| 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 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 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 | |||||||||
|---|---|---|---|---|---|---|---|---|---|
| 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 | |||||||||
|---|---|---|---|---|---|---|---|---|---|
| Carpaccio, fish | Muscadet, Chablis | ||||||||
| Caviar | Champagne, preferably blanc de blancs | ||||||||
| Ceviche | Chablis, Sauvignon Blanc | ||||||||
| Chiu Chow, sushi, cold ham | Fleurie | ||||||||
| 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 | ||||||||
| 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 | |||||||||
|---|---|---|---|---|---|---|---|---|---|
| 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 | |||||||||
|---|---|---|---|---|---|---|---|---|---|
| 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 | |||||||||
|---|---|---|---|---|---|---|---|---|---|
| Cantonese, Brillat Savarin aux Truffes | Condrieu | ||||||||
| 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 | ||||||||
| 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 | |||||||||
|---|---|---|---|---|---|---|---|---|---|
| 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 | ||||||||
