A food-pairing tip from Mark Andrew, co-founder of Noble Rot:

“Keep it local — choose a wine that is an extension of the cuisine you’re eating: red Bordeaux or Greek Xinomavro with lamb; red Burgundy with game birds; or aged Rioja with a serious steak. If wine and food have grown up together in the same region, there’s a decent chance they will make a complementary match — at the very least it’s a good place to start.”