KEY:
Red text = Red wine
Pink text = Rosé wine
Green text = White wine
FOOD COVERED:
- Barbecue
- Beef
- Cheese
- Cold Meats
- Fish
- Lamb
- Pheasant or Venison
- Pizza or Pasta
- Poultry
- Vegetarian
BARBECUE
- Gamay [BBC Good Food tells us that it tastes wonderful with barbecued sardines and spicy sausages, and that remember to chill for an hour before serving]
Example = St Verny Cotes D`Auvergne [£9.49 at The Wine Reserve]
BEEF
ROAST:
- Australian Shiraz [Gonzalez (2012) says that Australian shiraz usually carries hints of black pepper, smoke and cloves, and goes well with fatty cuts of beef due to its high acidity]
Example = Terra Barossa Shiraz [£10.90 at The Wine Shop]
- Bordeaux [Gonzalez explains her choice due to Bordeaux's sharp, mineral flavour that should enhance the flavour and texture of your beef]
Example = L'Orangerie [£10.00 at The Wine Shop]
- Cabernet Sauvignon [Her thoughts on this grape is that it goes well with a well-seasoned cut of beef that may be a fattier cut] (Gonzalez 2012)
Example = Maycas del Limari [£13.40 at The Wine Shop]
- Malbec [This is my mum's choice, she tells me that it is a full-bodied wine that complements a hearty roast beef or a steak]
Example = Nieto [£9.50 at The Wine Shop]
- Merlot [Back to Gonzalez (2012) who explains that this wine may be good for wine drinkers not quite accustomed to the strong tannins of other red wines, I know the merlot is a strong favourite of the male drinkers of my family]
Example = La Paz [£7.50 at The Wine Shop]
STEAK:
- Malbec
Example = Paula [£9.80 at The Wine Shop]
- Shiraz [BBC Good Food explains that this grape gives a delicious full body to the wine and matches well with grilled steaks and roasted vegetables]
Example = Mr. Smith [£12.60 at The Wine Shop]
- Pinotage [BBC Good Food says that red pinotage is "...a natural with barbecued steak and sausages..."]
Example = Origin [£10.00 at Tescos]
SOFT:
- Pinot Noir [Goes well with mild, creamy soft cheeses (BBC Good Food)]
Example = The Ned [£13.99 at Majestic]
- Sauvignon Blanc [Matches with goats cheese, giving a fresh taste (Ile de France)]
Example = Sancerre Blanc 2012 Domaine Vacheron [£17.99 at Majestic]
- Merlot [Goes well with goats cheese (Ile de France)]
Example = Los Boldos Merlot 2012 Alto [£9.99 at Majestic]
- Gamay [Drink a gamay rosé with goats cheese (Ile de France)]
Example = Domaine de la Potardiere [£8.49 at Rude Wines]
- Pinot meunier [Partners with brie, Ile de France suggests using a pinot meunier from the Orléanais region, but I have used an example wine from New Zealand because I like LOTR]
Examples = Middle Earth [£12.12 from Middle Earth]
- Gewürztraminer [Pairs well with Muenster cheese (Zraly 2009)]
Example = 'Les Princes Abbés' 2011 Domaines Schlumberger [£15.99 at Majestic]
HARD:- Riesling [Ile de France discuss how Rieslings flowery aromas and high acidity work well with hard cheeses such as Etorki]
Example = Villa Maria [£9.99 at Majestic]
- Cabernet Sauvignon (Berry Bros. & Rudd)
Example = Robertson Winery [£7.49 at Majestic]
- Shiraz (Berry Bros. & Rudd)
Examples = Mister Shiraz [£9.99 at Majestic], Two Hands 'Angel' Share [£23.00 at Majestic]
BLUE:
- California Zinfandel [Try this grape with a salty blue cheese (Zraly 2009)]
Example = Barefoot White Zinfandel [£6.99 at Tescos]
- Nebbiolo [BBC Good Food explains that this drink will go well with a cold platter of meats or mezze dishes]
Example = L. A. Cetto [£17.90 at The Wine Shop]
- Chardonnay (Berry Bros. & Rudd)
Example = Oxford Landing Estates [£7.99 at Majestic, £6.90 at The Wine Shop]
- Chenin Blanc [Berry Bros. & Rudd suggest this grape goes well with simple fish with a side of fresh salad or a fish in a rich sauce]
Example = Raats Granite Blocks [£10.99 at Majestic]
- Gewürztraminer [Partners up with smoked salmon (Berry Bros. & Rudd)]
Example = Yali [£8.99 at Majestic]
- Grüner Veltliner [Goes nicely with steamed lobster, grilled scallops, prawns or sushi]
Example = Weingärten [£9.99 at Majestic]
- Sauvignon Blanc [Fish and seafood (Berry Bros. & Rudd)]
