Perfect pairings! CHARLOTTE KRISTENSEN makes wine matching easy, in her new book of clever dining combos - including cheese toasties with cava

Rosé with burrata, strawberries and tomatoesA playful take on the classic pairing of strawberries and cream. Juicy fresh strawberries and tomatoes sit alongside creamy burrata, with a chilled rosé that picks up on the bright berry and fruit notes. The sweetness of the strawberries and tomatoes complements the red-fruited profile of the rosé, while its acidity cuts through the richness of the cheese. A herby basil dressing adds lift and fragrance, working particularly well with mineral, floral-leaning rosés. My pick would be a cool-climate style with plenty of vibrancy and acidity – something from England or the Loire Valley.SERVES 4 as a starter300g strawberries300g large ripe tomatoes2 fresh burrata cheeses60g basil, leaves picked2 tsp red wine vinegar4 tsp olive oil2 tsp water1 tsp saltcracked black pepper1 Prepare the strawberries by washing and patting them dry, then slice and dice some, keeping the greenery on the smaller ones. Repeat with the tomatoes, cutting them into bite-sized chunks and slices.2 Scatter the strawberries and tomatoes over a serving plate and place a burrata at either end, opening one end of the cheese so that its creamy centre oozes out. Scatter one-third of the basil leaves over the salad.3 To make the dressing, blitz the remaining basil with the vinegar, olive oil, water and salt in a blender. Drizzle over the burratas and a little over the tomatoes. Finish with cracked black pepper.Other winesLight and fresh sparkling rosés with fresh red-berry fruit and high acidity, such as Cava rosado and French rosé Crémants from Loire and Languedoc.Off-dry Riesling with spicy prawn noodle saladThis has been a healthy go-to for me since backpacking in Thailand in the Noughties, when it was washed down with a Chang beer. Now I love it with an off-dry Riesling, whose sweetness softens the chilli, while a citrusy lift in the wine mirrors the dressing. On a German label, off-dry sits between 8 and 11.5% ABV.SERVES 2 as a main100g rice vermicelli1 tbsp olive oil, plus extra2 garlic cloves, finely minced1-2 red bird’s eye chillies, finely diced300g raw peeled prawnssalt and pepper2 handfuls of mint, torn2 handfuls of coriander, torn2 small carrots, julienned½ cucumber, julienned5 radishes, finely sliced1 mango, peeled and diced2 tbsp crushed salted peanuts1 tbsp toasted sesame seedslime wedges, to serveFor the dressing3 tbsp soy sauce1 tbsp sesame oil1 tbsp brown sugarzest and juice of 1 lime1 Cook the noodles according to the packet instructions. Drain and place in a wide bowl with a drizzle of olive oil.2 Heat the oil in a frying pan over a medium heat, add the garlic, chilli and prawns and cook until the prawns are just turning pink. Season, then turn off the heat.3 Add the herbs, vegetables and mango to the noodles and toss. Shake the dressing ingredients together in a jar and dress the salad according to taste. Top with the prawns, peanuts and sesame seeds. Serve with lime wedges.Other winesOff-dry Riesling from Finger Lakes. Honeyed Chenin, such as Vouvray from Loire, off-dry Pinot Gris from Alsace, or Torrontes from Argentina.Cava with truffled cheese toasties I discovered this pairing in a Spanish wine bar in the hilltop village of Begur on the Costa Brava. It brings together a few of life’s best things: melted cheese, truffle and bubbles. It’s spot-on with Cava, as many styles show an earthy, graphite edge – thanks to the native Xarel·lo grape, which aligns beautifully with the savoury, foresty character of truffle. Pick a quality bottle with depth (look for Reserva or above for quality) and a dry style (Brut Nature or Extra Brut on the label). This match is all about richness, umami, salt and toasty intensity, balanced by bubbles and acidity for lift, cut and contrast.SERVES 4200g Manchego, grated200g Cheddar, grated½ tsp black pepper8 slices of quality sourdough bread75g butter1 tbsp good-quality truffle oil, plus extra for drizzlingguindilla peppers from a jar, to serve1 Combine the Manchego and Cheddar cheeses and black pepper in a bowl.2 Lightly toast one side of each slice of sourdough in a dry frying pan over a medium heat. Place 4 slices, toasted side up, on a board and divide the cheese mixture between them. Press the remaining slices on top, toasted side down.3 Melt the butter in a frying pan on a low-medium heat, adding the truffle oil as it bubbles. Gently cook the sandwiches until the cheese has melted, flipping halfway through cooking, until they are crisp and golden. Cut up and serve with the pickled peppers and an extra drizzle of truffle oil.Other winesTry Corpinnat (this is a