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Tips, advice & delicious pairing ideas
If you're having a citrussy style of chicken with garlic and herbs, an excellent match is a fresh style of Chardonnay such as Waitrose Chablis or head to Italy for a Pinot Grigio, Vermintino or a good Soave.Shop Pinot Noir Shop Chablis
The different tastes and textures you find in fish provide an exciting range of wine matching options. Salmon excels with a rich white, especially if there's a creamy sauce or you're serving it with buttery potatoes. A great example would be the Rustenberg Chardonnay, but for many the classic pairing is a sublime white Burgundy.
If the dish has more herbs and a citrus edge, it's worth choosing a bright, crisp style. Italy has a fine array of lighter options, such as St Michael Eppan Pinot Grigio.Shop Chardonnay Shop Italian Wine
The wine you choose depends on what cut of meat you are serving. A slightly fattier cut of steak such as rib eye can handle a more robust red, such as the Arc du Rhône or even a "King of the Rhône" Châteauneuf-du-Pape. Leaner cuts such as a fillet excel with lighter reds such as the Mischief and Mayhem Pinot Noir Burgundy.
How your steak is cooked must also be taken into account. More charred flavours need slightly sweeter flavours. This is where Malbec, such as the Valdivieso Winemakers Reserva really comes into its own. It has seductive fruity flavours which work beautifully with barbecued steaks. If you prefer your steak rare then go for lean wines with elegant fresh acidity such as the Carbonaia Vino Nobile Di Montalcino.Shop Rhône Reds Shop Malbec
Our range of vegetarian wines is now more varied than ever.
It's worth remembering that very often the vegetarian-counterpart to a meat dish will work just as well. For example, either a vegetarian or meaty lasagna will work brilliantly with southern Italian reds such as a Italia Primitivo
If you plan to serve a particularly special bottle, adding a rich mouth-coating ingredient, such as cheese, will immediately make any vegetarian dish more wine-friendly. Pulses and nuts also have a similar effect, while mushrooms have a savoury richness that excels with fine Italian reds.Shop Italian reds
Asian fusion food is based on balance of flavours; sweet, sour, salty, bitter spicy. And the perfect wine match needs to be equally well balanced.
In general, a hint of sweetness works really well alongside chilli heat - Gewürztraminer, Pinot Gris or Riesling are all fantastic matches, while Chenin Blanc with its balance of sweetness and acidity is also great choice. In short, when picking whites; dry, crisp and fruity should fit the bill.
When choosing reds, look for light, fruit driven wines with soft tannins that won't clash with spices, such as Pinot Noir or some styles of Syrah. It is also worth bearing in mind that rosè can work well here too, with slightly sweet pinks being the best choice.Shop Chenin Blanc Shop Pinor Noir
Australian Shiraz or the Brazin Zinfandel have the depth of flavour required to stand up to the bold flavours of grilled meats and sausages. For those who want to a lighter or chilled option for a sunny day, a ripe rosè could be the answer. Try Finca Flichman Malbec Rosè.
For a refreshing alternative to heavier reds, try a chilled bottle of Jacobs Creek Sparkling Shiraz it is great with the smoky flavours of a barbecue – perfect for red wine lovers on a sunny day.
If you are barbecuing chicken, fish or vegetables, a white will ensure the delicate flavours are not overpowered. A crisp refreshing Sauvignon is always a safe - Waitrose Touraine Sauvignon Blanc will fit the bill nicely.
No need to look any further than Italy for wine matches to go with pasta or pizza. With pasta, it is the flavours in the sauce that you need to think about when picking a wine. Tomato sauces can work with either white or red, try a crisp white such as St Michael Eppan Pinot Grigio or a simple red such as the Canaletto Montepulciano Abruzzo. Creamy sauces such as Carbonaras are great with the nutty character of Soave such as Inama Vigneti di Foscarino Soave Classico. If you are serving cheese sauces try either a light refreshing white such as La Monacesca di Matelica Verdicchio or alternatively a light red such as Araldica Barbera d'Asti Superiore where the acidity will cut through the fat in the cheese.
With pizza you need to look at the type of toppings for the perfect wine match. If your pizza has shellfish or fish then look for a light white such as Moncaro Verdicchio or even an Orvieto like La Piuma, - both have fresh fruity notes that cut through the fish much like a spritz of lemon. With meatier toppings red is the best choice - either Melini Chianti Riserva or Villa Antinori which work well at cutting through cheese and can also stand up to slightly spiced pepperoni.
For many British families a Sunday roast is the staple meal of the weekend, an afternoon where family come together over homely food and more often than not a special bottle of wine. A superb match to the rich flavours of a roast chicken is Pinot Noir. There's something about the quality and purity of fruit flavours, combined with a slightly savoury overlay that makes it work brilliantly with gravy, stuffing and vegetables too.
If you're pushing the boat out with red meat, you might want something richer than Pinot Noir, so try a Malbec or a Rioja with your roast lamb or beef, they come with a structure that helps balance out all the different intense flavours and textures.Shop Rioja Shop Pinor Noir
As you move to dessert, it's really worth picking up a sweet wine. The main principle here is that the wine should be sweeter than the food, or both might taste a bit odd.
For the sweetest of the sweet, look out for the classic wines of Tokaji, especially Disznókö Tokaji Aszú 5 Puttonyos. The fortified Rutherglen Muscat from Australia or the sweet red,Waitrose Seriously Plummy Maury. are ideal with indulgent desserts. And don't forget Fortified wines, which have great depth and richness – Sherry, Madeira and Port are all fantastic matches for desserts or cake containing dried fruits, nuts or chocolate.
Waitrose Blanc de Noirs Brut NV 75cl
If you have white wine with fish and chips, why not have champagne with posh fish and chips? This delicious award-winner, made from Pinot Noir grapes (hence the blanc de noirs, white from black, on the label) is bubbly and fruity, perfect with the frothy tempura batter and the very thin chips in this recipe, which is a fun twist on the traditional dish. I am very happy with this playful match.
Shop this wine, now £21.99