How to choose wine like a sommelier

Hosting a party or attending one? Don't forget the wine! If you're baffled by the overwhelming varieties and brand available, remember this: Skip the bargain bottles, says Marcus Boyle, restaurant manager and sommelier at Tippling Club, or you'll be wasted before the night is over.

"Cheap wines that are made from a single grape tend to taste one-dimensional, which may lead to over-drinking. When you taste wine that's more complex, you're likelier to slow down to enjoy it," he says.

Here are the best picks by sommeliers Marcus Boyle from Tippling Club and Ian Lim of The Straits Wine Company.

SPARKLING

A party is not complete without a glass of bubbly. Sparkling wine is a nice accompaniment to most sweet and savoury foods. Best serving temp 4 to 6 deg C

CHAMPAGNE

Try Champagne Gosset Grande Reserve Brut, Champagne, France
Taste Toasty, aromatic notes of brioche, baked apple and walnuts. Medium-full texture with a fine mouthfeel.

CAVA

Try 2010 Torello 225 Brut Nature Gran Reserva Cava, Catalonia, Spain
Taste Vanilla and toasted brioche notes, with a hint of roasted nuts. Great texture on the palate with notes of quince and pear, and a long finish.

PROSECCO

Try 2013 Col Vetoraz Prosecco di Valdobbiadene DOCG Brut, Veneto, Italy
Taste Delicate aromas of white flowers and white fruits. Creamy texture with a clean, fresh finish.

WHITE

Refreshing and tangy, white wines are often paired with light foods like fish and poultry, as well as citrusy flavours. Best serving temp 6 to 10 deg C

SAUVIGNON BLANC

Try 2013 Urlar Estate Sauvignon Blanc, Gladstone, New Zealand
Taste Aromas of gooseberries and passion fruit with tropical notes. Vibrant and clean mouthfeel with a bright finish.

RIESLING

Try 2012 Grosset Polish Hill Riesling, Clare Valley, South Australia
Taste Stone fruit and citrus characteristics with the aroma of white flowers.

CHARDONNAY

Try 2010 Mischief & Mayhem Chardonnay White Burgundy, Burgundy, France
Taste Lovely, clean nose of lemon, green apple, pear and grapefruit, with chalky mineral, tarragon and lime juice notes.

ROSE

Also known as blush wine, this light pink variety is highly versatile and goes especially well with spicy Indian and Mediterranean cuisines. Best serving temp 7 to 13 deg C

PROVENCE

Try AIX Rose 2013 Coteaux d'Aix en-Provence, France
Taste Superbly vibrant with a delicate balance of crisp acidity and soft, ripe summer fruits.

RED

Due to their robustness, red wines go well with rich food like red meats and pasta. Best serving temp 16 to 20 deg C

PINOT NOIR

Try 2010 Tinker's Field Mature Vine Pinot Noir, Central Otago, New Zealand
Taste Perfumed nose of violets, sweet plums and strawberries. Medium-bodied with super fine tannins and bright fruitiness.

SHIRAZ

Try 2012 Kaesler Stonehorse Shiraz, Barossa Valley, South Australia
Taste Full-bodied with a supple mouthfeel. Dark berry characters, mixed spices and liquorice mingle on the palate.

CHIANTI

Try 2011 Barone Ricasoli Rocca Guicciarda, Chianti Classico Riserva, Tuscany, Italy
Taste Dusty shades of flint, backed by sweet cherry and wild fruits notes.

DESSERT

These are also referred to as pudding wines. Best serving temp 7 to 9 deg C

MOSCATO

Try 2012 G.D. Vajra Moscato d'Asti, Piedmont, Italy
Taste Delicate and creamy fizz. Aromas of apricot and peach with citrus, and mango and lychee notes.

BRACHETTO

Try 2012 Giacomo Bologna Braida Brachetto d'Acqui, Piedmont, Italy
Taste Lush aromas of roses and wild redberries. Sweet and soft, with a refreshing, fragrant finish.

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