Bucket of prawns with a light, chilled red

Skip the predictable white and give red a go with your seafood. “The sweetness of the meat, matched to the bright, crunchy texture of the wine is so very refreshing.”

Takeaway curry with orange wine

High in acidity, skin-fermented whites are an interesting final condiment in the glass. “When you’re eating heaps of spice with quite a bit of texture, the orange wines do a control-alt-delete to reset the palate.”

Seasonal green salads with dry rosé

A summery drop works as the final dressing alongside a fresh, leafy salad. “Dry rosé is tart, light in berry character and brings a bit of herbaceousness to the salad.”