Badoz Trousseau Rouge, Jura, France 2012 (£14.31, thesampler.co.uk) There's something of Burgundian pinot noir in the pale colour, bright acidity and flavours (red berries, wet earth and mushrooms) of Domaine Badoz's trousseau from the Jura region east of Burgundy; in texture, it has more of the grip and grit of Italian nebbiolo.
These drinks are often served over ice with no milk (or whipped cream) and they have layers of flavour including red fruits, caramel, nuts and chocolate.
The purpose of our study was to reveal customers' sensory expectations in relation to the flavour of red wines based on their label colours.
Among those in the know, the plum, chocolate and spice flavours of Cabernet Sauvignons, Merlots, Pinot Noirs and Sangioveses best accentuate the rich flavours of red meats.
A Greek stifado of beef is flavoured with red wine, onions, tomatoes, bay leaf, and garlic, and it may contain cubes of feta cheese.
Aldi said Veuve Monsigny had won plaudits for its "aromas of baked apple, brioche and stone fruits, with gorgeous flavours of red fruit, ending in a long, extremely delicious finish".
The traditional fish suppers of haddock, lemon sole and plaice are likely to be replaced by the more exotic flavours of red mullet, John Dory and gurnard as the fishing grounds around Britain change due to global warming, a study has found.
There are four basic cow and goat cheeses, and the ones not to be missed are Dulse, flavoured with red algae, and Pas de Bleu, which is actually as blue as Roquefort, and delicious to taste with the dairy's own beer, Lousberg.
Talleggio and parsley risotto cakes 2000 Castel del Monte Rosso (£4.49, Safeway) An unoaked southern Italian glugger from the country's boot heel, this blend of mainly Uva di Troia with a little Aglianico is juicy and rich with flavours of red cherries and sweet plums.
It brings the mutually opposing flavours of red goon and whiskey to the same table, and asks them to get along.
To be honest, the choice is largely up to you, but the selection below offers a pleasing contrast of flavour and texture: red pepper (Huang) and peas (Hom) for sweetness, water chestnut (Hom) and blanched green beans (Mabbott) for crunch, and shitaake mushrooms (Huang) for yielding chewiness and savoury flavour.
