Those unsure about whether to choose a Chateau Margaux or Leoville Lascases to accompany their meal should pick one with characteristics that match their chosen dishes.

In an article for the New Zealand Herald, world-renowned sommelier Jean-Marie Pratt explained that the flavours and textures of a meal need to be matched with the choice of wine.

He wrote: "Mild food will go with mild wine. Flavourful, rich food will go with full-bodied wine.

"Tannins like blood and fat. If you are having grilled red meat or roasted leg of lamb, try a high-tannin red wine."

In London, wine connoisseurs are being encouraged to bring their own choice of drink to some of the UK's best restaurants.

The BYO Wine Club enables select fine wines to be taken to specially-selected Michelin star restaurants for an annual member fee.

Although there are understandably a number of rules imposed by the restaurants taking part, the corkage fee is often significantly lower than it would have been otherwise.