Food Suggestions

The following dishes go well with Chateau Musar 2011 (LE971)

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 Stroganoff

Beef Stroganoff

A dish for your most full-bodied reds. California zinfandel or Châteauneuf-du-Pape are ideally-suited.
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Chicken Tagine

Chicken Tagine

This wonderfully aromatic north African dish calls for spicy, full-flavoured reds. A Moroccan red would be ideal, of course, otherwise something from Lebanon would strike the right balance or choose a young Spanish red or new-world shiraz.
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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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Game Pie

Game Pie

The red-berry flavours of ripe pinot, dolcetto, sangiovese and some Claret would marry well with game pie.
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Haggis

Haggis

While most self-respecting Scots would say that whisky should be the drink of choice for haggis, if your preference is for grape rather than grain, try fruity spice-laden Rhônes or something a little more exotic from Greece or the Lebanon for reds; spicy Alsace pinot gris would work well for whites.
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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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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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