Chouriço Assado

Estimated from a representative ingredient basket; verify against exact brands and edible yields before publication.

1. Score the chouriço diagonally every 2 cm without cutting through. Place in a flameproof clay dish or under a hot grill.
2. For grilling, cook 8–12 cm from the heat for 10–14 minutes, turning, until the skin blisters and fat renders.
3. For the traditional flame method, warm aguardente, pour into the clay dish and ignite carefully away from overhead cupboards.
4. Turn the sausage with long tongs until the flame dies and the surface is browned. Never add alcohol to a live flame.
5. Rest 3 minutes, slice and serve with bread to catch the spiced fat.

#1 Great match Sparkling

Champagne / Traditional Method Brut

Why it works: High acidity and fine bubbles cut through fat, salt and crisp coatings while matching the dish without overwhelming it.

High-acid, dry sparkling wine with fine bubbles, citrus, apple, brioche and mineral notes. It cuts through fried food, cream and salt while making starters feel celebratory.

GrapeChardonnay, Pinot Noir, Pinot Meunier

RegionChampagne, Franciacorta, English sparkling wine, Crémant

Wine flavourcitrus, green apple, brioche, chalk, almond

Serve at6-8°C

• Flavour bridge: crisp bubbles with fried, salty or creamy textures
• Acidity: High acidity refreshes the palate.
• Body: Medium body suits starters and fried food.
• Tannin: Low tannin is safe with seafood and salt.
• Sweetness: Dry sweetness avoids making savoury dishes cloying.
• Best for: Selected specifically for this British or Portuguese recipe.

#1 Great match Rosé

Provence Rosé

Why it works: Dry rosé combines red-fruit flavour with white-wine freshness, working well with grilled food, tomatoes, peppers and robust seafood.

Pale, dry rosé with red berries, citrus and herbs. Flexible with Mediterranean dishes, grilled vegetables, seafood and summer food.

GrapeGrenache, Cinsault, Syrah, Mourvèdre

RegionProvence, Languedoc, Navarra

Wine flavourstrawberry, citrus, herbs, melon

Serve at8-10°C

• Flavour bridge: red berries bridge tomato and char
• Acidity: Bright acidity handles tomato and oil.
• Body: Light-medium body suits grilled dishes.
• Tannin: Low tannin.
• Sweetness: Dry style remains refreshing.
• Best for: Selected specifically for this British or Portuguese recipe.

#1 Great match Red

Pinot Noir / Burgundy

Why it works: Pinot Noir combines red fruit, earth and moderate structure, especially credible with duck, game birds, mushrooms and richer fish.

Elegant red with red cherry, earth, spice and fine tannins. Great with duck, mushroom, poultry, pork and lighter beef dishes.

GrapePinot Noir, Spätburgunder

RegionBurgundy, Oregon, Central Otago, Baden

Wine flavourred cherry, raspberry, earth, mushroom, spice

Serve at14-16°C

• Flavour bridge: red fruit and forest-floor notes mirror game and mushrooms
• Acidity: Medium-high acidity keeps rich meat lively.
• Body: Medium body suits game birds.
• Tannin: Low-medium tannin avoids dominating.
• Sweetness: Dry style.
• Best for: Selected specifically for this British or Portuguese recipe.

#1 Great match Red

Rioja / Tempranillo

Why it works: Rioja combines red fruit, savoury spice and controlled tannin, suiting lamb, pork, paprika, chorizo and slow-cooked meat.

Spanish red with red fruit, vanilla, leather and spice. Good with garlic chicken, lamb, roast meat, paprika and grilled dishes.

GrapeTempranillo, Garnacha, Graciano

RegionRioja, Ribera del Duero, Navarra

Wine flavourred cherry, plum, vanilla, leather, dill

Serve at15-17°C

• Flavour bridge: red fruit, leather and spice echo roasted meat
• Acidity: Fresh acidity balances fat.
• Body: Medium-full body matches hearty dishes.
• Tannin: Medium tannin is softened by meat.
• Sweetness: Dry style.
• Best for: Selected specifically for this British or Portuguese recipe.

These are wine-style pairings, so you can choose any bottle in that style rather than needing one exact producer. Look for the grape, region or style name on the label.