I seem to be thinking about food and wine matching all the time these days, which led me to try and put together a guide for when eating out. Starters are where a good food and wine match can be most rewarding, due to the lightness of the food, the delicate combinations of ingredients, and the freshness of one’s palate.
One problem that I struck upon almost immediately, however, is just the sheer diversity of food in the UK these days, and the impossibility of tackling all the different permutations, combinations and configurations of ingredients. So instead, I tried to take a more classic view, figuring that a basic breakdown of the most popular ingredients/dishes would help as a handy guide, and present some go-to rules that would hopefully help when presented with a menu.
Salads & Vegetables
When it comes to salads, you only really need to be wary of strong vinegar-based dressing, which can react harshly with most wines. Citrus-based dressings are far more wine-friendly.
For a rocket salad dressed with olive oil and parmesan (or variations thereof), try a dry sauvignon blanc, such as a Côtes de Duras, or a dry chenin blanc like a Vouvray Sec.
With tomato salads (and variations), go for bright and acidic whites, such as an Italian Verdicchio or one of the more characterful Pinot Grigio wines.
A bounty of tomatoes at Borough market, London. Pic: email@example.com
When it comes to buttered asparagus, go for richer sauvignon blancs (such as this Chilean Organic Sauvignon Blanc or a Côtes de Duras from South France). For asparagus with hollandaise, opt for a sauvignon with a touch more acidity, such as a classic Loire like the Petit Bourgeois or a Saint-Bris.
The creaminess of avocado is well matched by good high-acid whites such as a Loire valley chenin blanc – like this Vouvray Sec – or German riesling. Rieslings also work well if you’re going for a salad of avocado and prawns. Opt for a well balanced Alsace riesling, such as this Riesling Tradition.
The creamy dressing of a caesar salad is well suited to a richer style of chardonnay, such as a Vin de Pays d’Oc, or something weighty-but-balanced from the new world, like a Chenin-Torrontés blend from South Africa. Richer chardonnays, such as a classic Pouilly-Fuissé, also work, and make a great match for garlic / breaded mushrooms as well.
A classic Caesar salad: crunchy, creamy and bittersweet – great with richer chardonnays
A plate of antipasti featuring grilled vegetables, olives and artichokes can prove tricky, and it’s perhaps best to stick to Italian wines. For whites, try a good quality Gavi or a Trebbiano d’Abruzzo, but a lighter red would work well too, such as a Morellino di Scansano Bellamarsilia, again from Abruzzo.
Fish, Shellfish & Seafood
Fish and seafood often feature heavily on starter menus, and while it’s impossible to cover all the different varieties and dishes, the following should help as a guide.
For a salad involving cold lobster, perhaps with fresh mayonnaise, you can’t get a much better pairing than a classic Burgundian chardonnay, such as a Premier Cru Chablis or Pouilly-Fuissé.
While there are many whites that make ‘acceptable’ partners for oysters, you get really magic flavour combinations with a well made Picpoul de Pinet. Alternatively, if you want something Burgundian, try a richer, warmer style of chardonnay, such as a good Saint-Véran served ice-cold.
Raw oysters, with their unique brine and iodine flavours, are complemented perfectly with a good Picpoup de Pinet
Scallops are a starter staple these days, and are generally very accommodating when it comes to wine. When seared or grilled, go for a white with some weight, such as a Côtes de Gascogne or an Italian Gavi di Tassarolo. Dressed scallops, or those served ceviche, tend to need a little more bite, so try a richer sauvignon blanc such as a Saint-Bris or a good quality example from Chile, such as De Martino’s Organic Sauvignon Blanc. Scallops served in a more traditional creamy sauce favour rich, slightly oaky whites, such as a good Entre-Deux-Mers Bordeaux or a buttery white Burgundy like this Rully.
Smoked salmon can be notoriously tricky to match with wine. While champagne is a popular choice, in reality, only the richest styles will stand up to the richness of the fish. Try our lovely rich grower champagne Grand Reserve Benedicte Jonchere, or else a rounded white Condrieu.
