When it comes to wine, do you spit or swallow?

54 red wines to taste and compare - all of the same variety.

Do you really think you'd be able to tell them apart?

Drinking white wine in winter

When you think about warming cold-weather wines, the imagination usually conjures up a luscious, velvety red - the perfect accompaniment to a sticky, slow-cooked casserole or beef pie.

But you don't always want to eat red meat in winter. How about a lemony roast chicken? Pasta with a creamy seafood sauce? Cheese fondue?

When you find yourself scratching your head in the bottle shop in front of the shiraz selection this week, live a little - try a winter white instead.

By "winter white", I mean something voluptuous, almost creamy. A rich mouthful instead of a tangy young lunch wine. Think hints of butterscotch rather than acid. What you're after here is a rounded taste, an aromatic drop. It will probably be one of the more alcoholic white wines - you're basically after the exact opposite of those light, summer lunch styles you quaff easily in the sun.