All whites and rosés taste better chilled — cleaner and fresher. The rule for red wines was to serve red wine at 'room temperature'. However, the average house in winter is probably on the warm side for wines. Ideally, serve red wines cool rather than warm.

The main reason for decanting is to remove any sediment in the bottle. If poured with the wine, it might make it cloudy and the last glassful might be crunchy! Nowadays, many modern wines are treated by various means, including chilling and filtration, to ensure that sediment won't form.

It doesn't matter about the order in which you serve different types of wine — just suit each dish individually. There's nothing to stop you serving a red with the starter and a white with the main course if that's what goes best with the food.

Look for fresh, fruity whites, from the latest available vintage. Chardonnay, Sauvignon Blanc and Riesling are good grape varieties to choose. Australia is good for party reds, as it leads the world in quaffability. Cabernet Sauvignon, Merlot and Shiraz are the grapes to go for.


All the above tips and hints have been written by Charles Metcalfe and Kathryn McWhirter.