For more rustic fish starters such as Mediterranean brandade or taramasalata, go for an oily-textured white with good aromatics and acids, such as a Costières de Nîmes Blanc, dry Vouvray or a cracking Sicilian Inzolia. Taramasalata also works really well with a characterful Provençal rosé.
For mussels, a classic Muscadet is always a winner, but it can be bettered. As with oysters, try a Picpoul de Pinet or one of Italy’s fish-loving whites, such as a delightful Falanghina Rami. However, top of the list for mussel-matching has to be a Spanish Albariño. Perfection in a glass.
Plump, fresh mussels, washed down with a glass of Spanish Albariño
With so many types of cured meats, pâtés, salamis and terrines available, matching charcuterie starters can be a little daunting. In reality, however, it needn’t be difficult, as long as you follow your nose and understand a little about classic regional pairings.
For most pork charcuterie, you can try to match the meat’s region to the wine’s, (e.g. Bayonne ham with a Gascogne red like Madiran, or Spanish jamón Ibérico with a Rioja Crianza). Alternatively, choose young reds with good acids, which match well with most charcuterie. A fruit-forward Loire Chinon will work well, as will a young Bordeaux and a richer Beaujolais cru, such as a Régnié.
When it comes to Italy’s famous Parma ham, mortadella or salame Milanese, again choose a lighter red, but something Italian, juicy and vivacious, such as a fresh-tasting Morellino di Scansano or a Dolcetto d’Alba.
Italian salame, perfect with a lighter Italian red
With black pudding or boudin noir, go for something that can handle fatty meat and spice. A firm Beaujolais – either a good village wine or a fragrant cru such as a Chiroubles – works well, as will a young unoaked Rioja/Tempranillo.
Carpaccio – thin slices of raw beef dressed with oil, Parmesan and rocket – is a dish that requires a little delicacy. Whites work particularly well: try a rich unoaked chardonnay, such as a good Vin de Pays d’Oc or a regional Italian white, such as a good Verdicchio. If a red is preferred, you’ll find a young chianti, such as Cantine Vittorio Innocenti’s, or other light red, an excellent match, even lightly chilled.
Lastly, we turn our attention to foie gras, that unmistakable and often controversial goose liver delicacy. While there are many ways to serve it, simple is best, and when so, there is no finer match than a classic Sauternes. Truly a match made in heaven.
Cheese & Eggs
While this may seem a fairly arbitrary grouping, in truth, similar wines pair well with many egg-based and cheese-based starters.
The wine to drink with deep-fried cheese will be determined by the cheese itself (although it’s most often Brie or Camembert), but don’t underestimate the sweet/tangy relish usually served with it. As such, choose a fruity red with bright acids. A good Beaujolais-Villages would be perfect, as would a richer Loire red, such as a fruity Chinon.
Omelettes – typically made in the French style, with herbs, cheese and/or tomato – can work with richer chardonnay or sémillon whites, but for the ultimate pairing, try a lighter, fresher Bourgogne Rouge or an ever dependable Beaujolais cru, such as a Régnié, lightly chilled.
A classic French omelette, light as soufflé and crying out for a good glass of Beaujolais
On the other hand, Spanish tortillas and Italian fritattas have different requirements, as decreed by their more varied ingredients and flavours. With tortillas, especially where chorizo has been used, go for a modern, unoaked Spanish red, such as a straight Rioja Tempranillo or the Iniza Tinto from Bodega el Cotijo de la Vieja. Similarly, fritatta will be well served by a youthful Italian red, such as a Montepulciano d’Abruzzo Classica.
While goat’s cheese comes in myriad different styles, one wine always seems to pair beautifully with it: sauvignon blanc. Whether raw or baked, in general, if there are stronger ingredients alongside the cheese, go for a richer style such as a Chilean expression or even a white Bordeaux, where the sauvignon is blended with the rounder sémillon grape. However, where the cheese is the star of the plate, and indeed, is one of the excellent matured British or French types, nothing beats a classic Loire sauvignon, such as a Sancerre or a Touraine.