wine in glassesChopsticks leave me fumbling, but that won’t stop me devouring Chinese food. Unfortunately cooking my own stir fries is a bit of problem as we don’t have mains gas. All cooking must be done on an electric hob and my round-bottomed wok just doesn't work well on that. So when I fancy sweet and sour pork balls I place an order at the local take-away, then pop next door to the off-licence and pick up a suitable bottle of wine.

Blue Nun RieslingThis is usually a bottle of German white – the naturally sweet-sour flavours of Riesling, Müller-Thurgau or Gewürztraminer work best with Chinese food. Open one of these wines and your nose is assaulted with honey, elderflower and pineapple. Overpowering for many, such a complex mix can easily swamp the delicate scents of vegetarian Chinese dishes. For these choose a wine that is still slightly sweet but less complex and rosé wine makes a surprisingly good match.

Spring rolls with bean sprouts or noodles in sesame sauce all compliment the strawberry flavours of a classic Anjou rosé, while the raspberry aromas commonly found in Merlot rosés enhances both dim sum and mushroom dishes.