Subtle and not super hot spice - that is just the way I like it, gone are the days when I automatically ordered the hottest thing on the Indian restaurant menu. Here are some wine suggestions for this programme's dishes.

A. Mustard and Lemon Sausages

The combination of mustard, lemon, carrots and decent quality sausages sounds great. To me it demands a glass of something interesting, and that something needs plenty of controlled power and a bit of development to match the meatiness of the sausage. I would go for a Cotes du Rhone, or better still one of the Southern Rhone village wines, like Gigondas, Rasteau or Cairanne, but it needs to be a few years old. This means I would look for a wine from 2004 or 2005 (or older) but only from a better known producer. A decent Aussie Shiraz would also be good, but one from a small producer rather than one of the mega-corporations, somewhere like Coriole might be good - but rmemeber look for some age! From the Languedoc, I would go for a wine with a high Syrah content, like the Plan de l'Om Roucan 2005, or the Domaine Jordy Tentation 2007. The Roucan might be expensive for a mid-week night, but it is something worth drinking between two over a really lovely supper like this.

B. Thai Spiced Aubergine

A combination of spice and my favourite vegtable can only mean one thing Grenache! How do I know, well last night friends cooked us an authentic Thai Green Curry that was full of lemongrass, chilli, garlic, lme, and coconut milk -  a bottle of Domaine de l'Arfeuille Old Vines Grenache 2007 was perfect. Bright red berry and currant fruit, sweet spice and soft tannins with a good balance and length. A perfect combination.

C. Chilli Feta

Cheese, chilli, lime, onion and herbs in a rough sandwich - sounds good. A glass of something to cope with the fat in the cheese and the hotish spice is needed here. I am going to be a little controversial here as I am going to avoid red wines and go for a white.  I think that a white based on Marsanne, Roussanne or Clairette will work very well with the feta. So Languedoc is the place to go. Try an old vines Roussanne from the "La Gravette" cooperative in Corconne, or the Roussanne from Domaine la Fadeze, or the big best picpoul of them all: Chateau Saint Martin de la Garrigue Picpoul 2009.

D. Tomato, Squash and Chard Soup

A dish like this, particularly if eaten outside needs a good rose, and Languedoc is the worrld's most important rose producing region. I would go for the Mas d'Exindre Rose 2009, which is full of strawberry and raspberry fruit, with a nice streak of sweet spice, good balance and length.

E. Spiced Jelly

Grown up jelly - yes please - and no I wouldn't drink wine with this. If I was desperate for alcohol I would go for an ice cold vodka!

F. Mushroom Korma

With the lovely spices, mushrooms, nuts, fruit, spinach and creamy sauce I would want to go for a good fruity red wine, probably from the New World. My first thought would be an Aussie Shiraz, say from Western Australia, or perhaps from Plantagenet, or a big Zinfandell from California. But perhaps best of all might be a Carmenere from Chilie, the one I wouyld choose would be the Montes Reserve Carmenere which is packed full of bright berry, cherry and currant fruit flavours, with a touch of spice and good lenght and a nice balance. my only other advice here would be to only pay £7-10 a bottle for a wine to accompany this meal any more might distract you from putting the world to rights with some close frinds!