Dishes with more sromstic flavourings like ginger, lemon grass ground spices and/or lots of iron-rich fresh herbs like dill of tarragon.

Seafood stews or Bouillabasse with saffron or turmeric strong crab dishes with mustard, etc. Asian-style fish, chicken or pork dishes with salty prawn pastes and sharp-tasting ingredients like capersor sun-dried tomatoes

Aromatic, dry wines add their own spice & herb character to the flavours.

French onion tarts and liver pates. Medium Indian dishes like Patia (hot sweet & sour), Dopiazas, Baltis and Kashmiri.

Smoked Salmon and other smoked fish with lemon or vinegar based dressings/sauces.

Like their drier Aromatic counterparts these wines add their own spice & herb character as well as a little more fruitiness and body to the taste of these dishes.

As before, they accentuate the flavours of the ingredients in the dish as well as balancing out the hotter components with their heightened fruit character, reducing the heat and allowing the other taste elements to show through.

Seafood - shellfish like lobster, crab or prawns and plain grilled white fish simply prepared white meats like chicken Salads with creamy dressings like Caesar or oil-based emulsions.

Pasta dishes with cream-based sauces.

Mild coconut-based Indian and Thai dishes with beansprouts or noodles Indian, Chinese and Thai starters like bhajis, spring rolls and fish cakes or tempura prawns and vegetables.

Lighter style wines that match light uncomplicated dishes with clean simple flavours.

The slightly neutral flavour of the wine allows the simple flavours of the food to show through by keeping the palate cool and clean because of their fresh acidity.

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Best-cut Beef, Oxtail, etc. with rich wine-based or spice-based sauces like Madeira & Wild Mushroom or Peppercorn Osso Buco and Game Stews using Venison, Wild Boar etc.

These wines have much more robust flavours, higher alcohol and more structure and body to them.

They match big flavours that are more concentrated from slow-cooking and prominent tannins to match the gameiness and strength of these more "earthy" dishes.

Roast Chicken or turkey with rich meat stock gravy Roast pork with fruity sauces Chicken, etc. with tarragon, coriander or basil, etc.

The richer, more rounded character of these winesadd richness and weight to the flavours of the food.

They tend to highten the flavour of seasonings and the aromatics of any herbs used as well.

Best-cut Beef, Oxtail, etc. with rich wine-based or spice-based sauces like Madeira & Wild Mushroom or Peppercorn Osso Buco and Game Stews using Venison, Wild Boar etc.

These wines have much more robust flavours, higher alcohol and more structure and body to them.

They match big flavours that are more concentrated from slow-cooking and prominent tannins to match the gameiness and strength of these more "earthy" dishes.

Simply cooked red meats with light sauces and seasonings Roast Chicken, Coq au Vin and stews with white meats like Pork Tenderloin with plenty of herbs - like Chicken Chasseur Chicken & Chips or Maryland-style(crumbed or coated) Monkfish and other firm-fleshed fish oven-baked with vegetables and olives or cooked in a tomato-based sauce Chicken, Beef or Pork Stroganoff(using Paprika and cream).

Wines in this category have a midweight character, so they go with dishes that are not overly strong in flavour.

They suit roasted white meat and slightly "plainer" dishes because they don't mask the food tastes but just enhance the roasted or grilled flavours.

Spicy dishes - Mid-range Indian curries- Rogan Josh, Baltis, Bhuna and Dhansak - and Kormas work well with these.

Thai Green & Red Curries with some chilli flavour and heat in the sauce.

The extra fruit character of these wines help to counter the heat of spicy or hot ingredients because sweetness naturally offsets heat components in foods like chillis.

BBQ dishes like ribs, steaks and sausages, Bangers& mash or Shepherds' Pie and Cottage Pie, Lamb and offal (Liver, Kidneys, etc.) in rich meat gravy, slow-cooked in root vegetables. Sausage & Mash or Mediterranean-style roasted root vegetables Mousaka and Lasgane with creamy white sauces and Cheese.

Beef & Mushroom or Steak & Ale pies with thick, rich pastry.

Charred and carmelised meat flavours need baked fruit character to match the pungent, smoky flavours.

Wines with plenty of weight, fruit and smooth tannins bring out the 'savouryness' of barbequed food and match the vinegar or mustard based marinades that feature heavily in BBQ sauces these days.

Iron-rich leafy green salads with strong oil,mustard, vinegar or lemon-based dressings, hot garlicy mayonnaise or Caesar dressing using anchovies - even Thai-style ones with chilli. Mild to medium-hot Indian dishes and Stirfrys, etc. Satay and other nut-based sauces.

All rose wines have a broader taste profile that allows them to compliment a wider range of food flavours.

This is because they combine the chill and cooling mouthfeel of white wines with the weight, body and fruit character of red wines.

Apart from very heavy, rich red meat dishes, all rose wines will provide a safe and pleasing match to many foods.

Mild to medium-hot Indian dishes and Stir-frys, etc. Strong-flavoured herby sausages with dark onion gravy, vegetable casseroles moussaka and white meat stews (eg: Pork), lasagne, chilli con carne, etc.

Highly spiced Paellas and North African rice dishes, Lamb tagines where meats are cooked slow with lots of spices and heat -either from chillis, spicesor garlic.

Wines in this section combine the cooling effects of being chilled with a nice balance of fruity flavour and roundness to counter heat, accentuate the strong flavours and aromatics of the spices used in dishes.

All rose wines have a broader taste profile that allows them to compliment a wider range of food flavours.

This is because they combine the chill and cooling mouthfeel of white wines with the weight, body and fruit character of red wines apart from very heavy, rich red meat dishes, all rose wines will provide a safe and pleasing match to many foods.

Meaty fish with richer sauces based on tomato or reduced, concentrated stock or cooked with Pulses, beans or olives and capers.

Chicken and turkey with BBQ marinades made from honey& crushed spices.

Pasta dishes and rice dishes like Paella. Crumbed or coated Scampi and other fish with Tartare sauce or vinegar based dressings.

Dry, yet fruit-driven wines have broader taste profiles, and so compliment a larger range of flavours - so dishes with lots of different ingredients have more elements of taste to them, some of which these wines suit.