For openers: 

Around the world, many beverages sport the name aperitif, from the Latin 'to open'. A sip or two of an aperitif will open up your tastebuds for the meal to come. Most are quite strong in flavour, so a pre-meal glass is all you need. Sherry is an excellent aperitif, dry or sweet, depending on your taste. 

From France comes Pernod and Ricard, golden liquids that turn cloudy when you add ice and chilled water. They taste of aniseed, as does the Greek ouzo. Italy gives us the vibrant red Campari, deliciously sharp with a dash of soda and a slice of orange, and refreshing Cinzano (vermouth).

Kir is another French starter, made from the local white wine with a slosh of blackcurrant-flavoured liqueur. A rough local equivalent is a dry white with a dash of Ribena! 

Ready or not?

When is wine ready to drink? Now! Most wines you buy today for less than $15 a bottle you should drink tonight. Modern whites don't improve much with bottle age, so enjoy them young.

Certain Clare Valley rieslings and Hunter Valley semillons develop complex, rich, flavours in five years.

Racy, young, purple reds lose their tannic rawness and become softer and smoother with 3-4 years of ageing. You should only leave them for 5-20 years if you have a good cellar and pay big money for top brands such as Coonawarra cabernets and Barossa shirazes.