One of the most irritating recommendations you find on wine labels is ‘Drink with chicken’. Which kind do they mean - a simply roast bird or a coq au vin? A chicken salad or a Thai chicken curry? Chicken is such a neutral meat it depends entirely on the way that it’s cooked and the other flavours in the dish.
Cheese and wine is a notorious minefield but is it any easier when the cheese is cooked? See my suggestions to match Mark Hix's delicious recipes in the Independent today: