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We all know the old edict that says red wine goes with red meat, white wine with white meat. It was surely devised in the good old days of steak Diane and chicken supreme, when red wine meant Claret and white meant Chablis. Tastes have moved on a lot since then. These days the sheer number of different wines on the market can be bewildering. What do you do, for example, when you're due to dish up an eclectic menu of exotic fusion food to a dinner party of vegetarians? Although it's tempting to draw the blinds and pretend you're not home, here are ten general rules of thumb to see you through.

1. Serve lighter wines before full-bodied wines, white before red, dry before sweet, old world before new.

Reverse the order and that full-bodied Australian red will overpower the delicate flavours of the light, dry French white.

2. Pair light-bodied wines with light dishes and full-bodied wines with heartier fare.

As a general rule, white wines are lighter than their red counterparts and sit better with appetizers and entres. Get your meal off to a great start with a chilled glass of Dry Riesling or Chenin Blanc.
From full-bodied Burgundies to light Loire wines, a range of white wines go beautifully with fish, seafood and poultry dishes. A dry, crisp, fresh white, like Chablis, works especially well with trout and fresh water fish while chicken is delicious accompanied by a dry, smooth white, like Gewrztraminer.
Heavy dishes such as beef, game, lamb and most pasta dishes are the preserves of the robust reds Burgundy, Bordeaux and new world Merlots.

3. What's your flavour?

Consider how your meal is prepared. Poached, steamed or lightly grilled foods are best with a delicate wine that won't overwhelm their subtle flavours so forget the Shiraz and opt for a Sauvignon Blanc instead. Braised, roasted, sauted or barbecued food, on the other hand, can stand up to a more flavoursome wine, such as a spicy Californian Zinfandel.
Ask yourself what the dominant flavour of your meal is. Tomato-based sauces will be enhanced by the acidic after-taste of a smooth Chianti while a buttery Chardonnay is a wonderful accompaniment to any creamy dish. An earthy Pinot Noir tastes great with mushrooms, too.
Always strive to achieve harmony between the flavors of your food and the flavours of your wine.

4. Pair regional dishes with regional wines.

This is perhaps the easiest way to choose a wine. After all, there's a reason why certain types of wine have been produced in some areas for hundreds, if not thousands,

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