breakaway appellation from top Spanish producers of traditional-method sparkling wines, which leans on native grapes, such as Xarel·lo). For still wines, try an aged white Rioja, an oaked Chardonnay or a Jura Savagnin.Sangiovese with duck ragu and pappardellePicture this: a balmy evening in the Tuscan hills, the sun bathing everything in a terracotta glow. You’re craving a comforting and delicious dinner. So let’s tuck into a duck ragu and a bottle of Sangiovese (key regions include Chianti Classico and Brunello di Montalcino in Tuscany, Emilia-Romagna and Umbria). There’s harmony between the ragu’s rich flavours, and Sangiovese’s cherry and herb notes.SERVES 4 as a main4 skin-on duck legssalt2 onions, finely diced4 garlic cloves, minced2 bay leaves1 tbsp chopped thyme2 x 400g cans chopped tomatoes1 tsp balsamic vinegar1 large glass of fruity red wine500g fresh pappardelle pastaFor the toppinghandful of panko breadcrumbs, toasted in a pan with a little butter1 tbsp chopped fresh parsley3 tbsp grated Parmesan cheese1 Preheat the oven to 180C/160C fan/gas 4. Place the duck legs in a flameproof casserole dish and season generously with salt. Cover with a lid. Slow-cook in the oven for 1½ hours, then remove the duck from the casserole, tease the meat off the bones (keeping the skin on for flavour) and pull it apart into large chunks. Set aside.2 Add the onions to the casserole dish and sweat over a medium heat in the duck fat and juices. Once translucent, add the garlic, bay leaves and thyme. After a minute, add the tomatoes, balsamic vinegar and red wine. Simmer for 15 minutes, until reduced, then turn off the heat and add the duck meat.3 Combine the topping ingredients in a bowl. Cook the pappardelle according to the packet instructions and stir it into the ragu, adding a spoon of reserved pasta water if needed. Sprinkle with the topping and serve immediately.Other winesSavoury reds with high acidity, such as Italian Nebbiolo (Barolo), Barbera and Montepulciano d’Abruzzo, or Rhône Syrah.Moscato d’Asti with white chocolate rainbow barkMoscato d’Asti is a playful dessert wine, low in alcohol with a gentle tickle of bubbles. It’s often overlooked in favour of ‘serious’ dessert wines, but it shouldn’t be. It’s light and fragrant and is a joyful finale – which, frankly, is often what’s needed. This pairing leans into that bright and relaxed vibe: bold flavour without weight, fruit and florals in both bark and the wine; and even a spritz of passionfruit to echo the wine’s gentle fizz.SERVES 6200g good-quality white chocolate, broken into piecesflaky sea saltSuggestions for toppingsstrawberriesmangokiwiblueberriespassion fruitpistachiosedible flowers1 Line a baking tray with nonstick baking paper. Place the chocolate in a heatproof bowl over a pan of gently simmering water and stir until melted and smooth. Remove from the heat and allow to cool a little. Fold in a pinch of salt and spread the chocolate in the lined tray, 3-5mm thick.2 Top the chocolate with your chosen fruit, nuts and edible flowers, then freeze for 1 hour, until solid. Break the bark into shards and serve immediately with an extra pinch of salt.Other winesDemi-sec sparkling wines, such as Champagne or Crémant from Loire. Sweeter Riesling (Spätlese or Auslese). Sweeter or late-harvest of Chenin Blanc. Sweet and pure ice wine from Canada or Germany (Eiswein).Chablis with scallops and samphireThere are so many things I love about this pairing – the buttery, plump texture of scallops cut through by the brisk acidity of Chablis, the lemon zest and salty bite of samphire recalling the wine’s citrus and marine character, and the oyster-shell edge that’s so typical of this region. There’s beautiful flavour synergy and balance here – a little fat, lots of umami, salt and acid all working in union through just a handful of ingredients. Most Chablis is unoaked, or only subtly oaked, which allows the purity and mineral clarity of the wine to shine – ideal with simple seafood dishes like this. When choosing a bottle, avoid the leaner styles of Petit Chablis and look instead for Chablis or Chablis Premier Cru (or Grand Cru if you’re splashing out) for more depth and texture to match the buttery richness of the scallops.SERVES 4 as a starter12 scallops on the half shell, roe removed100g unsalted butter100g samphirezest and juice of ½ lemoncoarse sea salt and pepper1 Preheat the grill to medium-high.2 Lightly season the scallops and top each with a knob of butter, reserving one-quarter of the butter for the samphire. Grill the scallops for 3-6 minutes, until just cooked and springy to the touch. Alternatively, cook them on a hot barbecue.3 Meanwhile, in a small pan over medium heat, melt the remaining butter and sauté