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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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| Recipe:
Baked Rabbit with Green Olives and Lemon |
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This is an Italian recipe which calls, of course, for an Italian red wine. Barbaresco, made with Nebbiolo grapes and produced in Piemonte in the North West of Italy, is a full flavoured wine with lots of character, more than equal for this fine dish. |
EG recommends
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Try with hearty, rich foods such as a good mushroom risotto or a juicy barbequed steak or a full flavoured rib of beef. Classic French dishes also pair well, think cassoulets, coq au vin or confit duck for a sumptuous feast. |
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| Recipe:
Mackerel with Gooseberry Puree |
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Mackerel is very under-rated and is so good for you because it is an oily fish. And this lovely summer recipe with gooseberries is a great match with a Sauvignon Blanc. I suggest a white Bordeaux, such as Entre-Deux-Mers, which often has some Semillon in the blend which adds extra freshness to the wine. |
EG recommends
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This fabulous wine complements so many dishes, try with shellfish, chicken, pork, omelettes, asparagus or smoked salmon, although keep it simple to truly appreciate the best of both. |
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| Recipe:
Asian Style Broccoli Salad |
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Asian foods are so complex in flavour that they need white wines that are light and medium-bodied. I know that Pinot Grigio is a wine that is far too popular for its own good but look for a wine with its French name, Pinot Gris, and from New Zealand. It’s gently plump spiciness goes well with the spiciness of Asian food. |
EG recommends
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One of my favourite wines, try with seafood in all its forms especially when a touch of spice is involved. Lovely with salmon and oily fish. |
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| Recipe:
Summer Pepper & Fish Stew |
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Fish stew needs a wine with a bit of weight to counteract all the different flavours and what better choice than a dry rosé. I’ve always enjoyed Spanish rosados (as have the Spanish!) and a Rioja Rosado has sufficient body and class to accompany this dish. |
EG recommends
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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. |
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| Recipe:
Salad of New Potatoes with Pancetta, Peas, Broad Beans and Mint Dressing |
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Salads can be difficult to match with wine because if there is too much acid in the dressing the wine will be overpowered. However in this recipe only lemon juice is used so a dry white from Northern Spain, Rueda, will be just the match. Made with Verdejo grapes and no use of oak, this as a fresh dry wine for the summer. |
EG recommends
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Try this delicious wine with white meat or fish dishes, don’t be light on the butter or cream, this wine will hold up well with both. |
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| Recipe:
Pan-fried Scallops with Lime & Coriander |
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The fresh simplicity of this fine dish calls out for an uncomplicated wine which is why I suggest an unoaked Chardonnay from Australia. Made with really ripe fruit the resultant wine sings in praise of these delicious shellfish. |
EG recommends
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Try with lightly roasted poultry or simple pork dishes for a perfect pairing. Also another winning match with summer seafood dishes and salads. |
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| Recipe:
Roasted Sea Bass with Lemon and Fennel |
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Fennel’s hint of aniseed marries so well with fish dishes, especially in this sea bass recipe. The subtlety of Italian dry white, especially Verdicchio from the central region of Le Marche in Italy, becomes more nuanced when paired with this dish. |
EG recommends
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Try this wine with your fish and chips to transform the humble take-out into a fine feast. Fried or breaded fish go well with this wine, as do mussels & frites or a seafood salad. |
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| Recipe:
Pork with Spiced Apricots |
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Pork enjoys the company of fruit (think of apple sauce with roast pork) but the inherent sweetness of this dish does need a wine that has a touch of richness as well as good acidity. An off dry white from the Loire, Vouvray demi-sec , will make a fine match. Remember to look for ‘demi-sec’ on the label. |
EG recommends
also good with: |
Try this winning wine with light fish dishes, think grilled or poached white fish with lemon. Also matches very well with Béarnaise or Hollandaise sauce based dishes and is a fine match for chicken dishes with tarragon. |
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Eating Out In Essex