The following is our take on Jancis Robinson's commentary on Food and Wine Matching from her Oxford Companion to Wine:

White wines generally taste more acid than red wines, so it makes sense to serve them with simple fish dishes which would normally call for the sort of acidity in lemon juice or vinegar.

Red wines high in tannins taste less tannic if served with heavily textured foods, so it can make sense to partner a steak with a young red wine based on Cabernet Sauvignon or Syrah.

Many Cheeses are too pungent or greasy textured for very fine wines or mature red wines. Sweet wines, like our Chateau M, can be more flattered by the savory, salty nature of cheese, and are less overwhelmed by it than, say an aged Cabernet Sauvignon.

All dry wines, like all our wines (except Chateau M and Montreaux Brut) are difficult to match with sweet foods which seem to emphasize the wines acidity. Even sweet wines can taste thin if served with an even sweeter dish!

Clever use of lemon juice, vinegar, fresh pepper and chewy meats can compensate for any natural shortcomings created by a food pairing. We find that all our dry wines pair well with slightly spicy foods, but everything in moderation, without getting to neutral/boring.

Chocolate often comes up as a pairing for Red Wine, but beware, because the sweetness of chocolate can easily outmatch a full bodies Red Wine.

Artichokes and Asparagus and Salads with Bitter Greens - Almost impossible to pair. The majority of people are sensitive to a substance in certain vegetables dubbed 'cynarin' which has the effect of making even water taste sweet and wine taste metallic.

Click here for a selection of recipes that we have paired with our wines over the years.