the samphire for 2-3 minutes. Turn off the heat and add the lemon juice. Divide the samphire between the scallop shells and top with the lemon zest.Other winesCool-climate unoaked or lightly oaked Chardonnay from England or similar Chardonnays. Crisp, citrus-driven and textured white wines, such as Soave Classico, Albariño or Assyrtiko. Traditional method sparkling wines, particularly Blanc de Blancs styles.Viognier with chicken and pumpkin pieThis pairing is all about delivering something cosy, comforting and creamy, lifted by subtle aromatics in both the wine and the dish. The best Viogniers offer textural weight, ripe stone fruit, and nuances of florals, spice and white pepper. This chicken and pumpkin pie leans into Viognier’s richness, with the weight of the creamy sauce, and draws out its fragrance with nutmeg and white pepper. There’s a lovely chime between the stone fruit character in the wine and the gentle sweetness of the pumpkin. Viognier’s home is the Rhône Valley, with benchmark examples from the tiny, prestigious Condrieu appellation. For similar premium styles, try Paso Robles (California) or Eden Valley (Australia).SERVES 4 as a main1 sheet of ready-rolled puff pastry, cut into 4 equal pieces1 tbsp grapeseed oil2-3 skinless chicken breasts, cut into 3cm pieces1 shallot, finely diced3 garlic cloves, minced1 small pumpkin, peeled, deseeded and cubed200ml chicken stock200ml double creampinch of grated nutmeg3 tbsp medium-dry Madeira, such as Verdelho (optional)1 tbsp white wine vinegar1 egg, beaten4 sage leavessalt and white pepper1 Preheat the oven to 200C/180C fan/gas 6, and take the puff pastry out of the fridge 20 minutes before using, so it’s easier to unroll.2 Heat the oil in a frying pan on a high heat and brown the chicken pieces all over, then remove from the pan and set aside.3 Reduce the heat and sauté the shallot in the pan until translucent. Add the garlic and pumpkin and cook, stirring, for a few minutes. Return the chicken to the pan with the stock, cream, nutmeg and Madeira, if using. Season with salt and white pepper and cook for a few minutes to reduce and thicken. Turn off the heat and add the white wine vinegar.4 Divide the mixture between 4 individual pie dishes and top with the puff pastry, trimming it to fit. Slit a steam hole in the top of each pie, brush the pastry with beaten egg and garnish with a sage leaf. Bake for 20 minutes, until puffed and golden.Other winesSimilarly rich Marsanne-Roussanne blends from the Rhône Valley, USA and Australia. Richer styles of Chenin Blanc from the Loire or South Africa. Fiano from Italy.Champagne with mac and cheeseThis indulgent pairing is where a little luxe meets a little laid-back. It’s a great one for a kitchen supper, elevated by the pop of bubbles, but also works brilliantly served in small bowls at a drinks party. There’s something about that playful contrast between the fine and the familiar that people love. Champagne’s crisp mousse cuts through the richness of the cheese, while the salt in the dish enhances the wine’s vibrancy and mineral edge. There’s also a savoury link – the umami depth of aged cheese meets the lees-aged complexity in the Champagne. My pick is a rich style of Blanc de Blancs to match the flavour intensity of the dish, while bringing vivacious acidity and lift.SERVES 4 as a main300g dried macaroni115g unsalted butter90g plain flour800ml whole milk225g Comté cheese, grated100g Parmesan cheese, grated½ tsp grated nutmeg1 tbsp Dijon mustard60g panko breadcrumbszest of 1 lemonsalt and pepperfinely chopped chives, to garnish1 Preheat the oven to 200C/180C fan/gas 6. Cook the pasta according to the packet instructions for about half the recommended time. Drain and set aside.2 Melt the butter in a saucepan over a medium heat. Stir in the flour and cook for 1–2 minutes to form a roux. Gradually whisk in the milk and cook the sauce gently until smooth and thickened. Stir in the cheeses until melted, then season with nutmeg, mustard, salt and pepper. Add the pasta to the sauce and mix well, then transfer to an ovenproof dish.3 Combine the panko and lemon zest, then scatter over the top of the mac and cheese and bake for 20 minutes, until golden. Finish with chopped chives.Other winesQuality traditional-method sparkling wines, such as English and Franciacorta examples. Chardonnay from Burgundy or cool climate coastal California (Sonoma or Santa Barbara), balancing fruit, oak or mineral freshness.NOW BUY THE BOOKOur recipes are from Wine & Dine At Home by Charlotte Kristensen with photographs by Laura Jalbert (Mitchell Beazley, £22). To order a copy for £18.70 until 20 September, go to mailshop.co.uk/books or call 020 3176 2937. Free UK delivery on orders over £25.