Food Suggestions

The following dishes go well with The Society's Exhibition Napa Valley Zinfandel 2015 (US7341)

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
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 Curry

Beef Curry

Provided you go easy on the chilli, there is no reason why wine should give way to beer as the beverage of choice here. Gewurztraminer is the obvious candidate when the lid is off the spice jar, but you may prefer to serve a dry Provence rosé or a red with fuller-flavoured dishes. Primitivo or zinfandel have the power and necessary sweetness to counteract the spice. Shiraz, be it from Australia or Chile would not shy away from the challenge either.
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
Beef Stroganoff

Beef Stroganoff

A dish for your most full-bodied reds. California zinfandel or Châteauneuf-du-Pape are ideally-suited.
Find other wines for this dish
Chilli con Carne

Chilli con Carne

A seriously pokey chilli would be better served with designer beer but providing the heat is not too over-powering (it always seems to be a little less assertive the following day), fruity, full-blooded reds are the order of the day. Look to Australia or South America for rich, ripe cabernet-merlots, or try some of Chile’s new opulent carmenères. Closer to home, Rioja’s neighbour Navarra is a good source of ripe, fruity wines with the requisite gusto!
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
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.
Find other wines for this dish
Lamb Rogan Josh

Lamb Rogan Josh

A classic curry-house favourite which should be more aromatic than hot and spicy and could comfortably be partnered by gewürztraminer or succulent reds like zinfandel, full rich Spanish reds or ripe shiraz.
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
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
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
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.
Find other wines for this dish
Coconut Pumpkin Curry

Coconut Pumpkin Curry

Not a red-hot curry but more of a warm sweet and spicy one that is surprisingly wine-friendly, calling for the expansive flavours of a new-world white or the sweet, mellow flavours of old-fashioned Rioja or garnacha. Gewurztraminer, as ever works wonderfully with curry as would a California zinfandel. View the recipe for The Naked Fisherman Coconut Pumpkin Curry from the April 2014 Flavour of the Month article.
Find other wines for this dish
Macaroni Cheese

Macaroni Cheese

This ultimate comfort food, though now mostly considered an American stalwart, has its roots back home in Italy, and that’s just where we’d suggest looking for a natural fit on the wine front too. Unoaked (or lightly oaked) fresh, textured whites are a great match, otherwise, ripe, juicy reds, with refreshing acidity would work equally well. If you’re making a fancy version with truffles, opt for more opulence in the form of oaked chardonnays like Pouilly-Fuissé or ripe South African chenin blanc, for whites and pinot noir or nebbiolo for reds.


Find other wines for this dish
Ratatouille

Ratatouille

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
Have a question?Live Chat

Live Chat