Food then Wine

Condiments, cheese and apéritif Condiments, cheese and apéritif
Aioli Provence Rosé
Bruschetta Chianti, Valpolicella
Cheese soufflé Red Beaune - eg Santenay, Savigny
Cheese, blue Sauternes, Barsac, Muscat, port
Cheese, cheddar Amontillado sherry, St-Émilion
Cheese, toasted Red Dão, Gigondas, Australian Shiraz
Mezze Modern Greek white, New Zealand Sauvignon Blanc
Stilton port
Tartare, fish Sauvignon de Touraine, New Zealand Sauvignon Blanc, Beaujolais Nouveau
Walnuts Dark dry sherry
Beef and lamb Beef and lamb
Beef bourguignon Red burgundy - eg Pommard
Beef, roast Cabernet Sauvignon - eg, Médoc, Graves
Daube provençal Bandol, Châteauneuf-du-Pape
Hamburger Zinfandel, Merlot
Kebabs Lebanese or modern Greek red
Kidneys, veal St-Émilion, Pomerol
Lamb chops Ribera del Duero, red Rioja
Lamb shanks Hermitage, Côte Rôtie, Syrah
Lamb, roast Red Bordeaux - as grand as possible
Meatballs Italian Cabernet or Merlot
Meatloaf Merlot, Washington Cabernet Sauvignon, Zinfandel
Osso buco / oxtail, braised Zinfandel, Argentine Malbec
Pot roast Zinfandel, young Shiraz
Steak Tannic reds such as Brunello di Montalcino, Barolo, Pauillac, St-Estèphe, Douro, Ribera del Duero and any young Cabernet Sauvignon
Tartare, meat Young Cabernet Sauvignon / Bordeaux
Veal chop Italian Cabernet Sauvignon, Rosso di Montalcino
Veal escalope Italian Merlot
Chicken, poultry and game Chicken, poultry and game
Chicken Caesar Californian Chardonnay, Pinot Blanc
Chicken livers Dry white bordeaux or Graves
Chicken pie Côtes-du-Rhône, Grenache
Chicken, fried Valpolicella, Barbera
Chicken, roast New Zealand or Oregon Pinot Noir, Morgon, Moulin-à-Vent, Dolcetto, Chardonnay
Duck, roast Madiran, Graves, Médoc, Pauillac, Douro
Foie gras, pâté Alsace Gewurztraminer
Foie gras, sautéed Sauternes, Monbazillac
Game Nuits-St-Georges, Gevrey-Chambertin, Barolo, Barbaresco
Guinea fowl Fleurie, Moulin-à-Vent, Beaune
Pigeon Pinotage, Argentine red
Quail Western Australian or Chilean Cabernet Sauvignon
Rabbit Red Lirac, Gigondas, Côtes-du-Rhône
Tarragon chicken Dry white Bordeaux or Graves
Turkey and trimmings New Zealand or Oregon or California Pinot Noir, Volnay, Pommard
Venison Hermitage, Châteauneuf-du-Pape
Pork Pork
Charcutierie Fruity German whites (especially Pfalz), Beaujolais such as Fleurie or Juliénas
Ham and melon White Rhône, Mâcon, Viognier
Ham, baked Vacqueyras, Gigondas, Shiraz
Ham, raw (eg Proscuitto) Riesling, Vouvray
Ham, smoked Alsace whites, Beaujolais
Pork Californian, Australian or Chilean Cabernet Sauvignon
Ribs Argentine Malbec, Chilean Cabernet Sauvignon or Merlot
Salami Barbera, Sangiovese
Sausage Zinfandel, Merlot, Shiraz
Terrine, meat Young Merlot, Beaujolais-Villages, red burgundy
Fish and seafood Fish and seafood
Carpaccio, fish Muscadet, Chablis
Caviar Champagne, preferably blanc de blancs
Ceviche Chablis, Sauvignon Blanc
Clams Albariño - eg from Rias Baixas
Crab Mâcon-Villages, Pouilly-Fuissé
Eel, smoked Austrian Riesling
Escabeche Rueda, fino or manzanilla sherry
Fish and chips Chardonnay, champagne
Fish, curry Chilled Beaujolais such as Brouilly
Fish, steamed - whole Chinese style Dry Riesling
Fishcakes Sémillon
Herring, sweet cured Alsace or Australian Riesling
Kippers Tea or, believe it or not, champagne!
