Think before you drink

Don't just consider the colour and sweetness of a wine, think also about the weight (alcoholic volume), the intensity and concentration of flavour, the acidity and the tannin. Think about whether you want to match the wine to these elements of the dish you're eating, or whether you might enjoy a wine that contrasts with them.

For example, the saltiness of foie gras or blue cheese contrasts beautifully with a sweet white wine.  The silken texture of oysters contrasts with the delicate tickle of sparkling wine. But in terms of intensity of flavour, they are equals. That's why it makes sense to pair, say, a light, aromatic goats cheese with a light, aromatic wine. At the other end of the spectrum, when enjoying a rich, fatty meat such as lamb, the taste buds are cleansed and refreshed by a rich red wine with firm tannins.

Wine and food or food and wine?

Decide whether you want the wine or the food to be the star of the show. Generally speaking, wine should be an enjoyable accompaniment to a meal, but if you are opening a very special wine such as a mature great vintage cru classé,  choose equally high quality ingredients (organic, well-hung beef for example) but prepare a simple dish and allow the wine to be centre stage.

A few seasonal suggestions

There have been many excellent books written on the subject of food and wine matching, none of which claims to be a definitive guide. All we can possibly do here is offer you food for thought. And in view of the growing interest in seasonal, locally sourced produce, we have arranged our suggestions according to the seasons.

Spring heralds the arrival of new vintage wines from the northern Hemisphere. Following the harvest the previous September, the latest releases become available for the first time. Keep an eye out for new vintages of super-fresh dry whites such as Pinot Grigio and Sauvignon Blanc from France, Italy and Eastern Europe. Versatile and refreshing, they make great aperitifs and accompany dishes made from fresh, locally sourced ingredients.

Fresh from the market garden:

Asparagus

English asparagus has a short season so do make the most of it. One of the simplest ways is to serve it steamed with fresh butter. Sauvignon Blanc is often described as having an asparagus character which makes it a logical match for the 'real thing'. Avoid tropically ripe Sauvignon however and choose a grassier, cool climate style. The Loire is the perfect place to search. Averys Touraine Sauvignon Blanc is our top recommendation for value. If you prefer more intensity of flavour, do try all-too-often overlooked Tasmania. Tamar Ridge Devils Corner Sauvignon Blanc is a revelation.

Rhubarb

Outdoor grown rhubarb is at its best in June. When roasted, its natural sweetness and acidity provides a great foil to oily fish such as mackerel - also at its best at this time of year. A wine that mirrors the colour and fruitiness of this unusual combination with perfect, balancing acidity is Sincerité, a delicious Pinot Noir rosé from Joseph Mellot. I am also very fond of the quintessential Provence rosé from Château de Beaulieu.

Rhubarb of course is more commonly destined for desserts such as rhubarb fool or rhubarb and apple crumble. A sweeter style of wine is called for here as the secret to great dessert and wine matching is to ensure the wine is always the sweeter of the two. Add a touch of fresh orange zest to your dessert and Quady's marmelade-scented Essencia Orange Muscat will provide the perfect pairing. For a more classic match, look to France. Sweet Loire whites tend to have more acidity than say Sauternes, and would be more apt here given the tangy freshness of rhubarb. For special occasions, consider the divine Château de Fesles Bonnezeau.

Strawberries

As Wimbledon approaches, strawberry sales rocket. Lovely on their own or with a dollop of fresh cream, ripe strawberries become even more hedonistic with a glass of rosé Champagne. Billecart Salmon NV is a fabulous customer favourite though for around £9 a bottle less, Averys Special Cuvee Rosé is hard to beat for value. More affordable still, and rather more unusual, is Mas de Daumas Gassac Rosé Frizzant - full of ripe, southern French flavours.

A delicious, low-calorie option is to marinade the strawberries in red wine while adding a twist of fresh black pepper. This really brings out the strawberry flavour and lends a lively 'bite' to the taste. Lighter, spicy, unoaked reds are the surprising wines of choice in this situation. Try Chile's Las Estrellas Syrah, Felton Road Pinot Noir or a rich 2008 vintage Beaujolais such as the best-selling Domaine de la Ricottiere. If the weather is warm, you may like to serve these reds slightly chilled.

Fresh from river and sea:

Crab and lobster

Cooked simply, most seafood has a subtle flavour and therefore is best supported by delicately flavoured wines. A terrific all-round seafood wine is Chablis. The soil of the region is made up of tiny fragments of fossilized crustacea and the wine is marked by a dry, mineral complexity. Chablis has a natural affinity with all things from the sea. Domaine Garnier Chablis has been a best seller for many years. A somewhat less expensive alternative to Chablis can be found in the delightfully individual Aussieres Blanc from southern France. Domaine des Terrisses Gaillac Cuvee is another great example.

