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Food and Wine matching is a fascinating subject that is fast becoming a recognised discipline . Most restaurants now employ a Somellier who will advise you which wines will go with the dishes you have chosen that night. Indeed these Sommeillers can undertake a number of professional qualifications to fine tune their knowledge. We have highlighted below some of the key matches that should be useful on a day to day basis. Beef is usually well matched with robust reds such as Cabernet Sauvignons, Shiraz, Malbec and many of the blended wines such as Cabernet Shiraz. These styles of wines usually have a tannic nature that will be softened by the beef, allowing the fruity notes in the wine to mingle with the beef. Most white meats can be matched with either white or red wines. Normally lighter red styles such as Pinot Noir and Beaujolais go very well with chicken, and also the fuller bodied white wines such as oaked Chardonnay, Viognier and Chardonnay Semillon blends. Lamb is a spicy meat and it is therefore well suited to spicy red wines, particularly Shiraz and most of the red wines from the Rhone Valley. As lamb is quite fatty, the spicy and tannic notes from these wines cut through the fat to allow the other flavours in the wine to mingle with the meat flavours. As a white meat, both red and white wines will go well with pork dishes.If serving a red wine, try to stick to the lighter styles that have low tannins such as Beaujolais, Merlot and New World Pinot Noir. Most white wines will work well with pork, although the crisper, higher acidity styles such as Sauvignon Blancs and Albarinos are the best bets. When serving wines to go with fish, one of the key considerations is the oilyness of the fish. If you are serving an oily fish such as salmon, then a crisp white Sauvignon Blanc is ideal as the acidity will cut through the oilyness. Any other fish and most white wines will match well.