The matching of food and wine at The Vineyard at Stockcross is crucial. The consideration of using two diverse vehicles of flavour, wine and food, and allowing them to harmonise into one flavour sensation and also `mouth feel` can be quite daunting.

With experience you can quite easily record flavour notes, the high, mid and low notes of both wine and food; this in mind, your position to harmonise the both flavour vehicles becomes more free flowing and confident.

Some basic rules:

• both wine and food should not dominate one and other
• consider the finish on the wine, wrapping the whole dish together
• how tannic is the wine? High tannin would need high protein
• the acidity of the wine should be considered, for example to cut through a rich risotto
• when matching dessert wines, think of the desserts sugar strength, bitterness and sour notes as this will determine the sweetness of the wine.

Here are some suggestions to match the current list of wines:

Schramsberg Blanc de blanc 1999
A great apéritif, good for canapés, or salty snacks before dinner or whilst friends are round.

Waterstone Sauvignon Blanc 2002
A good acidity to this wine, not too much and has a clean richness on the finish.

Smoked salmon
Most risotto's- especially shellfish
Most crab starters
Avocado

Lynmar Russian River Valley 2001
A very well balanced Chardonnay. It has rich notes a subtle level of acid and soft notes on the finish.

This wine could hold up to a bit of spice- for example a Kedgeree
A goats cheese salad
Pickled fish- anchovy in a Caesar salad

Belle Glos Pinot Noir 2001
This is a light yet complex pinot with many over and undertones to it's structure.

A lamb dish- not braised, fillet or saddle would be perfect
Meaty fish - turbot, john dory
A white meat casserole- not too robust on flavour

Caymus Special Selection 2000
This is a big cabernet, heavy in flavour, tannins and alcohol.

Rich meat beef, lamb, veal
The meat dish must be robust otherwise the wine will dominate the dish

Rosenblum Muscat Glaciere 2001
A great Muscat, rich without being too sweet with a good level of acidity in the finish

A poached fruit dessert would work very well, pear or peach, fresh red fruits are a real must here certainly raspberries as the acidity in the fruit would balance the wine perfectly.

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