Indian

Indian cuisine is notoriously difficult to pair with wine, but with a bit of care the perfect match can be found. The first thing to consider is the weight of the dish - a creamy curry will need a fuller bodied wine. Also be sure the intesity of flavour of the dish and the wine are on par.

The most difficult part is finding a wine that will compliment the spice of Indian food. Avoid spicy, high-tannin wines. Instead, choose aromatics whites with a touch of residual sugar, or rich reds with ripe, juicy fruit flavours.

We recommend:

2010 Viognier, Domaine Delas, Vin de Pays d'Oc, £9.95
This wine bursts with stonefruit flavours and spice. It will perfectly suit a spicy curry.

2007 Pinot Gris Tradition, Domaine Pfister, £16.55
A relatively full-bodied wine with attractive peachy texture that will pair well with creamy curries.

2009 Malbec Felino, Vina Cobos, Mendoza, £14.95
Ripe raspberry notes and supple tannins. Try it with an Indian meat dish.

Chinese

China has a wide variety of regional cuisines, so be sure to consider the type of dish you are eating before you select the wine. Anything spicy will go well with spicy, aromatic whites, especially those with a little residual sugar, such as Gewurztraminer or German Riesling. A light to medium weight fruity red will also work well.

Dishes that are richer and oiler will pair well with a richer red that has a bit of tannin to cut through the grease. A Merlot or a Pinot Noir may be the perfect choice.

We recommend:

2007 Gewurztraminer Les Princes Abbes, Domaines Schlumberger, £18.95
Aromas of rose and slightly candied exotic fruits and a palate that is soft, mouthfilling and slightly spicy.

2007 Zweigelt Little J, Brothers Jurtschitsch, Kamptal, £9.95
A light-bodied, cherry-driven red that will suit a range of Chinese cuisines.

2008 Pinot Noir, Amayna, San Antonio, £21.00
For those bigger Chinese dishes try this complex, mouth-filling Pinot.

South-East Asian

Thai cuisine combines a wide range of flavours - from rich spices and aromatic herbs to hints of sweetness. This can make finding the right wine tricky, but also fun. Consider the dish that you are preparing and choose a wine that will compliment it. A rich dish will require an intensely flavoured wine, while an acidic dish will need an equally acidic wine. 

As with Indian and Chinese food, a spicy dish will suit a perfumed, tropical white, or soft fruity red that has a hint of sweetness. A slightly off-dry sparkling wine works very well with stir-fries or creamy curries. Avoid high-tannin reds that will clash with the hot and sour characters of Thai food. 

We recommend:

2008 Riesling Eroica Chateau St. Michelle & Dr Loosen Washington State, £19.00
The crisp acidity and sweet lime notes of this Riesling will match a Thai curry.

2011 Gruner Veltliner Federspiel Terrassen, Domäne Wachau, Wachau, £11.95
Is this the perfect Thai wine? Citrusy fresh and crisp, and a deliciously spicy palate.

2009 Pinot Noir Cupids Arrow, Wild Rock, Central Otago, £16.55
This juicy Pinot has a lovely wild herb undertone that will suit a herbaceous Thai stir-fry.

Japanese

Japanese cuisine tends to be rather light, so look for a light-bodied quality in your wine. For delicately flavoured sashimi dishes go for a clean, high-acid white wine, such as a Pinot Grigio or Sauvignon Blanc. Anything a bit richer and spicier might better suit a Riesling with a bit of residual sweetness.

Of course, traditional Japanese Sake is always an option. It has low-acidity and no tannin, meaning it won't overpower the lighter Japanese dishes.

We recommend:

2011 Sauvignon Blanc Castel Firmian, Mezzacorona, Trentino Alto Adige, £9.95
This crisp and clean Sauvignon will make a great partner to a plate of sashimi.

2007 Pinot Blanc Les Princes Abbes, Domaines Schlumberger, £13.55
Fresh and light, with smoky and almond notes, and acidity to pair well with tempura.

Akashi Tai Honjozo Sake, £14.55
Dry, balanced and discreet, as you would expect from good quality sake.

Mexican

Mexican wines do exist, but they can be exceptionally hard to find. Fortunately, there are many world wines that will pair well with a spicy mexican meal. Dishes that are heavy on the tomato or with lots of cheese will suit a high-acid red, such as an Italian Sangiovese, or a Zinfandel from the USA. Crisp, high acid whites will also work, especially with a spicy seafood dish like paella. And don't forget the steadfast rule - the spicier the food, the sweeter the wine. Spicy reds, exotic fruited whites.

We recommend:

2009 Chianti Classico Peppoli, Antinori, Tuscany, £15.95
Intense red fruits and a fresh and vibrant palate. Perfect with rich, tomato-based Mexican.

2009 Zinfandel, Seghesio, Sonoma County, £22.00
Try this one with the spicier dishes. It has all the necessary sweet fruit character and acidity.

2010 Albarino Lager de Bouza, Castel de Bouza, Rias Baixas, £12.95
Fresh Spanish Albarino and seafood go hand-in-hand. Give this peachy number a try with your next Mexican seafood dish.

Fish & Chips

This British staple will go with a whole range of wines, from sparkling and whites, to rosés and even sherry. They key component is acidity - look for something crisp and zesty that can cope with the oil batter of the fish. If you like to squeeze some lemon on your fish and chips, why not look for a wine with citrus flavours, like a dry Australian Riesling. A rich fruity Chadonnay will also work, but steer clear of anything with heavy oak flavours..

We recommend:

Beaumont des Crayeres Grande Reserve, £22.95
Add a touch of luxury to your fish and chips with this great value Champagne.

2009 Riesling, Mount Horrocks, Clare Valley, £16.95
This vibrant, citrusy and steely Riesling will help to cleanse the palate.

2010 Chablis, Domaine Sainte Claire, Jean Marc Brocard, £14.95
If you have chosen a richer white fish, try this crunchy Chablis that finishes with salty minerality.

BBQ 

You can throw almost anything on to a barbecue, but we are looking at those wines that go best with those big smoky steaks or racks of sticky ribs. You don't need to go overboard price-wise, because the heavy flavours of the food will match almost any good wine. Go for a powerful, smoky reds that has some tannin. A spicy Spanish wine, or a bold New World red will do the trick - perhaps a fruit-driven Australian Shiraz, or something smoky from South America.

We recommend:

2006 Majella Sparkling Shiraz, Coonawarra, £26.00
If it's a warm day, why not give this racy Sparkling Shiraz a whirl?

2006 5 Fincas Tinto Reserva, Castillo Perelada, Emporda, £16.55
Smoky, earthy and spicy - perfect for a rack of beef ribs.

2009 Malbec, Terrazas Reserva, Mendoza, £15.95
Serve this powerful, juicy wine with an equally juicy steak.