sausages and mashAutumn has started. Falling leaves and falling temperatures means a diet of comfort food is now required. A good pork sausage, a bottle of red wine and an extremely large dollop of creamy mashed potato should do the trick.

Proper mashed potato made with stove-top boiled King Edwards (I find traditional boiling always gives better results than microwaved cooked potatoes), butter, cream and a grind of salt and black pepper will smooth down rough reds made with high tannin grape varieties like Grenache, Syrah and young Cabernet Sauvignons.

fried eggBut sausage snacks needn't only match red wines. Sausage sarnies or a simple meal of fried sausage and egg match both Brown Sauce and white wine wonderfully - slightly acidic and lemony-tasting whites from France or Italy make very sausage-friendly wines.

And if you're still not sure whether to go for a white or red, then try a rosé. Rosé wine has enough strength of flavour to match most meats and refreshing white wine qualities that help wash down a meal.

PG Wine Reviews

Spar Viottolo Sicilian Nero D’Avola Shiraz
£5.50 Spar
Plum, black cherry and a bit of black treacle.

Piccini Memoro redPiccini Memoro Italian Vino Blanco
£6.65 (down from £9.99 until tomorrow) Tesco
Don’t be put off by the innocuous Vino Blanco bit as this is a really nice blend: pear, lemon, celery and nuts with a zesty twist that’s not too sharp.

Piccini Memoro Italian Vino Rosso
£6.65 (down from £9.99 until tomorrow) Tesco
Fab stuff. Tastes of fresh cherry and melting chocolate with a light liquorice and black coffee background.

Cune Spanish Rioja Rosado 2012
£7.49 Ellies Cellar, Scotland and £8.74 Majestic
More of a light red than a rosé with its damson and lime flavours.

Spar Modesta Spanish Grenache, Syrah, Mouvèdre 2012
£7 Spar
Creamy blackcurrant and milk chocolate.

Villa Maria ReserveVilla Maria New Zealand Reserve Pinot Noir 2010
£17.99 New Zealand House of Wine
Tired of vague cherry flavours in your Pinot Noirs? Then try this New Zealand Reserve with oodles of deep cherry, cocoa and liquorice. You’ll never look at a Pinot Noir from Burgundy in the same way again.

This article has also appeared as Paula's Wines of the Week on