Wine The finest bottles to pair with pies

PIES and wine might not be the first combination that springs to mind but we’ll have a go anyway. Ahead of British Pie Week, from March 6-12, we look at the tipples that best complement savoury fillings.

STEAK AND KIDNEY

From northern Italy, Truly Irresistible Barbera D’Asti 2012 (£6.99, The Co-operative) mixes rich black cherry notes with ripe plums and spice that contrasts well against an earthy, savoury forest floor. An unbeatable price and match with the meaty gravy of the sauce.

BEEF, MUSHROOM AND RED WINE

A real crowd pleaser, once you’ve tasted Mount Rozier The Beekeeper Merlot 2015, South Africa (£7.99, The Co-operative) there might be just enough left to make the sauce. A rich, fruity red that pulls all the right strings, its plummy dark fruits laced with smoke and spice.

SLOW-COOKED LAMB

To discover the Jumilla wine route in south-east Spain, try El Mayoral Monastrell Petit Verdot (£6.99, Aldi). A blend of monastrell and petit verdot, it offers sun-drenched cherry fruits with hints of blackberries steeped in liquorice. Whether you’re a novice or connoisseur, there’s enough depth to be interesting.

CHEESE AND ONION/ VEGETARIAN

If you want the wine to do the talking, Carignan Terre d’Ardoise 2013, France (£10, Marks & Spencer) is a rustic red made from gnarled old vines. Ripe summer berry aromas and dark brambly fruits are knitted together with liquorice, fennel and firm tannins.

COLD MEAT

A delicious food-friendly red that bears the restaurant’s name, Cantina Siciliana 2015, Italy (£7.99, laithwaites.co.uk) is soft and mouth filling, and balances generous black cherry and raspberry fruits with sweet spice and black pepper, ending with a black olive note on the juicy finish.