Pairing wine and food is not a simple art. Here we collate some successful pairings we have discovered during or culinary journey.
| Example | Wine | Food |
|---|---|---|
 | Aged Encruzado from Dão | Cheese board |
 | Aged Xinomavro, Naoussa | Tourtière, a French-Canadian meat pie |
 | Beaujolais | Pheasant breast and endive tart with kumquat marmalade |
 | Beaujolais, natural wine | Chicken katsu sando |
 | Blaufränkisch | Sous vide chicken breast, apricots, olive purée |
 | Bordeaux, red | Steak and pink peppercorn sauce |
 | Bordeaux, red | Txuleta, or Basque ribeye steak |
 | Bourgogne, red | Steak and roasted tubers |
 | Bourgogne, red | Pitu de caleya (aka Asturian chicken rice) |
 | Bourgogne, red | Roast chicken, porcini chicken jus and rösti |
 | Cabernet Franc | Wiener Schnitzel, rutabaga and sorrel |
 | California Zinfandel | Steak and stilton pie |
 | Carignan, Priorat | Lamb, caramelised onion, baby potatoes |
 | Champagne | Belgian fries, mayonnaise |
 | Champagne, Blanc des Blancs | Oysters |
 | Champagne, Blanc des Blancs | Cheese board |
 | Champagne, Chardonnay dominant | Lobster rolls |
 | Chenin Blanc, Loire | Fish taco (a la veracruzana) |
 | Chenin Blanc, Savennières, Loire | Fregola sarda alle vongole |
 | Chenin Blanc, Savennières, Loire | Jerusalem artichoke cream |
 | Dry Furmint | Trofie e pesto |
 | Franciacorta, Cava, Champagne | Spaghetti alla carbonara |
 | Fresh Bourgogne, blanc | Ensaladilla rusa, Spanish-syle Russian salad |
 | Fresh Bourgogne, blanc | Fabes con almejas (Asturian clams and beans stew) |
 | Garnacha, Campo de Borja, Aragón | Cassoulet |
 | Ice cider | Roast sea bass with three-flavoured sauce |
 | Loire, dry white | Risotto ai funghi porcini |
 | Madeira, verdelho | Kimchi and aged cheddar grilled sandwich |
 | Manzanilla Pasada, sherry | Fabes con almejas (Asturian beans with clams) |
 | Manzanilla Pasada, sherry | Mussels en escabeche |
 | Morillon & Sauvignon Blanc, Styria | Onion soup with sorrel |
 | Oloroso, sherry | Bean stews, cassoulet, fabada |
 | Oloroso, sherry | Boeuf Bourgignon |
 | Perry or cider | Mussels (moules marinières) |
 | Pinot Noir, light extraction | Carrot, lamb, pesto and sheep's milk yoghurt |
 | Ribolla Gialla, Slovenia | Turbot, beurre blanc, baby potatoes and samphire |
   | Ribolla Gialla, Slovenia | Dover sole, dulse beurre blanc and potato dumplings |
 | Rioja Alavesa, Gran Reserva | Txuleta, or Basque ribeye steak with candied Piquillo peppers |
 | Rosé | Prawns, gambas al ajillo |
 | Roussanne, Savoie | Roasted whole turbot |
 | Syrah, Elqui, Chile | Duck magret, apricots, baby onions and lavander sauce |
 | Tibouren, Provençal rosé | Peach and tomato salad with fried mackerel |
 | Tibouren, Provençal rosé | Tarte fine of mackerel |
 | Vin Jaune, Amontillado | Comté tart |
 | Xinomavro, Naoussa | Moussaka |
 | Grower Champagne | Thomas Keller's fried chicken and biscuits |
 | Vin Jaune, Jura | Cecina de León |
 | Priorat red, Carignan and Grenache | Grilled pork chop steak |
 | Long lees-ageing Cava or Corpinnat | Seafood paella |
 | Bourgogne, red | Arroz meloso de setas; mushroom risotto |
 | Bourgogne, red | Pork trotters, black pudding, butifarra de perol |
 | Rioja Alta, Reserva | Pork trotter surf and turf filled with Palamós shrimp |
 | Trousseau, Jura | Filet de boeuf au poivre |