Top tips for choosing wine From the experts...

“I think that the philosophy of pairing the origin of the food with a wine from that region works well. For example, if I cook beef bourguignon-style, a red Burgundy goes perfectly.” Hrishikesh Desai, Farlam Hall

“Price does not always dictate the wine; instead seek the best possible pairing. This may be a light-style, great-value wine or could just as easily be a fabulous sparkling wine that is an investment.”

Craig Bancroft, Northcote

“Always start with the producer. For me, the way grapes are cared for and how they are farmed is crucial. Are they biodynamic or organic? The story behind the producer is also extremely important, as is the terroir. Of course, the wine has to be delicious, but you need to know who is growing the grapes.” James Story, Ness Walk “Choose wines from local wineries that make an effort to give back to their communities, and encourage biodiversity.” Romain Bourger, The Vineyard

“Think of your wine as you would any other ingredient in your dish: it either needs to complement the flavours or contrast them. Picture the effect that a squeeze of lemon juice has on a slice of smoked salmon. Sparkling wine can work in just the same way, providing lift, acidity and freshness.” Laura Rhys, Gusbourne

“When pairing food and wine, the wine should always be stronger or at least hold similar intensity of flavours to the food, otherwise you may feel a watery sensation on the palate. For example, grilled red meats, steaks and game always pair well with strong, oaked, full-body red wines with high acidity, alcohol and tannins.”

Mario de Sousa Maia Martins, Grantley Hall