Wine then food

Argentina

  • Malbec

    Osso buco, braised oxtail, ribs, salsa (as dominant flavour)

Australia

  • Chardonnay
    Stir-fry, (chicken) Caesar salad
  • Rutherglen Muscat
    Chocolate
  • Western Australian Cabernet Sauvignon
    Quail

Chile

  • Cabernet Sauvignon
    Ribs, salsa (as dominant flavour)
  • Malbec

    Ribs

France

  • Alsace Gewurztraminer

    Pâté de foie gras

  • Alsace Pinot Blanc
    Chicken Caesar, sashimi
  • Alsace Pinot Gris

    Mussels, spicy noodles

  • Beaujolais

    Smoked ham, meat pâté, fish curry, fish tartare, meat terrine

  • Beaujolais, Fleurie

    Guinea fowl, seared tuna, salads with bacon

  • Beaujolais, Morgon
    Roast chicken
  • Beaujolais, Moulin-à-Vent
    Roast chicken, guinea fowl
  • Bordeaux, dry white

    Chicken livers, roast duck, tarragon chicken

  • Bordeaux, Graves
    Roast beef
  • Bordeaux, Pauillac
    Roast duck, steak
  • Bordeaux, Pomerol
    Veal kidneys
  • Bordeaux, St-Émilion
    Cheddar cheese, veal kidneys
  • Bordeaux, St-Estèphe
    Steak
  • Burgundy, Bourgogne rouge

    Cheese soufflé, guinea fowl, beef Bourguignon, meat terrine, lobster, dim sum, grouse

  • Burgundy, Chablis

    Fish carpaccio, ceviche, oysters, scallops, fish terrine

  • Burgundy, Mâcon-Villages
    Crab, vegetable curry, vichysoisse
  • Burgundy, Meursault
    Crayfish, langoustines, lobster
  • Burgundy, Montrachet
    Lobster
  • Burgundy, Nuits-St-Georges
    Game, grouse
  • Burgundy, Pommard and Volnay
    Turkey and trimmings
  • Burgundy, Pouilly-Fuissé
    Crab, salmon
  • Burgundy, red Santenay and Savigny
    Cheese soufflé, salmon
  • Champagne

    Sushi, caviar, kippers, fish and chips, truffles

  • Jurançon

    Fruit tart

  • Languedoc, Costières de Nîmes

    Roasted / grilled vegetables

  • Languedoc, Faugères

    Couscous

  • Languedoc, Fitou and Corbières

    Chickpea stew

  • Languedoc, Minervois and St-Chinian
    Roast peppers
  • Languedoc, white

    Prawns with garlic

  • Loire, Anjou blanc
    Fish terrine
  • Loire, Bourgeuil and Chinon

    Meat carpaccio, crispy duck, meat pâté

  • Loire, Coteaux du Layon

    Crumble, fruit tart

  • Loire, Muscadet

    Fish carpaccio, gorgonzola, oysters

  • Loire, Pouilly-Fumé or Sancerre
    Goat's cheese, fish pâté
  • Loire, Sauvignon de Touraine
    Fish tartare
  • Loire, Vouvray
    Raw ham – eg prosciutto
  • Loire, Vouvray moelleux
    Almond tart, summer pudding
  • Madiran
    Roast duck, roast beef
  • Provence rosé
    Aïoli, prawns with garlic
  • Rhône, Bandol

    Daube Provençal, salt cod

  • Rhône, Châteauneuf-du-Pape red

    Daube Provençal, venison

  • Rhône, Châteauneuf-du-Pape white

    Bouillabaisse

  • Rhône, Condrieu

    Brillat Savarin aux Truffes, Cantonese

  • Rhône, Côte-Rôtie

    Lamb shanks, truffles

  • Rhône, Côtes-du-Rhône

    Chicken pie, baked mushrooms, rabbit, Thai green curry

  • Rhône, Gigondas and Vacqueyras

    Toasted cheese, baked ham, rabbit

  • Rhône, Hermitage

    Lamb shanks

  • Rhône, Lirac
    Rabbit
  • Rhône, rosé

    Tuna

  • Rhône, white
    Ham and melon
  • Sauternes, Barsac and Monbazillac

    Sautéed fois gras, blue cheese – especially Gorgonzola and Roquefort

Germany

  • Fruity German whites
    Charcuterie, Thai food

Greece

  • Modern Greek red
    Meat kebabs, squid
  • Modern Greek white
    Hummus, mezze
  • Santorini
    Greek salad

Italy

  • Barbaresco
    Game, roast goose, grouse, truffles
  • Barbera
    Barbecued chicken, fried chicken, creamy pasta, lentils and other pulses, pasta, roast peppers, risotto, salami, spaghetti
  • Barolo
    Game, roast goose, grouse, steak, truffles
  • Brunello di Montalcino
    Steak
  • Cabernet Sauvignon / Merlot
    Meatballs, veal chop
  • Chianti
    Bruschetta, lasagne, pasta, risotto, spaghetti
  • Dolcetto
    Roast chicken, pasta, spaghetti
  • Friuli, red
    Tempura
  • Montepulciano
    Roast peppers
  • Moscato spumante

    Pavlova

  • Negroamaro

    Balti

  • Pinot Grigio

    Chicken Kiev, pesto (as dominant flavour), risotto, salsa verde (as dominant flavour)

  • Rosso di Montalcino
    Veal chop
  • Soave
    Chicken kiev, mozzarella and tomato salad
  • Umbria, red
    Lasagne
  • Valpolicella
    Bruschetta, fried chicken, creamy pasta, calves' liver, spaghetti

Lebanon

  • Lebanese red
    Meat kebabs

Morocco

  • Moroccan red
    Tagine

New Zealand

  • Chardonnay
    Mussels, prawns

Portugal

  • Alentejo
    Salt cod
  • Dão
    Toasted cheese, baked mushrooms
  • Douro, red
    Roast duck, steak, squid
  • Madeira
    Consommé
  • Port
    Blue cheese – especially Gorgonzola, Roquefort, Stilton

Spain

  • Navarra, red
    Salt cod
  • Rias Baixas
    Clams, grilled sardines
  • Ribera del Duero
    Lamb chops, steak
  • Rioja, red
    Chorizo
  • Rueda
    Escabeche, lamb chops
  • Sherry, amontillado
    Cheddar cheese
  • Sherry, dark and dry
    Walnuts
  • Sherry, fino or manzanilla
    Omelette / tortilla, escabeche, tapas
  • Sherry, oloroso
    Chorizo
  • Sherry, sweet
    Trifle, or poured over ice-cream
  • Toro
    Chorizo

USA

  • Californian Chardonnay
    Langoustines
  • Washington Cabernet Sauvignon
    Meatloaf