Food Suggestions

The following dishes go well with Domaine Sylvain Pataille, Marsannay Clos du Roy 2016 (BU68991)

Baked Golden Cenarth Cheese

Baked Golden Cenarth Cheese

If you can't get hold of this wonderful cheese from the Carmarthenshire/Cardigan border, then you could try out this recipe with a boxed Camembert or Vacherin. It really is a treat with a fruity young Burgundy or Beaujolais.
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Brie

Brie

Steely chardonnay or fruity sauvignon blanc are good for young cheese. The earthy flavours of more mature, weighty white Burgundy and red Burgundy are lovely with more mature Brie.
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Camembert

Camembert

Fruity chardonnay, sauvignon blanc or even demi-sec chenin blanc work best with young cheese. As it matures, camembert can be quite pungent but is a real treat with red Burgundy or fuller-flavoured whites.
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Cantal

Cantal

Cantal from the Auvergne is wonderful with right-bank or merlot-dominated Clarets as well as sweetly spicy Rhône or Spanish reds. For a real treat serve with red Burgundy from a good vintage.
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Epoisses

Epoisses

The wonderful gamey aroma of this Burgundian speciality belies a rather delicate flavour. Nonetheless, opt for spicy gewürztraminer for whites or fruity gamay for younger reds. Mature cru Beaujolais or full-bodied red Burgundy would work well but delicate bottles would be overshadowed.
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Avocado with Prawns

Avocado with Prawns

This retro classic calls for light dry wines such as Muscadet or sauvignon from the Loire or New Zealand or South Africa. Dry sauvignon-semillon blends would work well as would Italian pinot grigio.
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Charcuterie

Charcuterie

Almost anything goes, though whites with high acidity (to cut through the fat) and vibrant, juicy reds work best.
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Cooked Meats

Cooked Meats

The simplicity of plainly cooked unadorned cooked meat shows off wine to its full advantage. Whites and reds work equally well. Think about what you may serve as an accompaniment when making your selection.
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Salmon Fillet with Lentils

Salmon Fillet with Lentils

When oven-roasted and served on a bed of wine-braised lentils, salmon turns into something of a comfort dish which calls for a red wine with enough acidity and fruit to cut through the flavours of the dish. Claret or pinot noir would be a good choice; in whites, opt for full-bodied whites such as those from the south of France or an elegant Alsace riesling, for example. Don't miss our recipe for Roast Salmon Fillet with Wine-Poached Lentils.
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Boiled Beef

Boiled Beef

A dish for showing off your some of your finer wines. Claret and Rioja are classic partners.
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Chicken Liver Salad

Chicken Liver Salad

Though chicken liver and salad pose no threat to wine, the vinaigrette dressing can be a challenge, particularly as many recipes call for the use of fruity, sweet vinegars like raspberry or sherry. Opt for youthful, fruity reds with good acidity like new world pinot noir or ripe, juicy Beaujolais.
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Cold Beef

Cold Beef

Cold beef goes wonderfully well with wines from Bordeaux or Burgundy and is the perfect foil for showing off some of your finer bottles.
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Cold Meats

Cold Meats

The simplicity of plainly cooked, unadorned cooked meat shows off wine to its full advantage. Whites and reds work equally well. Think about what you may serve as an accompaniment when making your selection.
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Coq au vin

Coq au vin

Beaujolais or other fruity wines from the gamay grape or red Burgundy are the classic options. One bottle for the pot, one (or two) for the table.
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Game Pie

Game Pie

The red-berry flavours of ripe pinot, dolcetto, sangiovese and some Claret would marry well with game pie.
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Grouse

Grouse

The richness of grouse requires foursquare wines with refined edges – Claret, Burgundy, Rioja or wines from the northern Rhône, as well as New World syrah and Bordeaux blends.
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Partridge

Partridge

Opt for peppery shiraz or ripe pinot noir; Chianti and Montepulciano would also work well.
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Pheasant

Pheasant

Though not as assertive in flavour as other feathered game, pheasant nonetheless calls for spicy richness in the wines that accompany it. The savoury character of Rhône syrah and Italian sangiovese work particularly well. More delicate dishes might be served well by a good red Burgundy or a New World pinot.
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Pigeon

Pigeon

Pigeon has lots of flavour and needs full-throttle reds. High-octane Aussie shiraz or the almost gamey flavours of northern Rhône syrah or Italian sangiovese would work well.
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Rabbit

Rabbit

Rabbit is making something of a comeback and can be a wonderful meat. Pinot noir marries beautifully, or opt for a lighter gamay.
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Roast Chicken

Roast Chicken

Both red and white work well with roast chicken. Gently oaked chardonnay makes for a happy marriage as does sweet-flavoured pinot.
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Roast Guinea Fowl

Roast Guinea Fowl

Goes well with a wide variety of wines, from rich, buttery whites, to spice-laden reds and are the perfect foil for your best mature bottles.
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Roast Turkey

Roast Turkey

A dish that will go well with a wide variety of wines, from rich, buttery whites, to spice-laden reds. Roast turkey is also the perfect foil for your best mature bottles.
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Roast Veal

Roast Veal

Simply cooked veal is a real treat and as with other roast meats is deserving of your best bottles. Whites or reds can go well. Opt for gently oaked chardonnays, rich Alsace whites and in reds, anything from gently fruity pinots or fragrant cabernet-based wines, to more gamey flavoured Châteauneufs or Barolos. Older bottles from reserves would be shown off to their best.
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Slow Roast Pork Belly

Slow Roast Pork Belly

Pork is very forgiving when it comes to wine matching, pork belly requires wines with good acidity to cut through the fat. Dry riesling, be it German, Austrian or from Alsace is particularly good. Fruity young red Burgundy or Loire cabernet franc are also successful matches.
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Steak

Steak

People tend to have their favourite ‘steak red’ and nothing shows off the attributes of a fine bottle than a perfectly grilled steak. In the bistros of Paris the bottle of choice is often Beaujolais, but almost anything goes.
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Mushroom Linguine

Mushroom Linguine

The type of mushrooms used in the dish will have an impact on the choice of wine. Wild mushrooms have quite assertive, earthy flavours that can be particularly well matched by wines made from pinot noir.
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Wild Mushroom Risotto

Wild Mushroom Risotto

The subtle earthy flavours of wild mushrooms encased in a creamy risotto will marry well with whites and reds and of course have a natural affinity with Italian wines. Pick reds with soft tannins such as those made from the gamay or pinot noir grape or plump for the reds of northwest Italy. For whites, authentic pinot grigio (or gris) would work a treat.
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