Wine expert Kathryn McWhirter has been writing about food and wine matching for decades.
Here, she shares some of her perfect pairings.
An easy one with plenty of red wines - you might try primitivo or its American cousin zinfandel, shiraz/syrah, maybe barbera from Italy or Argentina.
The milky sauce of lasagne makes it harder to partner perfectly, but it should likewise be pretty good with barbera or shiraz.
Try picpoul de pinet or chianti.
With or without cumin, chilli con carne is great with beaujolais and valpolicella, and Portuguese bairrada.
Make a cottage pie with beef and the best wines could be gamay (perhaps from beaujolais), cu00f4tes-du-rhu00f4ne or other southern French red.
Make it with lamb mince, and the answer could be merlot, or inexpensive bordeaux.
On toast or potato with lashings of butter they are magical with an inexpensive off-dry German riesling.
Sausages like the same wines as whatever meat they're made from, but herbs and spices will make all the difference.
If flavoured with sage, go for sauvignon blanc or syrah/shiraz.
Wondering what to drink with toad-in-the-hole? What flavour are your toads?
Cumberland likes pinot noir. Pork and herb and pork and leek like carmenu00e8re.
Toulouse goes for South African pinotage or Spanish rueda.
Tuna when fresh is a surprising red wine fish, but the brighter, saltier tinned version is better with white wine.
Try sauvignon blanc or unoaked white rioja, but in a risotto or bake, think about the other flavours too, herbs or spices.
Sardine Saturdays have become a feature of our family lockdown - sardines in olive oil mashed with chopped parsley, lemon zest, capers and a bit of caper juice, spread on crispbread.
So far it stars with alvarinho/albariu00f1o or godello grapes from Northern Portugal and Spain.
Thai food may have high acid, some sweetness, super-charged chilli, fish sauce, ginger, and a delicious complexity of herbs and spices.
Except for the sweetest dishes, sauvignon blancs cope with many Thai dishes, or off-dry riesling or pinot Gris/pinot grigio.
It's hard to generalise about Chinese cooking, but red wines may taste tougher than they really are, dry whites may taste flat. Inexpensive off-dry German wines may cope best.
There could also be sweetness in that Indian/Bangladeshi take-away or ready meal, and a similar wine-foxing array of simultaneous dishes.
But the spices find good wine partners, as do ginger, onion and garlic. Many Indian dishes over-emphasise the tannin (bitterness, astringency) of red wines.
Roses can work, but best may be aromatic whites. Try viognier or sauvignon blanc, or if you'd really like a red, a light one from the Loire Valley, especially from the cabernet France grape.
If your mac 'n' cheese is made with cheddar, try Cchardonnay, sauvignon or semillon or a blend from those, or touriga nacional or a Douro blend from Portugal, or pinot noir.
Emmental socially distances itself from wines, but a cheese dish made with gruyu00e8re will get up close and personal with riesling, red rioja, tempranillo, montepulciano d'Abruzzo, red bordeaux, or beaujolais.
Cooked mozzarella is yummy with folcetto (red, Italian) and with sauvignon blanc.