Roberson Wine- Food and Wine Pairing

FOOD & WINE PAIRING ROBERSON WINE ESTABLISHED.1991.LONDON HÓBERSOM WINE There's no need to spend a lot of on wine to match with salad. Just pick a refreshing dry white (or perhaps a rosé). Things like Picpoul de Pinet and most Italian whites work well. If you are looking to splash out on something pricier, avoid dressings with vinegar - use lemon juice instead. money SAUVIGNON BLANC, PICPOUL DE PINET, ITALIAN WHITES SALAD Tomatoes are tricky to pair with wine. Being high in acidity, they· overpower whatever you're drinking, so choose something with plenty of flavour and enough acid of its own. Sauvignon Blanc is an excellent choice, either from the Loire or, even better, New Zealand. can easily NEW ZEALAND TOMATO SALAD SAUVIGNON BLANC 'AAS For simple roast or grilled vegetables, a full-bodied Chardonnay or a light, fruity red like a Beuajolais both work well. For legumes, you need something with more body, so opt for a Shiraz. If you're making a baked dish, almost any high quality red will be a great match - try something from a classic region of Italy or Spain. POTATOES, WINTER SQUASH, LEGUMES CHARDONNAY, BEAUJOLAIS, BARBERA, TEMPRANILLO, SHIRAZ It's traditional but it works - most fish dishes taste best with white wines. Simple fish dishes are the perfect background for top quality whites from almost anywhere (try Italy), but for those in a richer sauce white Burgundy is your best bet. ITALIAN WHITE OR FISH WHITE BURGUNDY Sea bass and similar fish are perfect matched with fragrant, fine whites. Top quality Grüner Veltliner, dry Riesling and many Italian whites can be excellent. Just as important as the fish is the sauce and other accompaniments. To match with extra spice, choose a fuller-bodied Riesling. Go for Chardonnay with buttery sauces. GRÜNER VELTLINER, VERMENTINO, PINOT GRIGIO, CHABLIS, REISLING LEAN & FLAKY FISH I.E. SEABASS Lobster is a grand dish and a worthy partner for an equally grand wine. Fine vintage Champagne or top quality white Burgundy are classic matches. FINE WHITE BURGUNDY, VINTAGE CHAMPAGNE LOBSTER Roast beef and grilled steaks are ideally paired with full-bodied reds. Amarone, Barolo, Shiraz and Lebanon's Château Musar spring to mind. Lamb needs a less full-bodied red, but still a good one. The traditional choices, and still in many ways the best, are good, mature Bordeaux or Rioja Reserva. BEEF - AMARONE, BAROLO LAMB - BORDEAUX, RIOJA BEEF / LAMB Simply cooked pork works best with either a lighter red or a richer, full-bodied white. Burgundy (red or white) is ideal, or other good-quality Chardonnay or any Pinot Noir. Pulled pork is less formal and better with a less serious wine - rosé would be a good choice. ROAST - RICH WHITES PULLED PORK - ROSÉ PORK Game was made for Pinot Noir from Burgundy, California or anywhere else. Ideally you want something which has been cellared for a few years so it's now nice and mature. Game also works well with other old reds, especially from the Rhône. BURGUNDY OR OTHER GAME PINOT NOIR Like pork, roast chicken is a very versatile backdrop which really shows off top- quality reds and whites. Again, medium -bodied wines such as Burgundy (of both colours) are the best choices, but really most fine wines from whatever region will be at home here. GOOD CHARDONNAY OR RICH WHITE, LIGHTER REDS LIKE RED BURGUNDY CHICKEN Spicy food has a natural affinity with the more aromatic whites. Riesling, Gewurztraminer, Vouvray, Grüner Veltliner and Viognier can all work. Anything from Alsace is generally a good bet, and usually excellent value as well. RIESLINGS, GEWÜRZTRAMINERS CURRY OR OTHER SPICY ASIAN FOOD AND VOUVRAYS Fruit desserts need something sweet to accompany them, but not anything too powerful. Lighter dessert wines include Moscato d'Asti and other sweet sparkling wines as well as Couteaux du Layon from the Loire Valley. MODERATELY SWEET SPARKLING WINES SUCH AS MOSCATO D'ASTI, DEMI-SEC CHAMPAGNE AND ASTI SPUMANTE, COTEAUX DU LAYON FRUIT DESSERTS White chocolate has a more delicate flavour than dark, so try a medium- bodied dessert wine such as German Auslese, orange muscat or perhaps a Sauternes. LATE HARVEST OR ICE WINES, ORANGE MUSCAT, MOSCATO D'ASTI, GERMAN RIESLING WHITE Moving up the scale in richness means you also need a richer wine. The great Hungarian wine Tokaji can be magnificent with chcolcate, as can the Italian Vin Santo. PORT, MADEIRA, VIN SANTO, TOKAJI MILK Very dark chocolate is a difficult match and certainly calls for something altogether more powerful and full- bodied. Fortified wines such as vintage Port and Banyuls are worthy contenders, as is PX Sherry. DARK PORT, PX SHERRY, BANYULS ROBERSON WINE ESTABLISHED.1991.LONDON CHOCOLATE SWEETS ASIAN POULTRY GAME MEAT FISH VEGETABLES