Yum cha is a great excuse to have a beer or cheeky wine before midday, but you need utilitarian drinks to span across everything, from dumplings to roast pork – for that, rosé is your friend. This is a stellar example from one of Australia’s hottest young wine-making talents.

An ‘RSL daiquiri’, or so I call it, is gin with lemon squash and bitters over ice, and is awesome with schnitzel or a parmy. This is a superb dry gin, probably best in a martini, but works a treat in this old-school drink.

Riesling is one of the most refreshing grape varieties. It’s much maligned for being sweet, but dry, crisp styles, like this one, are a stunning match for a wealth of food – my favourite is smoked sausages. Unusual, but it works a treat.

Most people reach for sake or dry white wines when chowing down on sashimi, but I reckon the dry, crisp nature of plain beers works really well. Sailors Grave nails the brief with this wickedly sessionable, lightly bitter beer.

Larmandier-Bernier is a biodynamic, boutique Champagne producer known for complex but delicious Champagne wines. This one is incredible and feels super fancy to sip. And matched with salt-and-vinegar chips? Heaven.

Prosecco is one of the fastest-growing wine categories on earth, and Australia is showing Italy just how good we do it Down Under. This version is crunchy in texture, vivacious in bubbles, and one of the best local examples. Drink it with a big fry-up breakfast.