FEW of us can claim to be wine connoisseurs and when it comes to choosing the perfect plonk for a wedding it’s easy to get confused.

Which red goes with the beef Wellington? Should you serve Cava or Champagne with dessert? Will the guests even notice if you get it wrong?

Balancing act

The first rule of matching wine and food is that the wine should not overpower the food and vice versa. What you’re trying to achieve is a happy medium, a balance of flavours that complement each other instead of working against one another.

Remember, wine reacts with food in the same way as a spice or herb. Some pairings work, others will be disastrous.

As with food, there are four elements to wine – sweet, sour, bitter, salt – plus the level of alcohol. When you taste an individual wine it’s the varying strengths and depths of these elements that help you choose the foods that go with it.

Sweetness in wine is a result of the amount of sugar produced in the grapes.

Acidity in wine cuts through saltiness, which makes sparkling wine and salty foods a perfect partnership.

The bitterness in some wines is caused by tannins released from the skins and stems of grapes. Foods with a salty, sour or bitter taste will make these wines seem sweeter.

The general rule is white wines with fish and poultry, red wines with beef, lamb, game and pork, but you don’t have to stick to this. There are light red wines that go well with fish and chicken, for example.

Matching wines with food

Barbecued food: for a wedding barbecue serve cocktails, beer, cider, or perhaps some iced tea. If you really do want to serve wine opt for zinfandel or Beaujolais.

Chicken: anything from a rich white Bordeaux, through to a light Riesling

Chocolate: Muscat or tawny port

Duck: pinot noir or Alsatian Gewürztraminer

Lamb: strong red, such as Bordeaux, cabernet sauvignon, merlot, or fruity shiraz

Lobster: best with bubbly or Chardonnay

Pasta: Chianti is best

Pork: robust Burgundy

Salmon: Pinot noir is good with strongly flavoured, oily fish.

Seafood and shellfish: white wines such as Chablis, Sancerre, Soave and Frascati

Steak: something dry and tannic such as an Italian Barolo, a Chianti or Bordeaux

Vegetarian dishes: Follow the principal of serving red wines with hearty dishes such as gratins, nut roasts and stews, and lighter wines with dishes based on salads