Roll out the barrels - Issue 128 - Magazine | Monocle

thumbnail text

Wiston Estate Blanc de Blancs NV, England

Something to start 

Forego champagne for this superb English sparkling wine instead. It goes well with smoked salmon, toasted almonds or olives.

Trimbach pinot gris reserve 2016, Alsace

For most occasions 

Pinot gris goes with almost any food; here the wine and cheese mingle admirably and embellish one another.

Ponte Del Diavolo refosco 2016, Italy

For cured meat

A fruity, quaffable wine from the Friuli region. It has enough acidity to stand up to the most saline of salumi.

Villa Wolf pinot gris 2017, Germany

For vegetables 

Easy-drinking and excellent with potatoes, squashes, sweet carrot soup – you name it.

Domaines Ott By Ott rosé 2018, France

For roasted vegetables 

A weighty dry rosé that will win over the crowds whether served with meat, fish or cheese. This is a super summer standby.

Chianti Classico 2016, Italy


Rich but not too heavy, this Castello di Volpaia red wine has the strength to meet big flavours head on.

Ravenswood Lodi zinfandel 2014, California

For red meat 

A big, rollicking, fruity, alcoholic affair (14.5 per cent) for kebabs, meatballs, barbecues and even roast beef. Go easy on this one.

Rudolf Fürst Bürgstadter Centgrafenberg spätburgunder GG 2013, Germany

For poultry 

A stunning pinot noir; match with chicken, guinea fowl or duck

Mullineux Quartz chenin blanc 2016, South Africa

For fish

Swartland is a great place for winemaking but still a largely unknown area to the buying public. This is one of the best.

Gaia Estate wild ferment Assyrtiko, Greece

For shellfish 

Incredible with prawns (cold or bathed in garlic butter). This Santorini white has soul, sharpness and bite aplenty.

Chanton Wein Heida Mario Beerenauslese 2007, Switzerland

For fruit and nut puddings 

A complex and rich half-bottle ideal for apple tart, nut mousse, chestnut soufflé or almond cake.

Dow’s 20-year-old tawny port, Portugal

For rich spicy puddings 

Try with sticky toffee pudding or Christmas cake, with hard and blue cheeses or even by itself. Sublime, sweet and versatile.

Recioto della Valpolicella 2016, Italy

For chocolate puddings 

A half-bottle from Brigaldara; rich, sweet, cherry-chocolate notes. Perfect with truffles, cake or profiteroles.

Qupé Bien Nacido Roussanne 2015, California

For hard cheese

A big white Rhône valley wine is always worthwhile. This Californian version hits all the right notes.

Graham’s vintage port 1983, Portugal

For soft cheese

An incredibly delicious classic for Stilton and other blue cheese. The year sounds impressive and such generosity will undoubtedly stun your companions.

Share on:






Go back: Contents



sign in to monocle

new to monocle?

Subscriptions start from £120.

Subscribe now





Monocle Radio


  • The Monocle Daily