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Wine and Food Pairing Guide

The Wine Maestro - Food and Wine Matching - Click to view more about The Wine Maestro Carefully selecting a complementary wine to partner a particular dish can bring out the best of both; transforming a good meal or pleasant tipple into a fabulous feast of flavours. Get this partnership wrong and you could end up with a sour taste in your mouth.

The Wine Maestro simplifies the task of wine and food pairing for you, providing informative, straightforward, expert advice & tips, utilising his wealth of knowledge and experience. Enjoy!

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Alto Adige Pinot Grigio

Recipe:  Panfried Fish with Fresh Beetroot Salsa
Alto Adige Pinot Grigio The earthiness of the beetroot and the hint of heat from the chilli requires a white wine with some weight. Try a Pinot Grigio; no, not an inexpensive Pinot Grigio (that may well have not been made from that grape variety...) but one from the Alto Adige, the region of North East Italy that used to be Austrian, and sometimes still thinks it is!
Try with Prosciutto for a perfect match or a whole host of salads. Seafood pasta dishes work well as doe’s roasted poultry – a fine palette cleanser for a BBQ in my opinion.

Australian Chardonnay

Recipe:  Barbecued Whole Corn with Coriander & Lime Butter
Australian Chardonnay This method of barbecuing corn on the cob emphasises its rich flavours and a rich wine is called for, so the wine I recommend will be an Australian Chardonnay with a good oaky notes. Its weight will balance the intensity of the sweetcorn with its chilli and coriander spiciness.
The versatile Aus Chardonnay is refreshing as an aperitif, or try with anything from salty snacks to shellfish and salads. Put some large prawns on the BBQ and serve – Beaut!


Recipe:  Roasted Monkfish - Italian Style
Bardolino Monkfish is a meaty fish and could well be enjoyed with a red wine, a light red wine such as Pinot Noir or, as this dish is cooked in the Italian style, a red from Italy. Try a Bardolino from the Veneto region in the North East of Italy – do serve it slightly chilled as they do in the local city, Venice.
This light red is a beautiful accompaniment for grilled or roasted Pork Chops or Loin of pork. Also on a porcine note, try with salami for that peppery kick. Light Pasta, Risotto’s and Poultry also works well.

Brown Brothers Late-Harvest Orange Muscat & Flora

Recipe:  Redcurrant & Sweet Wine Granita
Brown Brothers Late-Harvest Orange Muscat & Flora There is a clue in the ingredients: Muscat! The wine required for this lovely recipe made with summer red fruits is the wine that should accompany the dish. There are lovely Muscats from the South of France but they can be a little heavy so I’m going to suggest an Australian unfortified Muscat such as Late-Harvested Orange Muscat & Flora. Mmm, there’s an orange in the ingredients as well!
A splendid Summer Muscat and good value too. Try with berries in all their sweet and juicy forms or even a platter of cheeses. For the more adventurous, this wine is a wonderful partner to foie gras or a coarse, rich pate at the start of a meal.

German Riesling Kabinet

Recipe:  Salt & Pepper Squid
German Riesling Kabinet This is a lovely oriental-inspired dish with attractive heat to complement the delicious squid. A dry Riesling Kabinet from Germany will stand up to the spiciness and because these wines are normally lower in alcohol you will really enjoy the grapey flavours.
Kabinett works well with seafood. Try with Asian or Thai seafood dishes for a perfect pairing. Light poultry or pork dishes work well too.

Muscat Beaumes-de-Venise

Recipe:  Greengage Tart
Muscat Beaumes-de-Venise We’re just starting to see greengages in the shops and they are better enjoyed cooked in a tart, such as this delicious recipe. Muscat Beaumes-de-Venise would be an ideal match for the acidity in the fruit as well as the richness of the tart.
The perfect summer dessert wine. Fruits match so well with this wine, particularly berries. Pair with caramelised fruits or desserts for a special treat. This Muscat served with blue cheese & caramelised figs is divine!

Rioja Rosado.

Recipe:  Cumin Roast Peppers & Tomatoes
Rioja Rosado. It’s summer and this recipe is rich in goodness. A rosé from Spain would be the ideal wine, preferably from Rioja. Although well known for red wines they have always made rosado here; dry with good fruity flavours it is the wine the Spanish drink when the weather is too hot for red.
Time to get out the paella pan and cook up some Spanish sunshine, paella works well with this very drinkable wine. Also try with fresh goat’s cheese for a surprising good match.


Recipe:  Seared Salmon with Buttered Cucumber Spaghetti & Capers
Sancerre A lovely summer fish dish – do try to find wild salmon though farmed salmon can very good – with seasonal ingredients. A Sauvignon Blanc from the Loire, in fact a Sancerre from the Central Vineyards of that region so-called because they are in the centre of France: dry, plump with good acidity.
When I think Sancerre, I think fish. Perfect with shellfish and light grilled or fried fish dishes. Also try with sushi or even Asian seafood dishes – delicious!
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