Food & Drink Pairings

Classic Burgundy-style pairing — duck fat and silky Pinot Noir are natural partners. The wine's earthy notes echo the confit.

The cedar and leather of Rioja Gran Reserva holds up beautifully to the richness of duck confit. A bolder, warmer pairing.

Beef Bourguignon is itself made with red wine — Pinot Noir echoes that, adding elegance to the braised richness.

Côte de Bœuf calls for a bold, structured red. Rioja Gran Reserva's tannins cut through the fat and amplify the char.

Rack of lamb and Rioja is a Spanish classic. The herb crust and the wine's cedar and spice are made for each other.

Pinot Noir is also exceptional with lamb — lighter-handed, letting the delicate rosé flavour of the meat come through.

Albariño and salmon is a dream combination — the wine's stone fruit and citrus cut through the herb butter perfectly.

Bouillabaisse and Provence Rosé is the ultimate South of France pairing. Same terroir, same sunshine.

Moules Marinières and Albariño — the wine's saline finish mirrors the brine of the mussels. Impeccable match.

Foie Gras Torchon and Blanc de Blancs is the ultimate luxury pairing. The wine's acidity cuts through the unctuous richness.

Steak Tartare and Champagne — the mousse lifts the raw beef, the acidity cleanses the egg yolk. Elegant and unexpected.

Dark chocolate mousse and Oatmeal Stout — two chocolatey things that amplify each other. The beer's sweetness softens the mousse's bitterness.

Chicken Suprême with tarragon cream and Belgian Saison — the spice and dry finish of the Saison cuts through the cream sauce.

Escargots à la Bourguignonne and Oude Geuze — the farmyard wild yeast of the Geuze matches the earthiness of snails and parsley butter.

Ratatouille and Provence Rosé — both from the same sun-baked Mediterranean terroir. Summer in a pairing.

French Onion Soup and Blanc de Blancs — the sweetness of the caramelised onion and the wine's brioche notes resonate beautifully.