London Restaurant News

Buying wine in a restaurant can be a tricky affair. The easy option is the house wine which is a shame, as you could be missing out on some great wines chosen by experts.

So many styles of wine, both Old and New World, so many styles of food available nowadays can make for a great deal of confusion.

The traditional system of white wine with fish and chicken and red wine with meat and game is no longer cast in stone.

First of all, do you fancy an aperitif? An important part of the meal, as it gets those gastric-juices going while you decide what you want to eat. A sparkling wine is the time-honoured choice, either from the New World, or from Champagne itself.

Try to match the same acidity levels in your food and wine. A tomato salad (high acidity) needs a crisp, slightly tart, unoaked white to go with it. Likewise, you need a fresh, tangy sweet wine (high acidity) to go with a fresh fruit dessert (more high acidity).

Match sweetness levels too. A creamy chicken korma and naan feast will have a certain sweetness to it too, so match with a medium-sweet German white, not a bone-dry Sauvignon Blanc.

You can match spicy food with wine - as long as it is not too heavy on the chilli.

Choose wines with bright fruity flavours. Ripe and sunny New World wines stand up particularly well to curries, and the exotic Gewurztraminer is fabulous with Thai cuisine (but maybe not a Jungle Curry dish).

Most people prefer to choose just one bottle of wine to see them right through the meal - a problem if one of you is having venison, and the other lemon sole. But many restaurants now have a good line-up of wines by the glass, and an increasing number have half bottles - so take advantage of the choice.

Click below for the low-down on the different types of wine and to see some examples.

• Dry, crisp, fresh whites
• Dry, smooth elegant whites
• Dry, rich flavoursome whites
• Medium Dry, aromatic whites
• Light, fruity reds
• Medium-bodied, smooth reds
• Full-bodied reds
• Dry, flavoursome rosés
• Sweet wines

Dry, crisp, fresh whites

Typically suitable for light fish dishes such as salmon, scallops or crab. Can also be drunk as party wines or aperitifs.
e.g.
35 Sur Sauvignon Blanc (Chile)
Bianco Di Custoza (Italy)
Blason De Maucaillou Sauvignon (France)
Bordeaux Blanc De Ginestet (France)
Cecchi Tuscan White (Italy)
Chablis 1er Cru Cotes De Jouan (France)
Chablis Jena De Chaudenay (France)
Champagne Krug (France)
Casablanca Sauvignon Blanc (Chile)
Grove Mill Sauvignon Blanc (New Zealand)

Dry, smooth elegant whites

These versatile white wines will go with richer white fish dishes, particularly those cooked with sauces such as cod, haddock or sole, or any manner of chicken or turkey dishes.
e.g.
Alteza 640 Oaked Viura (Spain)
Banrock Station Chardonnay (Australia)
Barramundi Semillon-Chardonnay (Australia)
Bellingham Chardonnay (South Africa)
Canepa Gewurztraminer (Chile)
Chablis Grand Cru le Clos (France)
Chapel Hill Irsai Oliver (Hungary)
Chateau de Chamirey Blanc (France)
Delegats Oyster Bay Chardonnay (New Zealand)
Fire Mountain Riesling (Germany)

Dry, rich flavoursome whites

These are often full-flavoured New World Chardonnays or other oaked varietals and will accompany involved fish or poultry dishes such as Lobster, Smoked Salmon or roast chicken/turkey.
e.g.
Alamos Ridge Chardonnay (Argentina)
Chablis Grand Cru Le Clos (France)
Chateau de la Maltroye Chassagne Montrachet (France)
Coastal Chardonnay (USA)
De Wetshof Lesca Chardonnay (South Africa)
La Palmeria Gran Reserva Chardonnay (Chile)
Montagny les Rosiers (France)
Montana Reserve Barrique Fermented Chardonnay (New Zealand)
Retsina Kourtaki (Greece)
Fetzer Vineyards Chardonnay (USA)

