Forever a contentious topic, surrounded by fear, apprehension, intrigue and mystique (see: confusion), food and wine pairing has both excited and terrified aficionados and experts alike since the dawn of civilisation.

The idea that a bottle of wine could elevate a meal and its participants to another plane of existence, yet a (rude) pairing could bring shame and humiliation upon you and your home cellar for the many years – and dinner parties – to come.

It’s almost too easy to succumb to this unnerving sense of dread when you’re combing the aisles of the local bottle-o, grocery shopping in hand, hopelessly replaying that last episode of Rick Stein gallivanting across Europe in your head for inspiration. So, to help you choose that right bottle, here are a few simple suggestions.

Consider complimentary neighbours

We often speak of terroir in the wine world, a sense of place, an expression of climate, soil and terrain. The best wines speak of place, or where they’re from. This often guides regional cuisine, as well as what’s poured into your glass at the table.

“What grows together, goes together” is a simple yet effective mantra for pairing, and better yet, one that doesn’t discriminate against those without formal wine education. Here we look to tradition for guidance, pairings tried and true with years of cultural assurance, generation after generation putting two and two together until there simply is no other way. Think bistecca alla fiorentina and Chianti, a classic regional pairing which you’d likely struggle to elude in Tuscany, and for good reason.

Of course, you’re allowed to drink French wine with your pepperoni pizza. Cabernet Franc is always a winner, so don’t be afraid to grab that Loire Valley red with gusto. Here it’s more about congruent flavours, consider the pepper and spice supplied by both parties, while the wine’s natural acidity plays well with the tomato sauce. Think buttery lobster rolls and rich, creamy Chardonnay, or a spice-driven Syrah with Indian food – although avoid big tannin, high alcohol and judicious oak when playing with spicy food. This will only turn up the heat.

Related story: Why you should be drinking chilled red wine this summer (and all year long)

Try complimentary flavours

Complimentary flavours are just as useful, a favourite of mine being acid-driven wines to cut through the richness or fattiness of dishes. Think fried chicken and Champagne, always a winner, with copious amounts of salt an added bonus.

Always consider the intensity and delicacy of wines when pairing dishes, as to not overpower one or the other.

Don’t forget to do you

If there were a list of rules, I’d argue the most important of all would be to choose the wine you actually enjoy. A room full of sommeliers cannot convince your palate, no matter their experience, pin or unwavering persistence, to enjoy an aggressively tannic cabernet with your ribeye when all you really crave is a crisp, refreshing riesling. Yes, you are allowed to have white wine with red meat, and vice versa. The world will not end.

The best pairing of all is always, without a doubt, whatever wine you actually want to drink.

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