Guide to pairing food and wine

TV presenter and wine expert Olly Smith advises on top combinations

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When it comes to upping your wine game, realising your inner sommelier and familiarising yourself with different flavour profiles can be a game-changer in the food and wine stakes.

After all, thanks to celeb chefs shaping what we eat and drink, more and more of us are looking to match the right bottle with what's on our plate... but in the wide-ranging world of wine, where to begin?

"This is always a matter of taste, but if you match your wine to the boldest flavour in your dish, you stand the best chance of nailing it," writes Olly Smith in his latest book, Wine - Everything You Need to Know.

Moreover, the Saturday Kitchen's drinks expert aims to prove wine is about having a good time...

A fun journey of discovery, it's a masterclass in why you love a particular grape or style, how to explore the vibrant wine scene, top buys to suit your budget, building a cellar, and much, much more.

As he explains, there are certain principles of food and wine pairing that you will already instinctively know. "For instance, zesty white wine pairs well with salty flavours, in the same way that salt and vinegar work superbly in combination."

"Decide whether you're contrasting flavours or taking things in a similar direction. Stilton with sweet Tokaji, for example, is wonderful. As is a steak with a meaty glass of malbec."