Chablis is typically taut, refreshing, mineral-charged, and electric with crunchy acidity and fresh fruitiness. This producer is one of the best, and the wine will cool the palate against the heat and punch of Mexican cuisine’s inherent flavours.

This brisk rosé-style wine, from the cool upper reaches of the Adelaide Hills, offers lashings of cherry, a dusting of spice, and a cool, crisp feel. It’ll cover you from slow-cooked meat dishes to seafood crudo. Superb.

A good match should take the spices of Peruvian dishes into consideration. I like gewurztraminer in such situations, and this is one of Australia’s best. Gently sweet, clean, spicy and dry.

Few things work as sublimely with Japanese cuisine as sleekly textured, gently lactic, beautifully fine sake crafted by artisan brewers. This gem has some earthiness, some gentle milky-cocoa flavours and finishes fresh and cool.

Like duck and pinot noir, Chinese meals and Hunter semillon seem to be a holy alliance. The lemony tang and zestiness of this wine work a treat with Chinese seasoning and the varying textures of Chinese dishes.

With Indian cuisine, it’s easy to reach for Kingfisher Lager, perhaps India’s most well-known, easy-drinking beer. I reckon, however, that you need a bit of extra character in your drink to take on the spice, and this gently fruity, smooth-tasting pale ale has it in spades.