Whiting Fillets
Try a fresh crisp dry style Riesling, Sauvignon Blanc or Chardonnay, even a glass of sparkling wine would set this off beautifully.

Natural Oysters
Oysters would not be complete without a glass of Champagne or an Ice cold Pinot Gris or Grigio.

Spaghetti Bolognese
Chianti (Sangiovese), Shiraz and Rhone blends such as Grenache, Shiraz Mouvedre are excellent, drink them young and they will spice up this classic dish.

Pasta Carbonara
Compliment the cheese and cream with a full bodied Chardonnay or the silkiness of a merlot and you won’t go wrong - I personally love a big Cabernet Sauvignon with this!

Classic Roast Beef
You can’t go past a straight Cabernet Sauvignon or Cabernet Merlot blend, find one with a splash of Petit Verdot and or Cabernet Franc and invite Bordeaux into your home.

Duck Confit
Pinot Noir is the obvious choice for this dish, although a full bodied Shiraz will cut the fattiness of the duck. Chardonnay loves Duck a l’Orange; for duck with other fruits such as plum or cherry try a Cabernet.

Pork Chops and Pork in Cream Sauces
Burgundy, Chardonnay and Pinot Noir compliment the milder taste of Pork; add a cream sauce and I would probably stick to the Chardonnay.

Roast Lamb
Coonawarra Cabernet without a doubt, its minty notes are perfect with lamb; a Shiraz Cabernet also works a treat.

Curries and spicy dishes
The complexity of the flavours in curries and Asian dishes can make this a little tricky. Dry and semi-sweet wines go well depending on the spices used - it is very much a case of trial and error. I am not trying to get out of this one but I would prefer a beer any day!

Cheese
For soft cheese such as Brie and Camembert try Chardonnay and Pinot Noir, harder cheeses go for more weight such as Shiraz; I like nothing more than Cabernet with a plate of shaved parmesan. The sweetness of late picked styles or Botryised Semillon are perfect with Blue Cheeses as are ports and fortifieds. You could even try a New Zealand Sauvignon Blanc.