Wine and Food Pairing

Apéritif / Nibbles / Canapés

There are many options for an aperitif, but something fairly light and acidic is ideal, as it helps to build up an appetite for what is to come. Any crisp dry white or sparkling wine makes sense. If there are nibbles or canapés involved then… continue reading


The fibrous, dense texture of this meat is ideally suited to full-bodied red wines. Protein helps to soak up the tannins so beef is ideal for young red wines that often have plenty of them. Shiraz/Syrah or Merlot-lead wines are great with roast meat… continue reading


Where to start? There are so many different cheeses, but choosing a wine that is produced locally is usually a safe bet. Loire Sauvignon Blanc with a goat’s cheese is a classic and a Savoie whites work well with Raclette. For English cheeses… continue reading


Practically any wine works with chicken, although if choosing a red a lighter and more elegant option like Pinot Noir or Gamay is arguably the best option. If the chicken is in a creamy sauce then Chardonnay and Viognier offer a great partnership.… continue reading

Curry / Spicy

This only works up to a certain degree. If the food is too hot with chilli then no wine is going to work. Better to have a chilled beer instead. For less spiced dishes soft, fruity reds such as New World Merlot or racy, vibrant whites like Riesling… continue reading


White wine is generally the order of the day and it is often best to choose a wine local to where the fish was caught. Cassis near Marseille makes delicate whites that partner the Bouillabaisse very well for example. When choosing it is important to… continue reading


The leaner meat means that smooth New World red wines can work well. For game birds something like Pinot Noir is ideal, whereas something like wild boar or venison needs something a little gutsier, like an Amarone, Madiran or Aussie Shiraz.


A subtle meat with a high fat content that works well with red wines showing good acidity or maturity. Cabernet-rich Bordeaux and Tempranillo-lead Rioja or Ribera del Duero are particularly good.

Pasta & Pizza

Italian wine is best of course. The acidity found in the wines matches the tangy tomato sauces and other bold flavours. Try Valpolicella, a light Chianti or Barbera. Otherwise keep to wines from other countries that show fresh, vivid flavours,… continue reading

Pork / Ham / Gammon

The milder flavour of this meat means it can work equally well with red and white wines. In the case of reds they should be a little lighter and in the case of whites they should be quite full-bodied, like Roussanne, Viognier, Grüner Veltliner and… continue reading


There are a multitude of white wines that can partner shellfish and often it is best to choose a wine local to where it was harvested. This is not always the case; Chablis is nowhere near the sea, but partly because there are oyster shell fossils in… continue reading


Generally the best rule is to drink a wine that is sweeter than the dessert, otherwise the wine will taste underwhelming and a little thin. The richer the dish the richer the sweet wine needs to be, or conversely, if it is a light fruit salad the… continue reading


This can be a tricky match for many red wines- there simply isn’t the structure to bear up to strong red wines. Lighter, fruitier examples work best. Similarly, crisper unoaked white wines are ideal for salad-based dishes, although cheese can… continue reading

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