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If you love wine but want to expand upon your existing knowledge, Tom Stevenson's awardwinning Wine Report 2005 is your essential guide. Find out more about this tasty wine guide here or read on for top tips on picking the perfect plonk.

A sense of balance

There is no real mystery about the business of matching food and wine, some flavours and textures are compatible, and some are not. Strawberry mousse is not really delicious with chicken casserole, but apple sauce can do wonders for roast pork.

The key to spotting which relationships are marriages made in heaven and which have the fickleness of Hollywood romances, lies in identifying the dominant characteristics of the contents of both the plate and the glass. Then, learn by experience which are likely to complement each other, either through their similarities or through their differences.

Below - a brief alphabetical guide to matching wine with food


A
		Anchovies (Salad Nicoise) - Musacadet, Vinho Verde, or Beaujolais Artichoke - White Rhone Avocado Vinagrette - Unoaked Chardonny, Chablis

B
		Bacon - Rich Pinot Gris or Alsace Riesling Bean Salad - Spanish Reds - Rioja and Rueda - or New Zealand Sauvingnon Blanc Beef Wellington - Top Burgundy, Chateauneuf-du-Pape

C
		Camembert - Dry Sauvignon Blanc or unoaked Chablis Chicken (roast) - Burgundy, Barbera, or Soave Cod - Unoaked Chardonnay; good, white Burgundy; dry Loire Chenin

D
		Dill - Sauvignon Blanc Dover Sole - Sancerre, good Chablis, unoaked Chardonnay Duck - Pinot Noir from Burgundy, California, or Oregon, or off-dry German Reisling

E
		Smoked Eel - Simple, fresh white Burgundy Eggs Benedict - Unoaked Chardonnay Eggs Florentine - Unoaked Chardonnay, Pinot Blanc, Semillion

F
		Fennel - Sauvignon Blanc Fish Cakes - White Bordeaux, Chilean Chardonnay Frankfurters - Cotes du Rhone

G
		Game Pie - Beefy reds, Southern French, Rhone, Australian Shiraz Goat Cheese - Sancerre, New World Sauvignon, Pinot Blanc Goose - A good Rhone like Hermitage, Cote Rotie, or a crisp Barbera

H
		Haddock - White Bordeaux, Chardonnay, Pinot Blanc Hake - Soave, Sauvignon Blanc Houmous - French dry wines, Retsina, Vihno Verde

I
		Indian (general) - Gewurztraminer (spicy dishes), New World Chardonnay (creamy/yoghurt dishes), New Zealand Sauvignon Blanc

J
		Japanese BBQ Sauce - Spicy reds like Zinfandel or Portuguese reds John Dory - Good, white Burgundy or Australian Chardonnay

K
		Kedgeree - New World Sauvignon Blanc Lamb's Kidneys - Rich, spicy reds - Barolo, Cabernet Sauvignon, Rioja Steak and Kidney Pie - Bordeaux, Austrailian Cabernet Sauvignon

L
		Lamb casserole - Rich and warm Cabernet-based reds from France Lemon Sole - Chardonnay Lobster - Good white Burgundy

M
		Mackerel - White Vino Verdhe, Albarino, Sancerre Mallard - Cote Rotie, Ribera del Duero, or Zinfandel Mushroom - Merlot based reds, good Northern Rhone, top Piedmontese reds.

N
		Nectarine - Sweet German Riesling Nutmeg - Rioja, Australian Shiraz Nuts - Amontillado sherry, Vin Santo, and Tokaji

O
		Octopus - Rueda white or a fresh, modern Greek white French Onion Soup - Sancerre or dry, unoaked Sauvignon Blanc Oysters - Champagne; Chablis; or other crisp, dry white

P
		Partridge - Australian Shiraz, Gevrey-Chambertin, Pomerol Pasta with Pesto Sauce - New Zealand Sauvignon Blanc, Valpolicella Pizza Margherita - Pinot Grigio, light Zinfandel, dry Grenache rose

Q
		Quail - Light, red Burgundy; full-flavoured, white Spanish wines Quince - Lugana

R
		Ratatouille - Bulgarian red, Chianti, simple Rhone Roast Lamb - Earthy, soft reds like California Petite Sirah, Rioja, or Zinfandel Rocket - Lugana, Pinot Blanc

S
		Saffron - Dry whites especially Chardonnay Scallops - Chablis and other unoaked Chardonnay Spinach - Lugana, Pinot Grigio

T
		Tomato Soup - Sauvignon Blanc Trout - Pinot Blanc, Chablis Turbot - Best White Burgundy, top California or Australian Chardonnay

V
		Veal (roast) - Light, Italian whites or fairly light reds - Spanish or Loire Vegetable soup - Pinot Blanc, rustic reds such as Corbieres Venison - Pinotage; rich red Rhone; mature Burgundy

W
	Watercress Soup - Aromatic dry Riesling (Alsace or Australia) Whitebait - Spanish red/white (Albarino, Garnacha, Tempranillo)

Y
	Yams - When subtly prepared, try Pinot Blanc Yoghurt - Needs full flavoured wine, such as Australian Semillon

Z
	Zabaglione - Fortified French Muscat

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