I don’t mean to put myself in the limelight, but if there was a Nobel Prize for how to party, and what to drink at them, I reckon I’d be in for a shot. That being said, my version of a good time mightn’t be as popular as I think. So while I’m trying to talk people into obscure grape varieties or the merits of vermouth matured in goat bladders, people are feigning interest, looking around for something they actually want to drink, or dropping smoke bombs and leaving the party. Real parties are where everyone is having a good time, not just the wine wanker standing on the table delivering a sermon from up high. I can however put on a more considered hat, and apply the practical understanding of my 15-plus years tasting, writing and selecting wines, with more judicious thinking. Sparkling wines, well, they’re a given, but if you were to ask me what’s in my cellar for all-round party times I’d always start with rosé. The cool, gently savoury rosés produced in the south of France, from Italy-originating grape varieties, or from artisan Australian producers, are usually my go-to. Whites should be of a similar ilk – think crisp, dry, aromatic and thirst-quenching. Fitting the bill are southern Italian white grapes and blends, Australian riesling or semillon, and, for something different, go for seafood-friendly, tangy-fresh whites from the Loire Valley in France. Though so many people love big reds, they tend to anaesthetise guests, particularly when so much celebrating is done on warm days. You’re better off diving into light- to medium-bodied red wines, and then giving them a quick dunk in an esky before serving. Stock up on Beaujolais, ‘joven-style’ Spanish reds or chilled Aussie grenache.

A bowl of salt and vinegar chips, or maybe corn chips and a spicy guacamole, whatever the party food is, cans of ultra-crisp, gently bitter, briskly cold beer are just about the best things to drink while snacking. This ripper brew is my go-to.

A wine worth celebrating as this release marks 40 years since the Crawford River vineyard was planted. It’s brilliantly perfumed with appley and talc scents, tight and refreshing to taste and finishes incredibly long. It will cellar superbly too.

Krinklewood’s vineyards are farmed biodynamically and with immense attention to detail, and it seems to radiate in this vibrant, crunchy textured, light white wine. It’s all floral scents and citrusy zing on the palate; best drunk with gusto.

It’s a blend of shiraz and nebbiolo grapes from a hip Yarra Valley winemaker. Immediately appealing in salmon pink colour, it’s a spicy, enlivening, light red of immense vitality and crunchy texture. Best served not too cold with really good salami.

This cabernet red blend from Margaret River has some extra padding in its plush texture and fuller spectrum of ripe fruit flavour, but with a gentle chill on a sunny day, the drinkability is off the charts. Think berry fruit and clove-like spice.

Mezcal and tequila are quite similar and serve the unique purpose of unleashing the uninhibited and carefree behaviour of party attendees. That being said, finer specimens, like this smooth herbal example, are best sipped while their magical effects take hold.