Food Suggestions

The following dishes go well with Maison Roche de Bellene, Meursault Chevaliers 2016 (BU69211)

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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Asparagus

Asparagus

Full-flavoured whites such as White Burgundy, New World chardonnay or Alsace muscat work particularly well especially when served simply with melted butter. Verdant sauvignon blanc from Chile or New Zealand or a crisp dry Italian white would be good too.
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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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Beef Carpaccio

Beef Carpaccio

Full-bodied youthful white such as chardonnay from just about anywhere, Alsace riesling or good quality Soave would work well.
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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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Fish Terrine

Fish Terrine

Like charcuterie this is a good foil for wine and would go with anything white or rosé, dry or off-dry and at any price.
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Prawns

Prawns

Prawns work well with just about any dry white. Asia-inspired sauces might call for more aromatic flavours and aromas. Don’t forget the versatility of sherry and rosé too, which would make good alternatives.


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Bass

Bass

Glorious with any fine white wine. Great with Burgundy and stylish New World chardonnay, Alsace riesling and Graves and Graves-style whites from around the world.
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Cod

Cod

Goes well with richer styles of white wine so any Burgundy, especially Côte d’Or, or top New World Chardonnay, white Rhône or full-bodied whites from roussanne or marsanne.
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Haddock

Haddock

Like cod and other firm white fish, opt for classics from white Burgundy and ripe New World chardonnays and Bordeaux and Bordeaux-style blends.
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Monkfish

Monkfish

Cooked with garlic and served with mashed potatoes, white Burgundy or white Rhône (or refined New World renditions of these) are perfect. Dig deep into your pocket and serve the best. Will stand up to wine with age.
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Plaice

Plaice

Ripe chardonnay and full-flavoured semillon-sauvignon blanc blends marry well with this quite delicate fish.
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Smoked salmon

Smoked salmon

Spicy gewürztraminer is a natural choice to partner smoked salmon, but rich, ripe white Burgundy works well too. Champagne or good sparkling wines are successful marriages as well.
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Sole

Sole

Sole goes well with richer styles of white wine such as white Burgundy or New World chardonnay, the soft, buttery flavours of the wine complementing the fish. Italian whites, and even Champagne, work well alongside too.
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Turbot

Turbot

A robust fish like turbot lends itself to many different culinary approaches. Opt for richer styles of dry white such as white Burgundy or New World chardonnay or wines from Rhône grapes marsanne and roussanne.
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Chicken in Creamy Sauce

Chicken in Creamy Sauce

Very easy to match; white is the obvious choice. White Burgundy, Alsace pinot gris or creamy New World chardonnay are good.
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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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Tagliatelle Alfredo

Tagliatelle Alfredo

This recipe for a quick supper dish for two is Janet Wynne Evans' take on a simple classic Italian dish making the most of any leftovers from a ham or gammon joint and adding mushrooms for extra flavour and texture. A lovely round white Burgundy would be the ultimate (if not regional) pairing or choose something similar from the new world.
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