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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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Alsace Pinot Blanc or Dry Muscat

Recipe:  Asparagus with Hollandaise Sauce
Alsace Pinot Blanc or Dry Muscat Serving a hollandaise sauce adds complexity to asparagus so it calls for a complex wine from Alsace. Try Pinot Blanc or, even more delightful, dry Muscat; both wines are full of flavour with attractive weight from this delightful area in the North East of France.
Try with simple Seafood dishes or light meats such as Chicken or Pork, mild-flavoured Cheeses work well too.

Chablis or Pouilly Fumé

Recipe:  Fried Halibut Steaks
Chablis or Pouilly Fumé Halibut is a meaty fish and this recipe is delightful because of its simplicity. Enjoy with a classic match: Chablis from Northern Burgundy. White, dry with good acidity and full bodied. Or, from further north but still in central France, Pouilly Fumé, a Sauvignon from the Loire.
Try with white Fish simply grilled. Dover Sole, Turbot or Trout work well.

Gavi di Gavi

Recipe:  Rocket Pesto
Gavi di Gavi Pesto, especially with peppery rocket, needs a robust wine to complement it. Pesto is Italian so an Italian white should be the wine. I suggest Gavi di Gavi from the North West of Italy: Piemonte. Made with Cortese grapes it is dry, fruity and aromatic with good minerality.
Try with Shellfish or light poached Fish, good with Prawns or even a plump Crab.

German Dry Riesling or Scheurebe

Recipe:  Grilled Lemon Sole With Lemongrass Butter
German Dry Riesling or Scheurebe Lemon sole is a fish with a gentle flavour so this dish raises the game by adding some Thai spicing. Dishes with lemon grass cry out for a dry wine from Germany such as a Riesling or the lesser known Scheurebe. Look for Trocken written on the label - even better with Spätlese as a suffix. Made with ripe grapes fully fermented giving a wine with a gorgeous richness.
Try with grilled or barbequed Fish, Shellfish & light Meats, holds up well to a touch of Spice too.

Red Bordeaux

Recipe:  Roast Leg Of Spring Lamb With Garlic And Rosemary
Red Bordeaux The succulence of this very seasonal dish is made for a claret, a red wine from Bordeaux. A light wine balances the delicate flavours of the lamb and you needn’t buy an expensive Château like Mouton Rothschild but do avoid the very cheap red Bordeaux.
Fabulous with full flavoured roasted Meats, try with a good Rib of Beef or grilled Lamb Chops.

South African Sauvignon Blanc

Recipe:  Course Sardine Pate
South African Sauvignon Blanc I immediately think of Portuguese wine with sardines but that would be when the fish are grilled or barbecued. With this coarse sardine paté, however, a Sauvignon Blanc from the New World, especially South Africa, is a treat, principally because of its extra richness.
Surprisingly good with Thai Food as well as Sushi, Poultry & full flavoured Salads, such as Caesar or Greek.

Vernaccia di San Gimignano

Recipe:  Asian Aubergine & Pork Hotpot
Vernaccia di San Gimignano A crisp, dry white, with a hint of bitterness, from the Tuscan town of San Gimignano, known as the Manhattan of Italy because of its proliferation of medieval towers. This distinctive wine matches the spiciness of this dish as well as the full flavour of the aubergine. Another idea would be pink Champagne!
Try with Italian influenced simple Soups, Pasta or Bean dishes and Fish. Lovely with Calamari.

Viognier from France or Australia

Recipe:  Warm Salad of Samphire, Asparagus & Crab
Viognier from France or Australia Crab will be the prominent flavour in this dish handsomely backed up by these delightful green spring vegetables. So a Viognier from the south of France or, even better, from Australia would be a treat. Dry with good acidity and hints of blossom on the nose with good fruit on the palate.
Try with Grilled Prawns, Scallops or mild flavoured Fish and Poultry dishes. Keep the seasonings mild though.
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