Club sandwich

Club sandwich

A club sandwich layers toasted bread, chicken, smoky bacon, tomato and mayonnaise, so the wine needs acidity for the mayonnaise and tomato and enough fruit and body for the bacon. Nothing on the plate needs tannin, and a heavy red flattens it. A darker pink wine or a crisp white covers every layer at once.

Pairs Perfectly. Tavel, southern Rhône, France. The fullest of French roses, darker in colour, with red fruit and enough body for smoky bacon, and the acidity to cut through mayonnaise. It covers chicken, bacon and tomato in one glass.

Pairs Well. Sauvignon Blanc from California, USA. A little rounder than its Loire cousin, with citrus and a green edge that suits tomato and lettuce.

Pairs Well. Cinsault from the Languedoc, France. Light, perfumed and gentle in tannin, a red that sits comfortably with chicken and bacon, and an everyday bottle.

Worth Seeking Out

Vidiano from Crete, Greece. Apricot and almond with a gentle herbal finish and enough texture for mayonnaise and chicken.

Avoid

Heavy, tannic reds and heavily oaked whites. Tannin clashes with tomato and mayonnaise, and oak weighs down the sandwich.

Failing That

A Verdejo, Rueda, Spain.

If All Else Fails

Pinot Grigio, northern Italy.

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