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Take a look at our guide to matching wine and food

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Units 13/14 Victoria Trading Estate, Miry Lane, Wigan, WN3 4BW

01942 821711


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Wine and Food Matching

CRISP DRY WHITE WINES SUGGESTED DISHES IN GENERAL

Fresh clean balance of fruit and
acidity. Little or no oak.
Chablis
Soave
Gavi
Sauvignon Blanc

Seafood - shellfish like lobster, crab or
prawns and plain grilled white fish
simply prepared white meats like
chicken Salads with creamy dressings
like Caesar or oil-based emulsions.
Pasta dishes with cream-based sauces.
Mild coconut-based Indian and Thai
dishes with beansprouts or noodles
Indian, Chinese and Thai starters like
bhajis, spring rolls and fish cakes or
tempura prawns and vegetables.

Lighter style wines that match light
uncomplicated dishes with clean
simple flavours. The slightly neutral
flavour of the wine allows the simple
flavours of the food to show through
by keeping the palate cool and clean
because of their fresh acidity.

LIGHT MEDIUM DRY WHITES SUGGESTED DISHES IN GENERAL

Chenin Blanc
Muscadet

Spicy dishes - Mid-range Indian
curries - Rogan Josh, Baltis, Bhuna and
Dhansak - and Kormas work well with
these. Thai Green & Red Curries with
some chilli flavour and heat in the
sauce.

The extra fruit character of these
wines help to counter the heat of
spicy or hot ingredients because
sweetness naturally offsets heat
components in foods like chillis.

SMOOTH DRY FRUITY WHITES SUGGESTED DISHES IN GENERAL

Chardonnay
Colombard
Pinot Grigio
Chenin Blanc
Viura

Meaty fish with richer sauces based on
tomato or reduced, concentrated
stock or cooked with Pulses, beans or
olives and capers. Chicken and turkey
with BBQ marinades made from
honey & crushed spices. Pasta dishes
and rice dishes like Paella. Crumbed
or coated Scampi and other fish with
Tartare sauce or vinegar based
dressings.

Dry, yet fruit-driven wines have
broader taste profiles, and so
compliment a larger range of flavours
- so dishes with lots of different
ingredients have more elements of
taste to them, some of which these
wines suit.

FULL FLAVOURED OAKY WHITES SUGGESTED DISHES IN GENERAL

Ripe rich flavours supported by oak
aging.

Roast Chicken or turkey with rich meat
stock gravy Roast pork with fruity
sauces Chicken, etc. with tarragon,
coriander or basil, etc.

The richer, more rounded character
of these wines add richness and
weight to the flavours of the food.
They tend to highten the flavour of
seasonings and the aromatics of any
herbs used as well.

AROMATIC DRY WHITE SUGGESTED DISHES IN GENERAL

NZ Sauvignon Blanc, Sancere,
Torrontes

Dishes with more sromstic flavourings
like ginger, lemongrass ground spices
and/or lots of iron-rich fresh herbs like
dill of tarragon.
Seafood stews or Bouillabasse with
saffron or turmeric strong crab dishes
with mustard, etc. Asian-style fish,
chicken or pork dishes with salty
prawn pastes and sharp-tasting
ingredients like capers or sun-dried
tomatoes

Aromatic, dry wines add their own
spice & herb character to the flavours.

AROMATIC WHITE - OFF DRY STYLES SUGGESTED DISHES IN GENERAL

Reisling, Guwurtztraminer, Viognier

French onion tarts and liver pates.
Medium Indian dishes like Patia (hot
sweet & sour), Dopiazas, Baltis and
Kashmiri. Smoked Salmon and other
smoked fish with lemon or vinegar
based dressings/sauces.

Like their drier Aromatic counterparts
these wines add their own spice &
herb character as well as a little more
fruitiness and body to the taste of
these dishes. As before, they
accentuate the flavours of the
ingredients in the dish as well as
balancing out the hotter components
with their heightened fruit character,
reducing the heat and allowing the
other taste elements to show through.

ROSE-LIGHT MEDIUM DRY SUGGESTED DISHES IN GENERAL

Rosé from
Spain
France
Chile
Italy

Iron-rich leafy green salads with strong
oil, mustard, vinegar or lemon-based
dressings, hot garlicy mayonnaise or
Caesar dressing using anchovies -
even Thai-style ones with chilli. Mild
to medium-hot Indian dishes and Stirfrys,
etc. Satay and other nut-based
sauces.

