Wine that fits what you are actually cooking

Cook it with: tomatillo, haricots verts, asparagus, goat cheese, and anything carrying a fresh herbal edge.

Cook it with: fennel, citrus, olives, light seafood, and vegetables that want cutting rather than covering.

Cook it with: shishito peppers, sweet corn, white asparagus, hop shoots, and vegetables that turn sweet under char.

Cook it with: grilled peaches, figs, zucchini blossoms, charcuterie, and everything eaten outdoors in August.

Cook it with: Japanese eggplant, miso, ginger, and chilli heat, where a little sweetness cools the burn.

Cook it with: black sea bass, shishito peppers, blistered vegetables, and any seafood that came off high heat salty and charred.

Cook it with: trout, walleye and freshwater fish, brown butter, toasted almonds, capers, roasted beets.

Cook it with: halibut, spot prawns, crab, oysters, brown butter, and fish cooked gently rather than hard.

Cook it with: skirt steak, chimichurri, char, and anything that came off a grill hot and fast.

Cook it with: skirt steak, black pepper crusts, grilled lamb, and smoke.

Cook it with: pork ribs, tri-tip, barbecue, sticky glazes, and anything that spent hours over indirect heat.

Cook it with: duck breast, veal, mushrooms, salmon, and warm plums with something fatty alongside.

Cook it with: ribeye, dry-aged beef, hard cheese, and any cut with a heavy fat cap.