The Partnership of Food and Wine
The following suggestions may be of help in the choice of wines. Much has been written about what should be served with what but this is essentially a matter of personal taste and therefore, the following should only be used as a guide.
| As an Aperitif | Dry or Medium Sherry, Champagne/Sparkling wine or a light, fruity white wine |
| Shellfish | Dry white wine |
| Fish | Again, dry white wine such as a white Burgundy or a Loire Wine. From the New World, a New Zealand Sauvignon or South African Chenin |
| Chicken and Pork | Full flavoured white wine, New World Chardonnay or a light red such as Beaujolais, Vapolicella or Californian red |
| Lamb | Red Burgundy, Claret, Rioja or New World Cabernet Sauvignon |
| Game and Roasts | Full bodied red wine such as a Rhône or Claret. From The New World, a spicy Shiraz or possibly a Chilean or Argentinean red |
| Pasta Dishes | Lots of options depending on the sauce, some suggestions are: |
| Cream Sauce; Light Italian dry white wine such as Soave or Frascati | |
| Meat Sauce; Medium red perhaps a Merlot or Cabernet/Merlot blend | |
| Pesto (Basil); Chenin blanc or Sauvignon blanc | |
| Seafood Sauce; dry white wine | |
| Tomato Sauce; Italian or New World red such as a Shiraz/Cabernet | |
| Sweets & Desserts | Sweet whites like light Bordeaux, Australian pudding wine or 'sticky' or alternatively, a Champagne or sparkling wine |