The preconception that red meat ought to be teamed up with red wine is one which generally holds true, although there are some exceptions. Think about the style. Robust meals warrant full-bodied dry reds, spicing can lend itself towards lighter, fruitier styles and citrus or dairy-based marinades allow for characterful rosés and hearty whites. Similarly for ‘white meats’, the choice of wine here very much depends on the weight and texture of the dish, the palette of flavours and aromas and the method of cooking. Plain grilled or roasted meats will be complemented as well by a richly-textured white as a light red. Try an accessible Australian blend, red or white, for spiced eastern dishes, and for creamy sauces an aromatic white from Germany or Alsace.