Langoustines Meursault, fine Californian Chardonnay
Lobster Meursault, Montrachet, chilled young red burgundy
Mussels Pinot Gris, New Zealand Chardonnay
Oysters Chablis, Muscadet
Pâté, fish Sauvignon Blanc, especially as Sancerre or Pouilly-Fumé
Prawns with garlic Provençal rosé, white Languedoc or Roussillon
Prawns, raw New Zealand Chardonnay, Oregon Pinot Gris
Salmon New Zealand Pinot Noir, Savigny, Santenay, Chardonnay - eg Pouilly-Fuissé
Salmon, smoked Alsace or Australian Riesling
Salt cod Alentejo or Navarra red, Bandol
Sardines, grilled Albariño - eg from Rias Baixas
Sashimi Alsace Riesling or Pinot Blanc
Scallops Chablis, South African Sauvignon Blanc
Shark's fin soup, Chiu Chow Fleurie
Squid Young Greek or Portuguese red
Squid, salt and pepper Mosel Kabinett
Terrine, fish Saumur or Anjou Blanc, Chablis
Tuna Southern Rhône rosé and Pinot Noir reds
Pasta, rice and noodles Pasta, rice and noodles
Creamy pasta Barbera, Valpolicella
Lasagne Chianti, Umbrian red
Macaroni cheese Simple Merlot or Sangiovese
Noodles, spicy Australian Riesling, Pinot Gris
Pasta - spaghetti etc Chianti, Valpolicella, Dolcetto, Sangiovese, Barbera
Pesto Pinot Grigio
Risotto Pinot Grigio, Chianti, Barbera
Vegetables, soups and salads Vegetables, soups and salads
Artichokes Tricky but not impossible! See http://www.jancisrobinson.com/tasting_articles/ta20140505.html
Caesar salad Chardonnay, especially Californian or Australian
Consommé Madeira, dry sherry
Couscous Coteaux de Languedoc, Faugères
Greek salad Assyrtiko, Santorini whites
Lentils and other pulses Barbera, young Cabernet Sauvignon
Mozzarella and tomato salad Soave, Verdicchio
Mushrooms, baked Côtes-du-Rhône, Dão reds, Pinotage
Onion tart Pfalz or Alsace Riesling
Peppers, roast Sangiovese, Barbera, Montepulciano, Minervois, St-Chinian
Salads (as main dish) Nothing too special
Salsa (as dominant flavour) Argentine Torrontés or Malbec, Chilean Cabernet Sauvignon
Truffles Barolo, Barbaresco, Côte Rôtie, old blanc de blancs champagne
Vegetables, roasted / grilled Coteaux du Languedoc, Costières de Nîmes
Vichysoisse White Mâcon-Villages, St-Véran
World food World food
Chicken tikka masala Grenache, basic Shiraz or Zinfandel
Chinese food Alsace whites, Australian Riesling
Curry, dry Rheingau spätlese
Curry, mild Grenache, basic Shiraz or Zinfandel
Curry, vegetable White Mâcon-Villages
Dim sum, Cantonese steamed Alsace Pinot Gris
Dim sum, deep/pan fried Red burgundy
Duck, crispy with pancakes Chinon, Bourgeuil
Falafal Modern Greek white
Hummus Modern Greek white
Japanese food see sushi, sashimi, tempura
Pizza Merlot, Chardonnay
Quesadillas Merlot, Chardonnay
Satay Pinotage, Zinfandel
Shark's fin soup, Cantonese Condrieu
Stir fry (typical) Chilean red, Australian Chardonnay
Sushi Australian or New Zealand Riesling, champagne
Sweet and sour (as dominant flavour) Chardonnay
Tagine Moroccan or Roussillon red
Tapas Fino or Manzanilla sherry
Tempura Friuli reds
Thai food Alsace and German whites, Australian Riesling
Thai green curry Côtes-du-Rhône and Languedoc reds
Sweets and desserts Sweets and desserts
Almond tart Vouvray Moelleux
Chocolate Rutherglen Muscat, ruby port
Crumble Coteaux du Layon
Fruit tart Jurançon, Coteaux du Layon
Ice-cream Very sweet sherry, poured over
Pavlova Moscato Spumante
Summer pudding Vouvray Moelleux, Icewine
Tarte Tatin Sauternes, late harvest white from California or Australia
Trifle Sweet sherry