Food Suggestions

The following dishes go well with The Society's French Syrah 2016 (RH49971)

Cantal

Cantal

Cantal from the Auvergne is wonderful with right-bank or merlot-dominated Clarets as well as sweetly spicy Rhône or Spanish reds. For a real treat serve with red Burgundy from a good vintage.
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Gouda

Gouda

Like cheddar, Gouda can bring out the best in reds – Claret and fruity Rhônes in particular go well. Mature Gouda can be quite nutty so needs more robust flavours in the wine.
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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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Game Pâté

Game Pâté

The sturdy reds of France’s south-west are ideal partners, but youthful reds from the syrah grape or fruity Provencal-style bottles would work equally well.
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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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Boiled Beef

Boiled Beef

A dish for showing off your some of your finer wines. Claret and Rioja are classic partners.
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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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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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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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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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Kidneys in Red Wine

Kidneys in Red Wine

Simply cooked in red wine, kidneys can make for a delightful starter or main course, they do require wines with gutsy fruit flavours to the fore. A spicy southern Rhône or sweetly fruity grenache-based wine would be a good bet.
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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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Partridge

Partridge

Opt for peppery shiraz or ripe pinot noir; Chianti and Montepulciano would also work well.
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Pepperoni Pizza

Pepperoni Pizza

Italian reds would be an obvious choice here expounding on the old adage ‘what grows together, goes together’; though you don’t grow pizza, of course! That said, a region’s wines are generally produced to complement the food of the area and so a rich and robust, red-fruited red wine (Italian or otherwise) is the ideal partner to marry a sweet tomato sauce and slightly spicy, meaty pepperoni and a crispy base. Think gluggable and juicy and you can’t go wrong.


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Pheasant

Pheasant

Though not as assertive in flavour as other feathered game, pheasant nonetheless calls for spicy richness in the wines that accompany it. The savoury character of Rhône syrah and Italian sangiovese work particularly well. More delicate dishes might be served well by a good red Burgundy or a New World pinot.
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Pigeon

Pigeon

Pigeon has lots of flavour and needs full-throttle reds. High-octane Aussie shiraz or the almost gamey flavours of northern Rhône syrah or Italian sangiovese would work well.
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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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Roast Beef

Roast Beef

Classic roast beef is the perfect foil for your best reds and shows wine off to its full potential.
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Roast Duck

Roast Duck

Duck is very accommodating and brilliant with the richest wines around. Gewurztraminer and pinot gris are good in whites, while reds from South West France and spicy syrah or shiraz work well.
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Roast Goose

Roast Goose

Calls for trenchant reds or rich whites with enough sweetness of fruit and acidity to cut through the fat.
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Roast Lamb

Roast Lamb

Rioja and Claret instantly spring to mind, but sangiovese and syrah would be equally delicious.
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Roast Pork

Roast Pork

Roast pork is extremely versatile and goes with either red or white. Fruity, spicy whites are good and the lovely appley freshness of German riesling is a winner. Avoid overly tannic reds and opt for subtly spicy fruit here 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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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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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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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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Stilton, Leek and Potato Pie

Stilton, Leek and Potato Pie

A filling pie for using up leftover Stilton which can cope with the robust full fruit flavours of South African reds or Aussie shiraz. A ripe chardonnay from the southern hemisphere would work well for whites. See our recipe pages to find out how to make the pie.
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Stuffed Cabbage Leaves

Stuffed Cabbage Leaves

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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