Fish
There is a danger wine can overpower the delicate range of flavours found in fish dishes, so aim for something light and fresh that will let the flavour of the fish shine through. Sauvignon Blanc is always a good choice, as is Chardonnay, if you’re having a richer fish dish that needs a weightier wine. Try to avoid any that are very oaky though, as that flavour will overpower the fish. Although many people think you can’t drink red wine with fish, one example of this actually working really well is Pinot Noir with salmon, for example. If you’re a fan of red wine, best thing to do is try it with a grilled fish and see if it works for you.

Meat
As you would expect, meat’s strong flavours need hearty wines. For beef and steak, Cabernet Sauvignon is a classic partner, though you could also try a Merlot or a Shiraz. Also try Merlot with lamb, it works really well. Casseroles need robust reds and a good starting point is a Shiraz or a Zinfandel. Both red and white wines work well with pork, if you do go red then choose a lighter one such as Pinot Noir, or a softer varietal like Merlot. Chardonnay is a good choice for a white wine. For poultry, as there are a variety of flavours depending on if you’re eating chicken or something stronger like pheasant, you should choose your wine accordingly. Poultry is great because a wide variety of wines work with it, particularly Chardonnay and Pinot Noir. Very strongly flavoured game birds can easily handle reds like Cabernet Sauvignon or Merlot.

Vegetarian choices
Think red with pizza – Zinfandel is particularly good. For pasta with creamy sauces, go for a white like Pinot Grigio or Chardonnay. With red sauces, meat sauces and lasagne go with a full-bodied red like Zinfandel or Shiraz. For any earthy or nutty dishes, Pinot Noir is a great choice. If you’re having something with more green vegetables, then try a Chardonnay.