Food Suggestions

The following dishes go well with Château Pey La Tour Réserve, Bordeaux Supérieur 2016 (CB5181A)

Cantal

Cantal

Cantal from the Auvergne is wonderful with right-bank or merlot-dominated Clarets as well as sweetly spicy Rhône or Spanish reds. For a real treat serve with red Burgundy from a good vintage.
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Cheddar

Cheddar

Cheddar is the perfect foil for good Claret which will need to have plenty of body and flavour otherwise the saltiness of the cheese will predominate. New World Bordeaux blends are successful combinations too.
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Gouda

Gouda

Like cheddar, Gouda can bring out the best in reds – Claret and fruity Rhônes in particular go well. Mature Gouda can be quite nutty so needs more robust flavours in the wine.
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Hard Cheeses

Hard Cheeses

These cheeses can often be quite salty and dry and sometimes a little nutty in flavour. Many favour Claret with this style of cheese, though opt for flessy, sweet flavours and not overly tannic bottles. A good Amarone, ripe Chianti or even Aussie shiraz would work too. If you favour a white, then Sherry, and white Rioja are good bets.
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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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Beef Stew

Beef Stew

Usually thought of as a dish for the colder months, robust, full-bodied and heart-warming reds are the order of the day.
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Boiled Beef

Boiled Beef

A dish for showing off your some of your finer wines. Claret and Rioja are classic partners.
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Cold Beef

Cold Beef

Cold beef goes wonderfully well with wines from Bordeaux or Burgundy and is the perfect foil for showing off some of your finer bottles.
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Game Pie

Game Pie

The red-berry flavours of ripe pinot, dolcetto, sangiovese and some Claret would marry well with game pie.
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Grouse

Grouse

The richness of grouse requires foursquare wines with refined edges – Claret, Burgundy, Rioja or wines from the northern Rhône, as well as New World syrah and Bordeaux blends.
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Lamb Stew

Lamb Stew

Providing no overpowering ingredients are incorporated, lamb stew is effortless to match. The almost savoury flavours of syrah and negroamaro would work well as would plummy, sweet grenache, tempranillo or New World merlot and syrah.
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Liver and Bacon

Liver and Bacon

Fruity gamay, Claret and Argentine malbec would set off the strong flavours of liver and bacon well.
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Roast Beef

Roast Beef

Classic roast beef is the perfect foil for your best reds and shows wine off to its full potential.
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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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Steak

Steak

People tend to have their favourite ‘steak red’ and nothing shows off the attributes of a fine bottle than a perfectly grilled steak. In the bistros of Paris the bottle of choice is often Beaujolais, but almost anything goes.
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