes de Venise Jaboulet Aine or Bonterra Muscat.
PROSCIUTTO
Light to medium fruity red e.g. Fleurie Domaine des Grands Rochaux, Los Primos Argentinian Barbera, Valpolicella Casa Del Coppiere, Sancerre Jolivet, or rose champagne, or light dry white like Pinot Grigio Cortegiara.
PRUNES
Concentrated sweet wine like Armajan Des Ormes, Sauternes or even Cockburns Tawny Port slightly chilled.
PUMPKIN PIE try this recipe
Very sweet white e.g. Muscat Beaumes De Venise Jaboulet Aine.

Q
QUAIL try this recipe
Fine not too heavy red e.g. Montana Pinot Noir, mature claret or Rioja Cune, or Gecko Malbec.
QUAIL’S EGGS try this recipe
Blanc de blancs or Chardonnay – dominant champagne or light crisp still dry white.
QUICHE
Chardonnay including good burgundy; or classic Provence Rose from Chateau Baron Antony.

R
RABBIT try this recipe
Lively, medium bodied red such as Iniskillin Cabernet Franc, or more savoury reds such as Fitou, Minervois or Chateau Saint Jeanne from Corbieres.
RASPBERRIES
Elysium or juicy young red Beaujolais Villages from Chateau Gaillard.
RATATOUILLE try this recipe
Aromatic full bodied southern French red such as Fitou Domaine des Estacades, or Fetzer Zinfandel, or dry rose with good acidity, try the Tavel L’Espeigle.
RED MULLET try this recipe
Flavoursome dry white, or light red such as Gecko Malbec or Montana Pinot Noir.
RHUBARB FOOL OR CRUMBLE
Botrytised wines like Sauternes or Bonterra Muscat.
RISOTTO ALLA MILANESE
Lightly fragrant crisp white such as Galestro Ruffino, Soave Classico Casa Del Coppiere or Bairrada Branco from Portugal.
ROAST MEAT OR GAME
Highest quality reds available. (Burgundy’s from Rodet or Faiveley, Rosemount Balmoral, top Clarets and Italians, etc).
ROQUEFORT
Concentrated sweet wine especially Sauternes and its country cousins.

S
SALADS
Sauvignon from the New World, Chile and NZ particularly; or try dry Provence rose or light reds such as young Chianti Ruffino or Beaujolais Domaine Sandar served chilled.
SALAMI
Light fruity red e.g. Bardolino Casa Del Coppiere, Beaujolais Sandar, or dry Australian whites like Rosemount Semillon/ Chardonnay.
SALMON
Dry sherry or match the wine to the main ingredients, but fine white Burgundy is often the best bet.
SARDINES
Very crisp dry white such as Sur Lie Muscadet Bois Bruley, Soave Classico Casa Del Coppiere or Gecko Vin de pays Chardonnay.
SATAY
Oak aged New World Chardonnay like Wente or Lindemans or Gewurztraminer from Alsace.
SAUERKRAUT
Refreshing sharp dry white such as Deinhards or Richters Dry Riesling.
SAUSAGES
Healthy red e.g. Gecko Cabernet Sauvignon, Cotes du Rhone Domaine du Chene, Chateau Saint Jeanne Corbieres, Fetzer Zinfandel or Caliterra’s stunning Syrah.
SCALLOPS
Fine medium or dry white such as Moreau or Cave de Lugny burgundy, demi-sec Vouvray Domaine Vaufuget or Moet N/V champagne.
SCRAMBLED EGGS
Refreshing sparkling white, ideally champagne or try Deutz Marlborough Cuvee from New Zealand or Greenpoint from Australia’s Domaine Chandon.
SEAFOOD AND SHELLFISH
Crisp dry white, still or sparkling such as Muscadet sur lie Bois Bruly, Moreau Chablis, Champagne, New World Sauvignon Blanc, or De Wetshof or Kim Crawford’s Unoaked Chardonnay.
SHEPHERD’S PIE
Fruity peppery red such as Gecko Syrah or Chateau Passama Cotes du Roussillon-Villages.
SKATE
Firm dry white such Alsace Riesling Ribeauville, lightly oaked Chardonnay or Sauvignon Blanc.
SMOKED SALMON
Blanc de blancs champagne, Rosemount or Sundial Chardonnay or dry Alsace Riesling from Zind Humbrecht.
SNAILS
Crisp savoury dry whites such as Moreau Chablis, or dry Provencal roses or young reds like Chianti Ruffino or Promessa Primitivo.
SOLE
Fine whites such as burgundy and its New World equivalents, or top dry whites such as Chateau Loudenne Blanc.
SORBETS
Light sweet sparkling white e.g. Asti Spumante
SOUFFLE
Fine red or white : claret or red burgundy for cheese, Graves or white burgundy for fish; late harvest white e.g. Bonterra Muscat for sweet.
SOUPS
Dry sherry or match the wine to the main ingredients.
SPAGHETTI
Lively fruity red such as Chianti Classico, Promessa Primitivo or Montepulciano d’Abruzzo for meat sauces; fresh crisp white e.g. Pinot Grigio or Libaio for carbonara or creamy sauces.
SPINACH SOUFFLE OR QUICHE
Full bodied fresh dry white such as New World Chardonnay (Montana Gisborne for example); at a pinch, low tannin red such as Beaujolais Domaine Sandar.
SQUID
Refreshing dry white such as Bianco di Custoza or Pinot Blanc; or medium bodied savoury red e.g. Torres Sangre del Toro.
STEAK
Structured red such as top Cabernet Sauvignon, Rosemount Shiraz, Jaboulet’s Rhone or San Zio Sangiovese. Try with Chateau St Didier Parnac from Cahors.
STILTON
Fortified sweet red e.g. vintage or tawny port, or powerful dry red such as Riserva Ducale, or crisp contrasting Gecko or Montana Sauvignon Blanc.
STIR FRIED VEGETABLES, SEAFOOD, CHICKEN OR PORK
Crisp light-bodied whites.
STRAWBERRIES
With sugar and cream : Armajan Des Ormes Sauternes, Elysium; strawberries (plain) : Margaux or other fine red.
SUMMER PUDDING
Elysium or Muscats from Rhone (Jaboulet Aine) or USA (Bonterra).
SUSHI
Crisp off dry or dry white e.g. Vouvray Vaufuget, Veuve Clicquot Champagne or Chilean Sauvignon from either Caliterra or Gecko.
SWEETBREADS
Fine dry white such as Rodet and Faiveley burgundies, fine vintage champagne or mature Alsace Riesling.
SWORDFISH
Full bodied dry white e.g. Californian Chardonnay from Fetzer or Mondavi, or a good Semillon/Chardonnay blend like Rosemount or Finca Las Paredes.

