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If you would like a wine recommendation
for a food not listed below, please contact
carolyn@wine-tribune.com
and I will try to get back to you within 24 hours.
Asparagus: The green flavours of
asparagus go beautifully with the herbal notes in a white Bordeaux
or new world Sauvignon Blanc
Bacon: Contrast the saltiness of bacon with a quaffable,
quenching, fruity Beaujolais
Beef, char-grilled: The smoky flavours of Pinotage from South
Africa pair well with grilled beef, as do the tobacco and leathery
notes that can be found in red Zinfandel from California
Beef, roasted or fried: The structure of a Syrah from the
Northern Rhône, a Cabernet Sauvignon from California, or a classic
red Bordeaux work well with roasted or fried beef
Biscotti: Vin Santo is a sweet wine from Tuscany
traditionally drunk after a meal, with these dry biscuits for
dipping. This is the perfect end to an Italian meal
Blue fish: This strong fish needs a crisp yet full white
wine. Pair it with Sancerre or white Bordeaux, both made with
Sauvignon Blanc in the restrained old world style
Brie cheese: This creamy cheese is beautiful with Pommard, a
white Burgundy made with Chardonnay
Buffalo meat: Lean and full-flavoured buffalo is excellent
with a full-bodied Cabernet Sauvignon from Chile
Mixed canapés: Champagne, a chilled White Zinfandel, or a
Rosé from Portugal would be perfect
Caesar salad: An quality oaked new world Chardonnay stands up
to the garlic and the cheese and marries the flavours of the dish
well
Cakes and pies: Ice Wine from Canada—Inniskillin is a nice
choice because it retains a good level of acidity to balance the
sweetness
Cheese plate: After a meal, port or a full bodied red wine is
a good choice. If the cheese plate is served before the meal, go for
a crisp and chilled white Burgundy such as a Volnay or chilled dry
sherry
Chicken in a cream sauce: Pouilly Fume is crisp, herbal, and
can have mineral flavours that can go very well with this type of
dish
Chorizo: I always like this with a quenching Merlot-based
sangria
Crab: Chablis is a classic match with this crustacean
Curried foods: Sauvignon Blanc from New Zealand has an
unmistakable zest that is perfect because it refreshes your mouth
when eating spicy foods
Duck: The raspberry flavours of red Burgundy work very well
with duck
Falafel: I prefer Shiraz from Australia for Falafel
Fruit: A good Moscato D'Asti is light, slightly sweet, and a
little effervescent making it a great match to fruit. Other classics
are dessert wines such as Sauternes, Ice Wine, or Late Harvest wines
Goose: A goose, roasted, is like a very lean roast beef and
my favoured wine with it is a red Bordeaux from Pauillac
Haddock: Muscadet is a classic match for seafood and with
haddock it really shines
Hake fish: Chablis works well with Hake
Lobster: Either an older Chablis in a good year or a full
style of Champagne such as Krug or Bollinger is beautiful with
lobster
Mussels: Muscadet is the classic match for good reason
Mimolette cheese: This waxy, deep orange, powerful cheese
from France is good with a smooth Merlot from Chile or Australia
Oysters: There’s nothing like a quality Champagne with
oysters for the subtlety of flavour
Pasta, with a cream sauce: A full bodied Condrieu from a good
producer is an outstanding choice
Scallops: Riesling from the Mosel Valley works well with
scallops as does Austrian Grüner Veltliner
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