Serving temp - White wine is best served at 7–13°C. Most whites benefit from at least an hour in the fridge before pouring. Lighter, more delicate styles like young Riesling and Sauvignon Blanc are best at the cooler end, fuller styles like oaked Chardonnay or aged Riesling can be served slightly warmer at around 10-13°C to let the flavours open up.

Let it breathe - Unlike reds, most whites don't need decanting. The exception is a complex, aged Chardonnay or Semillon which can benefit from 10–15 minutes in the glass before drinking. For everyday whites, pour and enjoy.

Once opened - Replace the lid and return to the fridge immediately. Most white wines are good for 2–3 days once opened, though lighter, more aromatic styles like Sauvignon Blanc and Riesling are best enjoyed within a day or two at their freshest.

Food pairings - White wine and seafood is the classic pairing for good reason, but don't stop there. Chicken, pork, creamy pasta dishes, soft cheeses and fresh salads all work beautifully. Fuller styles like oaked Chardonnay can even hold their own alongside a roast chicken or a rich risotto. When in doubt, if it came from the sea or lives on a farm with feathers, white wine probably works.