Pair chicken boiled with Boekenhoutskloof Semillon from Franschoek like a sommelier

   --  Orange sauce
   --  Burning hot spices e.g. tandoori
   --  Chèvrecrème
   --  Lemon/lime
   --  Fat and acidic sauce (e.g. wine, cream)
Fat sauce (e.g. cream, cheese)
Fresh herbs
   --  Hot but not burning hot spices
Preserved peach apricot
Preserved red berries
Creamy risotto
Freshly ground pepper
Mashed potato
Red currant jelly
   --  Soy sauce
Strong but not hot spices
Fried mushrooms
Mushroom sauce/stew
   --  Acidic sauce (e.g. wine, citrus)
   --  Acidic red berries
Cooked green peas/corn/paprika
Dried apricot
Dried apple
   --  Tropical fruit
Eatable flowers
Herb spices