I know there have been similar topics before but I’m hoping there might be a few more suggestions around. I happily pair mushroom dishes with pinot noir, quite a few reds go well with pizza or pasta, and of course some cheeses work too. Lighter reds are generally not too hard to pair.
What I’m struggling with is pairing big wines, for instance big Bordeaux blends or similar. I’ve drunk a few good South African reds lately and I find they just tend to overpower the food. A quick trawl on the internet mainly provides aubergine suggestions. Ok, but I’m not crazy about aubergines. Does anybody have any good ideas they’d like to share?
(Yes, I eat quite a bit of fish but don’t have any problem with wine choices. It’s the “meaty” wines that cause trouble!)