For me, dining out should be about the entire package. Though the food is the focus, the wine is hugely important too. It all adds to the whole restaurant experience. My aim, when it comes to the wine list, is to push boundaries and surprise and delight with a selection from across the world. And just as the provenance of all of the produce I serve is vital, so is the origin of the wine. I'm seeing an increasing number of people at the restaurant stepping out of their comfort zone and trying new foods, and the same goes for the drink they choose to accompany their meal - something I find hugely exciting. In the same way diners want to know where their food comes from, they are also inspired by the stories behind each of the wines we offer. Regular readers will know how much I value seasonality, but it may surprise you to realise that this is as important for wine as it is for food. Though it might be easy to reach for the same bottle or variety year round, it's worth finding out what's in season. You'll then start to discover flavours that complement the foods that are at their best at different times of the year. Our sommelier Ladis and the entire team at the Kitchin are incredibly passionate about wines and love to take diners on a journey, helping them discover new things. We want to take the fear out of trying new varieties or sampling wines from different regions so people can apply that knowledge when they're at home too. Sometimes it's as simple as discovering not all great wines are French, or that you can enjoy a beautiful red wine with a fish dish - it's just about finding the right one to balance out the flavours on the plate. So, in the same way that I speak with my suppliers every day, our sommelier team is constantly in touch with our wine suppliers and producers, learning about the wine's origin, the history and connections with the land, the grape varieties and soil type on which they are grown and, ultimately, the passion put into creating each bottle. If you're entertaining guests at home, it's worth seeking a little advice from your local wine retailer. Wonderful food and wine are two of life's great pleasures, and it's worth spending a little more on a quality, seasonal bottle to enhance the enjoyment of your meal. That goes for both drinking and cooking with it. Because not only is wine a pleasure to enjoy with food, the good stuff can also enhance many dishes - from fresh fish or seafood to flavoursome braised meat. There's a misconception that if you're cooking with wine you don't necessarily need to buy the best, but it is worth finding the right one for your recipe. Some would agree that the best way to select a wine for cooking is to choose one you would also enjoy drinking. Only the alcohol diminishes when you cook, not the poor quality or flavour, so don't be tempted to buy the cheapest bottle you can find as your dish will suffer in the process. Cooking with wine can seem a little daunting at first, and it can be hard to know how much to add, but if you follow a recipe and reduce your sauce to just the right level while cooking off the alcohol, you can achieve a wonderful dish. It's a great ingredient in many stocks and sauces, and it's worth thinking about wine in a similar way to spices - they can bring wonderful flavour and character to a dish, and they also mellow the longer you cook them. There's no rule to which wines go with which foods but reds are usually used to bring colour and depth to dishes and often work well with red meats or bold stews, while white wine brings an acidic quality to food and can be well paired with creamy sauces, white meats or seafood. Ultimately, whether you're drinking a quality glass of wine with your food or adding a splash of it to a new dish, discovering new things and stepping out of your comfort zone can be the key to an outstanding meal. n Tom Kitchin will be signing his new book, Kitchin Suppers, at Waterstones, George Street, Edinburgh, on Saturday, 3.30pm, admission free Shellfish Mariniere 2 large shallots, peeled and thinly sliced 1 garlic clove, peeled and finely chopped 1 bay leaf 1 sprig thyme 400g mussels, washed and debearded 400g cockles, washed and cleaned 400g razor clams, washed and cleaned 300ml white wine 1 handful flat-leaf parsley, roughly chopped In a deep, heavy-bottomed pan, sauté the shallots in olive oil until soft and translucent. Season to taste. Add the garlic, bay leaf and thyme. Over a high heat, add the shellfish to the pan and toss to coat. Pour in the wine and cover with a lid. Cook for five to seven minutes, until the shellfish begin to open - discard any that do not open. Remove from the heat and mix in the fresh chopped parsley. Serve in deep bowls with crusty bread on the side for mopping up the juices. Coq au vin Wine match Although many French regions claim the paternity of this ubiquitous Gallic dish, it is widely accepted that its origins are Burgundian. Therefore, a Chorey Lès Beaune "Les Beaumonts" Domaine Arnoux, 2009 is the perfect match for this classic winter dish (£18.55, www.aduv.co.uk). With luscious pinot noir characters of black cherry and cassis, it has a velvety palate with light dusty tannins and a wonderful heart-warming earthiness on the finish. 1 free-range or corn-fed chicken, cut up into legs, breasts, wings and thighs vegetable oil 6 rashers bacon, chopped 3 carrots, peeled and chopped into 2cm dice 1 onion, peeled and chopped 2 celery sticks, chopped 1 garlic clove, peeled and crushed 100g seasoned flour 1 bottle red wine 250ml veal stock Marinade 2 carrots, peeled and chopped 3 celery sticks, chopped 1 bottle cabernet sauvignon 200g button mushrooms 4 baby leeks 100g bacon, cut into strips knob butter To marinate the chicken Put the chicken in a large bowl with the marinade vegetables and herbs. Cover with wine and leave to marinate for 24 hours. Afterwards, drain the chicken and pat it dry with kitchen towel. Discard the marinade wine and vegetables, as they will have become bitter. To prepare the chicken In a large heavy-bottomed pot, heat a teaspoon of vegetable oil over a medium heat and add the bacon, carrots, onion, celery and garlic. Cook until the bacon is crisp and the vegetables golden. Meanwhile, heat a tablespoon of vegetable oil in another pan. Dust the chicken pieces with the seasoned flour and sear in the hot oil until golden brown all over. Add the seared chicken to the vegetables and pour in enough red wine to cover. Bring to the boil and then reduce the heat to a simmer. Add the veal stock and bring back to the boil. Again, reduce the heat to a simmer and leave to cook until the chicken is very tender and begins to flake - this should take around 45 to 50 minutes. Once the chicken is cooked, remove it from the pan and pass the sauce through a fine sieve. Set the vegetables aside. Pour the sauce back into the pan and reduce until it coats the back of the spoon. Then put the chicken and vegetables back in the sauce, ready to serve. To prepare the garnish Heat another pan and add the oil and butter. Add the mushrooms, baby leeks and bacon lardons, season and cook for three or four minutes. If you make coq au vin in advance, keep the chicken in the sauce so it stays moist, and then warm it up in the sauce before serving.