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T
TAPAS
Tangy dry white or rose e.g. fino sherry or Chateau Baron Antony Provence rose, White Rioja from Cune or try the white Bairrada from Portugal.
TARAMASALATA
High acid dry white such as New World Sauvignon Blanc, or crisp dry Tavel rose.
TEMPURA
Crisp dry white e.g. Sancerre Jolivet or Moreau Chablis.
THAI FOOD
Crisp dry white especially Loire or New Zealand Sauvignon Blanc from Kim Crawford or Montana.
TIRAMISU
Concentrated sweet white e.g. Muscat de Beaumes de Venise or Sauternes.
TOAD IN THE HOLE
Hearty red Bairrada, Gecko Bonardo or The Stump Jump Red from Oz.
TOMATOES
Crisp Sauvignon or tangy red e.g. Los Primos Barbera.
TONGUE
Fruity red such as Montgras Quatro or Beaujolais cru, or full bodied dry rose e.g. Tavel L’Espeigle.
TREACLE TART
Powerful very sweet wine e.g. Muscat Beaumes De Venise from the Rhone.
TRIPE
Fruity reds : Chinon or Costieres De Nimes; or pungent dry white such as Pouilly Fume Jolivet.
TROUT
Medium to full bodied dry whites e.g. Loudenne Blanc or Moreau Chablis.
TUNA
Soft reds e.g. Montana Pinot Noir or Gecko Merlot, or full white California Chardonnay like Sundial from Fetzer.
TURBOT
Fine dry white such as mature Chablis or Cote d’Or burgundy from Rodet and New World equivalents, or try Fetzers new Chardonnay/ Viognier blend

TURKEY
Many reds and dry whites from burgundy to, finer wines with grander dishes.

V
VEAL
Fine dry white such as Vouvray Vaufuget, Burgundy, or Gewurztraminer, or mature grand red e.g. burgundy such as Pommard Rodet, or Bordeaux such as Rothschild’s Pauillac.

VEGETABLE TERRINE
Crisp dry aromatic white such as Australian Riesling or Vouvray Le Geradiere.
VENISON
Rich gamey reds e.g. Bandol, Fetzer Zinfandel/Shiraz blends, red burgundies such as Morey St denis, New World Montana Pinot Noir, Gecko Syrah and good Australian Cabernet from Lindemans.
VICHYSSOISE
Crisp dry white e.g. Sur Lie Muscadet Domaine Bois Bruley.

W
WALNUTS
Fine, mature fortified wine e.g. tawny port, Madeira or dry or sweet oloroso sherry.
WHITEBAIT
Crisp dry white e.g. Muscadet Chereau Carre, or Orvieto Boccantino.
WILD BOAR
Many reds such as Rodet Pommard or California Pinot Noir, Tuscan San Zio Sangiovese or Cabernet, Pomerol, Bairrada or Split Rock Shiraz.

Y
YOGHURT (SAVOURY DISHES)
New World Chardonnay like Rosemount, Wente, Montana, KWV and Casillero Del Diablo.

Z
ZABAGLIONE
Asti Spumante. (Well chilled)

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