Without doubt wine is a pleasure to be enjoyed on its own, but amazing wine really comes into its own when enjoyed with wonderful food. At T. Wright Wine Merchants, just outside Manchester, we believe that eating seasonal produce makes life so much more pleasurable as well as healthy. A great source of seasonal ideas and tips for good eating can be found at www.eatseasonably.co.uk and, of course, where possible sourcing food locally helps create the tastiest dishes, and we love to pair our delicious wines with only the very best!

For September we have chosen a roast courgette and basil soup from the Eat Seasonably website , a delicious wholesome soup with delicate flavours and an intriguing coconut twist. The wines that will pair successfully with this dish are those that will make the fresh clean lemon & courgette flavours sing rather than overpowering them while at the same time balancing the sweetness of the Asiatic coconut cream.

In our opinion a white wine is the ideal partner and instead of the classic Chardonnay this month we recommend broadening your white wine horizons!

Albarino is a fantastic up-and-coming grape variety from Spain bursting with citrus and white fruit flavours combined with a subtle herbaceous edge, often paired with fish and seafood in Spain, this is a hugely versatile food wine. Another fantastic match is the comeback kid in the shape of a tangy French Muscadet! The crisp zesty notes work beautifully with this recipe and if you are looking for a lower alcohol option Muscadets tend to average only 11-12% alcohol.

If you prefer something drier and a little more aromatic try a Gruner Veltliner, dubbed Austria's answer to the Sauvignon Blanc of New Zealand this is a truly underrated grape

variety that has being causing considerable waves in the wine world of late. Gruner Veltliner wine styles can range from fresh, bright and steely to more opulently floral and spicy styles.

For red wine lovers we would recommend omitting the coconut cream from the recipe and opting for a lighter red such as a fruity Italian Dolcetto, softly spiced Bardolino or a juicy French Beaujolais to bring out those earthy roasted courgette flavours.

For dessert autumn offers us an abundance of seasonal fruit to choose from;

September is when fruits such as pears and blackberries come into their own, aromatic tastes that can be found in many a good wine. As the last vestiges of summer draw down around us and a nip in the air is felt, the time is soon just right to light that first log fire of the season and cook a simple, yet irresistible blackberry and pear upside down pudding. Serve with cream and an indulgent glass of dessert wine for that extra kick! Of course, you'll want to find your selection of fine wine online at T Wright Wine to make sure you get the balance just right of mouth watering subtlety combined with just the right amount of vavavoom!

When it comes to wine pairing for desserts the principal rule is to choose a dessert wine that is sweeter than your dessert, otherwise the wonderful wine flavours can be lost and appear flat or acidic. Dessert wines can range from sparkling wines to ice wines, rose wines to late harvest and also fortified wines and of course some of the most expensive fine wine online to be found i.e. the most famous botrytised Bordeaux wines in the world; French Sauternes, which include Chateau Y'quem, the most famous of all and those little bottles of liquid gold are often sold at eye wateringly expensive prices!

To pair with the delicious Upside-Down pudding we would suggest a luscious late harvest wine from Chile such as the Errazuriz Late Harvest Sauvignon Blanc or a cheeky little dessert wine from Spain: Casa de La Ermita Dulce Viognier - a fantastic use of the aromatic Viognier grape producing a wine full of floral, peachy and citrus flavours that will just glide down with pudding. Heaven for those with a sweet tooth!

Quick steps to bake your perfect blackberry and pear pudding:

Arrange the pears around the bottom of the tin along with a third of the berries. Cream the butter and remaining sugar together, then gradually beat in the eggs. Sift the flour with the ginger and gently fold into the mixture. Carefully stir in the milk followed by the remaining blackberries. Spoon the batter into the tin over the fruit. Bake for 40 minutes, until the sponge is springy and golden and a skewer inserted in the centre comes out clean. Leave to cool in the tin for 5 minutes, then invert the cake onto a plate and remove the tin.

Serve warm with sweetened whipped cream and a glass of sumptuous dessert wine, enjoy!