Food Suggestions

The following dishes go well with Graticciaia, Vallone 2013 (IT25771)

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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Parmesan

Parmesan

Parmesan is so much more than a strong-flavoured cheese to grate over pasta but it is difficult to get hold of decent Parmesan for the cheese board in the UK. It is highly versatile and can be enjoyed before or after the meal, when it is often served with Italy’s top, full-bodied reds. Sherry would work well 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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Cheese Platter Quiche

Cheese Platter Quiche

Parisian chef-proprietor Stéphane Reynaud's tasty recipe for using up the leftovers from the cheeseboard works wonderfully well with a wide variety of wines too. Avoid blue cheese and opt for warming reds from Portugal or southern Italy. Alsace (famous for its quiches) makes good rich, spicy whites for this kind of dish too.
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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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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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Cottage Pie

Cottage Pie

Traditionally cottage pie is a great way to use up leftover roast beef and for simple suppers; opt for full reds with sweet, jammy fruit. This humble dish can shine quite easily at dinner parties calling for top-quality reds from Rioja or Châteauneuf for example.
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Lamb Ragu

Lamb Ragu

Shepherd's pie is not the only option when it comes to using up the remains of a joint of lamb. Janet Wynne Evans was inspired by a brief visit to the Cipriani hotel in Venice to make a ragu sauce from it instead. Soft, flavourful Italian reds are the natural partner, but the sweetness of a spicy zinfandel would be equally delicious.
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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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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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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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Pie and Mash

Pie and Mash

Of course the choice of wine will depend on the pie filling and whether you’re catering for a simple mid-week supper or a dinner party, but you can’t go wrong with spicy Rhônes, sweetly flavoured Spanish reds from tempranillo or garnacha or gutsy reds from Italy’s south.
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Pork Fillet with Tomatoes, Spinach and Mozzarella

Pork Fillet with Tomatoes, Spinach and Mozzarella

The tomatoes and spinach are the most challenging part of this dish when it comes to wine matching. The wines need to have good bold fruit flavour but be not too heavy on tannin (for reds) or too stridently acidic (whites). Italian wines are always a good bet, both red and white, whilst the grenache grape seems to make wines with enough stuffing to cope with the green metallic tang of spinach.


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Venison Ragu

Venison Ragu

Use up leftovers from rich game in a tasty ragu sauce rather than a hunter's pie and enjoy the results with pappardelle or as the base for a luxurious lasagne. Soft, flavourful Italian reds are the natural partner, but the sweetness of a spicy zinfandel would be equally delicious.
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Lentil Lasagne

Lentil Lasagne

Regional pairings are always a wise fall-back option and Italian reds would work just as well here as they would for the non-veggie version. The Argentineans, with their large ex-pat Italian population, also make wine to marry well with dishes from the homeland.
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Roasted Beetroot Risotto

Roasted Beetroot Risotto

Rich and creamy, sweet, savoury and earthy, a beetroot risotto requires a wine with a natural ripeness of fruit, that is not too structured but delicate and lithe. Pinot noir from the New World with a focus on sweet cherry and berry fruits and a little savoury complexity will be a fine match. Elsewhere negroamaro, or nero d’Avola from The south of Italy and Sicily can often offer a very keenly priced alternative and fuller bodied, aromatic Italian whites are ever the great all-rounders and would work well with the dish too.
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Winter Crunch Salad

Winter Crunch Salad

The earthy flavours of the cabbage, beetroot and artichoke, combined with the acidity of the dressing are what make this dish, but they are also quite tricky to match when it comes to wine. New world pinot noir would work well as would a juicy southern Italian red. The recipe is one of a selection designed for using up Christmas leftovers.
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