Why not have roses from Provence which are a fabulous way to start a BBQ or picnic as they are light and dry but fruity - perfect for getting taste buds going.

For those having skewered veg or BBQ fish there are plenty of Sauvignon blancs or Muscadet wines which would pair perfectly, even with white meats such as chicken.

If you’re eating red meats along with salads, cold spuds and fresh veg, a chilled red from the Loire is a good choice. It can liven up the palate and is quite refreshing for picnics and BBQ’s.

For Aneke’s pork recipe (page 46) of issue 11 the ideal wine is a lovely red from Navarra in northern Spain. Wild boar roam this forested region and suckling pig is a favourite among locals.