Wine has always been immersed in a world of complex etiquette - a world which can sometimes seem off-putting and (in some cases) unintelligible, unless you happen to have the psychic palate and advanced vocabulary of Jilly Goolden.

To begin with, there is always the basic question of which type of wine best accompanies which sort of food. Traditionally, the consensus has been that red wines go best with red meat, whilst white is best suited to fish and white meat. 

Rosé seems to exist in a bit of an undecided limbo, although many recommend pairing rosé wines with dessert dishes, owing to their light, sweet and  aromatic flavour.

Both white and rosé wines need to be chilled before drinking, whereas reds should be left at room temperature and open to the air. An interesting piece of trivia relates to variations of wine glasses - red wine glasses typically have shorter stems, as red wine tastes better at room temperature, regardless of whether the drinker’s hand warms up the glass. 

Conversely, whites and rosés are served in glasses with longer stems, so they stay chilled for longer.
There is a wealth of information about wine available online, and Waitrose offers a comprehensive FAQ for anyone wanting to know more, or perhaps become wine connoisseurs themselves.