What’s a great-value dinner party wine?For dependable red, Rioja is ideal: consistently good quality, food-friendly and kind on the wallet, too. Youthful Crianza styles tend to be soft and fruity with oaky nuances, perfect for a kitchen supper. The more aged Reserva and Gran Reserva wines offer savoury complexity, good with gourmet dishes. For white, consider the trendy Greek Assyrtiko, often compared to Chablis for its sophisticated, crisp and citrussy profile. You can find it at Aldi for under a tenner.Why does Chardonnay taste different every time?Chameleonic Chardonnay can range from fresh and mineral to rich, buttery oak-bombs depending on the vineyard site and the winemaker’s touch. It’s the main white grape in Champagne, too. This versatile variety does it all – from easy-going, budget-friendly bottles to world-renowned, complex wonders. I’m bored of Pinot Grigio, what now?Poor Pinot Grigio often gets a bad rap as a fresh supermarket staple with a neutral (some might say boring) palate. However, there are more interesting examples from specific Italian regions like Alto Adige and Friuli Venezia Giulia. If you fancy discovering other unoaked, zesty whites, give a Spanish Albariño or a French Picpoul a go.What is ‘old world’ versus ‘new world’?Old World refers to historic winemaking regions, namely Europe, the Middle East and North Africa, where vines originated. New World includes regions like the USA and Australia, where winemaking was introduced later. Traditionally, Old World wines were considered more refined and subtle, while New World wines were known for being bold and expressive. However, with climate change and advancements in vineyards and techniques, these distinctions are fading.Can I pair red wine with fish?In short, yes. But consider a wine’s flavours and tannins. Pick fruity reds with low, silky tannins – these won’t overpower the delicate nuances and textures of fish dishes. You can serve these reds lightly chilled to keep things fresh and vibrant – pop in the fridge for 45 minutes and open 15 minutes before serving.And can white be paired with meat?Richer, bolder and oakier styles of white are better matches with meat dishes due to their similar intensity of flavour. Some of my favourite pairings include belly pork with a rich style of Chenin Blanc and a fruity and spiced slow-cooked lamb with an oaked white Rioja.What should I drink with spicy food?Spicy dishes increase our perception of alcohol, which may make a typically pleasant wine feel like it’s burning. It’s best to choose wines with lower alcohol content. Sweetness in wine can also balance out the heat, much like the combo of sweet chilli. For instance, a sweeter style of Riesling will go well with a medium-spiced curry.Which wines are lower in alcohol?These long-time favourites all offer lower alcohol content: Vinho Verde Fresh, zesty and sometimes spritzy Portuguese whites, perfect for daytime or summer drinking. Muscadet Light-bodied whites from the coastal Loire region, known for their subtle sea-like flavours and excellent pairing with seafood.Beaujolais Many styles made from the Gamay grape offer a fruity, light and easy-drinking experience. But recent warm vintages have seen alcohol levels creeping up, so check the label.Is a screw-cap bottle inferior to cork?There are a few common misconceptions about screw caps, including that they’re only put on entry-level wines and that they can’t be used for wines meant to be aged. Both are untrue. Australia and New Zealand have led the way in using screw caps for quality wines, and they are now commonly used at various price points worldwide. I love the ceremony of opening a cork-sealed bottle sometimes, but at others, I ditch the snobbery and get that bottle open with speed!Is older wine always better?Wine is a living entity – its aromas, flavours and texture transform and develop over time. But it’s a myth that all wines improve with age. Most wines aren’t designed for long-term ageing and are best enjoyed within a few years of being released. To age well, wines need a depth of aromas and flavours, along with high acidity and tannins (for red wines) that act as preservatives. Some examples include Barolo and Bordeaux (red), Premier Cru and Grand Cru Chablis (white) and vintage Champagne.What does it mean if a wine is organic?Organic varieties avoid chemicals, protecting the environment and promoting healthier soils and ecosystems. If you support sustainability and eco-friendly practices, organic wines offer a thoughtful choice.What are tannins, and do I like them?We generally discuss tannins in red wines because they are found in grape skins, which are used in red winemaking but rarely in white. Tannins give wine a drying, mouth-puckering feel, like you might experience from a strong cup of black tea. Some red grapes naturally have higher tannins, like Cabernet Sauvignon compared to Pinot Noir, but factors such as location, vintage, method of winemaking and ageing also influence tannin levels and texture. Everyone has different preferences – some enjoy a grippy, tannic wine, while others prefer light, silky tannins. Bold tannins and meaty dishes work particularly well together.How do I know if a wine has gone bad?In most cases, you don’t need to taste a wine to detect an issue; your nose can do the job. Some key aromas that signal a problem include wet cardboard or mustiness, vinegar, stale fruit, nuttiness and cooked fruit, or any other strong, unattractive smells – eg, wet dog. If you encounter any of these smells, it’s likely the wine has gone bad.Why do some bottles give me a headache?Let’s clear up this common myth. For most people, headaches are usually caused by wines with a higher percentage of alcohol, overconsumption and dehydration, rather than sulphites. Few are allergic to sulphites, which occur naturally during winemaking and may be added as a preservative. Sulphites are also found in many foods, such as dried fruit and biscuits – often in much higher quantities – and we don’t blame that third chocolate biscuit for our hangover.Should I go for the house wine?In wine bars and wine-oriented restaurants, there is usually a lot of thought put into selecting something accessible and delicious. Some restaurants may partner with a wine producer to create a custom label specifically for them, while others might offer a well-established option.   Charlotte’s book Wine: Taste Pair Pour will be published by Mitchell Beazley on 12 September, £20. To order a copy for £17 until 15 September go to mailshop.co.uk/books or call 020 3176 2937. Free UK delivery on orders over £25.