Food and wine pairing

Learn how to find the bottle that suits what you're cooking, from a weeknight plate to a dinner that matters.

Beef

One animal, three completely different plates, and three completely different reasons to open a bottle.

The moment before the meal, when everyone grazes and nobody sits down yet

Melted, baked or sliced cold, cheese asks a lot of a glass before you even sit down.

The last course of the meal, when a glass still has work to do

A bowl of risotto and a plate of pasta ask the same quiet question of a glass of wine.

Pork cooks low and slow, or fast and smoky, and either way it wants a glass that pulls its weight.

Ice, salt air and a squeeze of lemon. The sea asks for wine that doesn't fight back.

Take the meat away and the wine has a different job to do.

From a wood-fired crust to a simmering curry, these are the dishes that travel best and ask the most of a glass.

Tired of overthinking your wine choice? Just tell us in a few words why you need a bottle and we'll find the perfect wine in under a minute.