A long table lunch, and what to pour

Three courses, four wines and no fuss: how we set the table when friends come up the hill in summer.

Start with what you like

The best bottle is the one you enjoy. Think about what you reach for most often, and the dishes you cook, before you think about rules.

Look at the details

The region, the grape and the vintage on the label tell you more than any medal sticker. A wine from a cool place tastes fresher; a warm one rounder and riper.

• Open reds half an hour before dinner.
• Chill whites and roses, but not to ice.
• Keep an opened bottle corked, in the fridge, for two or three days.

Taste as you go

Wine changes in the glass. Taste it when you pour, and again ten minutes later: you will often like it better the second time.

A good wine is one you want a second glass of.

Ask when unsure

Write to us with any question about a bottle and we answer within a working day.