Red wine and food

Delicate wines (cheap Bordeaux, simple Chianti, traditional Rioja, Merlot and Cabernet Sauv. From South Italy) – mild cheese, fresh sheep cheese, chicken salad, chicken casserole, baked chicken with mushroom, ham and cheese toast, lamb kebab, roast pork, grilled salmon, grilled vegetables, risotto (except for fish risotto).

Fresh, fruity red wines (Baeujolais, South Cotes du Rhone, Nero d’Avola, Basic New Word Pinot Noir, basic Australian wines) – salted peanuts, salami, ham, turkey breast, roast chicken, mild bbq sauce steak, roast beef with vegetables, crab cakes, ratatouille, Cheddar cheese.

Crisp Red wines (Dolcetto, Barbera, Zinfandel, Loire Valley, Malbec, Carmenere) - pizza, cheese tacos with jalapenos, spicy tomato sauce spaghetti, meatloaf, cacciatore chicken, soy and ginger marinated swordfish, fried fish, paella.

Full bodied Red wines (best Bordeaux, Barolo, Brunello di Montalcino, South Cotes du Rhone) – cheese apart from fresh goat’s cheese and soft mould cheese, such as brie, lasagne, beef burgundy, onion steak with a heavy sauce, leg of lamb, grilled meats, ribs, venison, lamb.