French wine experts have put forward some suggestions on which wine to serve with each course for mutual enhancement, controversially claiming, despite the sceptism of teetotalers, that even the best dishes lose some of their flavour if the accompanying wine is not up to scratch.

For charcuterie starters, they suggest Beaujolais, Côtes-du-Rhône, red Anjou and Saumur-Champigny. For fish and sea food, they propose Chablis, Provence Rosé or Sancerre, or with a bouillabaisse, Pouilly-Fumé. A vinaigrette starter they claim tastes best with an Entre-deux-Mers white or a Chinon rosé.

With a main course, Beaujolais or a Vallée-de-la-Loire are recommended for white meat, and a full-blooded Côte-de-Beaune or a Saint-Joseph in particular for pork. Meats accompanied by sauce benefit from an exceptional red wine from Bordeaux, Burgundy or the Rhône valley. Red Burgundy goes exceptionally well with venison or beef bourguignon and Châteauneuf-du-Pape with lamb.

At the cheese course, hard cheeses, like Gruyère, Emmenthal and Cantal, sit well with a glass of Tokay Pinot Gris or Graves, while soft cheeses, such as Brie and Camembert, taste better with a Bordeaux or a Côtes-du-Rhône.

Even if you do not have the exact wines to accompany a meal, a few general points may help. The lighter the dish, the lighter the wine. Do not waste fine wines on highly spiced dishes. Drink a dry white wine with a very sweet dessert, a smooth or naturally sweet wine with other desserts. And remember, champagne goes with everything!