When you really want to step up a level, start matching the wine to the food. It will make you appreciate the different wines.

I'll be the first to admit that I ain't much of a connoisseur when it comes to wine , but I've had the opportunity to have meals in restaurants where the wine was specifically matched with each course (or was it the other way around?).

The difference is absolutely amazing. I've only had two successes in that department at home. A freak chance where I served up a Rioja with a curry - wow! Like drinking nectar - and a planned one where I served up a local Basel wine from a specific grape that is meant to go well with raclette. Wine was rough on its own, but really good with the raclette.

Happy drinking!