Overall Winner:
Sauvignon Blanc, especially those from the New World
Insalata Tricolore:
Light Chablis or New Zealand Sauvignon Blanc
The avocados, tomatoes and mozzarella in Insalata Tricolore are not a wine-friendly mix, but a light Chablis or Sauvignon Blanc from New Zealand would be a good enough match.
Salade Niçoise or Greek Salad:
Muscadet or White Burgundy from Mâcon
Dry white wines with noticeable acidity are probably the best partners for these salads; try a Muscadet or a crisp White Burgundy from Mâcon. Similar wines also work well with Caesar Salad or you could also try an Italian White.
Tomato or Goats’ Cheese Salads:
New Zealand Sauvignon Blanc
Tomato salads are very difficult to pair with wine. The grassy and herby notes in Sauvignon Blanc from New Zealand work best, as they do with Goats’ Cheese Salad.
Asparagus:
Sauvignon Blanc
The herbaceous flavours of Sauvignon Blanc work well with those of asparagus, although if it is to be served with a buttery sauce like hollandaise you should match the wine to the sauce, a rich White Burgundy in this case.
Pasta with Pesto:
Savennières or unoaked Chardonnay
The rich flavours in pesto are a great match for full bodied Savennières or unoaked Chardonnay.
Meat-free Pizza:
Barbera or Dolcetto
The tomato based sauce of pizza works best with Italian reds such as Barbera or Dolcetto
Onion Tart:
Alsace Pinot Gris
The sweetness of the caramelised onions in Onion Tart requires a ripe, aromatic white like Alsace Pinot Gris or New World Sauvignons and Chardonnays, and these same wines will work well with Quiches too.
Nut Roast:
Cabernet-Shiraz or Chilean Merlot
A ‘meatier’ dish such as Nut Roast could take a fleshy Red such as a Cabernet-Shiraz or Chilean Merlot.
Ratatouille:
New Zealand Sauvignon Blanc
Full-flavoured Ratatouilles go surprisingly well with aromatic New Zealand Sauvignon Blancs.
Roasted Red Peppers:
Tempranillo
These are intensely flavoured and go particularly well with Tempranillo-based wines. Alternatively, for a White choose an Australian Semillon or German Riesling Spatlese.
Mushrooms:
Châteauneuf-du-Pape
This is another ‘meaty’ vegetable and goes best with full-flavoured Reds. Try a New World Merlot or a Châteauneuf-du-Pape.
Risotto al Funghi:
Italian White or Alsace Pinot Blanc
Risotto al Funghi has too many conflicting ingredients to find a perfect match but Italian Whites, Alsace Pinot Blanc and White Rioja all work quite well.