As a university student I worked in a Wine shop. I liked that job. Not just the tasting part (but admittedly I enjoyed that). Talking to customers about wine was just fun. The most common question customers would ask me was,'What wine goes well with [insert dish here]?'. On day one, not having a clue, I suggested a Semillon with a Beef Wellington. I sent that poor gent gingerly on his way, never to be seen again..

Knowing the different wine types and what to pair them with is a life skill any self-respecting man should know. Wine enhances the meal. Wine knowledge leaves an impression. One of the best ways to learn is to simply ask the sommelier or waiter when ordering. But that can be hit and miss, so I've put together a non-exhaustive guide below:

The Rules of Thumb

The main thing to consider when choosing a wine is how it enhances the flavour of your meal. The oft used rule is that white wine goes best with fish, poultry or veal dishes. Whereas red wine is best paired with a good lamb or beef dish. To a degree this is true, but the missing ingredient to this rule are the ingredients themselves: it's often the way the meal is cooked and the ingredients used that will influence the flavour.

The following rule of thumb is far more useful:

Delicate balances delicate, powerful balances powerful.

The gist here is to balance the heaviness of your wine with the heaviness of your food. You want to avoid a delicate wine (Semillon) with a heavy  meal (Beef Wellington), for example.

White varietal characteristics

Riesling

A young Riesling has a crisp flavour that often makes it a summer favourite. It is a faithful companion to Asian dishes or spicy salads.

An aged Riesling (14 years plus) is a resilient wine able to stand up to strong flavours such as chilli and garlic. Therefore, it's particularly good with richer dishes, such as French cuisine. It’s also particularly nice with a bit of cheese.

Sauvignon Blanc

Anyone who’s travelled to Margaret River has probably tasted a tantalising Sauv Blanc. It’s a favourite with smoked salmon and delicate seafood such as whiting or grilled scallop.  Australian Sauv Blanc’s tend to be on the fruity side due to our warmer climate.

Semillon

A good Semillon is the drop of choice for plain chicken meals. Semillons can range from very delicate (which are great with seafood) to more robust, oaky flavours (which are great for tomato or cream-based sauce dishes).

Verdelho

A Verdelho is your go-to for robust flavoured foods. Great to have with an anti-pasta dish.

Chardonnay

Wooded, unwooded, light, fruity, young or old. There are many types of Chardonnay. But as a guide, an older Chardonnay pairs well with tomato and cream-based foods, as well as heavier seafood dishes such as lobster or crab. A young chardonnay is a great accomplice with lightly pan-fried fish.

Red varietal characteristics

Cabernet Sauvignon

A young ‘Cab Sauv’ often has lots of tannin (which makes the side of your tongue tingle) and goes great with pork.

A more mature ‘Cab Sauv’ has less tannin, is more mellow and very often has earthy characteristics. It’s a great drop to have with beef or lamb.

Merlot

Merlot is a softer wine than it’s Cab Sauv and Shiraz siblings, and often has less tannin. Pair it with chicken or rabbit dishes.

Grenache

Grenache has a vibrant colour and offers a fruity aroma. It goes well with spicy meals, tomato-based dishes and crisp flavours. It’s also very pleasant to have with sun-dried tomatoes because of the wine’s natural sugar.

Pinot Noir

Pinot’s are a very versatile red to pair with food and is the safe bet in a restaurant that serves predominantly fish or meat dishes. Sweaty fruited pinots go well with dishes with a touch of spice, such as crispy duck pancakes and char sui pork. Silky pinots (low tannin) go well with a rack of lamb, beef wellington (Captain Hindsight here..) and even mushroom dishes. A full-bodied pinot is paired nicely with chargrilled steak, glazed ham and roast turkey. A mature pinot is good with game food.

Shiraz

Shiraz is a favourite with many. It’s a full-bodied, versatile wine with lots of kick (tannin). It goes well with beef , lamb or steak.; and the juice of the meat will often softening the ‘kick’. Flavours can range depending on the climatic conditions of the vineyard: spicier flavours for cooler climates, fruitier flavours for warmer climates.

Today people drink what they want with their food, so don't be put off if your date orders a chardonnay with your Beef Wellington. Choosing a wine is a matter of personal taste at the end of the day. But knowing what wine to pair with your meal will very likely enhance the experience. Knowing the basics of wine and how to pair them with food is a life skill we all probably should have.