Food Suggestions

The following dishes go well with Corbières Rosé, Château Ollieux Romanis 2019 (FC38661)

Fish Soup

Fish Soup

Picpoul de Pinet from the south of France or Galicia’s albariño are ideal. Greek whites are a good match too.
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Fish Terrine

Fish Terrine

Like charcuterie this is a good foil for wine and would go with anything white or rosé, dry or off-dry and at any price.
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Greek Salad

Greek Salad

You need a fresh vibrant wine to live with the rich flavours of all those olives, feta cheese and tomatoes. Sauvignon blanc, either New World or Old, works well, as does a crisp rosé or Italian white. The Greeks would no doubt plump for a delicious Santorini.
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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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Rillettes de la Mer

Rillettes de la Mer

A rough-textured, simple-to-assemble stylish starter that makes use of left over smoked salmon pieces and poached whole salmon. It works particularly well with Alsace or dryish German riesling, but can be just as good with rosés or even served as canapés with Champagne or sparkling wine.
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Salads – seafood

Salads – seafood

Dry rosé, dry Italian whites or one of Spain’s new-wave whites would work well here. Muscadet, France’s seafood wine par excellence is a good standby.
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Salads – tomato

Salads – tomato

Sauvignon blanc or Mediterranean-style rosés can handle most salads though tomatoes are notoriously difficult to match and avoid too much vinegar in the dressing as this will clash with the wine.
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Anchovies

Anchovies

Go better with red, try sturdy Portuguese or a Southern French wine. Some say that wine from Collioure is the perfect match.
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Crab

Crab

Rich tasting whites from chardonnay, viognier or semillon cut through the rather assertive flavour of crab meat well. White Rioja, particularly in the traditional style can be wonderful.
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Fish and Chips

Fish and Chips

Go easy on the salt and vinegar and opt instead for zingy sauvignon blanc to provide the perfect foil.
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Fresh Salmon

Fresh Salmon

Fresh dry whites from the Loire or dry Alsace Riesling are stylish partners. Softer, fragrant reds such as those from pinot noir would also work well. Sparkling wines are good, fresh accompaniments as well as are crisp rosés.
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Herring

Herring

Herring needs something with crisp, lemony acidity to counteract its oiliness. Muscadet and Vinho Verde work well.
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Mackerel

Mackerel

Like herring, mackerel is an oily fish and needs whites with crisp acidity to counteract this. Wines from the Loire or some of Portugal’s smart new whites would be good choices. Dry rosé and Sherry work well too.
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Salade Nicoise

Salade Nicoise

The traditional niçoise salad can pose a problem when choosing a wine to match; it is varied and contains some quite strong flavours, and can follow a variant of themes. Unsurprisingly though, given the provenance of the dish, a young, dry and crisp Provençal rose is the perfect match with its delicate, slightly sweet red-fruit flavours, maybe a touch of herbs but good acidity to balance the dressing and any oily fish that might be in attendance.
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Sardines

Sardines

The rather oily nature of sardines (baby pilchards) requires wines with good acidity and enough oomph to handle their rather assertive flavours. The Spanish and Portuguese love sardines and the wines of their western shores, sherry and albariño, can be relied upon to work well. Rosés, particularly those of robust, Mediterranean proportion, are always a good bet too. Our recipe for sardines with spicy breadcrumbs is a great way to use up the remains of a good loaf. The fish is always best fresh though.
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Spaghetti al Tinno

Spaghetti al Tinno

Janet Wynne Evans' recipe is a store-cupboard take on the classic Sicilian Pasta Con Le Sarde dish substituting tinned tuna for fresh sardine. The raisins and pine nuts contribute a sweet earthiness that cries out for southern Mediterranean wines with real bite. The Sicilians like to serve soft reds with this dish, but Portuguese and Spanish whites would be terrific and of course, rosé is a sure-fire hit.
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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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Tuna

Tuna

The Italians and Portuguese make some wonderfully food-friendly wines from a vast array of flavoursome indigenous varieties which would partner tuna with ease. The assertive limey richness of Aussie riesling or semillon would work well too. Spanish whites and Sherry are terrific and Mediterranean rosés.
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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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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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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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Paella

Paella

Spain’s classic rice dish incorporates some strong flavours from chorizo to paprika and plenty of shellfish, but none-the-less can be quite forgiving when it comes to wine choice. Chilled lighter style reds, Mediterranean rosés or fruity characterful Iberian whites would be ideal.
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Spanish Chicken Salad

Spanish Chicken Salad

Gordon Ramsay's recipe for Spanish Chicken Salad with Chorizo, Chickpeas & Olives is a great way of using up the leftovers from a roast chicken or turkey. It cries out for a full-bodied rosé, but crisp sherry and Mediterranean style whites would work well too.
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Couscous

Couscous

Of course couscous itself does not have much flavour but can be enlivened by the addition of all sorts of exciting ingredients to make quite exotic dishes which often look towards Moroccan or Lebanese cuisine. Choose wines that have something of the spice box about them too; peppery new world shiraz, full-bodied Spanish reds, gutsy dry rosé and of course anything from the Lebanon or Morocco.
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Margherita Pizza

Margherita Pizza

Ripe, fruity soft-flavoured Italian reds, especially those from the north, such as those from the corvina grape of Valpolicella and barbera are the natural choice. Full-bodied Mediterranean rosés are equally good.
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