Food Suggestions

The following dishes go well with Half bottle of Pinot Gris Classic, Famille Hugel 2017 (AL14502)

Tomme de Savoie

Tomme de Savoie

Made in Savoie from milk from cows that have grazed on mountain pastures, this is a nutty, subtle cheese with a grey-brown rind. It would marry well with aromatic, fruity whites such as pinot grigio or viognier and lighter-style reds from gamay or pinot noir.
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Avocado with Prawns

Avocado with Prawns

This retro classic calls for light dry wines such as Muscadet or sauvignon from the Loire or New Zealand or South Africa. Dry sauvignon-semillon blends would work well as would Italian pinot grigio.
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Chowders

Chowders

The rich, creaminess of chowder calls for full-bodied whites and even those with a touch of sweetness.
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Duck Pâté

Duck Pâté

The richness of duck pâté marries well with pinot of both colours, whether spicy Alsace pinot gris or succulent pinot noir from the New World.
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Ham

Ham

Lighter, fruity reds such as those from the Loire work well here. Alsace whites once again are brilliant. New World cabernet franc and pinot noir and successful too.
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Roasted Veg Thai Soup

Roasted Veg Thai Soup

This recipe for using up leftover root veg is surprisingly filling and satisfyingly full of flavour. Wine with soup can seem a little strange, but sherry comes into its own here. A chilled glass of fino would be refreshing or opt for richer amontillado styles if you include more squash or pumpkin in the dish. Dry Alsace whites have enough pep to cope with the spice; new world dry riesling or pinot gris might work too.
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King Prawn Bhuna

King Prawn Bhuna

As with all curries, the hotter the dish the more problematic the wine match. Along with spice, Bhunas also have quite a lot of tomato which can make wine taste quite metallic. But wines with a touch of sweetness, such as demi-sec Vouvray, just off-dry rosé and gewürztraminer will be fine. Drier Mediterranean-style rosé and fruity pinot gris (or grigio) would work well too.
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Scallops

Scallops

Wonderful wine-friendly seafood that goes particularly well with the exotic flavours of viognier; Alsace pinot gris and ripe chardonnay work wonders too.
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Chicken in Creamy Sauce

Chicken in Creamy Sauce

Very easy to match; white is the obvious choice. White Burgundy, Alsace pinot gris or creamy New World chardonnay are good.
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Duck Confit

Duck Confit

This speciality of South West France unsurprisingly marries well with the region’s full-blooded reds. For whites, head north to Alsace where the wines have the acidity and bite to cut through fat.
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Haggis

Haggis

While most self-respecting Scots would say that whisky should be the drink of choice for haggis, if your preference is for grape rather than grain, try fruity spice-laden Rhônes or something a little more exotic from Greece or the Lebanon for reds; spicy Alsace pinot gris would work well for whites.
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Roast Chicken

Roast Chicken

Both red and white work well with roast chicken. Gently oaked chardonnay makes for a happy marriage as does sweet-flavoured pinot.
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Roast Duck

Roast Duck

Duck is very accommodating and brilliant with the richest wines around. Gewurztraminer and pinot gris are good in whites, while reds from South West France and spicy syrah or shiraz work well.
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Roast Guinea Fowl

Roast Guinea Fowl

Goes well with a wide variety of wines, from rich, buttery whites, to spice-laden reds and are the perfect foil for your best mature bottles.
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Roast Pork

Roast Pork

Roast pork is extremely versatile and goes with either red or white. Fruity, spicy whites are good and the lovely appley freshness of German riesling is a winner. Avoid overly tannic reds and opt for subtly spicy fruit here too.
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Kimchi

Kimchi

Not a typical food to match with wine but also not a million miles away from the classic Alsace dish choucroute – or sauerkraut. As such, a rich, off-dry pinot gris or gewurz with body and sweetness to off-set the full flavours and spicy chilli and ginger would be a good choice. This style of wine is equally at home with the spicy and/ or aromatic flavours of East Asia too.
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Mushroom Linguine

Mushroom Linguine

The type of mushrooms used in the dish will have an impact on the choice of wine. Wild mushrooms have quite assertive, earthy flavours that can be particularly well matched by wines made from pinot noir.
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Pasta with Blue Cheese and Walnut

Pasta with Blue Cheese and Walnut

The saltiness of the blue cheese requires a touch of residual sweetness to counter balance it but dessert-levels would be too much. Broccoli florets add another dimension and non-vegetarians might want to add some diced bacon. The Italians produce wonderfully versatile rosés that would match well or opt for whites made from grapes like chenin blanc or pinot gris – both combine gentleness with bite. Alternatively try richer, riper versions of chardonnay for those that like more opulent wines. Gewurztraminer and riesling in their off-dry settings would work too.
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Wild Mushroom Risotto

Wild Mushroom Risotto

The subtle earthy flavours of wild mushrooms encased in a creamy risotto will marry well with whites and reds and of course have a natural affinity with Italian wines. Pick reds with soft tannins such as those made from the gamay or pinot noir grape or plump for the reds of northwest Italy. For whites, authentic pinot grigio (or gris) would work a treat.
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