Flavour

The principal flavours in your meal should be reflected in your wine, but not rigidly so. Rich meat flavours do work well with luxuriant, complex red wines, such as Bordeaux, but they can also sit beautifully with lighter reds, such as a fruity Burgundy, or an oaked white Chardonnay on a summer evening. If serving a wine with citrus-fruit aromas, add a little citrus juice to the food, for example, a squeeze of lemon, to enhance the flavour of the wine.

If you are choosing your wine to match your food, you need to think about the cooking processes and how these will affect your wine choice. Chicken marinaded and barbecued with a spicy sauce will require a softer, fruitier wine than will roast chicken, which can handle a wine with more personality. You must also consider the other ingredients that go into the meal.