The most important elements to consider in food and wine pairings are:

Balance flavour intensity by pairing light-bodied wines with lighter food and fuller-bodied wines with heartier, more flavourful, richer dishes. For example, steak and roasted meats are best with full-bodied wines.

For food with a sauce, pay closer attention to selecting a wine that complements the sauce. For example, an acid tomato sauce requires a wine to manage the acidity. Pair the wine with the sauce, seasoning or dominant flavour of the dish.

When meat, fish or dairy is served without sauce or preparation, match the wine to the protein.

Think about the acidity in both the food and wine. Choose wines that can balance the acid in the food or sauce such as a Sauvignon Blanc or an Italian red wine, as these typically have high acidity levels.

Think about sweetness in food and wine. Sweet foods pair very well with wines of a similar or greater degree of sweetness.

Salty food requires sweet wines or wines with good acidity. A touch of sweetness really enhances salty foods.

Fatty food goes well with acidic wine.

Wines made from ripe grapes, either without oak, or with minimal oaking, complement spicy food. It is known that some spices accentuate the flavours of oak.

Fruit salad is ideal with a light, sweet-tasting wine.

Wine with tannin cuts through the coating that fat leaves in the mouth.

Spices inflame the taste receptors and off-dry wines offer relief from the heat, for example, jerk and Riesling or White Zinfandel.

Finally, a word to the wise: "Don't get stuck on the colour-coding tradition of white meats with white wines and red meats with red wines," said Bennett. "Today, it's all about drinking what you like."

After all, the goal is to have a memorable meal with family and friends. Cheers!