All rose wines have a broader taste
profile that allows them to
compliment a wider range of food
flavours. This is because they combine
the chill and cooling mouthfeel of
white wines with the weight, body
and fruit character of red wines.
Apart from very heavy, rich red meat
dishes, all rose wines will provide a
safe and pleasing match to many
foods.

ROSE-SOFT AND FRUITY SUGGESTED DISHES IN GENERAL

Rosé from
California
Portugal

Mild to medium-hot Indian dishes and
Stir-frys, etc. Strong-flavoured herby
sausages with dark onion gravy,
vegetable casseroles moussaka and
white meat stews (eg: Pork), lasagne,
chilli con carne, etc. Highly spiced
Paellas and North African rice dishes,
Lamb tagines where meats are cooked
slow with lots of spices and heat -
either from chillis, spices or garlic.
Wines in this section combine the
cooling effects of being chilled with a
nice balance of fruity flavour and
roundness to counter heat, accentuate
the strong flavours and aromatics of the
spices used in dishes.

All rose wines have a broader taste
profile that allows them to
compliment a wider range of food
flavours. This is because they
combine the chill and cooling
mouthfeel of white wines with the
weight, body and fruit character of
red wines apart from very heavy,
rich red meat dishes, all rose wines
will provide a safe and pleasing
match to many foods.

LIGHT FRUITY REDS SUGGESTED DISHES IN GENERAL

Easy drinking, fresh fruity young
wines

Simply cooked red meats with light
sauces and seasonings Roast
Chicken,Coq au Vin and stews with
white meats like Pork Tenderloin
with plenty of herbs - like Chicken
Chasseur Chicken & Chips or
Maryland-style (crumbed or coated)
Monkfish and other firm-fleshed fish
oven-baked with vegetables and
olives or cooked in a tomato-based
sauce Chicken, Beef or Pork
Stroganoff (using Paprika and
cream).

Wines in this category have a midweight
character, so they go with
dishes that are not overly strong in
flavour. They suit roasted white meat
and slightly "plainer" dishes because
they don't mask the food tastes but
just enhance the roasted or grilled
flavours.

MEDIUM ROUNDED REDS SUGGESTED DISHES IN GENERAL

Mellow and fruit led with soft
tannings

BBQ dishes like ribs, steaks and
sausages, Bangers & mash or
Shepherds' Pie and Cottage Pie,
Lamb and offal (Liver, Kidneys, etc.)
in rich meat gravy, slow-cooked in
root vegetables. Sausage & Mash or
Mediterranean-style roasted root
vegetables Mousaka and Lasgane
with creamy white sauces and
Cheese. Beef & Mushroom or Steak
& Ale pies with thick, rich pastry.

Charred and carmelised meat
flavours need baked fruit character
to match the pungent, smoky
flavours. Wines with plenty of
weight, fruit and smooth tannins
bring out the 'savouryness' of
barbequed food and match the
vinegar or mustard based marinades
that feature heavily in BBQ sauces
these days.

FULL ROBUST REDS SUGGESTED DISHES IN GENERAL

Intense and concentrated with more
structure and bigger tannins.

Best-cut Beef, Oxtail, etc. with rich
wine-based or spice-based sauces
like Madeira & Wild Mushroom or
Peppercorn Osso Buco and Game
Stews using Venison, Wild Boar etc.

These wines have much more robust
flavours, higher alcohol and more
structure and body to them. They
match big flavours that are more
concentrated from slow-cooking and
prominent tannins to match the
gameiness and strength of these
more "earthy" dishes.

DESSERT WINES SUGGESTED DISHES IN GENERAL

Intense and concentrated with more
structure and bigger tannins.

Best-cut Beef, Oxtail, etc. with rich
wine-based or spice-based sauces
like Madeira & Wild Mushroom or
Peppercorn Osso Buco and Game
Stews using Venison, Wild Boar etc.

These wines have much more robust
flavours, higher alcohol and more
structure and body to them. They
match big flavours that are more
concentrated from slow-cooking and
prominent tannins to match the
gameiness and strength of these
more "earthy" dishes.