Medium Dry, aromatic whites

These wines are great as chilled aperitifs, particularly in the summer months as they are often light in alcohol. They are also perfect with lightly-spiced dishes such as Thai or Chinese cuisine.
e.g.
Bin 66 Hilltop Gewurztraminer (Hungary)
Angel Reef Riesling (Germany)
Black Tower (Germany)
Denbies Estate English Table Wine (England - no really!)
Kendermanns Cellar Selection Riesling Spatlese (Germany)
Lindemans Cawarra Medium Chardonnay (Australia)
Nobilo White Cloud (New Zealand)
Orchid Vale Medium French Chardonnay Grenache Blanc (France)
Spice Trail White (Hungary)
Zeltinger Himmelreich Riesling Kabinett (Germany)

Light, fruity reds

Great wines for simple pasta suppers, pizzas, cold meats or similar meals - try them with grilled sardines for example. They also make great party reds.
e.g.
Bin 26 Hilltop Merlot Kekfrankos (Hungary)
Brown Brothers Tarrango (Australia)
Chinon 1997, Domaine du Colombier (France)
Connubio Merlot delle Venezie (Italy)
D'istinto Sangiovese Merlot (Italy)
Reserve Gamza 1995, Suhindol (Bulgaria)
Merlot Fratelli Chiarli (Italy)
Shingle Peak Pinot Noir (New Zealand)
Sangiovese di Toscana 1999, Cecchi (Italy)
Nero d'Avola 1998, Connubio (Italy)

Medium-bodied, smooth reds

These wines are perfect for most red meat dishes. It is worth assessing whether you want an upfront New World wine or a more demure old world style. Rich pastas, stews and roasts (possibly Duck or Game) are all worthy partners.
e.g.
Chianti Classico 1996, Briante (France)
Abbotts Cumulus Shiraz 1998, Minervois (France)
Rosemount Estate Cabernet Sauvignon (Australia)
Bellingham Merlot (South Africa)
Koonunga Hill Shiraz Cabernet (Australia)
Bodegas Castano Monastrel Merlot (Spain)
Baron Philippe de Rothschild Merlot (France)
Bulgarian Reserve Merlot 1995, Suhindol (Bulgaria)
Cadet Claret (France)
Chateau Cantemerle (France)
Chateau Clement Pichon (France)
Bellingham Shiraz (South Africa)
Cotes du Rhone Villages 1998, Domaine Michel Bernard (France)
Fairview Cabernet Sauvignon (South Africa)
Fitou, Chateau de Segure (France)
Hardy's Nottage Hill Cabernet Sauvignon Shiraz (Australia)
Bright Brothers Merlot/Tannat (Uruguay)
Lindemans Cawarra Shiraz/Merlot/Ruby Cabernet (Australia)
Melini Chianti (Italy)
Reserve St Marc Shiraz 1998, Vin de Pays d'Oc (France)

Full-bodied reds

Great with strongly flavoured dishes, mature cheeses and hefty stews or casseroles. The tannin content usually means that these wines can only be drunk with food. Spicy wines, particularly from the New World, are perfect with grilled or barbecued food.
e.g.
Rosemount Estate Diamond Label Shiraz (Australia)
Penfolds Organic Red (Australia)
Barolo Rocca Ripalta (Italy)
Bonterra Cabernet Sauvignon (USA)
Cotes du Rhone 1998, Chateau la Couranconne (France)
Dama de Toro 1998, Bodegas Farina (Spain)
Leasingham Domain Shiraz (Australia)
Spice Route Cabernet Merlot (South Africa)
The Barossa Cabernet Sauvignon 1997, Peter Lehmann (Australia)
35 Sur Cabernet Sauvignon (Chile)
La Baume Cabernet Sauvignon 1998, Vin de Pays d'Oc (France)
Wynns Coonawarra Estate Michael Shiraz (Australia)

Dry, flavoursome rosés

These are best appreciated young, fresh and in summer with salads and during al fresco entertaining. They will also stand up to lighter meat dishes such as Pork.
e.g.
Hardy's Stamp of Australia Grenache Shiraz Rose (Australia)
Cabernet Sauvignon Rose (Hungary)
Merlot Rose (Romania)

Sweet wines

Chilled dessert wines are often overlooked at the end of a meal, but they are fantastic for special occasions and can come into their own with blue cheeses.
e.g.
Bonterra Muscat (USA)
Brown Brothers Late Harvest Orange Muscat and Flora (Australia)
Chateau Carsin Cadillac (France)
Chateau La Chartreuse 1995, Sauternes (France)
Royal Tokaji Aszu 5 Puttonyos (Hungary)

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