Sommeliers; you should trust them. By Luke Campbell.

I have worked as a sommelier for several years, both here and abroad, including at the prestigious Michelin starred restaurant Martin Wishart in Edinburgh, Scotland. The primary role of a sommelier is to really excite and enhance your wine experience, usually through matching food and wine, and to help guide your palate on a journey.

Many misconceptions exist about the sommelier. They might challenge you by suggesting some uncommon food and wine matches, like port and prune meatballs with Seppelt St Peter's Shiraz, however a good sommelier is not there to simply sell you more wine. Rather he or she is "super-jazzed" about food and wine and is using their experience and education to suggest that perfect food and wine match.

Give your local sommelier a go, and trust them to give you the ultimate food and wine experience.

Of course you can always ask me, the Armadale Cellars sommelier, for food and wine advice. I'm regularly on hand at Armadale to lend advice for if you are entertaining or just dinning at home. Be sure to read over the food and wine section of our web site for a range of suggestions.

Remember we also run a host of wine courses; and all cover food and wine to some degree.