A good meal needs a good wine – that much is universally accepted. But knowing what bottle goes with what plate is a trick that only top sommeliers have mastered. So, next time you have guests round, consult this handy guide and you’ll look like a vino virtuoso, a wine whizz – a pundit of plonk. Gentleman’s Journal have worked with celebrated wine merchants Berry Bros & Rudd to clear up your meat and wine woes once and for all. When it comes to beef, red wine works incredibly well. Try and match the richness/fattiness of your cut of beef with the intensity and tannin of your wine. For a dish like Beef Bourguignon try it with a red wine from Burgundy like the 2013 Berry Bros. & Rudd Bourgogne Rouge by Maison Roche de Bellene (£17.50) or for roast sirloin try the 2012 Berry Bros. & Rudd Pauillac by Ch. Lynch Bages (£21.00). There are many ways to serve lamb so there are many wines which will accompany it well depending on how it is served. Merlot dominated Red Bordeaux is a great accompaniment to roasted or grilled lamb dishes.

Alternatively for more delicate lamb dishes a red Rioja like the 2012 Berry Bros. & Rudd Rioja by Bodegas Amézola de la Mora (£11.95) can make an ideal partner. To offset the delicate flavours in the Pork a lower tannin red wine like a Pinot Noir or a Beaujolais is required, try roast pork with 2014 Berry Bros. & Rudd New Zealand Pinot Noir by Greystone Wines (£17.50) Chicken dishes vary hugely in style depending on how they are cooked, but you cannot really go wrong with a simple Chardonnay – not too overpowering for the delicate flavour – we suggest the 2015 Berry Bros. & Rudd White Burgundy (£12.25)buy international wine online australia Fish dishes tend to be lightly flavoured, so it is the way in which it has been cooked that should determine your choice of wine. best cheap wine with pizza

For simply prepared fish dishes, a dry white wine from Italy is a great match such as the 2015 Berry Bros. & Rudd Pinot Grigio delle Venezie by Nec Otium, Friuli (£9.95) Strong, gamey-flavoured birds tend to be able to cope with more full-flavoured red wines for example Red wines from the Rhône Valley. Though like all poultry you need to beware of tannin and select wines that are not heavily tannic, try our 2014 Berry Bros.& Rudd Côtes du Rhône Rouge by Famille Perrin (£11.25) with game.what red wine goes with salmon1 cup red winebest ice wine in new york 3/4 cup olive oilbest wine for meat 1 tablespoon lemon juicebest 50 italian wine 1 teaspoon sea salt

5 garlic cloves, minced 2 tablespoons diced onion 2-3 sprigs fresh rosemary Combine all of the ingredients in a glass bowl and then pour the mix into a large plastic zipper bag.Add two or three 6-8-ounce steaks and seal the bag.Refrigerate for 4-6 hours, turning the bag several times to mix the marinade.Prepare the steaks according to your preference and pitch the rest of the marinade.If you love a good grilled steak, be sure to brush up on a few grilling tips before starting out. Remember that the grill should be very hot, the grate oiled, and it will only take a few minutes on each side to reach medium or medium well.More Red Wine MarinadesThere are many ways to make an impressive red wine marinade. Some work better with one type of meat (or non-meat) than another. If you really enjoy cooking with wine, be sure to explore these recipes. Red Wine Chicken Marinade - This flavorful marinade includes Worcerstshire and soy sauces, garlic, and ginger. It's ideal for poultry.

Red Wine and Ginger Filet Mignon Marinade - A mouth watering dish, it's hard to resist this amazing spiced wine marinade on the grill. Red Wine Prime Rib Roast Marinade - Add a spicy red wine marinade to that delicious rib roast and serve it alongside your favorite side dishes. Red Wine Sirloin Tip Marinade - The marinade in this recipe is filled with nine herbs and spices that you may already have in the spice rack. Red Wine Tofu Marinade - Vegetarian dishes can do well with a wine marinade as well and this easy recipe works perfectly with skewered tofu and veggies.Kristen Ellis, Wine Education and Events Coordinator at Binny’s Beverage Depot, joins Roe Conn and Hannah Stanley (in for Anna Davlantes) to talk about finding the perfect wine for  your Thanksgiving feast.  Bill Begale, owner of Paulina Meat Market, brought said feast so Roe and Hannah could try out Kristen’s wine picks. Here are Kristen’s top picks: Santa Monica Cava ($7)– Best value sparkler for 2016.

Great for the opening toast or as a base for Mimosa, Bellini, etc. A soft and elegant sparkler that can be carried through the entire meal too. Refreshes the palate with every sip. Pond Hawk Monterey Chardonnay ($12) – Best Value Chardonnay. Sourced from Monterey’s cool-climate vineyards to produce bright fruit character of peach, pear and honeysuckle. Subtle oak enhances and adds complexity. Marries well with a wide variety of foods, but especially salads and pastas and baked or broiled seafood. The Guide Pinot Noir ($17) – Best Value, Oregon Pinot Noir. A stunner for the money. Sourced by Binny’s wine buyers, this Pinot is silky, rich and round with black cherry, cola and subtle spice flavors. Makes a terrific match with roasted turkey and dressing. Rodney Strong Alexander Valley Crown Cabernet (Sale $64) – A great cab to splurge on! From a single vineyard “sweet spot” in Alexander Valley, it will bring any lamb or roast beef to higher place with its crème de cassis, black cherry and blueberry fruit.