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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 Chilean Merlot

Recipe:  Brussel Tops with Oyster Sauce
Alsace Riesling or Chilean Merlot Brussels sprouts, “but not as you know them Captain” (who said that?). All the interesting ingredients call out for an interesting wine, such as a Riesling from Alsace. Off-dry with lovely floral, fruity notes that will complement all the gorgeous flavours in this dish. If your prefer a red Chilean Merlot would fit the bill.
Riesling matches beautifully with fish or seafood, especially the more fatty varieties, try with simple trout, salmon or tuna dishes, or a full flavoured bouillabaisse, also, a fine partner for sauerkraut, or as the basis for a delicious Coq au Riesl

Apremont, France or White Côtes du Rhône

Recipe:  Caramelised Chicory
Apremont, France or White Côtes du Rhône Chicory can be quite bitter but the honey softens this. You need a white with some character so I shall suggest a couple of wines. Either a gently dry Apremont from the Savoie region of France (some of you may have tasted this wine whilst skiing in the French Alps) or a white Côtes du Rhône, a wine that has an attractive weight.
The perfect wine for when on the piste, Acremont pairs well with a warming cheese fondue or raclette, also good with creamy chicken or veal dishes.

Californian Zinfandel or Burgundy Macon Village White

Recipe:  Caramelised Shallots
Californian Zinfandel or Burgundy Macon Village White The wine to have with this lovely shallot dish will depend on whether you have meat or fish with this dish. Caramelised shallots go so well with a steak, and Californian Zinfandel will be just the match. Should you have fish or poultry try a Chardonnay such as a white Burgundy – Macon Villages for example.
Zinfandel sings when paired with full flavoured meat dishes, from barbeque pork ribs or a leg of lamb, to a hearty beef casserole.

Chile Merlot Rosé or Southern French Rosé

Recipe:  Wild Salmon Teriyaki
Chile Merlot Rosé or Southern French Rosé The spiciness of the teriyaki saucing and the colour of the salmon cry out for a fruity rosé. Look for a Merlot rosé from Chile or from the south of France; the hint of sweetness in the wine stands up so well to the gorgeous flavours of this recipe.
A delicious fruity rose ideal chilled and served as an aperitif. Fabulous with grilled or steamed fish and seafood with a hint of spice, and can even hold up well to barbecued meats, especially pork or chicken.

German Sylvaner White or Languedoc Viognier

Recipe:  Purple Sprouting Broccoli With Garlic & Sesame
German Sylvaner White or Languedoc Viognier Enjoy this slightly oriental-flavoured dish with a medium dry, and medium bodied, white such as a Sylvaner from Germany or a Viognier from the south of France. The little touch of sweetness in these wines provides a counterpoint to the garlic and sesame notes.
Silvaner pairs surprisingly well with powerful and sharp cheeses, like goats’ cheese, Roquefort and Gorgonzola, also a good partner for mild pates, such as a duck liver pate with a fruity piquant. Wiener schnitzel and Silvaner are a classic match.

Italian Prosecco or Red Rioja

Recipe:  Mildly Spiced Celeriac Chips
Italian Prosecco or Red Rioja These delicious celeriac chips (aka crisps) would be fine with an aperitif such as Prosecco, from north east Italy. A sparkling wine that is softly dry it would match the spiciness of this recipe. If you eat the chips as a vegetable accompaniment to, say, pheasant try a Rioja red.
Prosecco is a wonderful aperitif and a fine match for finger foods, especially where seafood is concerned, think tempura prawns, sushi or oysters, also, a good match with light meats, such as chicken, pheasant or veal in creamy sauces.

Menetou Salon, Loire or New Zealand Sauvignon

Recipe:  Lemon and Parsley Fried Hake Fillets
Menetou Salon, Loire or New Zealand Sauvignon There is a wine from a region ‘inland’, away from the river Loire from Sancerre, called Menetou Salon which is a delicious dry Sauvignon, not dissimilar from Sancerre, which would be a great match for this fish dish. Or you could choose a more punchy Sauvignon from New Zealand, though remember to add a little more lemon juice to the fish!
Very good served with young, creamy goats’ cheese, or grilled fish dishes. If you are feeling flush, enjoy with half a dozen naked oysters.

Red Alentejo, Portugal or Unoaked Australian Chardonnay

Recipe:  Cauliflower Cheese
Red Alentejo, Portugal or Unoaked Australian Chardonnay The wine to accompany cauliflower cheese depends on whether you have this with meat, fish or on its own. With meat a soft fruity red, such as a southern Portuguese from Alentejo; with fish or on its own an unoaked Chardonnay from, say, Australia.
This popular rich Portuguese wine stands up well to beef and lamb dishes, from a char-grilled juicy steak to a slow roasted leg of lamb with herbs. Try with the regions wild boar for a very special treat.