Vegetables
Insalata Tricolore: Light Chablis or New Zealand Sauvignon Blanc
Sadly the combination of avocados, tomatoes and mozzarella, though delicious, are not exactly well suited to accompany wine. Distressing I know. Even so, a light Chablis or a crisp Sauvignon Blanc would still do the job.
Salad Niçoise or Caesar Salad: Muscadet or White Burgundy
Dry, white and crisp. A fairly simple shopping list really.
Tomato or Goats’ Cheese Salads: New Zealand Sauvignon Blanc
Add a tomato into the food equation and your wine solution suddenly becomes a little more complicated. Fear not though. Sauvignon Blanc's grassy/herby vibe will save the day since it happily compliments our little red friends perfectly.
Asparagus: Sauvignon Blanc
A herbaceous vegetable for a herbaceous wine. Done deal. Well...nearly. If the asparagus is being served with a buttery sauce like hollandaise then a richer wine will be on the cards, a Chardonnay would be a pretty ideal candidate.
Nut Roast: Cabernet-Shiraz or Chilean Merlot
This is a pretty solid dish, so it can take a bolder wine.
Ratatouille: New Zealand Sauvignon Blanc
A ratatouille packed full of flavour will go really nicely with a Sauvignon Blanc that packs a bit of a punch, check out what New Zealand has to offer because that should fit the bill nicely.
Roasted Red Peppers: Tempranillo
Those delicious, strong pepper flavours need a wine that can stand up to them, so a Tempranillo based wine would be ideal - maybe something from Rioja. However, if you'd prefer a White then look for something equally high on the flavour scale; maybe a Semillon or Riesling.
Mushrooms: Merlot
Mushrooms are known for their strong, distinctive aromas and flavours, so you'll definitely be in need of a full flavoured red. A New World Merlot would be a good choice, or if you fancy splashing out then go for a Châteauneuf-du-Pape.
Sadly the combination of avocados, tomatoes and mozzarella, though delicious, are not exactly well suited to accompany wine. Distressing I know. Even so, a light Chablis or a crisp Sauvignon Blanc would still do the job.
Salad Niçoise or Caesar Salad: Muscadet or White Burgundy
Dry, white and crisp. A fairly simple shopping list really.
Tomato or Goats’ Cheese Salads: New Zealand Sauvignon Blanc
Add a tomato into the food equation and your wine solution suddenly becomes a little more complicated. Fear not though. Sauvignon Blanc's grassy/herby vibe will save the day since it happily compliments our little red friends perfectly.
Asparagus: Sauvignon Blanc
A herbaceous vegetable for a herbaceous wine. Done deal. Well...nearly. If the asparagus is being served with a buttery sauce like hollandaise then a richer wine will be on the cards, a Chardonnay would be a pretty ideal candidate.
Nut Roast: Cabernet-Shiraz or Chilean Merlot
This is a pretty solid dish, so it can take a bolder wine.
Ratatouille: New Zealand Sauvignon Blanc
A ratatouille packed full of flavour will go really nicely with a Sauvignon Blanc that packs a bit of a punch, check out what New Zealand has to offer because that should fit the bill nicely.
Roasted Red Peppers: Tempranillo
Those delicious, strong pepper flavours need a wine that can stand up to them, so a Tempranillo based wine would be ideal - maybe something from Rioja. However, if you'd prefer a White then look for something equally high on the flavour scale; maybe a Semillon or Riesling.
Mushrooms: Merlot
Mushrooms are known for their strong, distinctive aromas and flavours, so you'll definitely be in need of a full flavoured red. A New World Merlot would be a good choice, or if you fancy splashing out then go for a Châteauneuf-du-Pape.