Menu Matching: Wine and food working together

Bridget Kilgannon, wine category manager with WaverleyTBS, has been working with BII Licensee of the Year 2008 Chris Lewis and his head chef, Mark Williams, at the Swan in Stafford to solve the problem.

The company's Oliver & Greg's range of 10 varietally labelled wines from around the world has been matched to classic pub dishes as well as to a more gastropub menu, to create a useful guide to wine and food matching.

Food and Wine Matching guide

Sauvignon Blanc, France ​

• Style: Stylish, dry and crisp
• Pub: Beer-battered fish, chips and mushy peas
• Gastropub: Cured haddock, prawns and horseradish fish cake, dill beurre blanc, apple and radish salad.

Chardonnay, Australia​

• Style: Rich, creamy and smooth
• Pub: Chicken caesar salad
• Gastropub: Corn-fed chicken breast filled with roquefort on fresh asparagus and vine tomatoes.

Chenin Blanc, South Africa ​

• Style: Mouth-watering, fresh and lively
• Pub: Homemade paté with granary toast and redcurrant jelly
• Gastropub: Crayfish cocktail with buttered granary bread.

Pinot Grigio, Italy ​

• Style: Refreshing, light and crisp
• Pub: Greek salad with olives, feta cheese and dressing
• Gastropub: Freshly made stone-baked pizza topped with asparagus, Parma ham and dressed rocket.

Riesling, Germany ​

• Style: Fragrant, medium and delicate
• Pub: Vegetable fajitas with sour cream dip
• Gastropub: Warm salad of pigeon, pancetta, sautéed Jersey potatoes, walnut dressing.

Merlot Blush, California​

• Style: Exciting, juicy and refreshing
• Pub: Gammon steak with fries, topped with egg or pineapple
• Gastropub: Charcuterie of sliced Napoli salami, sliced prosciutto, Milano salami served with crusty bread and chutney.

Merlot, Chile ​

• Style: Voluptuous, soft and lingering.
• Pub: Steak and ale pie served with mash potato, buttered peas and onion gravy
• Gastropub: Confit pork belly, langoustines, crushed peas and red wine jus.

Cabernet Sauvignon, Australia​

• Style: Indulgent, delicious and warm
• Pub: Sausages with mash, peas and gravy
• Gastropub: Barnsley chop with leek and parsley, with roasted thyme, new potatoes, redcurrant jelly.

Shiraz, Australia ​

• Style: Evocative, sumptuous and big
• Pub: Burger and fries topped with bacon, cheese and fried onions
• Gastropub: An 8oz sirloin steak with homemade thick-cut chips, grill garnish and béarnaise sauce.

Cava, Spain ​

• Style: Sparkling, irresistible and fun
• Pub: Prawn salad with Marie-Rose dressing.
• Gastropub: Scottish smoked salmon, lemon muslin, lemon oil and rock salt.