“The sweetness of this wine brings out the smokiness in the dish.”

When true wine lovers talk it can sound like another language.

You’ve heard that some wines pair better with certain dishes than others, but you might have no idea what this wine pairing business is all about.

Wine paring may seem intimadting, but if you want to learn the best combination, then these basic ideas will get you started.

• Are you having a heavy, intensely flavoured meal such as filet mignon and potatoes? Then, you want to go for a more full-bodied wine such as a merlot or cabernet. If the dish is delicate like a lightly seasoned white fish, go for something like Pinot Grigio .

• Sparkling wines such as brut champagne, cava, and brut prosecco, go well with salty foods.

• Rich reds like cabernet sauvignon and Bordeaux pair excellently with bold red meat dishes such as steaks and lamb chops.

• Merlot matches excellently with dishes served in hearty tomato-based sauces.

• If you’re having something deliciously cheesy, try a dry rosé. Some cheeses pair well with white wines, others go better with red, but dry rosé seems to work for most.

• Chardonnay works well with lobster or fatty fish like salmon served in any kind of creamy, buttery sauce.

• Malbec and Shiraz can handle dishes coated in heavily spiced BBQ sauces.

• Slightly sweet Rieslings are fantastic with spicy dishes.

You might not know the lingo like a serious wine enthusiast, but that’s okay. With this guide, you’ll be able to pair food and wine like a champ.

Sources: Food and Wine, Huffington Post, Winebags