The passionfruit is king here, used to brighten the creamy semi-sour buttermilk panna cotta. This light but decadent dessert needs a refreshing, crisp wine, and the Pinot Grigio does the job perfectly.

Think bonfires, winter coats and friends. Nothing says good times around a campfire like a giant meatball sub and a glass of red.

There is something a bit special about duck. While it may seem a little daunting to cook, I assure you if you follow these steps you’ll have perfectly plump, pink duck. The use of orange in the rendered duck fat and butter sauce works in harmony alongside the clean-tasting cabernet.

The subtle hint of pineapple and lemon in the Chardonnay match well with the zingy jerk spices of the marinade. The tender honey-basted pineapple ties everything together. This recipe is designed to be shared with friends, wine in hand (of course) on a warm spring day.

Pinot Grigio is the perfect summer thirst quencher to serve alongside this light, yet flavour-packed fish dish. The punchy salsa of lime and kaffir lime leaves along with the other Asian aromatics accentuates the gin notes in the cured fish, and with a good hit of green chilli just begs to be enjoyed on a sunny day. This salsa is a game changer, you’ll be adding it to everything.