The best wine pairings for turbot (updated)

Turbot is a luxurious fish you might well be serving over the holiday period, most probably roast or seared. But what sort of wine should you pair with it?

Personally I prefer a white to a red - a serious white burgundy or other equally lush full-bodied white.

It’s often served with a deeply savoury sauce, sometimes with mushrooms that suits a white with some bottle age.

Here are some whites to choose from

*oaked white Rioja - consistently undervalued, rich savoury fish dishes like this are where white rioja comes into its own.

*top quality Douro whites

*white Hermitage or white Saint Joseph - depending on your budget (in other words a Roussanne or Marsanne or blend of the two). And, by similar logic, a white Chateauneuf-du-Pape which is what we drank for my last big birthday as you can see here. 

*white Roussillon wines based on Grenache Gris and/or Grenache Blanc - or white Minervois as in this post

*white burgundy or other serious chardonnay - particularly if you’re serving your turbot with a buttery sauce such as beurre blanc. That includes aged Grand Cru Chablis

*aged dry white Bordeaux

*good quality Soave

*top quality vintage champagne is always a winner with rich fish. Here are 3 pairings from a Leclerc Briant lunch that made my Match of the Week slot.

*sake (I haven’t tried this I must confess but it strikes me it would work really well)

If you do want to drink red I’d suggest a mature red burgundy or other good quality pinot noir though there’s no reason why you shouldn’t drink a more robust red like a Bordeaux if the sauce includes red wine.

Image ©Jacek Chabraszewski at shutterstock.com

Six of the best wines with a nut roast

You might be surprised that a nut roast isn’t that different from a conventional roast when it comes to finding a wine pairing.

The savoury flavours are designed to act as a satisfying substitute for meat and so work best with similarly full-bodied red wines.

Especially at Christmas you’re likely to be having them with the same kind of vegetables to the turkey - and possibly even the same gravy (so long as it’s not turkey stock-based, obviously).

There is one wild card though I probably wouldn’t serve with a turkey but would be terrific with a nut roast ....

Go on - be bold. I dare you!

Robust rhone or Languedoc red

Based on local grapes like grenache, mourvedre, cinsault and syrah the robust flavours of southern French reds work really well with the intensely savoury flavours of a nut roast. Other GSM (grenache/syrah/mourvèdre) blends should work too as would a northern Rhône syrah such as Crozes Hermitage

Cabernet sauvignon

Lots of nut roasts contain cheese and so pair well with cabernet, especially a cab with a couple of years’ bottle age

Pinot noir

If your nut roast contains mushrooms you’ll probably find a pinot goes well with it but I’d make it a medium to full-bodied one as opposed to a light youthful red burgundy

Chardonnay

Also a good match for a mushroom-rich nut roast, especially with a wild mushroom gravy. Though if there are chestnuts and a red wine gravy involved as in this recipe I’d again go for a red like a merlot or malbec.

Oaked white rioja

I’m sure the Spanish wouldn’t dream of it (I doubt they eat nut roasts anyway) but why not? One of the world’s most underrated whites

Amontillado sherry

Now this is a wild card and I wouldn’t serve it to a tableful of guests but if there’s just a couple of you and you’re sherry fans a medium dry amontillado sherry would be great.

Whatever wine you choose if you’re a veggie, or serving a nut roast to one, you need to check whether the wine is suitable for vegetarians - in other words that it’s not fined with any animal-derived products.

Photo © Monica Shaw

The best food pairings for Grenache

Although grenache is a grape variety that is not often celebrated, it’s one that deserves a closer look. As usual it’s hard to pin down a definitive style but it’s fair to say grenache is usually full-bodied, soft and low in acidity. Some grenaches are pretty powerful - usually due to natural bedfellows like syrah and mourvèdre being blended in - others, like Côtes du Rhône, are easy-drinking.

Its natural homeland is the Southern Mediterranean, especially France and Spain where it is called garnacha but there are some fine examples from Australia, California and Washington State. It’s a great wine for autumn and winter drinking.

But what truly makes Grenache shine is its ability to pair beautifully with a wide variety of foods. Whether it’s robust braises and stews or classic British pub dishes, Grenache has no difficulty standing up to big flavours. In this post, we’ll explore the best food pairings for Grenache, with tips and insights that will help you make the most of this versatile wine. 

Top Food Pairings for Grenache

Braises and stews

My favourite type of food for grenache is braises and stews: long slow cooked roasts of pork or lamb that may even be a little bit fatty (shoulder of lamb and lamb shanks, for example). It suits daubes and stews with dark, winey sauces too

I like grenache too with classic French bistro dishes such as rabbit and hearty Spanish or Portuguese country cooking. It can take a bit of spice - I think there’s a particular affinity with paprika and pimenton. I enjoy a grenache with a goulash - and it would certainly go with milder curries like a rogan josh though I wouldn’t serve it with lighter Indian dishes. Grenache-based wines tend to go well with the slight sweetness of Moroccan tagines too.

British pub classics

A simple grenache or grenache blend like a Côtes du Rhône is a versatile match for many British pub classics like sausage and mash, shepherds pie and steak and kidney pie. Its absence of tough tannins also it a more accommodating match for cheese than many more structured reds, especially British regional cheeses such as Cheddar and Red Leicester. Grenache also pairs well with cooked dishes like macaroni cheese and with veggie bakes and lentil or bean-based dishes. Lighter, fruitier styles such as cheap Garnachas from Spain make good barbecue drinking - Grenache seems to like a bit of smoke.

Even the Christmas turkey!

