Solving one of the most frequently asked questions, here’s my guide to some simple suggestions for choosing the right style of wine, for whatever you’re cooking.

There’s a great deal of nonsense talked about food and wine matching, and I’m probably as guilty as any wine writer.  We shouldn’t get too serious about this, and actually, there is no right or wrong; taste is entirely subjective. However it’s true that some partnerships work better than others – it’s no different from combinations of different foods – roast beef and horseradish, lamb and mint, cheddar and chutney, strawberries and cream.

It’s the same with wine – a few simple pointers will help bring out the very best in both the dish and the wine. Try a curry with a thin, acidic white, and the wine will taste sour; try it with an aromatic , rich white, or a juicy red, and the entire experience will be more enjoyable, with the wine and the spices, bringing out the overall richness of flavours.

I’ve put together some simple ideas to reduce the uncertainty of what to select, and to dispel some of the myths – and yes, red wine does go with fish… if you choose the right one.  One of the key things to remember is that it’s usually not the main ingredient that dictates the best wine choice, it’s the sauce or the spices. It’s all about balancing flavours, spice, saltiness, sweetness and heat.

Fish

White wine is the obvious choice here, but it’s not so much the fish, it’s how you cook it:

Seafood, and simply cooked white fish, with maybe lemon and herbs are best with fresh, crisp, unoaked whites – Italian whites, Chablis, Sancerre, zesty Sauvignon and Albarino

Salmon -  unoaked or lightly oaked chardonnay to go with this richer fish

Tuna – Dry Rosé is great with tuna ( and also prawns), or chilled, light reds

Smoked fish – Riesling, and aromatic whites

Thai and Indian fish and seafood – aromatic whites – Riesling, Sauvignon blanc, Viognier and Gewurztraminer

Fish and chips – Sauvignon Blanc or fizz!

Poultry

Once again, match the style of the wine to the richness or spiciness of how the bird is cooked

Roast chicken – buttery chardonnays, fruity Pinot Noir and Chianti

Chicken in red wine – Pinot Noir, Cotes du Rhone

Chicken pie – creamy chardonnay, Gavi, Beaujolais

Chicken with fruity sauces – Chenin blanc, Viognier

Spicy Thai and Indian chicken  - Riesling, Gewurztraminer, Viognier

Duck  - Pinot Noir or Tuscan reds

Pheasant and game – Pinot Noir, Burgundy, Chianti, Rhône

Meat

Roast beef and steak – good, full bodied reds – Bordeaux, Merlot, Syrah, Malbec

Roast lamb and lamb chops – Bordeaux and Rioja are classics, but other Spanish reds, and Rhone work well

Rich lamb or beef stews – Southern French reds, Southern Italian, Portuguese, Spanish and New World Shiraz – big and bold is the key thing

Roast pork -  Chardonnay and Chenin blanc

Moroccan tagines – rich, spicy Southern Italian or Spanish reds

Sausages – Southern French, New World Merlot and Spanish reds

Gammon, ham ,pate – Beaujolais, Spanish Garnacha, Pinot Noir, Chardonnay

Asian beef curries and stir fries – Zinfandel, juicy soft reds, Merlot, Shiraz

Vegetables

 

Asparagus – Sauvignon blanc all the way – classic match; or unoaked chardonnay if with hollandaise

Tomatoes and peppers– southern French or Italian whites

Otherwise, it depends on how the vegetables are cooked:

Frittata/omelettes – unoaked Italian whites, and juicy young Italian reds, or Cotes du Rhone

Quiches and vegetable pies -  fresh unoaked Chardonnay, lively Spanish and Italian whites, Verdejo

Roasted vegetables – Viognier, Chenin blanc

Mushroom pasta and risotto – a dream with northern Italian reds

 

Cheese

Forget the old adage that  cheese only goes with red wine, play around a bit, and try some of these matches:

Goats cheese – perfect with fresh Sauvignon blanc styles of wine

Camembert and brie style – best with creamy Chardonnays, and juicy, unoaked light reds

Cheddar and hard, mature cheeses – Rhone, Shiraz, Cabernet – good, full on reds

Blue cheese – best with Port, or perfect with sweet whites, Sauternes and Muscat

Desserts

Light, creamy fruit desserts – Asti, sweet sparkling, and sweet Bordeau

Chocolate, toffee and rich puds – Muscat, liqueur Muscat, sweet Tokay, dessert reds, sweet sherry and Port

By Angela Mount