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Tunisian Aubergine Salad with Coriander and Yoghurt

Spanish Pork Stew with Potatoes and Chorizo

Prune, Apple and Armagnac Cake with Almond Streusel Topping 

The aubergine salad starter obviously has quite a lot of acidity, and coriander – a notoriously difficult herb to match with wine. An acidic Sauvignon Blanc wouldn’t be overpowered, nor would a grassy Verdelho. If you prefer to tone down the acidity, try a Riesling. This pork main course has a double whammy, provided by the spicy chorizo. Its tomato sauce and other ingredients mean that you need a powerful wine with this one: continue the Spanish feel with a rich Rioja. Other good wines would be Zinfandel, Syrah, Merlot or Pinot Noir. With the dessert, Armagnac would be perfect: not only is it found in the cake, but it makes a wonderful marriage with prunes. 

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