As he explains, there are certain principles of food and wine pairing that you will already instinctively know. “For instance, zesty white wine pairs well with salty flavours, in the same way that salt and vinegar work superbly in combination.”“Decide whether you’re contrasting flavours or taking things in a similar direction. As is a steak with a meaty glass of malbec.”Whichever way you go, Smith says to make sure the intensity of the food and wine is balanced. “With oily fish you need a white wine that’ll slice and cut like a citrus lightsaber, such as muscadet from the Loire Valley. Wine – Everything You Need to Know, by Olly Smith is published in Hardback by Quadrille, priced £16.99.