Food and Wine Pairing Recommendations
It is important to emphasise that matching food and wine is a fun and enjoyable experience. Giuseppe Vurchio is the Maitre D at the Randolph, and has compiled some recommendations.
Basic principles to food and wine matching is that they should complement each other, and the other is that they should cleanse the palate.
The Palate is complex, as we taste sweetness, bitterness, saltiness and sourness. It is the taste buds that provide us with the pleasure of food. The fun commences when you experiment contrasting flavours or hot and cold at the same time.
The Sommelier will be able to professionally assist you but examples of their recommendations could be for cleansing the palate.
| Scallops: | Gewurztraminer |
| Roast Chicken: | Australian Shiraz |
| Braised Beef: | Fleurie |
| Roast Venison: | Gevry Chambertin |
| Smoked Salmon: | Pouilly Fume or Sancerre |
The Sommelier may recommend different wines designed to complement the food such as:
| Scallops: | Chateau Billot (Dessert Wine) |
| Roast Chicken: | Chianti, Classico |
| Braised Beef: | Cabernet from Australia |
| Roast Venison: | Pomerol |
| Foie Gras: | Sauternes |
We look forward to being able to assist you in recommending a selection of wines from our extensive wine list when you dine at the Randolph.
Back to Giuseppe Vurchio's Profile
How to find us
Macdonald Randolph Hotel, Beaumont Street, Oxford, Oxfordshire, OX1 2LN
Tel: 0844 879 9132
Fax: 01865 791678
E-mail: Click here
