Food Suggestions

The following dishes go well with Lascar Classic Central Valley Chardonnay 2018 (CE10191)

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 Carpaccio

Beef Carpaccio

Full-bodied youthful white such as chardonnay from just about anywhere, Alsace riesling or good quality Soave would work well.
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Guacamole

Guacamole

The richness of the avocado and the vibrancy of the lemon juice make this a tricky dish to match. Good-quality chardonnay balances richness with freshness and will cope with both with aplomb. Proper pinot grigio and old-vine Semillon would be delicious too.
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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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Lobster

Lobster

Lobster for most of us is a luxury food and its sweet flesh deserves the best bottles be it Champagne, creamy chardonnay or Graves-style sauvignon-semillon. Whites from the northern Rhône with their scented fruit make a particularly good match.
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Monkfish

Monkfish

Cooked with garlic and served with mashed potatoes, white Burgundy or white Rhône (or refined New World renditions of these) are perfect. Dig deep into your pocket and serve the best. Will stand up to wine with age.
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Plaice

Plaice

Ripe chardonnay and full-flavoured semillon-sauvignon blanc blends marry well with this quite delicate fish.
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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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Sea Bass

Sea Bass

Glorious with any fine white wine. Great with Burgundy and stylish New World chardonnay, Alsace riesling and Graves and Graves-style whites from around the world.
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Swordfish

Swordfish

Opt for Mediterranean-style whites or rosés with zesty flavours from Italy, or even Greece. New World chardonnay would be lovely too.
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Chicken and Leek Pie

Chicken and Leek Pie

ChickenandLeekPie
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Chicken Caesar Salad

Chicken Caesar Salad

A proper Caesar salad should have a real bite to the flavour from the crushed anchovy fillets, garlic, mustard and parmesan in the dressing. Choose wines with enough zesty fruit and acidity to handle this, such as, new world chardonnay or sauvignon blanc. Rosé is always a safe bet 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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Chicken Tikka Masala

Chicken Tikka Masala

More garlicky and aromatic than spicy, this British favourite is actually rather good with wine. Ripe chardonnay is rather a good match, cutting through the acidity of the yoghurt and ghee. The spice grape gewurz always works well, as do ripe rich rosés and just off-dry English wines.
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Pork Fillet with Gorgonzola

Pork Fillet with Gorgonzola

Wines with a touch of fruity softness and enough acidity to cut through the creaminess of the cheese work best. Valpolicella works well for reds; think Italian for white matches too or new world chardonnay with a gentle oaky sweetness to counterbalance the saltiness of the blue cheese.
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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 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 Turkey

Roast Turkey

A dish that will go well with a wide variety of wines, from rich, buttery whites, to spice-laden reds. Roast turkey is also the perfect foil for your best mature bottles.
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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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Tagliatelle Alfredo

Tagliatelle Alfredo

This recipe for a quick supper dish for two is Janet Wynne Evans' take on a simple classic Italian dish making the most of any leftovers from a ham or gammon joint and adding mushrooms for extra flavour and texture. A lovely round white Burgundy would be the ultimate (if not regional) pairing or choose something similar from the new world.
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Turkey and Fennel Crumble

Turkey and Fennel Crumble

This recipe for using up the remains of the festive bird originally appeared in the notes that accompany the wines delivered through our Wine Without Fuss scheme. It calls for the robust fruity flavours of new world cabernet or Chilean carmenère or a well-oaked chardonnay.
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Cauliflower Cheese

Cauliflower Cheese

White wines will work better with this dish. Opt for the rich, ripe flavours of new world chardonnay or semillon or a zippy sauvignon blanc to cut through the creaminess of the sauce.
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Pumpkin Risotto

Pumpkin Risotto

Try a rich, oaked white – for example a New World chardonnay or a Graves-style white Bordeaux for that fullness of flavour and nutty quality with which pumpkin excels. For those who prefer no oak, a white Rhône would work, and for the reds, a wine from Piedmont would be an instant success.
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Satay Vegetables

Satay Vegetables

Vegetarian skewers with a spicy satay sauce call for those spice-cupboard favourites, riesling or gewürztraminer whether from Alsace or the new world. Creamy full-flavoured chardonnay would work well too.
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Stilton, Leek and Potato Pie

Stilton, Leek and Potato Pie

A filling pie for using up leftover Stilton which can cope with the robust full fruit flavours of South African reds or Aussie shiraz. A ripe chardonnay from the southern hemisphere would work well for whites. See our recipe pages to find out how to make the pie.
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