Vancouver Magazine
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Usually scented and juicy, ight reds are perfect foils for fish like salmon, or halibut ishes where gentle tannins are needed. Bright acidity and pure fruit pair well with grilled sausages and wine-braised lentils, or rabbit with Dijon and tarragon sauce
Reds with punch make lavourful partners for mellow moussaka, classic coq au vin, a rosy pink-centred seared duck breast, or pancetta-wrapped pork roast
Big reds offer bold fruit and powerful tannins that require assertive pairings like classic roast beef, steak and stilton pie, or venison
Return to 2012 Wine Awards results
