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Food Suggestions

The following dishes go well with Minervois La Livinière Cuvée Cantilène, Château Sainte-Eulalie 2016 (FC35951)

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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Bangers and Mash

Bangers and Mash

Opt for gutsy, spicy reds from the south of France, southern Italy, the Rhône or Australia.
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Barbecues

Barbecues

The choice of wine will very much depend on what is going to be barbecued but the best wines for the job will have enough flavour to cope with all the seasonings that go with barbecues and all the smoke! Solid, young, simple, spicy reds will be the best bet. Argentine malbecs are perfect, or Italian primitivo. Rosés work well with a rich salad element.
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Beef en Daube

Beef en Daube

This classic French stew cries out for a peppery red like a syrah from the northern Rhône or shiraz in pure or blended form from the Cape or the southern hemisphere.
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Beef kebab

Beef kebab

Ripe, spicy reds from grenache or syrah work well, as does South African pinotage and juicy zinfandel.
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Black Pudding

Black Pudding

Hearty reds from the south of France, the Rhône or Australia are natural choices.
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Cassoulet

Cassoulet

Just as every village in South-West France will claim their take on this classic regional dish is the most authentic, so the wine served alongside it will vary too, from Corbières in the south to Côtes-du-Saint Mont to the north and Cahors and Madiran in the west.
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Gourmet Burgers

Gourmet Burgers

Good-quality burgers, whether made from beef, lamb, venison, or any other meat, call for bold, rich and spicy wines. A good Crozes or Aussie shiraz; a juicy barbera or a sweetly-fruited Spanish grenache; or revert to type, head back to the source and try with a big, almost-but-not-quite over-the-top, sweet-and-sour California zinfandel.
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Hungarian Goulash

Hungarian Goulash

Though there is little agreement about the exact recipe for this, Hungary’s most famous dish, it should always contain smoky paprika. Robust reds are called for – Hungarian if possible – if not, try primitivo or young tempranillo or blends of spicy grenache, mourvèdre and carignan perhaps.
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Lamb chops

Lamb chops

Traditionally, Rioja and Claret work well with lamb. The Argentines, so fond of grilled meat, make juicy malbecs that are perfect for this dish. Dry rosé, Languedoc reds and Italian barbera or primitivo.
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Lancashire Hotpot

Lancashire Hotpot

The spicy and sometimes almost herbaceous character of Languedoc reds make them an ideal choice for this dish. Alternatively, head east to the Rhône Valley for some classic bottles to partner this traditional stew. Try Chilean syrah and carignan too.
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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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Mixed Grill

Mixed Grill

Sweetly fruited reds are easy partners; the subtle tannins of cabernet franc wines and ripe spicy fruit of New World shiraz or malbec make the meat more digestible.
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Pasta with Meat Sauce

Pasta with Meat Sauce

For a simple supper of spag bol, opt for younger fruitier wines. For more lavish ragu sauces perhaps made with wild boar meat or duck, choose fuller-flavoured reds.
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Pork Fillet Stuffed with Prunes

Pork Fillet Stuffed with Prunes

There’s something about the earthy richness and sour edge of prunes that puts one in mind of northern Rhône reds and the syrah or shiraz grape. Argentine malbec or the reds of Portugal’s Douro Valley combine a similar mix of robust flavour and red-fruit sweetness that makes them work equally well too.
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Sausages

Sausages

Bold, gutsy reds are the obvious choices but the almost sweet cherry ripeness of the gamay grape is an easy partnership.
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Shepherd's Pie

Shepherd's Pie

The sweet-savoury flavours of wines made from grenache, syrah and mourvèdre spring naturally to mind to make a simple supper from left-overs sing. A dinner party dish made from scratch deserves a finer bottle.
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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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Steak and Kidney Pudding

Steak and Kidney Pudding

Gutsy full-bodied red with the richest of flavours are what’s required here.
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Stews and Casseroles

Stews and Casseroles

So much depends here on what goes in the pot, but the list below should cover most combinations. Although the general rule would be to go for full-bodied reds, avoid overly tannic wines which might over-power subtle nuances of flavour in your stew.
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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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Bubble and Squeak

Bubble and Squeak

This classic British leftovers dish makes the most of surplus greens and mash. A good dollop of butter in the frying pan is obligatory and it’s also what helps to go make the dish bubble….and…er…squeak! Choose wines with good vibrant flavours such as Kiwi sauvignon blancs or Rhône-style reds.
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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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Ratatouille

Ratatouille

Obviously the stuffing ingredients will influence the choice of wine but the leaves themselves have a certain sweetness and can sometimes make wine taste a bit metallic. Fruit and alcohol are the essential combo and should be present in good measure in wines from the southern Rhône, Languedoc-Roussillon or say, syrah or carignan from Chile. Mediterranean-style rosé is always a good standby.
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Ribollita

Ribollita

This hearty Tuscan bean soup (literally means ‘re-boiled’) finds its natural regional partner in fruity young Chianti, but Vapolicella, Spanish tempranillo or fruity Languedoc reds work well too.
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