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.
Find other wines for this dish
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.
Find other wines for this dish
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.
Find other wines for this dish
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.
Find other wines for this dish
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.
Find other wines for this dish
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.
Find other wines for this dish
Beef kebab

Beef kebab

Ripe, spicy reds from grenache or syrah work well, as does South African pinotage and juicy zinfandel.
Find other wines for this dish
Boiled Beef

Boiled Beef

A dish for showing off your some of your finer wines. Claret and Rioja are classic partners.
Find other wines for this dish
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.
Find other wines for this dish
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.
Find other wines for this dish
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.
Find other wines for this dish
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.
Find other wines for this dish
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.
Find other wines for this dish
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.
Find other wines for this dish
Meatballs - Plain

Meatballs - Plain

Opt for wines with spicy berry flavours. Serving in a tomato sauce? Try these wines instead.
Find other wines for this dish
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.
Find other wines for this dish
Partridge

Partridge

Opt for peppery shiraz or ripe pinot noir; Chianti and Montepulciano would also work well.
Find other wines for this dish
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.


Find other wines for this dish
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.
Find other wines for this dish
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.
Find other wines for this dish
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.
Find other wines for this dish
Roast Beef

Roast Beef

Classic roast beef is the perfect foil for your best reds and shows wine off to its full potential.
Find other wines for this dish
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.
Find other wines for this dish
Roast Goose

Roast Goose

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

Roast Lamb

Rioja and Claret instantly spring to mind, but sangiovese and syrah would be equally delicious.
Find other wines for this dish
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.
Find other wines for this dish
Sausages

Sausages

Bold, gutsy reds are the obvious choices but the almost sweet cherry ripeness of the gamay grape is an easy partnership.
Find other wines for this dish
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.
Find other wines for this dish
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.
Find other wines for this dish
Steak and Kidney Pudding

Steak and Kidney Pudding

Gutsy full-bodied red with the richest of flavours are what’s required here.
Find other wines for this dish
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.
Find other wines for this dish
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.
Find other wines for this dish
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.
Find other wines for this dish
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.
Find other wines for this dish
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.
Find other wines for this dish
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.
Find other wines for this dish
Society Promise
Members before profit
Awards

Our website uses cookies with the aim of providing you with a better service. By using this website you consent to The Wine Society using cookies in accordance with our policy.

Close

4.4. Cookie Policy

By using The Wine Society website, you agree to cookies being used in accordance with the policy outlined below. If you do not agree to this, you must alter your browser settings to turn off cookies or block those types which are unacceptable to you or cease using the website.

The Wine Society uses cookies to enable easy navigation and shopping on the website. We take the privacy of all who use our website very seriously and ensure that our use of cookies complies with current EU legislation. The following guide outlines what cookies are, the types of cookies used on The Society's website and how they work.

You may alter your browser settings to turn off cookies or block those types which are unacceptable to you, but this will cause difficulties when accessing and using some areas of the site. Instructions on how to do this can also be found below.

4.4.1. What are 'Cookies'?

  • Most major websites use cookies.
  • A cookie is a very small data file placed on your hard drive by a web page server. It is essentially your access card, and cannot be executed as code or deliver viruses. It is uniquely yours and can only be read by the server that gave it to you.
  • Cookies cannot be used by themselves to identify you.
  • The purpose of a basic cookie is to tell the server that you returned to that web page or have items in your basket. Without cookies, websites and their servers have no memory. A cookie, like a key, enables swift passage from one place to the next.
  • Without a cookie every time you open a new web page the server where that page is stored will treat you like a completely new visitor.
  • More recently, cookies have also been used to collect information about the user which allows a profile of their preferences and interests to be created so that they can be served with interest-based rather than generic information about available goods and services.

4.4.2. How do Cookies help The Wine Society?

Cookies allow our website to function effectively. Cookies also help us to arrange content to match your preferred interests more quickly. We can learn what information is important to our visitors, and what isn't.

4.4.3. How does The Wine Society use cookies?

The Wine Society does not accept advertising from third parties and therefore, as a rule, does not serve third-party cookies. Exceptions to this include performance/analytical cookies (see below), used anonymously to improve the way our website works, the provision of personalised recommendations, and occasions when we may team up with suppliers to offer special discounts on goods or services.

The Society uses technology to track the patterns of behaviour of visitors to our site.

4.4.4. What type of cookies does The Wine Society use?

We use the following three types of cookies:

4.4.4.1. Strictly Necessary Cookies
These cookies are required for the operation of our website, enabling you to move around the website and use its features, such as accessing secure areas of the website. Without these cookies, services like shopping baskets or e-billing cannot be provided. Under this heading, we currently use the following cookies:

  • Authentication Cookie and Anonymous Cookie
    These cookies remember that you are logged in to your account – without them, the website would repeatedly request your login details with each new page you visit during your time on our website. They are removed once your session has ended.
  • Session Cookie
    These cookies are used to remember who you are as you use our site: without them, the website would be unable to tell the difference between you and another Wine Society member and facilities such as your basket and the checkout process would therefore not be able to function. They too are removed once your session has ended.

4.4.4.2. Functionality & Targeting/Tracking Cookies
These cookies are used to recognise you when you return to our website and to provide enhanced features. This allows us to personalise our content for you. Under this heading, we currently use the following cookies:

  • Unique User Cookie
    This cookie is used to:
    • store your share number in order to identify that you have visited the website before. Without this cookie, we would be unable to tell whether you are a member or not.
    • record your visit to the website, the pages you have visited and the links you have followed. We use this information to make our website, the content displayed on it and direct marketing communications we may send to you or contact you about more relevant to your interests.
    • This cookie expires after 13 months.
  • Peerius Cookies
    These third-party cookies are used to provide you with personalised recommendations based on your purchase and browsing history. They expire within 4 hours of your visit.

4.4.4.3. Performance/analytical cookies
These cookies collect information about how visitors use a website, for instance which pages visitors go to most often, and if they get error messages from web pages. These cookies don't collect information which identifies a visitor. All information these cookies collect is aggregated and therefore anonymous. It is only used to improve how a website works. Under this heading, we currently use the following cookies:

  • Google Analytics Cookies
    These are third-party cookies to enable Google Analytics to monitor website traffic. All information is recorded anonymously. Using Google Analytics allows The Society to better understand how members use our site and monitor website traffic.

4.4.4.4. Authentication Cookie
In order for us to ensure that your data remains secure it is necessary for us to verify that your session is authentic (i.e. it has not been compromised by a malicious user). We do this by storing an otherwise meaningless unique ID in a cookie for the duration of your visit. No personal information can be gained from this cookie.

4.4.5. How do you turn cookies off?

All modern browsers allow you to modify your cookie settings so that all cookies, or those types which are not acceptable to you, are blocked. However, please note that this may affect the successful functioning of the site, particularly if you block all cookies, including essential cookies. For example, In Internet Explorer, go to the Tools Menu, then go to Internet Options, then go to Privacy. Here you can change the rules your browser uses to accept cookies. You can find out more in the public sources mentioned below.

4.4.6. Learn more about cookies

4.4.7. Changes to our cookie policy

Any changes we may make to our cookie policy in the future will be posted on the website and, where appropriate, notified to you by email. Please check back frequently to see any updates and changes to our cookie policy.