If you are adding more flavoursome ingredients, the 'rules' change. A wild garlic and crab tart, for example, would be better balanced by a wine with a savoury character. An Alsace Pinot Gris, perhaps from the house of Beyer Preiss Henny.

Mullet, wild salmon and river trout

Simply cooked, grilled fish such as trout or sea bass (perhaps with just a little fresh lemon juice) is delicious served with a white Graves or dry Australian Riesling. Clarendelle is a wonderful blend of Semillon, Sauvignon and Muscadelle with citrus freshness. Averys Project Winemaker Riesling from South Australia's Clare Valley has a lovely hint of lime on the finish.

Serve fish with a strong-tasting sauce and you'll need an equally flavoursome wine. Gravlax or perhaps wild salmon with a homemade dill mayonnaise, for example, would be enhanced by the herby character of a dry, Rhône-style white. The eminently affordable Pontificis Blanc fits the bill brilliantly.

Fresh from land and sky:

Hoggit

Everyone talks about Spring lamb but why not enjoy hoggit instead? Hoggit is lamb in its second year. You might have to seek it out or request it from your butcher but its wonderful flavour makes it worth the effort. A classic wine choice would be Pauillac, for Pauillac is as famous (in France) for its lamb as for its fine wines. The tannic structure of good Pauillac cuts through the fattiness of lamb with ease. And in a good example, you may even detect an entirely appropriate hint of 'mint' - a classic Cabernet taste 'descriptor'. The Ulysse Cazabonne Pauillac offers excellent value while Averys Fine Médoc provides many of the same attractions at a more everyday price. The Rioja region too has long been associated with lamb dishes and the oak-aged Lealtanza Reserva offers considerable maturity and complexity of flavour for your money.

Wood pigeon

Another favourite dish in the Rioja region of Spain is wood pigeon - also readily available in the UK and delicious at this time of year. Take a leaf out of the Catalan culinary book and serve the breasts slightly pink in a warm salad with young Rioja such as Averys Single Vineyard Rioja Joven.

Summer is rosé time. Even when the Met office fails to deliver on its promise, rosé can be relied upon to raise the spirits and bring a welcome Summer feel to the table. We offer a fabulous range of rosés - both still and sparkling - which are delicious 'anytime' drinking in the Summer months. They're also versatile food partners, great with seafood, salads and at barbecues. Best-sellers include Domaine Saint Martin Rose, from the Pays l'Aude and Spain's Marques de Rojas Rosado. For really special occasions, guests are always delighted to discover the rosé version of Sancerre, one of the Loire's best-kept secrets. We thoroughly recommend the delicious, strawberry-scented gem from Vincent Grall.

Fresh from the market garden:

Leafy salads

Visit a farmers market, farm shop or grow your own. There is no substitute for lovely tender, crunchy salad leaves fresh picked and eaten the same day. When matching wines and salad, the dressing is the all-important consideration. Most crisp dry white wines go perfectly well with salad dressed with fresh lemon juice and a light oil. A great lunchtime choice would be the Antonio Fattori's Soave Fiorellino with its deliciously ripe lemon flavours. Fine Australian Riesling such as Averys Pioneer Range Eden Valley Riesling is another well-matched choice.

With a richer dressing such as blue cheese, a vibrant Sauvignon Blanc is called for. In this regard, it's impossible not to be smitten by

Tomatoes and other flavours of the Med

Mediterranean fruit, vegetables and herbs are at their most succulent and aromatic at the height of summer. With a fresh tomato, mozzarella and basil salad, Domaine Millet Cotes de Gascogne is the summer wine par excellence.

Ratatouille is one of many great recipes of the French Midi. The essential ingredients, courgettes, aubergine, peppers and tomatoes can all be sourced from UK growers in the Summer and provided they're fresh, will have fabulous flavour. Serve this unctuous dish with a chilled Beaujolais (Potel Aviron Beaujolais Villages is a gem) or a classic, herb-scented southern French red such as the hugely popular Château des Monges, Coteaux du Languedoc 'La Clape'.

Berry delicious:

Summer pudding and gooseberry fool spring to mind as the quintessentially English Summer recipes. A suitable wine needs to have the sweetness and acidity equal to the ingredients. Germany is a good starting place as it's renowned for sweet Rieslings and the Riesling grape is known for its pronounced acidity. Although not the cheapest option, Reichsrat Von Buhl Forster Ungeheuer Auslese Riesling is an incredibly delicious dessert wine and well worth splashing out for. South Africa's Foundling is made from the equally racy Chenin Blanc grape and not only a wonderful match for Summer pudding, but one of the world's great sweet wines.

