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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 Riesling or South African Pinotage

Recipe:  Spinach & Potato Curry (Sag Aloo)
Alsace Riesling or South African Pinotage Ah, curry! Many people just enjoy lager, for the refreshment. However a wine that has some body and flavour can be a good match too, be it white or red. A plump slightly aromatic Alsace Riesling, just off-dry, would be good; for the red how about a Pinotage from South Africa. Not too heavy but with good fruit to balance all the flavours.
Great to hear of a good red to pair with a curry Mr Wine Maestro! As for Alsace Riesling, a fabulous wine with simple vegetable dishes such as artichokes or asparagus, I like it with chicken, especially as a base for garlic & wine chicken dishes.

Chablis or Friuli Pinot Bianco

Recipe:  Buttered Jersey Royals with Parsley, Mint and Chives
Chablis or Friuli Pinot Bianco Jersey Royals have a particular flavour all of their own and are very much a harbinger of summer. The wine you choose would obviously depend on the meat or fish dish you serve with the spuds (if I can use such a humble term!). However, as the recipe suggests, you could always enjoy them on their own with an unoaked Chardonnay, Chablis say, or a Pinot Bianco from Friuli, NE Italy.
Chablis is a versatile wine, excellent with grilled salmon, lobster and shellfish, as well as simple chicken, pork & guinea fowl dishes.

Chilean Pinot Noir or Chianti Classico

Recipe:  Warm Salad of Pigeon with Puy Lentils
Chilean Pinot Noir or Chianti Classico Normally I would suggest a Cabernet Sauvignon or Rhone red with hot pigeon, but as the bird is served with a dish I would be more inclined to have a lighter but characterful red, such as Chilean Pinot Noir or a Sangiovese based red from Tuscany, Chianti Classico.
A Chilean Pinot Noir lends itself to so many dishes from barbequed meats, including beef, pork and lamb, to a roast turkey dinner with all of the trimmings. Also fab with goose or duck dishes.

English Bacchus or New Zealand Sauvignon

Recipe:  Chargrilled Asparagus with a Parmesan and Lemon Mint Butter
English Bacchus or New Zealand Sauvignon The season for English asparagus is very short and it is worth enjoying a good quality wine with such a delicious vegetable. So letís stay in England and try an English wine, made with the Bacchus grape, which has good acidity with just a touch of herbiness to complement the asparagus. Or New Zealand Sauvignon would be fine.
English wines are really coming to the fore and English Bacchus is one of the best. Serve chilled as an aperitif, with simple salads, fine charcuterie or roast pork dishes.

Gevrey-Chambertin or Jura Vin Jaune

Recipe:  Morel and Tarragon Sauce
Gevrey-Chambertin or Jura Vin Jaune Morels, especially fresh and in season in the spring, are a treat Ė so the wine should be good! Choose a good red Burgundy, Gevrey-Chambertin say, with a little bit of age (5+ years old) or, as this dish is a speciality in the Jura wine region in E France, Vin Jaune. A very unusual wine, it must be 7 years old before it can be sold, improves with age, is expensive and is quite different as it is dry, fruity, good acidity but is oxidised in taste (similar to sherry).
Gevrey-Chambertin is a beautiful wine that pairs wonderfully with beef dishes, especially where mushrooms or red wine sauces are included, from Beef Daube, Bourguignon or Estouffade to a simple Steak with grilled mushrooms - delicious.

Mosel Trocken Spatlese Riesling or Albarino, NW Spain

Recipe:  Sea Bass with Sizzled Ginger, Chilli & Spring Onions
Mosel Trocken Spatlese Riesling or Albarino, NW Spain Sea bass is a delicious fish which works well in this gently spicy recipe. A Trocken Spatlese Riesling from the Mosel, Germany is dry but with good weight and herby notes, as is Albarino from Rias Baixas, a wine region on the coast of NW Spain.
A Troken Spatlese Riesling pairs surprisingly well with blue cheeses - give it a go. Also good with fatty raw fish from a tuna tartare or Carpaccio to fish sushi, as well as cooked fish like brown trout.

Santorini Assyrtiko white or red Xynomavro from Greece

Recipe:  Lamb Steaks with Feta, Tomato & Rosemary
Santorini Assyrtiko white or red Xynomavro from Greece Lamb plus feta plus grill/barbecue equals Greece. There a few Greek wines now available in the UK and are well worth searching out, especially to enjoy with this recipe. Santorini, an island in the Aegean is well known for its dry, lemony white wine made with Assyrtiko grapes; or a red Xynomavro from NW Greece, an elegant, bright wine, would be perfection.
Mmm, Greek wines make me think of Summer. Santorini Assyrtiko is a great partner for seafood and light salads, although because of its mineral edge can hold up well to more powerful dishes too.

Verdicchio Classico or Vermentino di Gallura

Recipe:  Crab and Asparagus Linguine with a Parsley and Lemon Butter Sauce
Verdicchio Classico or Vermentino di Gallura This recipe calls out for a wine from the home of linguine, Italy! Dry white it has to be with some body to marry well with the rich flavours of the crab. Verdicchio Classico from Le Marche, on the east coast, is used to pairing seafood as is Vermentino di Gallura, from Sardinia.
Verdicchio Classico is a fabulous wine for fish, from grilled salmon to a firm halibut, even where creamy sauces are involved. A splendid partner for Moules Marinieres or Tempura fried prawns or vegetables.
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