This is the wine to pair with the simplest, freshest shellfish, especially prawns, langoustines, mussels and raw oysters.
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Chardonnay is medium to full bodied, and is an ideal accompaniment to roast chicken and turkey. Or, try ‘oaky’ or ‘oaked’ Chardonnay with smoked salmon or trout.
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Try a dry Chenin Blanc alongside straightforward roast pork, or pork with prunes. Sweet Chenin Blancs pair well with a tangy lemon dessert or a bread and butter pudding.
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Try light to medium bodied Colombard with a goat’s cheese salad or root vegetable soups, such as carrot or parsnip. It also goes well with chicken in creamy sauces.
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Gewürztraminer has sweet and dry styles. Dry is ideal with Asian flavours and spiced foods, while sweet suits fruit tarts and creamy blue cheeses.
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Drink dry or off-dry Muscat on its own as an aperitif. Sweet styles go well with honeyed pastries such as baklava, while fortified styles are good on their own, with ice cream or even with fruit cake. Sparkling Muscat is a versatile match to many sweet puddings.
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Enjoy Pinot Grigio with friends, without food. If you’re having Chinese, then Pinot Gris goes well with dim sum, spring rolls and duck.
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Delicate German Riesling’s are perfect as an aperitif, while the young New World styles go well with dishes such as Thai green curry and chicken korma. On a sweeter note, try delicate sweet versions with apple crumble, and save the sweetest to drink with homemade vanilla ice cream.
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Drink dry styles with goat’s cheese, as the French do with ‘Sancerre’. If you have a sweet bottle, in Bordeaux, the classic match is foie gras. Or, try creamy blue cheese, or caramelised peaches or plums.
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Fish cakes and a dry Semillon are a match made in heaven, while apricot tart, treacle sponge, or other sweet traditional puddings, are perfect with sweet styles.
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Enjoy fragrant Viognier as an apertif, or try with richer ‘fusion’ recipes such as fish with mango and chilli.
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Fancy red wine instead? Check our guide on matching red wine with food.