Try to use plain, tall-stemmed glasses – you can see and appreciate the wine better through plain (not cut or coloured) glass. Wine 'pros' like to hold a long-stemmed glass so they can swirl the wine easily. Only fill the glass one-third up each time, so the aroma can be released.

 

For the very best food and wine partners, avoid contrasts and try to match like with like.Generally speaking, strong-tasting foods go well with more robust wines, delicate dishes are better with lighter wines.

 

Chill all white and rosé wines – but not for too long as the flavours and aromas can be muted by an icy chill! Two to three hours in the fridge should be fine.

 

Keep chilled wines cold throughout the meal– either store in the fridge between servings, or (much better) place in an ice bucket or plastic cooler on the table.

 

Slightly chill all soft, light reds. Half an hour in the fridge should be enough to bring out the tangy, juicy, fruity flavours and the wine will taste more refreshing.

 

Don't leave your wine selection to the very last minute or you won't have time to find a decent bottle that works well with your food. Also, don't forget to serve richer red wines at room temperature