A serious Grenache dominated red such as Châteauneuf-du-Pâpe is good with richer and gamier birds - I think it makes a great match for the Christmas turkey but you could also pair it successfully with guineafowl, pheasant or pigeon, especially if accompanied by caramelised roast root vegetables like carrots, beets and parsnips.

Priorat can take even more robust dishes such as venison and oxtail as you can see from this post though other grapes may have a more dominant influence.

There are of course also Grenache - or Garnacha - whites (characteristically earthy/Rhôneish) and strong, dry rosés - good partners for charcuterie and Spanish classics like paella and pork and beans and porty southern vin doux naturels like Maury, Banyuls and Rasteau which, like port, pair particularly well with chocolate, grilled figs and blue cheese (not all together, obviously!)

What not to pair with red grenache?

Well, it’s usually pretty high in alcohol so it wouldn’t be my ideal choice for steamed or raw dishes such as seabass or salads - even ones including meat - or subtle cuisines such as Cantonese or Japanese. It’s not great with citrus either which, for me, rules out Thai. And I think there are better matches for Italian food (most Italian ones) although Grenache is oddly good with dishes that contain cooked tomato and aubergine. But it’s a great seasonal wine - a warming, welcoming bottle to serve for the coming days of autumn and winter. Grenache should have its place in every cellar.

Photo ©Rostichep @fotolia.com

Which wine to drink with paella?

Paella, the iconic Spanish dish, pairs beautifully with a range of wines, but choosing between white, red, or rosé depends on the type of paella you’re enjoying and its key ingredients.

Recipes vary - and are much argued over - but traditionally the dish either includes chicken or rabbit or seafood like prawns, mussels or clams - not meat and seafood in the same dish.

Nowadays the idea of what goes into a paella is less strict though so here’s a guide to the wine pairings I think work best for different recipes whether they’re based on seafood (paella de mariscos), meat, a mixture of the two (paellal mixta) or vegetarian versions (paella de verduras). 

You’ll find that the wine you choose doesn’t need to be overly complex or expensive to complement paella perfectly. Instead, focus on wines with fresh, vibrant flavors that enhance the dish’s key ingredients without overwhelming them. Crisp whites, fruity rosés, and light-to-medium reds (and even sherry!) all have their place, depending on the style of paella being served. 

How paella’s serving style can influence the match

Paella is typically eaten at a relaxed sort of family gathering so I wouldn’t advocate anything too grand. 

A chilled dry rosé from Navarra or Rioja (one of the more traditional bottlings, not the more fruit driven rosés made in a New World style) generally hits the spot perfectly but there’s absolutely no reason why you shouldn’t drink an inexpensive red Rioja or other medium-bodied tempranillo or garnacha (grenache) or garnacha blends (again lightly chilled till cool rather than at room temperature). But I’d avoid ‘fruit-bombs’ or overly alcoholic, tannic reds.

Looking outside Spain, lighter reds and rosés from the neighbouring Languedoc-Roussillon would work well as would the new wave of characterful roussanne, marsanne and viognier-based Languedoc whites if white wine is your preference.

What I look for in a white with paella is an earthy richness rather than a sharp citrussy or floral character so I personally wouldn’t go for a sauvignon blanc or a riesling. (You’ll enjoy them more, I think, with simply prepared fried or grilled seafood on its own.)

Wine pairings for popular types of paella

Paella comes in many variations, each with its own unique set of ingredients and regional influences. Here are some of the most popular types of paella and the wines to go with them:

Paella Valenciana

Traditionally made with chicken, rabbit, and sometimes snails, along with green beans, white beans, tomatoes, rosemary, and saffron. This is the original paella from the Valencia region and often includes a mix of land-based proteins rather than seafood.

Wine pairing: A medium-bodied red wine like Tempranillo or Garnacha. 

Paella de Marisco (Seafood Paella)

This popular version focuses solely on seafood, such as prawns, mussels, clams, squid, and fish. It omits meat and relies on seafood stock to enrich the rice with a briny, oceanic flavour.

Wine pairing: A crisp, citrusy white wine like Albariño or Verdejo

Paella Mixta (Mixed Paella)

A fusion of meat (usually chicken or rabbit) and seafood, this type of paella also includes vegetables, making it a versatile and widely loved choice. It’s a more modern creation compared to the traditional styles.

Wine pairing: A versatile option like a dry rosé from Provence or a light, chilled red like a Mencía.

Paella de Verduras (Vegetable Paella)

This vegetarian version is packed with seasonal vegetables like artichokes, bell peppers, tomatoes, peas, and green beans. It’s often flavoured with herbs and spices but excludes meat and seafood.

Wine pairing: A light, herbaceous white wine such as a Verdejo or a Sauvignon Blanc.

Paella Negra (Black Paella or Arroz Negro)

Made with squid or cuttlefish and tinted with squid ink, which gives the dish its distinctive black colour. It has a rich, briny taste and is usually garnished with aioli for added flavour.

Wine pairing: A crisp, mineral-driven Albariño or a Godello from Galicia.

Paella de Mar y Montaña (Surf and Turf Paella)

Combines elements from both sea and land, such as chicken or pork with seafood like prawns or squid. It offers a mix of flavours and textures, blending the best of both worlds.

Wine pairing: A medium-bodied rosé, such as one from Navarra or a Garnacha rosé.

Paella de Bogavante (Lobster Paella)

A luxurious variation featuring lobster as the star ingredient, often paired with other seafood for a rich and indulgent meal.

Wine pairing: a fuller-bodied chardonnay always works well with lobster or try an oaked white rioja.

Image by EstudioWebDoce from Pixabay