To chill or not to chill, that is the question. With the mercury high, its easy to opt for a chilled Bacardi and coke or some sort of cocktail with enough frills to furnish a pride parade. But the big question is, how do I make my wine refreshing?

It's an easy one to answer with whites of course because they can all go in the ice bucket, along with the fizz; the only question is for how long? Chardonnay, Viognier and Marsanne are best served lightly chilled for me, whereas Chenin, Sauvignon Blanc and Riesling can go all the way down to the same setting as a narwhales tusk. See, this is easy isn’t it, but hang on, what about the reds?

Lets make it simple. In my humble option, never chill a red from a cooler climate ie never chill a French Merlot, but you can chill an Aussie one. Never chill a Cabernet under any circumstances, in fact, if I ever become world president, that act will be barred by law. Shiraz comes under the first law of cool climates and as for Pilotage, who cares.

Oh, by the way, no matter what the trendy barman says, never add ice to a wine, even the cheap stuff. I mean, Why?

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Marks & Spencer Saint Clair Sauvignon, Marlborough

A lovely nose of fresh grass and gooseberries with lashings of passion fruit and melons on the palate. The finish is crisp and refreshing.

Marks and Spencer £16

Specially Selected Ribero Del Duero, Spain

This one was a pleasant surprise. A quiet, almost restrained nose leads into a classy, meaty palate of ripe fruits and silky tannins. Delicious for the price.

Aldi Online (check stores for availability) £7.49