Wine plays a significant role in a successful dinner - guests may not notice if you choose well, but they will probably remember the nasty drop of red you bought because it was cheap.
Experts say scrimping on wine can be a recipe for disaster, yet it's not necessary to fork out a fortune for quality.
Andaluz venue manager Jarle Almeland says it's safe to spend between $20 and $30 per bottle.
"If you go for a cheaper bottle what you are usually getting is the absolute low-end [of a winery's production]," he says.
But there are exceptions - and these are kinder on your wallet. To find them, you need to do some research.
"When hosting a dinner party the first thing you do is create the menu, then research which wine should accompany each dish," Almeland says.
"You should then find out which region in Australia is renowned for producing those wines."
For dinner party with eight people, you will need at least two bottles of wine for each course.
Bubbles and rieslings are suited to oysters and sashimi. Tasmania is a top producer.
Pinot noir goes well with game meat like pheasant, venison and duck. The Mornington Pensinsula is a top producer.
Sauvignon blanc suits scallops, non-oily fish, maron and lobster. South Australia is a top producer.
Cabernet can handle bigger-flavoured meats like beef with gravy. Coonawarra in South Australia is a top producer.
Shiraz works with big, hearty meats like braised lamb or beef cheeks. The Barossa Valley is a top producer.
Margaret River, NSW and Victoria create some great dessert wines.
Source: Jarle Almeland