Example = Oyster Bay [£11.49 at Majestic, £10.90 at The Wine Shop]
- Viognier [Shellfish (Berry Bros. & Rudd)]
Example = Yalumba [£9.99 at Majestic]
- Pinot noir [Smoked salmon, oysters, seafood, tuna (Berry Bros. & Rudd)]
Example = Te Tera [£17.49 at Majestic]
- Semillon [Goes great with fishcakes and a tartare sauce, but also with chicken korma too [BBC Good Food]
Example = Peter Lehmann Margaret Semillon [£16.20 at The Wine Shop]
- Muscat [Have with oysters or seafood]
Example = Trimbach [£15.60 at The Wine Shop]
ROAST:
- Cabernet Sauvignon [BBC Good Food says that this complements a hearty roast lamb]
Example = Mountain View [£6.99 at Majestic Wine]
- Pinot Noir (BBC Good Food)
Example = Côte de Beaune-Villages 2010 Louis Jadot [£15.99 at Majestic]
- Tempranillo ["...a perfect match to roast lamb, roasted vegetables and mushrooms, especially vegetarian main courses" (BBC Good Food)]
Example = Rioja Reserva 2008 Viña Eguía [£9.99 at Majestic]
PHEASANT or VENISON
- Grenache [BBC Good Food says this is the perfect wine for rustic and hearty dishes]
Examples = Gallo White [£5.70 at The Wine Shop], Grenat Grenache Gris [£10.40 at The Wine Shop]
- Zinfandel [BBC Good Food mentions that this wine goes best with venison, maybe with a side of sautéed wild mushrooms]
Examples = Dancing Bull [£10.90 at The Wine Shop], Paul Dolan [£15.80 at The Wine Shop], Wildwood [£7.50 at The Wine Shop]
- Sangiovese [BBC Good Food tells us that it goes well with rich meat sauces on pasta or a pepperoni pizza]
Example = Monteguelfo Toscana [£8.50 at The Wine Shop]
- Barbera [BBC Good Food says that this wine goes nicely with tomato based dishes]
Examples = Barbera d'Asti La Court Michel Chiarlo [£38.90 at The Wine Shop], Barbera d'Alba Ansisa [£10.90 at The Wine Shop]
- Negroamaro [Means Bitter Black and is great for Pasta Bakes (BBC Good Food)]
Example = Lamadoro [£9.99 at Morrison's Cellar]
- Pinot Gris [Pairs up with creamy pasta dishes and pork (Berry Bros. & Rudd)]
Example = Peregrine [£22.00 at Majestic]
- Chardonnay (Berry Bros. & Rudd)
Example = Grand Ardèche [£10.99 at Majestic]
- Merlot [BBC Good Food says this grape is perfect with your Christmas dinner turkey, your roast chicken dinner, a roast duck or a winter bird casserole]
Example = Concha y Toro Sunrise [£7.99 at Ocado]
- Pinot Noir [Matches well with roast turkey (BBC Good Food)]
Example = Bourgogne Pinot Noir 2012 Nicolas Potel [£12.99 from Majestic]
- Riesling [Have with duck or goose (Berry Bros. & Rudd)]
Example = Peter Lehmann [£10.99 at Majestic]
- Chardonnay [Taste Wine & Enjoy suggests that this grape pairs well with creamy sauces, almonds or walnuts, while Vegetarian Food & Wine (2013) adds that this grape can go with a green salad, a chilled soup or contrasted with the starch in a risotto]
Example = Maison Fort du Roi Chablis [£13.99 at Tescos]
- Sauvignon Blanc [Drink it with artichokes or asparagus, the high acidity of the wine allowing it to refresh your palate with a dose of these veggies (Taste Wine & Enjoy). It also partners up with Tomato Tarte Tatin and caramelised onions (Vegetarian Food & Wine 2013)]
Example = Isla Negra [£4.99 at Tescos]
- Pinot Noir [If you're using warm spices or roasting vegetables, this is a wine to go for (Taste Wine & Enjoy)]
Example = Jacktone Ranch [£12.00 at Tescos]
- Gamay [Taste Wine & Enjoy says that Beaujolais are overall food friendly wines, thus enjoy it with all your vegetarian dishes. I have placed it under the gamay grape as this type of wine is usually made from the gamay grape, also I can include my example from the Louis Jadot range which are vegan friendly too. But be careful, not all Louis Jadot wines are vegan friendly as some use egg whites (Barnivore)]
Example = Louis Jadot Beaujolais-Villages Combe aux Jacques [£10.99 at Ocado, £10.50 at The Wine Shop]
- Riesling [Try this grape with roasted beetroot and haloumi salad, says Vegetarian Food & Wine (2013)]
Example = Tim Adams [£10.79 at Tescos]
