What's
on the menu?

A structured but fresh red, with enough depth to match the richness and savory character of lamb.

Fruit, body and enough freshness to stand up to smoke, char and the sweetness of BBQ sauce.

With a burger, look for a fruity, fairly fresh red to match the fat, cheese and sauces without weighing the meal down.

Fruit, freshness and enough depth to accompany a rich meat without weighing it down.

A fresh, generous red to stand up to the tomato, meat and cheese without weighing the dish down.

Fruit and freshness to accompany a tender, slightly sweet and surprisingly versatile meat.

Freshness, bubbles or bright fruit to cut the fat while preserving the crispiness.

With roast chicken, white or red can work. Focus on the sauce and the accompaniments.

Fruit, freshness and just enough structure to stand up to the fat, spices and grilled notes of sausages.

With steak or grilled meats, you can go for a more structured red, especially when the meat is well-charred, well-marbled or served with a robust sauce.

A fresh, supple, low-tannin red to accompany the raw meat and condiments without overpowering their subtlety.

A fruity, fresh and flavourful red to accompany the meat, spices and rich pastry.