Food thoughts:

• Cheese: Brie, Brillat de Savarin, Tunworth
• Vegetables: Mushrooms, onions, garlic, tomatoes
• Herbs: Parsley, oregano, herbes de Provence, rosemary
• Fish: Tuna, swordfish
• Meat & Poultry: Lamb, duck, partridge, pheasant, rabbit

Some dishes and wines:

• Pork pie with chutney – Beaujolais or New World Pinot Noir
• BBQ lamb kebabs – Australian Grenache
• Chinese crispy duck pancakes – Loire Gamay
• Pot-roast pheasant – Burgundian Pinot Noir (eg Vosne Romanée)
• Pepperoni pizza – young Chianti or Etna Rosso
• Venison with juniper and black pepper – Crozes-Hermitage
• Beef teriyaki – New Zealand Pinot Noir
• Spaghetti Bolognese – Barbera d’Asti or Valpolicella
• Tuna steaks – New World Pinot Noir
• Boeuf Bourgignon – Burgundian Pinot Noir (eg Gevrey-Chambertin)
• Bangers and mash – Dão
• Wild boar casserole – Chateauneuf-du-Pape (French Grenache blend)
• Cold cuts charcuterie – País

Key wine styles:

• Pinot Noir
• Beaujolais
• Valpolicella
• Light Merlot
• Rioja joven
• Crozes-Hermitage
• Grenache
• Chinon
• Dão
• Frappato
• Lighter Chianti
• País
• Cinsault
• Etna Rosso
• Young Tempranillo
• Blaufrankisch
• Barbera
• Lighter Carignan

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