|Tom Cannavan's wine-pages.com|
leafy, floral sauvignon blanc with lots of ripe, racy fruit1998 Clos des Amandiers Pomerol, Corney & Barrow, £17.95
terrific, gamey, truffley fruit is definitely ready for drinking now2007 Spy Mountain Riesling, Marlborough, Tesco, £6.49 until Oct 9
gorgeous fat, ripe, spicy, classic, kerosene-scented riesling2005 Yering Station MVR, Tesco, £7.49 until October 9
delectable, ripe, spicy, pineappley-redolent winter white2006 Gran Tempranillo, Cariñena, Spain, Sainsbury’s, £2.99
seductively spiced; blessed with lots of rich, juicy, plummy fruit2005 Château Peyriac, Minervois, France, Sainsbury’s, £3.99
lovely, fat, inky, spicy, black fruits-charged, syrah-dominant minervois
Crisp, appley, citrusy lager from AlsaceInnis & Gunn Oak Aged Beer, £1.50 (widely available).
Toasty, wheaty, smooth.Brakspear Triple, £1.99 (Sainsbury's, Asda).
Powerful, fruity, malty beer.
Argento has cherry-picked this crisp, dry rosé2006 Stamford Brook Viognier. £5.99, Sainsbury's
fresh, floral aromas and peachy opulence2003 Vino Nobile di Montepulciano La Ciarliana. £11.99, Majestic
smooth, cherry-raspberry, herby red; great for roasts
juicy, plum- and cherry-likeSainsbury's Taste the Difference 12-year-old Oloroso (£6.99)
a nutty, dry Sherry at a giveaway priceCharles Heidsieck Champagne Brut Réserve NV (£22.99 Majestic)
one of the best non-vintage Champagnes2004 Seghesio Old Vine Zinfandel, Sonoma (£24.95, Liberty)
broad, brambly red with real guts2005 Bald Hills Pinot Noir (£23.99, Ellis; nzhouseofwine.co.uk)
silky, textured, palate-caressing
ideal match for a big, fat, juicy steak2005 Green Point Brut Australia (£12.99; Averys)
crisp, ripe and rounded - an excellent aperitif2002 Moulin de La Lagune (2 @ 99 Majestic)
Classy stuff indeed, with a nice bit of bottle age2005 Rully Premier Cru, Joseph Drouhin (£9.99; Waitrose)
soft, buttery, toasty example, fermented in steel and aged in oak
Bull's Blood, about as robust a wine as you're likely to find, does go rather well with goulash. And peasanty (or at least not super-posh) wine is about the best thing you can drink with most simple, rustic one-pot dishes, which is just as well, because they're usually budget meals. Even with casseroles and stews, though, you could do worse than look for a wine from the same region (or at least country) as the dish, so as to find some sort of taste correlation. So, a Spanish dish with onions fried to caramelised softness and scented with sweet, smoky paprika will meld with a soft, hay and ripe strawberries tempranillo. A heavy Gascon meat and beans stomach-stretcher can be met by an equally sturdy cahors, or lightened with a spry marcillac. Italian garlic sausages with lentils like a slightly medicinal sangiovese. And so on. But don't ignore New World reds - their firm, no-nonsense character is especially good with strident tomato- and pepper-flavoured stews. Including Hungarian goulash.