Rich white

Fuller-bodied whites, often oaked or lees-aged, with texture and stone-fruit or nutty depth.

• Salmon

  Classic

  Weight matches weight; a textured white stands up to salmon's oiliness without fighting it.

• Prawns, crab and lobster

  Classic

  Sweet shellfish meat and butter sauces call for texture and a little oak-derived richness.

• Roast chicken

  Classic

  Roasted, browned skin and a textured white meet in the middle — the oak echoes the roasting.

• Pork

  Classic

  Roast pork's crackling and fat pair with a textured, slightly oaked white.

• Cream and cheese pasta

  Classic

  Cream needs either matching texture or cutting acidity; a rich white supplies both at once.

• Risotto

  Classic

  Starch and butter give risotto a weight that a textured white matches directly.

• Roast turkey

  Solid

  Texture to match the roast, with enough acidity for the trimmings.

• Roasted root vegetables

  Solid

  Texture and a little oak match the browning without overwhelming the vegetables.

• Soft and bloomy cheese

  Solid

  Matching texture rather than cutting it, for a softer, more harmonious pairing.

Pairing suggestions are editorial, drawn from established convention rather than measurement.