Eaton mess? The combination of Summer berries, cream and broken meringue calls for a sweet, creamy-rich white such as Sauternes. Château Liot has been a customer favourite for several years thanks to its classic botrytis character and excellent value.

Hot off the barbecue:

Most of us enjoy an occasional barbecue during the Summer months. Rich, smoky red wine aged in oak barrels 'toasted' over a naked flame, have a natural affinity with char-grilled meats. South Africa's Pinotage grape has an innate, smoky character of its own. Averys medal-winning Pioneer Range Pinotage from Paarl is a terrific barbecue red particularly suited to lamb chops. Of course the Australians are a great barbecue nation and just about any good Aussie red is guaranteed to go down well. If you like a full-bodied style, head for Averys Pioneer Range Barossa Shiraz 2007 or, the McLaren Vale Shiraz. If complexity and subtlety are called for, perhaps with lamb shanks or fillet steak, it's worth spending the extra on the sublime FW De Klerk Shiraz.

Belly of pork works well on the barbecue. Rub it well with sea salt and thyme leaves and reach for a 'barbecue' white. Oaked Chardonnay is perfect with pork and indeed with grilled fish or seafood kebabs. For sheer value, opt for Berton Paddock Oaked Chardonnay or, if the occasion demands, a fine white burgundy like the best-selling Puligny Montrachet from Vincent Girardin. Also consider less obvious white wine styles such as the regal Cape Mentelle from the Margaret River.

As the first mists of Autumn come rolling, so too do the fruits of the growing season. And as the first fires are lit, thoughts turn to hearty, warming foods and wines to match. The first 'new wines' from the Southern hemisphere harvest (March-May) also start to arrive, so keep an eye out for the latest releases of your favourites from Australia, Chile, Argentina, South Africa and New Zealand.

Fresh from gardens and woods:

Pumpkin and squash

A wide variety of pumpkin and squash first appear in September and October. Butternut squash makes a particularly hearty soup and the addition of a little fresh ginger gives it extra depth.  Try this with a fresh-landed fino sherry such as Averys Bristol Fashion Club Sherry. It's a lovely combination of flavours. A roast pumpkin risotto is a chance to enjoy a rich dry white such as Averys Pioneer Range Limited Cuvée Viognier from Australia's Yarra Valley.

Mushrooms

From land and sky:

The game season gets underway in October. With slow-casseroled hare or pheasant, rich mature reds really come into their own.  Classics reds like Barolo, Chianti, Gran Reserva Rioja, fine Hermitage or mature red Burgundy are all ideal choices.  Do try the perfectly mature Averys Fine Red Burgundy. It's always top quality and great value for money.  The best-selling Averys Montepulciano is another smart choice with game. Made especially for us by the Bove family estate, it's got thoat mellow fruitiness and silken tannins great Italians wine have.

Rabbit and other furred game

Rabbit is a fabulous Autumn dish - and the most truly organic meat available. It's delicious casseroled with wild mushrooms and thyme. Using really good chorizo instead of bacon adds extra interest and depth of flavour.  There are so many wine possibilities with a dish like this but Villa Romanti Valpolicella Classico Superiore would be high on my list. Or if you feel a good Spanish red would be more in keeping, you'll find the Vallobera Crianza from Ribera del Duero offers just the right weight and spiciness.

Wild duck and other feathered game

What wine you serve with duck will depend entirely on how you cook it and any sauce you may choose to serve alongside. Roasted and served with a fruit-based sauce of orange or plum, a medium dry white would be most appropriate. The Donnhoff Kreuznacher Krotenpfuhl Riesling Spatlese would be spot on while Averys Selection Alsace, with its irresistible blend of Pinot Blanc, Gewurztraminer and Muscat, has more than enough aromatic intensity to match well. If you prefer a red wine, make sure it has plenty of fruit. A popular choice is Montepulciano d'Abruzzo of which the Averys own label is a classic example. A red such as a Barbera from northern Italy, would also work well as its fresh acidity would cut through the fattiness of the duck. Rabaja Luisin is made by one of Barbaresco's finest producers.

With roast or casseroled pheasant, the wines of Bordeaux's right bank are often ideal choices if they have a little bottle age. Domaine des Sabines Lalande de Pomerol is gorgeous and great value. Saint-Emilion fans should try the perfectly mature Moueix Saint-Emilion, remarkably affordable for such a serious wine.

