We’ve all been there, you’re cooking for friends, going to a dinner party or trying a new restaurant and the moment comes when you have to choose the wine. Whether you’re stood in a supermarket aisle or looking at a wine list, there is a certain amount of pressure that goes with the decision. You want to make sure whatever you select complements the food you’re going to be eating.

It doesn’t have to be as difficult as it may at first seem though and there is often no need to wade through all the tasting notes of every variety of wine on the shelf! There are some basic principles when it comes to food and wine pairing that, if you remember them, will set you in good stead to make the right choices next time you’re in charge of that all important decision!

California wine has risen hugely in popularity over the last few years, now outselling French wine in the UK. This is not only because California offers a wide selection of varieties – for example some 100 different grapes grow in the State’s wine making regions – but also because the wines offer a more relaxed choice with something to suit everyone. The diversity of soils and climate make the range possible, and Californian winemakers claim the taste of their wines is so distinctive they could only be from California!

Because it’s so diverse, choosing a California wine is always a safe bet. There are several major Californian varietals to look out for. For whites it should be Chardonnay, Sauvignon Blanc and Pinot Grigio. For reds, Cabernet Sauvignon, Merlot, Pinor Noir, Syrah (Shiraz) and Zinfandel.

And when it comes to pairing these with food, we can break it down as follows: