Food and Wine

Hi Poppyseed82,

For the coq au vin, I would probably recommend something light like a New Zealand Pinot Noir or a Beaujolais. Stilton is quite difficult to pair with its creamy texture and strong taste, but does work with Port, although if you are serving as a starter it may be quite early to start on Port. The strawberries and cream for dessert could be paired with a Sauternes.

If you want to talk through more options for your menu then try giving our Wine Advisor line a call on 0845 026 9998.

Thanks,

Fiona

With Stilton right up front I would try pairing it with a Sauternes or a Gewurtztraminer. For the Coq au vin its worth finding out what is the 'vin' in the recipe and going just a little underneath that in taste amplitude ...... maybe a cabernet Sauvignon is safest.