When pairing wine with Sunday lunch, there are a few general guidelines to remember. The key is to match the wine's weight and flavours with the food's taste and textures.
If beef is your meat of choice, a full-bodied red wine, such as a Cabernet Sauvignon or a Merlot, is a good choice. These wines have rich, dark fruit flavours and tannins that can stand up to the rich, savoury flavours of beef.
Go-to wines such as an Australian Shiraz, Cabernet Sauvignon or Merlot are a clear go-to when it comes to beef. These wines match the flavour intensity of roasted beef to perfection. If you prefer a tasty white, a traditional white Rioja is the best option for roasted beef.
A Pinot Gris or Albariño is a good option for bass. The bright acidity of the wine awakens the flavors of the otherwise mild fish. Other refreshing options include Sauvignon Blanc and Grüner Veltliner.
Finer red wines such as gamay, light pinot noir or a cabernet franc pairs well with Guinea fowl. A white wine such as a Chenin can also go very well.
A dry white wine such as Sauvignon Blanc, Chardonnay or Pinot Grigio would be a good choice for a vegetarian meal. These wines have bright acidic and fruity flavours that can complement the flavours of the vegetables.
Of course, remember that wine is a matter of taste; ultimately, you should choose what you and your guests enjoy most.