Disco trumps dessert at this repurposed restaurant at Aspen Highlands. The moment the lunch dishes are cleared away, the Veuve Clicquot corks will start popping. Cloud Nine has been described as the most hedonistic bar on any ski slope in the world, with revellers in full ski gear up on the tables dancing to the beat of George Michael and Donna Summer. Part of the appeal is its heady location – 3300 metres up the mountain, inside a former ski patrol hut.

Skip the predictable white and give red a go with your seafood. “The sweetness of the meat, matched to the bright, crunchy texture of the wine is so very refreshing,” Bennie says.

Two retro numbers make a cool combo in this pairing. “The higher natural acidity resets the palate gently and marries beautifully with the dessert,” Bennie says.

A summery drop works as the final dressing alongside a fresh, leafy salad. “Dry rosé is tart, light in berry character and brings a bit of herbaceousness to the salad.”

High in acidity, skin- fermented whites are an interesting final condiment in the glass. “When you’re eating heaps of spice with quite a bit of texture, the orange wines do a control-alt-delete to reset the palate,” Bennie says.