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The Wine Club Recipe Matching Service

You’ll find lots of ‘rules’ about matching wine with food on bbr.com and also within your Wine Club members’ binder, but for complicated recipes sometimes it can be difficult to understand exactly which flavour to match the wine with. 

This service is available to all Wine Club members. Send your request to wineclub@bbr.com


Most recent recipe matching requests:

Barbecue
Jean-Pierre Lawrence asked for a recommendation for a barbecue recipe from Raymond Blanc with pork steaks and a fruity sauce.
Read our wine matching suggestions

Veal Saltimbocca
Peter Morris asked what wine works well with this dish.
Read our wine matching suggestions

Pan-fried chicken livers with prunes in an armagnac sauce
Jean-Pierre Lawrence asked what wine to pair with this deliciously rich dish.
Read our wine matching suggestions

Pairing 1990 Ch. Le Gay, Pomerol with food
Read our food matching suggestions

John and Claire's Dinner Party
John Dovey and his wife, Claire asked for wine suggestions to match with their dinner party menu which includes scallops with chorizo and asparagus and lamb shanks with Indian spices.
Read our wine matching suggestions

Roast poussin followed by baked pears
Sam Blake asked which wines would complement roast poussin with cornbread stuffing followed by baked pears.
Read our wine matching suggestions

Simple Kulebiaka and Thai Chicken Curry
Christopher Dunlop asked for wine recommendations to accompany two of his favourite recipes.
Read our wine matching suggestions

Steak and kidney pie
Peter Baird asked what wine to have with Steak and kidney pie served with braised leeks, carrots and New potatoes.
Read our wine matching suggestions

Roast Pork
Peter Morris asked what wine to have with roast pork.
Read our wine matching suggestions for Roast Pork and traditional accompaniments.

Pairing 1995 Ch. Batailley with food
Robert Bowyer asked what is the best main course to accompany 1995 Ch. Batailley, Pauillac.
Read our food matching suggestions for 1995 Ch. Batailley, Pauillac

Phil Hames' Dinner Party
Phil Hames asked which wines would complement his dinner party menu which includes Pan fried tiger prawns, Foie Gras terrine, Beef wellington and Lemon Tart Brûlée.
Read our wine matching suggestions for Phil Hames' dinner party menu

Pot-Roast Lamb
Sally Williams asked which wines would complement 'Annie Bell's Seven-hour Pot-Roast Lamb' (featured in Waitrose Food Illustrated magazine), slow-roasted in Sauternes and served with Dauphinoise potatoes, Chantenay carrots and green beans.
Read our wine matching suggestions for Pot-Roast Lamb

Prawn and Monkish Caldine
Anne Parker asked which wines would complement Prawn and Monkish Caldine which is made with prawns, Monkfish, curry spices, coconut milk, ginger, onion and garlic and a bit of tamarind and coriander.
Read our wine matching suggestions for Prawn and Monkish Caldine

Tuna Provençale
Vincent Bakx asked which wines would complement Tuna Provençale, a tuna (fillet) dish which includes lemon, red onion, black olives, cherry tomatoes and passata.
Read our wine matching suggestions for Tuna Provençale

Monkfish wrapped in Proscuitto
Rod Stevens sent in a recipe for Monkfish wrapped in Proscuitto. He said the dish is made with a basil and sun-dried tomato paste and is served on a bed of mash, topped off with rocket with a drizzle of balsamic. He says he has served it with a Viognier or Gewuztraminer which seemed to work but wondering what our suggestions would be.
Read our wine matching suggestions for Monkfish wrapped in Proscuitto

Moroccan Chicken
David Thompson asked which wines to serve with a favourite Moroccan Chicken recipe. He said the predominant flavours are sumptuous corn-fed chicken, lemons, yellow peppers, olives and chick-peas slow baked in a rice filled, tagine-like dish.
Read our wine matching suggestions for Moroccan Chicken