If you’re spending hours slaving away in the kitchen, you don’t want to spoil all your hard work by serving a wine that clashes with your carefully created flavours.

Pairing different wines with each course is a quick and easy way to add some restaurant-level luxury to your next dinner party – all you need to do is consider the flavour profile of each dish, and match accordingly.

“Acidic food always pairs well with wine that has a touch of acidity,” says James Davis, Master of Wine at Freixenet. “It might sound strange but the combination of both brings together a rich and full pairing – so, for example, a tomato-based pasta dish will go really well with a Chianti.”

“For food that’s rich in umami, try the crisp, acidic notes of something like a Prosecco, while lighter salad dishes are enlivened by fruity and floral wines like Pinot Grigio.”

“Serving something fishy? The vibrant citrus aromas in our Sauvignon Blanc will really lift a beautiful cod dish, much like adding that final squeeze of lemon.”

“Then when it comes to dessert, our Italian Sparkling Rosé is brimming with fresh summer berry flavours – pair it with an Eton Mess to really bring out the sweet aspects of the wine.”

And it goes without saying, but make sure you bring out the best wine glasses for your pairings – all those matching notes are going to go unnoticed if you’re pouring into tumblers…

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