Food Suggestions

The following dishes go well with Pinot Gris, Domaine Albert Boxler 2017 (AL14691)

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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Dim-sum

Dim-sum

Pinot gris and grigio, steely Muscadet and dry Riesling are all good candidates.
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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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Gougere

Gougere

The classic Burgundian aperitif snack of gruyère filled choux pastry is often served with a glass of fizz to guests on arrival. In Burgundy the fizz will sometimes have a dash of cassis liqueur to make the traditional kir royale but just as often a glass of chilled white or even light red Burgundy is served. A classy dry white Bordeaux or pinot gris from Alsace or New Zealand would be perfect too.
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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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Potted Duck

Potted Duck

This is a great way of using up the remnants of duck and even the duck fat. Very rich, this calls for equally rich, spicy wines. Dry wines or even slightly sweeter styles can work. The spice grape, gewürztraminer and pinot gris would be excellent. You can see Janet Wynne Evans'recipe here.
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Potted Goose

Potted Goose

This is a great way of using up the remnants of a festive goose and even the goose fat. Very rich, this calls for equally rich, spicy wines. Dry wines or even slightly sweeter styles can work. The spice grape, gewürztraminer and pinot gris would be excellent. You can see Janet Wynne Evans' recipe here.
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Prawns

Prawns

Prawns work well with just about any dry white. Asia-inspired sauces might call for more aromatic flavours and aromas. Don’t forget the versatility of sherry and rosé too, which would make good alternatives.


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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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Kedgeree

Kedgeree

Opt for ripe, rich riesling or full-flavoured sauvignon blanc. The smokier the fish, the more pungent the wine should be. Alsace pinot gris and gewurztraminer from anywhere are especially successful matches.
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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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Smoked trout

Smoked trout

Opt for gutsy sauvignon, such as Pouilly-Fumé from the Loire or New World examples from Chile, South Africa or New Zealand; dry riesling from Alsace or the Antipodes, or a fresh English white would work well 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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Choucroute

Choucroute

Dry Alsace whites or dry German riesling are natural choices for this dish.
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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 Goose

Roast Goose

Calls for trenchant reds or rich whites with enough sweetness of fruit and acidity to cut through the fat.
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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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Roast Veal

Roast Veal

Simply cooked veal is a real treat and as with other roast meats is deserving of your best bottles. Whites or reds can go well. Opt for gently oaked chardonnays, rich Alsace whites and in reds, anything from gently fruity pinots or fragrant cabernet-based wines, to more gamey flavoured Châteauneufs or Barolos. Older bottles from reserves would be shown off to their best.
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Sauerkraut

Sauerkraut

Dry Alsace white, young dry riesling or sylvaner are the ideal choice for this dish which goes by the name of choucroute across the border in Alsace.
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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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Vegeree

Vegeree

This vegetarian, fish-less version of kedgeree which substitutes roasted veg for smoked haddock calls for the fresh, zingy flavours of riesling or sauvignon blanc. For more spicy versions of the dish, gewurztraminer or pinot gris would be a better bet.
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