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Starters


Wine and food have complemented each other for thousands of years. Wine comes into its own at the dinner table thanks to its moderate alcohol, refreshing acidity, and sheer range of flavours. It is worth knowing some successful pairings of food and wine that have stood the test of time.

With Starters
Bear in mind the best order for serving wine when choosing your starter – white before red, dry before sweet, lighter-before fuller-bodied, and in ascending order of quality. If the choice of menu requires a full-bodied red for the starter, avoid serving a dish that needs a light white for the main.

Asparagus
Sauvignon Blanc. If served in a creamy sauce, a fuller-bodied wine such as Semillon.

Foi Gras
A Sauternes-style botrytized wine, although serving a sweet wine this early in the meal could present problems later. Champagne and Gewürztraminer also work.

Gazpacho
Relatively neutral, dry whites.

Pâtés and terrines
A wine that works with the main ingredient in its cooked form (see).

Salad (no dressing)
Sauvignon Blanc, Riesling, and unoaked Chardonnay are good options.

Salad (with creamy dressing)
Chardonnay or Pinot Blanc.

Salad (with vinaigrette)
A wine with high acidity like Sauvignon Blanc, or dry Riesling.

Soup (chicken)
Medium-bodied Chardonnay or Pinot Blanc.

Soup (chunky, meaty)
Inexpensive reds (Merlot or Cabernet-Merlot blends).

Soup (creamy and fishy)
Fuller-flavoured Napa Valley or Sonoma Valley Chardonnays work well, as can light rosés.

2 Responses to “Starters”

  1. Ashley Sode says:

    What wine can we drink if we’re having deer for diner? I prefer a white wine. Is Chardonnay a good option? and what about my friends who want a red wine? Zinfandel?

  2. Kevin says:

    Normally I’d suggest a red like Pinot Noir, but certainly an oaked Chardonnay would be nice or even a crisp Pinot Grigio – enjoy the meal


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