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 Food matching tips from the experts
Search by country and grape variety for food matching tips and ideal menu suggestions from acclaimed chef Michel Roux Jnr, equally acclaimed sommelier Vincent Gasnier and one of our favourite wine and food writers, Malcolm Gluck.
It couldn’t be easier. Simply select the grape variety, and a country, if you want to be more specific, and see what the experts have to say.
For wonderful recipes to explore these suggestions, visit the winedirect Bookstore where you’ll find books from all these great names and many other inspired Christmas gift ideas.
If you have any food and wine matching recommendations you think we should put in outr database , please send then to feedback@winedirect.co.uk
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| Grape |
Country |
Notes |
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Argentina |
Perfect for an informal drinks party, this is also an interesting choice for a dinner party, especially if you have wine traditionalists as guests. The latter should be impressed by this New World take on a classic Bordeaux grape variety, and you will have an opener to your conversation: are Argentina's wines closer to those of the New or the Old World? For fun, you might also choose a Cabernet from Chile or Australia, as well as a Bordeaux red, to compare it to. Try it with red meats in most European-style preparations: beef, sausages, duck; stews, barbecues, roasts. It does also work with most cheeses. Things to avoid: fish (though it won't fight with meaty fish such as tuna), creamy sauces, anything too spicy or salty. |
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Australia |
This intense Australian expression of Cabernet Sauvignon makes a fascinating comparison with wines from Chile and France made from the same grape. It is perfect for rich and robust fare, and makes a great wine for a dinner party or a more formal barbecue. Master Sommelier Vincent Gasnier loves it with roast leg of lamb with mint sauce, while Malcolm Gluck and Mark Hix recommend Cassoulet de Toulouse. You can take it, and indeed will want to take it, through the cheese course, where it will work especially well with hard, sharp cheeses such as cheddar. Avoid delicate ingredients and preparations. |
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Chile |
An excellent aperitif and party wine, Chilean Sauvignon Blancs such as this are not only versatile but, like Sauvignon Blancs in general, are also a gift when it comes to matching otherwise challenging ingredients such as asparagus and smoked foods. This wine can stand up to vinegar, and so is excellent with all kinds of salads, but it can also take the heat, making it a good match for lighter Thai dishes. You can't go wrong pairing it with fish and shellfish, but avoid creamy sauces and anything too salty. |
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France |
This is a real treat of a wine, and, though it can stand up to robust stew and game, perhaps the best way to offset its glory and enjoy it is with a roast of the finest beef or lamb joint you can find. It is also a classic partner for sharp cheddar. Avoid cream sauces and anything too spicy or salty. |
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France |
3 x Nuits-Saint-Georges Vielles Vignes 2004
3 x Nuits-Saint-Georges 1er Cru 'Les Chaignots' 2004 |
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Italy |
Master Sommelier Vincent Gasnier, in his book How to Choose Wine, recommends this as a great wine for dishes containing black truffles, as well as for roast pork, among other roast meats. He especially likes it with chicken cacciatore. According to Malcolm Gluck and Mark Hix a great match is braised goose in red wine. |
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Italy |
A real treat of a wine, serve this with all kinds of roast meat and game. While it will go with less robust stews and casseroles, keep preparations simple – though Brunellos are rich, there is masses of subtlety to revel in. |
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Italy |
According to Malcolm Gluck and Mark Hix in their book The Simple Art of Marrying Food and Wine, a great match is braised pork belly with five spice and Chinese Greens. |
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New Zealand |
Despite their very distinct flavour, Rieslings, especially in their New World incarnations, are a surprisingly versatile food match and can be great fun to experiment with. Obvious matches for this wine are fish and shellfish, especially prawns and crabs, though it can take on meat too, especially when meat is a component rather than the centrepiece of the meal, for example a bit of crisp bacon or smoked chicken tossed in a salad. This wine will stand up well to sauces containing cream and to smoked fish, as well to barbecue sauces and light doses of spice, but avoid cheese and salty preparations. |
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South Africa |
Like mono-varietal South African Cabernet Sauvignon wines, this blend, which features Cabernet Sauvignon as well as Shiraz, is a good choice for a formal dinner party and a wine that should satisfy both lovers of more traditional wines, such as Claret, and those who swear by New World wines. Surprise both parties with something that is both elegant but also warm and welcoming. Red meat and game are all fair game. While it will match well with stews, a leg of lamb or a joint of beef is a great showcase for this wine. Avoid fish, cream, salt and too much spice and smoke. |
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