Pinot noir

This luscious, complex wine is at its magnificent best when matched with red meat and well-hung game

Pinot is a good all-rounder matched with food. The lighter years from Burgundy and the mid-weight styles from the rest of the world are fine partners for the sturdy fish like monkfish, tuna or sea bass. But more generally pinot is a red meat wine with a particular affinity for game. Take a pheasant that’s been decently hung or a well-ripened grouse, pair with a wonderfully rich, complex, luscious pinot and you may find yourself at your own personal gateway to seventh heaven. Not a bad choice when it comes to a good pink and juicy lamb chop either. If you’re facing a nice, fat piece of foie gras, then you’d best opt for a well-aged bottle with a high Pinot content to find the richness of flavour to combat a goose’s vital parts.