You don’t always have to go all out on Champagne, but when you do, enjoy it. This top-flight wine is impressive in its rich aromas, brilliant in its rush across the palate, and will cut through greasy food such as fried chicken. Lauren Perrier Grand Siecle Champgane NV (Champagne, France), $320.

Light fresh reds should be compulsory in every Australian cellar. This one is preservative-free, bright in red berry fruitiness and crunchy in texture. Try chilled with a hot curry or Chinese banquet. Harkham Wines Aziza’s shiraz 2014 (Hunter Valley, NSW). $32.

This is an ‘orange’ wine, which means it’s made like a red wine, but with white grapes. Only from specialist retailers, but so worth it for its juicy fruitiness, chalky texture and ability to match with pepperoni pizza. Casa de Si La Florencita grenache gris 2013 (Spain), $30.

Stocked in bottle shops the country over, and rightly so. Crack open the fresh young riesling and pour out the dry, delicious, thirst-crushing white. Its natural acid tang is perfect for sticky dishes and fried or barbecue chicken. Pikes traditionale riesling 2015 (Clare Valley, SA), $22.

Sour beer isn’t always as sour as you think, and usually is the most refreshing thing you can drag out of your fridge. This one from Belgium is mildly sour, gently fruity, and insanely versatile – it’s great with Indian curry as the tang resets the palate. Rodenbach (Belgium – 330ml can), $6.

Light, dry, savoury, pink-coloured wines match such a breadth of dishes, particularly things we overlook for a wine match. Burgers, tacos and pizzas all come alive with rosé and this is a really good one. De Bortoli La Boheme ‘act two’ pinot noir rosé (Yarra Valley, VIC), $20.