Although the before mentioned approach does sit true in many situations, it is vital to not only consider the colour of the wine but also the balance of flavours and textures when combined with what you are about to eat.
Be brave, experiment and don’t be afraid to get it wrong. Before you invite VIP guests round, that is.
When throwing a dinner party it’s worth considering which wine to serve with each course rather than scrambling around your rack, fridge or floor for the nearest bottle to uncork/screw.
You know when you have got it right because it feels right, simple as that. Average food can be lifted considerably when paired with a perfectly matched wine. Good food, however, can also be crushed.
The crisp and tropical Chenin Blancs should match up well to creamy dishes or salads, while the smooth and fragrant Chardonnays stands proud next to a soft cheese course.