Weight

Young, delicate white wines should be served with light foods that allow the flavour and texture of the wine to shine. A young, crisp Riesling or Chardonnay will lift simply cooked lobster or grilled chicken.

Full-bodied wines, on the other hand, must be served with big, robust-flavoured foods - a young red Rhône will be an excellent match for a rich venison ragoût, while a refined Bordeaux might be overwhelmed by the big flavours and richness of the stew. Not everyone enjoys full-bodied wine, so do feel free to serve the type of wine that you enjoy, rather than following these guidelines slavishly.