Being handed the wine list at a restaurant can feel like someone’s thrown you the microphone at karaoke, thrilling but slightly terrifying.

Where do you start?

Let me give you a few tricks that’ll have you choosing with style and confidence.

First, think about the food.

Keep it simple: light wines with lighter meals, solid reds with hearty dishes.

Restaurants know their menus better than anyone, so their lists are usually built to suit what’s coming out of the kitchen.

If you’re with a group, don’t overcomplicate it.

One versatile white and one approachable red will cover most bases.

I’m talking about Semillon, Sauvignon Blanc and Shiraz blends — wines with personality but broad appeal.

Not sure about the brand names?

Stick with the classics. Look for region and variety combinations that never let you down: Hunter

Semillon, Barossa Shiraz, Clare Riesling, Coonawarra Cabernet.

You’re already ahead of the game.

And, don’t be shy — sommeliers are there for a reason.

Ask questions, request a taste if you’re unsure, or buy by the glass to experiment without committing to a bottle.

Wine should be discovery, not homework.

Cheese and Wine — The Real Love Affair

Pairing wine and cheese is like matchmaking, sometimes you go for harmony, sometimes you go for contrast.

• Hard cheeses (think Parmesan): Bold reds like Cabernet or fortifieds.
• Creamy Brie: Sweet wines, Viognier, Pinot Gris.
• Blue cheeses: Fortifieds, aged reds, Shiraz, Grenache blends.
• Washed rinds: Sparkling reds or tangy Muscat.
• Goat’s cheeses: Rieslings and Muscats with a zippy edge.
• Soft Ricotta: Moscato, Riesling, Sauvignon Blanc.
• The wild, stinky stuff: Late-picked Riesling or aged Semillon, wines that stand their ground.

The key?

Don’t get bogged down in rules. Play with flavours and enjoy it. Wine is meant to be shared, talked about and remembered.

That’s the secret to owning the wine list, every single time.

Remember, wine is about personality and pleasure — don’t just drink it, live it, share it boldly.

For more lifestyle stories:

• Jess Farchione: Does mother always know best?
• Daniel Johns: Still on song in 2025
• Matt and Brett: The unwelcome souvenir… jet lag

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