Asparagus: Dry white with lots of flavour – Sauvignon Blanc If served with cream or Hollandaise sauce then a subtle Chardonnay
Ratatouille and other tomato dishes: light fruity red, preferably with high acidity and rose
Roasted Mediterranean Vegetables: Blanc Fume; Shiraz or Pinot Noir.
Roasted Winter Vegetables: Merlot and if slightly caramelised (Parsnips, Butternut and turnips) then Viognier is ideal.
Mushrooms and truffles (includes mushroom sauces) – Mature Pinot Noir
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