Wine

[Pecker]

The only thing I can really claim any responsibility for with any wine recommendations is that I'll have tried them myself (unless my comments suggest otherwise).

There are a few I've developed myself, mainly when the specific dish isn't mentioned in any of my sources. But even them I'm following general principles learned from others.

As a general rule, anything spicy which suits a white wine, you can have a small bet that NZSB (New Zealand Sauvignon Blanc) will be a good choice. Not always perfect, but rarely poor. For such as strongly flavoured wine it's remarkebly versatile. It's also a personal favourite.

Fantastic (and I mean superb) match with Greek Salad with chorizo (and this is a match I developed myself), and very good with chicken or pork souvlaki. Also great with any curried kebabs, ratatouille (okay, not a barbecue dish, but one to eat outside on a hot day, and maybe a good side dish), cajun cjicken, pork or fish.

Get me a glass! NOW!

Steve W

[Pecker]

One of my favourite foods is jerk chicken and one of my favourite wines is New Zealand Sav Blanc.

A pretty good combination,but really hot chillies detract from good wines, and I often feel I'm missing the more subtle flavours of a decent NZSB, and wasting my money.

A good option is South African or Chilean Sav Blanc. They're usually cheaper and less complex than their Kiwi cousins.

The other night I had a bottle of Sainsbury's House Sav Blanc (which is from RSA) with some very hot jerk, abd it worked a treat. £4.49 a bottle, or a 3-bottle-box for £11.99 for the Sainsbury's House Chilean.

Can't go wrong at those prices, and a great match for jerk.

Steve W