Wine and Food

Asparagus, green vegetables and light Fish dishes with Sparkling wines and light, unoaked white wines .

Creamy, cheesy dishes and chicken with rich full bodied, oaked white wines such as Chardonnay or Viognier.

Hot chilli or curry dishes with high acid wines such as a dry Riesling or Sauvignon Blanc.

Steak, beef dishes, grilled and barbecued meats with medium to full bodied red wines such as a Bordeaux blend/ Cabernet Sauvignon and Rioja wines

Foie gras with the sweet wines of Sauternes

Perfect Pairings

Complement light dishes with light wines and heavy dishes with heavy wines. Contrast full bodied, fruity wines with high acidity, like a Napa red wine, with rich and fatty foods, that help cut through the fat.

Sweet and salty work well together like Port and Stilton cheese. The sweetness of a dish must be matched or outweighed by the sweetness of the wine such as chocolate with Madeira.

Pairing wines with dishes from the same country or region work well such as truffles and game meat with Nebbiolo from Piedmont or sun dried tomatoes with Chianti’s Sangiovese wines.

Wine & Cheese

Fresh and salty cheese such as goats cheese or Feta with light white, unoaked white wines or fortified wines such as Sherry.

Cheeses such as Epoisses or strong smelling Camembert with aromatic white wines such as Gewurztraminer or light red wines like a Pinot Noir or Gamay.

Hard and nutty cheeses like Manchego, Parmesan or Comte with rich white, oaked white wines, medium to full bodied red wines , such as a Northern Rhone Syrah and dessert wines.

Blue cheeses like Gorgonzola with off-dry white wines like a Riesling, dessert wines or fortified wines.