Sticky Chicken Thighs with Lemon and Honey - I love the idea of the sweet sticky but alos lemony outside and suculent chicken inside, with that touch of olive to add a little more! Wine wise arguments could be made for a big white wine or a red. For example, a good match would be a big, oaked Aussie Chardonnay, particularly if it had a touch of residual sugar. A good red match would be a big and fruit driven in style, like a Nero d'Avola or a Primitivo from Southern Italy, or a Barbera from Piedmont in the North - the powerful sweet fruit flavours would complement the chicken, with the soft tannins going well with the juices sticky outsides. From the Aldeby Wines list I would go for Domaine de Rieussec Jardin Anglais Rouge 2006, a Cabernet Syrah blend that has been made to show off this type of big fruit flavours.

Hot Spiced Fruit with Ice Cream - Lightly cooked plums with spices and ice cream - sounds lovely! Despite the sweetness, this is an idea dish for wine, it would be great with a Pedro Ximinez Sherry if the fruit is particularly sweet, otherwise a fortified Grenache from Banyuls or Maury in Roussillon would be great. I don't list anything quite like that, but the Cuvee Grangeon might be worth a go. One thing that I do know that would be perfect is the late harvest Grenache Noir that Pierre Ravaille mankes for the familly at L'Ermitage du Pic Saint Loup, full of berry fruit, sweet spices and perfectly balanced it would be great, particualrly if the plums and sauce wern't too sweet .... I really need to talk to Pierre!

Grilled Prawns with Yoghurt and Mint - Spicy food and wine are often poor bedfellows, add in the touch of sweetness from the coconut, and it becomes even more difficult. For this dish, I would drink a Pinot Gris from Alsace, one that has plenty of flavour, with fruit and nutty notes as well as the characteristic spice of the better wines, if it had a touch of residual sugar then it would probably work even better. From the Aldeby Wines list, I would offer Cuvee Salabelle 2008 from Domaine Grangeon, an Ugni Blanc that it full of character (I know a lot of you think it is imposible to find one, but try this one and believe!) Aged on the lees of the Viognier, it has body and flavour and is a fascinating drink that has enough about it to work with the prawns and the spices.

Pork Meatballs with Anchovies - This looks like a healthy form of comfort food, which of course demands a "comfort wine" - by that I mean a wine that is full of flavour, packed with fruit and spice and interest, with softening ripe tannins and well balanced acidity. For this dish I would go for a Syrah from the Northern Rhone, say a better St Joseph or Crozes-Hermitage, or alternatively go for a Cornas; Domaine du Tunel is a personal favourite. Better still go for Domaine Grangeon Syrah 2006, or the Mas de Valbrune Pas de Deux 2006 both have fruit, style and complexity in abundance.

Roast Duck with Citrus Salad - The contrast in flavours between the rich duck, five spice powder, citrus and watercress is huge, and this can only make for a complex set of flavours. As the citrus fruits have a touch of sweetness, any acompanying wine needs not to suffer due to the acidic or the sweet parts of the dish. The wine also needs a bit of power, and peferably some elegance, and it should also have some comlexity of flavour of its own. A good riserva Rioja (or similar from Spain), a Cahors or Madiran from SW France, or a Sangiovese based Supertuscan would work well, but I would go for one of two wines from Languedoc: Plan de l'Om Miejour 2007, made with lots of Grenache Noir, and full of lovely complex berry fruit and spicce flavours; or L'Ermitage du Pic Saint Loup Cuvee Sainte Agnes Rouge 2006, which has the power and elegance of the best wines from that AOC with great dark berry and cassis flavours with much spice and much complexity.

I believe that a decent glass of wine will enhance the culinary experience of anyone eating any of these dishes. I would be interested to hear if anyone has any ideas for different wines to match with these recipes.

Best

Ian