Olive Oil

The richness and potentially cloying effects of olive oil need acidity, dryness, even a touch of astringency, from wine.  In white wines go for clean, refreshing flavours and for those with a good bite of oak.  In reds, Rioja works well.  Italian wines such as Montepulciano d’Abruzzo or Chianti combine rich fruit with acidity, which complements the taste and richness of olive oil.  Reds or rosés from the South of France also make a good choice, combining dryness with spicy fruit.