Pairings by Dish

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First Principles

It seems to me that there are dangers in being too didactic about general food and wine matches. The harmony between the two can be disturbed by a sauce or even the intensity of a sauce, by levels of seasoning, the perfume of spices or herbs, the array of vegetables ranged around the plate and a whole host of other considerations. However, in the interests of practicality, I have listed some basic classes of dish, and wines of regions where you could start your researches. However, I may well deviate from these general suggestions when it comes to particular dishes in the months ahead.

Beef and Lamb

Roast Beef

Middle-weight Bordeaux and lighter red Burgundy

• La Reserve, Claret 2006
• Château Marjosse 2006
• Bourgogne Pinot Noir, Vincent Sauvestre 2009
• Aloxe Corton, Côte de Beaune "Beloix" 2007

 

Beef Stews

Rich, rollicking Rhône, Madrid and Sicily

• Côte de Rhône Village Domaine les Grand Bois Cairanne 2009
• Côte de Rhône Village Domaine les Côteaux de Travers Rasteau 2009
• Tagonius, Tinto Roble 2007

 

Roast Lamb

Lighter Bordeaux and Spanish

• Château d'Argadens, Bordeaux Superieur 2006
• Lacrimus Crianza Rioja 2006
• Altos de Oliva, Gran Reserva Catalunya 2000

 

Lamb Stews

Lighter Bordeaux and Chianti

• Château Méaume Reserve du Château, Bordeaux Superieur 2006
• Chianti, Tregole Chianti Classico 2004

Pork and veal

Roast Pork

Loire white, Castilla y Leon, Mosel

• Sancerre, Bernard Fleuriet White 2008
• Rueda, Valsanzo Vina Sanzo 2009
• Markus Molitor, Riesling Trocken 2007

 

Pork Stews

Touraine, Bordeaux and Catalunya whites

• Touraine, Domaine Octavie 2009
• Altos de Oliva White 2009

 

Veal

White Bordeaux and Mosel

• Château Sainte Marie, Entre Deux Mers 2010
• Markus Molitor, Riesling Trocken 2007