[NOTE: If you're interested in pairing your cheese and wine, I found this website: Winemonger.com]
[NOTE: Obviously 'vegetarian' is a wide range of food that I couldn't cover completely in this blog post, thus I have included some extra links here to look up yourself: 'The Ultimate Vegetarian Wine Guide' and 'The Best Wines to Serve with Vegetable Dishes']
[NOTE: The reason that not all wines are vegan or vegetarian is due to the process of fining whereby particles left over from fermentation are filtered out to improve the clarity of the wine (Schuster 1992: 79). A variety of fining agents can be used, such as casein [milk protein], gelatin [animal protein], albumin [egg whites], isinglass [fish bladder protein], bentonite or activated charcoal. Since the fining agent may be absorbed into the wine (The Kitchn), you won't be wanting some of these products in your system if you're philosophy is to avoid them. Although I do wonder about the poor yeast that go to all that trouble of fermenting the wine, only to be killed en masse, suffocating in their own waste products for the production of alcohol. If you're against killing single-celled micro-organisms, wine may not be for you]
About the grape!
I have given a list above of different wines to complement different foods, but I give no information on the actual grape. thus, if you're interested in the grape itself, I will include a little companion guide on the grapes themselves that are listed. All my information will be taken from Understanding Wine: A Guide to Winetasting and Wine Appreciation by Schuster (1992) if you want to learn more.
CHARDONNAY (Page 54)
+ Origin: France
+ Most popular white grape variety
+ Pure chardonnay = Nose is low key
+ Taste = Ripe fruit such as apples, more age can give it a buttery or nuttier taste
+ Palate = Full and round
+ Moderate acidity
RIESLING (Page 60)
+ Origin: Germany
+ Crisp acidity
+ Oily bouquet
SEMILLON (Page 64)
+ Origin: France
+ Has little aroma until it has aged 10-20 years whereby it develops a honeyed and nutty character, with a rich, silky texture
CHENIN BLANC (Page 66-67)
+ Origin: France
+ "Few Chenin wines that are produced outside France can match the quality of the finest French offerings, and none of them have the steely acidity which is the key feature of the French Chenin."
+ The dry wines are uncomplicated and clean, waxy and smoky, while the sweeter wines have a touch of honey and damp straw
+ Not full-bodied
SAUVIGNON BLANC (Page 68)
+ Origin: France
+ Sauvignon comes from the French 'Sauvage', meaning wild, or what I would call close similarity to 'savage'. Interestingly this comes from the Latin 'silva' which means wood
+ A young S.B. has a "...spikily penetrating aroma, variously described as gooseberry or blackcurrant leaf; sometimes also chalky, smoky or flinty in character. With a bit of age this can become more vegetal, musk like or 'catty', as in cat's pee..." (Erm...ok. Not sure if cat's piss is a good taste, definitely a strange description)
+ This wine echoes freshness and greenery, and is crisp and uncomplicated
GEWURZTRAMINER (Page 70)
+ Origin: Germany
+ 'Gewürz' means 'spice' in German, and this is one of the wine's characteristics
+ Fairly high in alcohol, low in acidity
+ Bouquet of lycees, rosewater, violet cachous, guava or Turkish Delight
+ Broad and mouthfiling
+ Can be overwhelming if not partnered with food
MUSCAT (Page 72)
+ Origin: Possibly Greece
+ "The smell of Muscat grapes is so distinctive and instantly recognisable, that it is the only wine grape which doesn't have wine buffs or wine writers desperately searching for analogous smells to assist in identifying it. Muscat smells of Muscat...This remarkable perfume is also the reason why most Muscat wines are made sweet. The Muscat smell is chemically linked to the grape's sugars and if these are all transformed into alcohol the fragrance is lost at the same time. Stop the fermentation before all the sugar is turned to alcohol and you keep the perfume with the sweetness."
