Wine Guide

OPH Good Housekeeping & Homemaking - Wine Guide

Traditionally red wine is used to accompany red meat and white wine to accompany white meat. But with so many different cooking styles and so many people having a strong preference for red or white surely it's time to do away with convention, it's time to be adventurous. At OPH Good Housekeeping we can show you the way to give your party that extra something that will leave a lasting impression on your guests. With OPH at the helm your party will certainly stay afloat.

FOOD AND WINE

BEEF

Braised	Cote du Rhone or Argentinian Malbec
Rare or Thickly Sliced	Full Bodied Red
Well Cooked or Thinly Sliced	Medium Red or Chianti

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CHICKEN

Plain or Simple

Medium Bodied Red or White, Burgundy, Chardonnay or Pinot Noir

DUCK

Plain	Pinot Noir
Casseroles	Full Bodied Reds

EGGS

Benedict or Omelette	Sparkling White or Champagne
With Bacon	Claret

FISH

Grilled	Dry White - Chablis or Sauvignon Blanc
Mixed Butter & Potatoes (Fishcakes)	Chardonnay
Tuna	Light Red - Pinot Noir
Salmon Served Lightly	Chardonnay
Shellfish	Crisp Dry White - Muscadet or Chablis
Crab or Scallops	Reisling
Grilled Prawns or Lobster	Chardonnay or Champagne
Smoked Salmon (Seared)	Pinot Noir
Smoked Salmon (Served Cold)	Reisling
Smoked Salmon (Served Hot)	Dry White - Pinoc Blanc or Soave

LAMB

Plain	Rioja
Moussaka	Full Bodied - Southern French or Spanish Red
Marinated	Dry White - Sauvignon Blanc

PASTA

Light Recipes	Italian Pinot Grigio
Lasagne	Fruity Red

PORK

Served Hot	Italian Reds - Chianti
Served Cold	Dry White - Reislings

RISOTTO

Italian Dry White

STEWS

Traditional	Medium - Full Bodied Red - Southern French or Spanish
French or Fish Based	Crisp Dry White or Dry Rose
Wine Based	Same Wine As In The Stew

VEGETARIAN

General	Vegetarian Wine
Veg Bakes or Lasagne	Medium - Full Bodied Red

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