Food Suggestions

The following dishes go well with The Society’s Chilean Cabernet Sauvignon, Maipo 2018 (CE10881)

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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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 and Mustard Doorstep

Beef and Mustard Doorstep

A simple sarnie gets the gourmet treatment in Janet Wynne Evan's recipe for a Beef & Tewkesbury Mustard Doorstep. This is a great way of using up leftovers from the joint and calling for a good dollop of flavour in any accompanying red. Malbec would be an excellent choice whether in the more dense savoury style that is more typical of France or the rounder, up-front fruit of the new world. Juicy cabernet from Chile or the south of France or the Cape would be good too.
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Chilli con Carne

Chilli con Carne

A seriously pokey chilli would be better served with designer beer but providing the heat is not too over-powering (it always seems to be a little less assertive the following day), fruity, full-blooded reds are the order of the day. Look to Australia or South America for rich, ripe cabernet-merlots, or try some of Chile’s new opulent carmenères. Closer to home, Rioja’s neighbour Navarra is a good source of ripe, fruity wines with the requisite gusto!
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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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Meatballs - Plain

Meatballs - Plain

Opt for wines with spicy berry flavours. Serving in a tomato sauce? Try these wines instead.
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Osso Bucco

Osso Bucco

This Italian classic is traditionally served with Barolo; also good are New World cabernets, or hearty reds from South-West France.
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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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Toad-in-the-hole

Toad-in-the-hole

Sweet, ripe cabernet and cab-shiraz blends would be ideal, as would quaffable Chilean merlot or carmenère, for example.
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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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Venison

Venison

Venison can be quite a powerful meat and when cooked with juniper, the flavour intensifies further, requiring the most full-bodied of wines to rise to the challenge. The cabernet sauvignon grape with its blackcurranty flavour marries particularly well.
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Bean and Vegetable Chilli

Bean and Vegetable Chilli

Go easy on the chilli as this will spell death to even the gutsiest of wines, but choose reds with enough body and spice to handle the warmth of the dish. Wines from the southern Rhône, Languedoc and New World interpretations of the syrah grape would work well.
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