Some say that there are strict guidelines for which wine to serve with which food. I say it’s up to you! To prove it, I’ve come up with some surprising pairings to get you thinking…

Currying favour

I used to think a crisp white wine was best to cool the heat of a curry, but now I reckon that what you really need is a delicious soft and fruity rosé. Aromas of cherries and raspberries get your mouth watering, and the taste of red berries on the palate complements the big flavours of a curry’s spices while taking the bite out of chilli. Try Tesco Finest* Nero d’Avola Rosé.

Fish and sips

Red with meat, white with fish is the norm, but not always! A fragrant red wine, such as Tesco Finest* Central Otago Pinot Noir is actually a perfect accompaniment to meaty fish such as salmon and tuna. It’s smooth and supple, with red cherry flavours that really work with the juiciness of the fish. I like it even better when it’s slightly chilled.

Wine and cheese, please
Yes, port and Stilton are lovely, but don’t forget sweeter white wines. If you think how well apples go with cheese, it’s no surprise that a gorgeous Riesling is good too. Go for a traditional, slightly sweet one such as Tesco Finest* Autumn Picked Riesling, which has a hint of melon and a citrus zing – just like a crunchy apple. I also find that some cheeses easily overpower reds, whereas a white, especially one with a balance of sweetness and acidity, can work superbly.

Not to be trifled with
One of my all-time favourite sherries is the González Byass Matusalem Very Old Sweet Oloroso, which has been aged for 30 years giving it aromas of dried fruit and almond, and a deep molasses texture and taste. I would normally serve this as an aperitif or after a meal with cheese, but this is also seriously good poured over vanilla ice cream.

Proof is in the pudding
For a final flourish at a special meal, try pairing a sweet fizz with your pud. The Chardonnay and Pinot Noir grapes in Tesco Finest* Angas Sparkling Rosé create a sophisticated palate-cleansing sparkler that combines succulent berry flavours with a delicate nuttiness. I usually match it with rich chocolate dishes, luscious ripe fruits or a big slice of gâteau.

Go on – give some of my unusual pairings a go, and let me know how you get on.

Cheers!