How to choose the right bottle

• Match intensity: delicate dishes prefer finesse; bold dishes need structure.
• Use acidity as a tool: it refreshes richness and lifts seafood and sauces.
• Respect texture: creamy, crispy, grilled, raw — mouthfeel matters as much as flavour.
• Mind the sauce: pair to the dominant element (butter, tomato, spice, smoke).

What you’ll find here

Each section is a practical shortcut: click a dish style, then choose a wine that fits the moment — from crisp aperitif bottles to serious reds for steak, plus Champagne, whites, sweet wines and fortified options.

If you’re unsure, choose the closest cooking style (grilled vs. roasted vs. raw) — it’s usually the key.