VIOGNIER (Page 73)
+ Origin: France
+ Deep yellow in colour (like cat's piss? I joke)
+ "(H)as a heady bouquet that is fragrant, peachy, occasionally musky as well."
+ High alcohol
+ Moderate acidity
+ Silky texture
+ Slow to develop on the palate, warm and spicy on the finish, may have a hint of almond kernal bitterness
GRUNER VELTLINER (Page 75)
+ Origin: Austria
+ Greeny yellow in colour
+ "(D)ry and grapey with a delicate spritz and a very distinct peppery spice on the palate and often on the nose too."
CABERNET SAUVIGNON (Page 80-81)
+ Origin: France
+ Most famous grape variety
+ Distinctive blackcurrant aroma
+ Plenty of acid and tannin
PINOT NOIR (Page 86)
+ Origin: France
+ "Pinot Noir is the sole grape from which red Burgundy is made."
SYRAH (Page 90)
+ Origin: France
+ Also known as Shiraz
+ Has plenty of alcohol, tannin and acidity
+ Usually has earthy, peppery flavours
MERLOT (Page 93)
+ Origin: France
+ Soft texture
+ Plentiful in alcohol but low in tannin
+ Rich but supple
+ Smells sweet and smoothly fruity
NEBBIOLO (Page 96)
+ Origin: Italy
+ "Nebbioso" means "Foggy", which "...describes the state of Piedmont's slopes in late October. It is the time when the Nebbiolo grape is ready to be picked, hence its name."
+ Bitter, burnt flavour which is "...starkly framed by a fierce, dry, mouthcoating tannin."
+ When young, they smell of ripe cherries, plums and violets, but after 3-4 years, they smell burnt, tarry, and smokey
SANGIOVESE (Page 98)
+ Origin: Italy
+ "Sangiovese is Tuscany's leading red wine grape..."
TEMPRANILLO (Page 99)
+ Origin: Spain
+ "Tempranillo is generally thought of as 'the' grape of Rioja, although the wine is never made solely from this variety."
GRENACHE (Page 99)
+ Origin: Spain
+ High alcohol
+ Has a sweet, jammy smell, with a hint of aniseed or liquorice
+ Moderately coloured and quick to brown
GAMAY (Page 100)
+ Origin: France
+ Has a distinctively blue tinge
+ The nose is "...a smooth blend of strawberry and bubble gum..." with a hint of chalkiness or pepper
+ Best drunk cool
ZINFANDEL (Page 100)
+ Origin: America
+ Burnt-blackcurrant nose
+ Brambly, spicy flavour
+ Moderate tannin
BARBERA (Page 101)
+ Origin: Italy
+ Little tannin
+ Pronounced acidity
+ Tastes like cherries
[NOTE: Found this website: winefolly.com which seems helpful if you're a budding wine connoisseur]
Bibliography
References
Schuster, M. (1992). Understanding Wine: A guide to winetasting and wine appreciation. Mitchell Beazley International: London
Online Sources
Barnivore. (Unknown). Louis Jadot Beaujolais is Vegan Friendly.
BBC Good Food. (Unknown). Match Red Wine with Food.
BBC Good Food. (Unknown). Semillon.
Berry Bros. & Rudd. (Unknown). Matching Wine Grapes to Food.
Gonzalez, K. (2012). Best 5 Wines to Serve with Roast Beef.
Ile de France. (Unknown). Reach for the Rosé.
Ile de France. (Unknown). Red, Robust and Delicious.
Ile de France. (Unknown). Matching Cheeses with White Wines.
Taste Wine & Enjoy. (Unknown). Vegetarian Wine Pairing.
The Kitchn. (Unknown). Discovering Vegan Wine: What! Isn't all Wine Vegan?
Vegetarian Food & Wine. (2013). What's lurking in the Wine Cellar?
Zraly, K. (2009). How to Pair Wine with Cheese.
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