Red Meat
Cottage Pie: Beaujolais
Don't go crazy with the tannin, you don't want too much oak either.
Beef Bourguignon: Red Burgundy or Merlot
Traditionally Red Burgundy and Beef Bourguignon are a match made in heaven.
Steak and Kidney Pie: Cabernet-Sauvignon based wines
A Pinot Noir that packs a punch, or even a Tempranillo wine.
Burgers: Everyday Southern French Reds
Rich, peppery reds like Zinfandels are definitely on the money, as are rich reds from places like Languedoc or Navara.
Meatballs in Tomato Sauce: Medium-bodied red wines with soft tannins
Steak and rare Roast Beef: Big Red Bordeaux or Red Rhône
Flavour, flavour, flavour and a lot-tle bit of tannin too. Think Cabernet Sauvignon, Nebbiolo and Syrah.
Roast Lamb, Lamb Casserole, Irish Stew: Big Reds
Cabernet Sauvignon-Merlot blends would work well, particularly from the New World (Argentina, Chile, South Africa and Australia)...all that sunshine will be working wonders for the flavour intensity.
Lamb Kebab or Grilled Lamb Chops: Pinot Noir or Cabernet Sauvignon
These slightly lighter dishes find good matches in fruitier New World wines.
Lancashire Hotpot: Lightly oaked whites
For a meat-dish Lancashire Hotpot is relatively light so something like a lightly oaked Italian Chardonnay would definitely do the trick.
Shepherd's Pie: fruity red wines
Low tannin reds with little/no oak so maybe a Pinot Noir or something from Beaujolais.
Don't go crazy with the tannin, you don't want too much oak either.
Beef Bourguignon: Red Burgundy or Merlot
Traditionally Red Burgundy and Beef Bourguignon are a match made in heaven.
Steak and Kidney Pie: Cabernet-Sauvignon based wines
A Pinot Noir that packs a punch, or even a Tempranillo wine.
Burgers: Everyday Southern French Reds
Rich, peppery reds like Zinfandels are definitely on the money, as are rich reds from places like Languedoc or Navara.
Meatballs in Tomato Sauce: Medium-bodied red wines with soft tannins
Steak and rare Roast Beef: Big Red Bordeaux or Red Rhône
Flavour, flavour, flavour and a lot-tle bit of tannin too. Think Cabernet Sauvignon, Nebbiolo and Syrah.
Roast Lamb, Lamb Casserole, Irish Stew: Big Reds
Cabernet Sauvignon-Merlot blends would work well, particularly from the New World (Argentina, Chile, South Africa and Australia)...all that sunshine will be working wonders for the flavour intensity.
Lamb Kebab or Grilled Lamb Chops: Pinot Noir or Cabernet Sauvignon
These slightly lighter dishes find good matches in fruitier New World wines.
Lancashire Hotpot: Lightly oaked whites
For a meat-dish Lancashire Hotpot is relatively light so something like a lightly oaked Italian Chardonnay would definitely do the trick.
Shepherd's Pie: fruity red wines
Low tannin reds with little/no oak so maybe a Pinot Noir or something from Beaujolais.