From orchards and hedgerows:

Apples and blackberries

A popular Autumn dessert in our family is blackberry and apple pie. Again, go easy on the sugar in your pie or it could make even a sweet dessert wine taste surprisingly dry. Weltevrede Golden Muscat is a lovely dessert wine from South Africa. A different style to Sauternes - fresher and more aromatic - really delicious and very good value. Alternatively, spend a little more on a sweet Riesling such as the classic Wehlener Sonnenuhr Auslese from the great German grower JJ Prum.

Hazelnuts

Hazelnuts are at their freshest and best in Autumn. A lovely way to enjoy them is in a chocolate and hazelnut tart.  Averys Bristol Supreme Oloroso Sweet Sherry is heavenly partner to this indulgent dessert.

Winter offers a wealth of exciting food and wine matching opportunities for wine enthusiasts to look forward to. From festive soirees to Christmas Day dinner and New Year's Eve feasts, this is the time of year to indulge in some truly spectacular food and wine marriages. Rich, spicy reds are the obvious choice but don't forget sparkling wines, sweeties, sherry and port to add extra special touches to your meal.

Winter:

Root vegetables

Potatoes, Swedes, turnips and parsnips all make flavoursome, warming soups. They roast particularly well too, making an ideal accompaniment to grilled red meats and adding depth to rich meaty casseroles. But why not try something a little different? A coleslaw of winter vegetables is amazing served on thin slices of rare roast beef. Serve with a red wine form the Loire - a perfect mid-weight choice for this sort of dish would be Chinon Couly Dutheil or a Cru Beaujolais such as Christian Bernard Reserve Vielles Vignes Fleurie.

Slow-cooked casseroles

These are ideal in Winter and provide an opportunity to open some your richest red wines.  A beef and oxtail casserole has far more intensity of flavour than one made with beef alone. The marrow also adds to the texture of the dish. Smooth, southern Italian Primitovo is a perfect partner. Try the popular Masseria Palmenti from Puglia. New World enthusiasts will draw as much pleasure from vibrant Chilean Carmenère such as the lush and brambly Averys Selection Chilean Carmenère from the Curico Valley.

Festive food and wine:

The aperitif

More Champagne is sold at Christmas than at any other time of the year.  It is, afterall, the quintessential celebration wine. We have been sourcing Averys Special Cuvée Brut from the same Champagne House for over 30 years and have a considerable following thanks to the wine's consistent quality and generous, toasty character.  But don't feel beholden to the French - there are many terrific sparkling wines from elsewhere these days. Consider Pelorus NV from the makers of Cloudy Bay. England excels at sparkling wines too. You'll love the freshness and balance of Chapel Down Reserve. If you enjoy the fuller body of a Blanc de Noirs (white wine from black grapes), Nyetimber Blanc de Noirs 100% Pinot Meunier 2003 is outstanding.

Smoked salmon

Smoked salmon is a popular starter at the Christmas table. You can of course continue drinking Champagne with your festive first course but don't overlook still wines with a touch of sweetness. Germany is the obvious provider of excellent quality medium dry whites. Again, Donnhoff Riesling Spatlese is particularly delicious.

The main course

Matching wine and food at Christmas poses greater challenges than at any other time of year. The reason is that we all tend to pile a varied array of flavours onto our plates - anything from roast turkey to braised red cabbage, cranberry sauce, brussel sprouts and chipolatas. - not to mention spicy stuffing.  A rich, slightly spicy red such as Châteauneuf-du-Pape stands up well to the myriad flavours on the plate. André Brunel's Les Cailloux offers exceptionally good value while Château de Beaucastel is renowned as one of the region's greatest wines. Other options include generous New World reds such as the best-selling Torino Coleccion Malbec from Argentina's Cafayate Valley. Shiraz too has just the right credentials. If you think Australia has the monopoly on this variety, broaden your horizons with Luddite Shiraz 2005 a hand-crafted beauty from South Africa's Western Cape.

Claret and Burgundy will be top of the Christmas wine list for lovers of classic reds. A sturdy Saint-Estèphe (Chateau Beau Site is a renowned Cru Bourgeois Exceptionel at a very reasonable price) or a plump Pomerol such as the surprisingly affordable Domaine de l'Eglise 2006 Pomerol are well worth seeking out.

Plum Pudding and mince pies

The dried fruit flavours of traditional Christmas pudding and mince pies are mirrored in wines like Lustau Emilin Moscatel Solera from Portugal. But don't overlook the heavenly Liqueur Muscats from Australia. De Bortoli's Show Liqueur Muscat offers a cascade of dried citrus peel and spicy, caramel oak character.