Red Wine
Shiraz is a perfect match, but any low tannin red wine will fit the bill such as Cabernet-Sauvignon based wines. Shiraz is also great with BBQ’d sausages and steaks.
White Wine
Generally red wine is drunk with beef, but Chardonnay is a perfect pairing for the creamy sauce and egg noodles in beef stroganoff for example.
Red Wine
Try Cabernet Sauvignon-Merlot blends, Pinot Noir with grilled chops and kebabs and Shiraz for Lambs liver!
White Wine
Riesling works well with Roast Lamb, and Chardonnay is a perfect pairing for lightweight lamb dishes such as sweetbreads and creamy casseroles.
Red Wine
Pinot Noir – this light bodied red wine is an excellent match with all types of ham and pork.
White Wine
Chardonnay – pork’s natural sweetness works well with the rich fruity profile of this wine.
Red Wine
Pinot Noir or Merlot work beautifully with duck depending on what other flavours you incorporate.
White Wine
Rich Chardonnays or heavy Rieslings pair well with duck.
Red Wine
White wine is generally better suited but if you really want red then buy a mature wine to ensure the tannins have softened adequately, such as a mature Cabernet Sauvignon. A Sparkling Shiraz also compliments the Turkey with Cranberry combination.
White Wine
Rich Chardonnays or heavy Rieslings pair well with the full-bodied flavours of this bird.
Red Wine
For Roast Chicken with all the trimmings, try a mature Cabernet Sauvignon. For chicken casseroles you can also try a light bodied Merlot, Beaujolais or Pinot Noir.
White Wine
The overall winner would have to be Chardonnay as it’s not too overpowering for the delicate flavour of chicken.
Red Wine
Red is not an obvious choice for seafood but light reds such as Pinot Noir, Chianti, Sangiovese and a full-bodied Rosé can work with meaty, big-flavoured fish such as tuna, salmon and swordfish, especially when cooked in a rich, tomato sauce.
White Wine
Great choices are Sauvignon Blanc, Semillon or Riesling. Seafood dishes are usually light-flavoured, so it is the way in which it has been cooked that should determine your choice of wine. Sparkling white wine works perfectly with heavier dishes such as smoked salmon, lobster and oysters.
Red Wine
Merlot and Cabernet Sauvignon work well with heavier vegetarian dishes such as nutloaf and grilled mushrooms.
White Wine
The herbaceous flavours of Sauvignon Blanc work well with most vegetarian dishes.
Red Wine
For salty pasta dishes, and those with olive oil, garlic, and tomato-based sauces, stick with light, fruity reds like Merlotand Pinot Noir or a more full-bodied Chianti.
White Wine
For rich sauces made with cream or butter, choose a full-bodied white wine, like a Chardonnay. For salty pasta dishes, and those with olive oil and garlic, try a dry Riesling or even sparkling white wine.
Red Wine
Shiraz and Grenache are great with Indian and Middle Eastern dishes that feature earthy, brown spices, like cumin, coriander, fennel or cardamom.
White Wine
Riesling is perfectly matched with the sweet-hot flavours of Thai, Vietnamese and Chinese dishes and coconut-milk curries, while Sauvignon Blanc or a creamy Chardonnay is great with the chilli and lime-infused flavours of Mexican and South American dishes.
Red Wine
Cabernet Sauvignon pairs well with Camembert, Cheddar, Colby, Danish Blue, Gorgonzola, Gouda, Parmesan, Blue cheese and Roquefort.
White Wine
A rich full-bodied Chardonnay will go with more types of cheeses than most wines and works perfectly with Brie, Camembert, goats cheese, Gouda, Gruyere, Parmesan and Provolone. Sparkling white wine also goes well with Beaufort, Brie, Camembert, Cheddar, Chevre, Colby, Edam, Gouda, Gruyere and Parmesan.
Red Wine
Pinot Noir and Merlot go well with milk chocolate based desserts while Cabernet Sauvignon and Zinfandel can balance the bittersweet taste of dark chocolate.
White Wine
Sweet Muscats or sweet Rieslings are a great match with most desserts including chocolate based dishes, pies, tarts and creamy puddings.
