Matching wine and cheese has come a long way from cubes of colby cheese teetering on toothpicks stabbed into grapefruit, accompanied by a glass or two of Muller Thurgau table wine!

The basic principles of wine and cheese matching are straightforward, although the ultimate test is in the tasting! Aim to have flavours in the wine and cheese contrasting or complimenting. Opposites attract, try a strong blue cheese and a rich, sweet port or complimentary flavours such as a creamy, buttery chardonnay and a rich, creamy brie.

When matching wine and cheese - first try the wine and identify its flavours and mouthfeel. The wine is more likely to change on the palate and is often the least dominant element. Try the wine and identify the main flavours. Remember - flavour is subjective so think in scales. Assess the wine's various components - acidity, tannins, sweetness, fruit and texture - are they mild, moderate or strong? Does it feel full in the mouth like milk, or thinner like water? Then taste the cheese identifying its predominant flavours and texture - is it creamy, tart, rich or yeasty?

By working with the Corbans Winemakers range of wines we've taken the guesswork out of a few wine and cheese matches over the next few pages - try them for yourself!