A bottle of wine with dinner is one of modern life’s glorious little luxuries. For some of us it’s an occasional treat; for others, an integral part of most every meal. Sure, the focus is on what’s in the bottle, but how much time do we spend thinking about what we’re drinking it with?

Sure, most of us aren’t planning our Tuesday night dinners around a wine list. But sometimes you’ll stumble across a combination that’s particularly good, and suddenly you’re wondering why you haven’t tried it before.

And once you’ve found a few combinations you like, you’ll have a much better idea of what to grab next time you’re at the bottle shop.

1. Forget the Price Tag for a Minute

There’s no particular reason to spend $50 on a bottle just because you’re cooking something nice. You might find a perfectly good match for half that price, or considerably less.

Have a look beyond the familiar brands at your local bottle shop. Some smaller producers and cleanskin and private label wine companies have some terrific wines available at surprisingly modest prices. You won’t necessarily recognise the label, but that’s half the fun of trying something new.

If you’re unsure where to begin, pick up a couple of inexpensive bottles made from different grape varieties. You can compare them over dinner and see what takes your fancy.

2. Don’t Let the Wine Bully Your Dinner

Picture a plate of grilled fish, with a little lemon squeezed over the top and maybe some parsley. Nothing particularly fancy, but you’ve gone to the trouble of getting it just right. Then you pour yourself a big, gutsy Shiraz.

One sip and the wine’s practically taken over the meal. You’d probably have been happier with a chilled Pinot Grigio, or perhaps a Chardonnay that hasn’t spent much time in oak.

On the other hand, if dinner’s a big pot of slow-cooked beef or a rich mushroom casserole, that Shiraz might be exactly what you’re after. It’s really a matter of giving the food a chance to hold its own.

3. Got the Wine Already? Work Backwards

There’s a bottle of Grenache sitting in the cupboard that you picked up on special a few weeks ago. You haven’t opened it yet because you’re not quite sure what to have with it. Sound familiar?

Well, you could roast some eggplant and capsicum, throw in a few chickpeas and give everything a decent shake of smoked paprika. Nothing terribly complicated, and you’ve probably got most of the ingredients already.

Or perhaps it’s a Riesling you’ve been meaning to try. Something with ginger, lime and a bit of chilli could be worth putting on the menu. Check whether the wine’s dry or slightly sweet first, though. That can make quite a difference when there’s chilli involved.

4. Don’t Let the Chilli Ruin a Good Bottle

You’ve made a cracking curry, poured yourself a glass of red, and taken a generous mouthful. Then comes the wine, and suddenly your tongue’s getting another blast of heat. Not quite what you had in mind.

A big, bold Shiraz might be lovely with a Sunday roast, but it’s not necessarily what you want alongside a curry loaded with fresh chillies. Try a slightly sweet Riesling next time. Stick it in the fridge while you’re cooking and see how the two get along.

And if you’re planning something sweet afterwards, put the dry wine away. Chocolate cake and a glass of dry white aren’t likely to do each other any favours.

5. Try a Few Combinations Before Spending More

You don’t need to organise a formal wine tasting. Next time you’ve got a couple of bottles open, put out some olives, crackers, roasted vegetables and whatever else happens to be in the fridge.

Taste one wine with a salty snack, then try it with something acidic. Have another sip after a piece of bread. You might notice the wine changing quite dramatically.

And don’t worry if you prefer a combination that breaks all the supposed rules.