In the ever-evolving landscape of gastronomy, there’s a delicious rebellion brewing. Chefs, sommeliers and food-lovers are tossing out the rulebook and embracing the art of unexpected pairings. From street food to fine dining, these culinary mavericks are proving that sometimes the most unlikely couples create the most harmonious unions on our palates – especially when it comes to wine.

And sometimes it happens when you least expect it. That bag of BBQ flavoured crisps, which shone with a particularly fruity rosé; the bucket of fried chicken which sang with an aromatic sparkling wine, and remember those hot dogs with Riesling? Or that Champagne with macaroni cheese? And who knew popcorn and Chardonnay would work so well? You get the gist.

Though there are a few rules to consider and ingredients to avoid before diving into those more ‘out there’ pairings. The key is balance. When you’re creating unexpected combinations, you need to ensure that neither the food nor the wine overpowers the other. It’s a delicate dance, but when you get it right, it’s magic.

The bolder the flavour of the dish, the bolder the wine must be to stand up to it, so think about your recipe before pairing up. And consider acidity - an acidic wine will cut through a fatty dish like a knife, making it seem less rich. It can heighten flavour too, just like a squeeze of lemon does. And talking of lemons, or vinegar, or any dish packed with citrus fruits, the chosen wine must have equal amounts of acidity, or it will taste flat – and that includes tomatoes: in a sauce, try Pinot Noir or Sangiovese; or raw, try Sauvignon Blanc or English sparkling wine.

Now, sweetness. As mentioned, washing down a sweet dish with a dry wine will never work. So, make sure the wine is at least as sweet as the food. Though, of course, there’s the whole sweet savoury thing, with famous marriages such as Sauternes and foie gras. For something a bit different, try Riesling, as the high acidity balances the richness of the foie gras, or swerve towards a buttery, lightly oaked, honeyed Australian Chardonnay.

Finally, tannin. The best dish for a more tannic wine is meat-based, as it smoothens out the tannins a treat. Look to Argentinean Malbec, Aussie Shiraz and Napa Cabernets, with their supple fruit, pepper and spice – they complement all manner of meat dishes.

And here’s another accidental meat and wine discovery that now always hits the spot – gyros and Grenache. The classic Greek street food, which is traditionally made with pork and chicken, is a multilayered masterpiece of flavours, textures, and temperatures – from the hot, salty, savoury, slightly spicy, and sometimes fatty meat to the crunchy lettuce, tomato and red onion, to the cold cream tzatziki, the lot wrapped in a warm soft pitta. When in Athens, it’s Agiorgitiko, but back at home it's Grenache, the full-bodied plummy, earthy, leather-scented fruit highlights the meat’s flavours while letting the tzatziki shine.

But what makes these unusual pairings work? According to Charles Spence, profession of experimental psychology at Oxford University, it’s all about neurogastronomy – the study of how our brains perceive flavour. ‘When we combine foods and wines in unexpected ways, we’re creating new neural pathways,’ Spence explains. ‘This can lead to a more intense, more pleasurable eating and drink experience.’

Some ingredients will always require more thought, such as chocolate, which coats the tongue as it melts making wine taste bitter. Cue tawny port, but also look to fortified Muscats, sweet Banyuls and luscious Madeira. If your aim is to surprise, then consider a skin-contact white, as the robust aromas and dried fruit and nut flavours pair surprisingly well with even dark chocolate. Remember, in the world of food and wine, rules are made to be broken. Marmite-glazed scallops paired with an oxidative Jura white? Bring it on.

Below we’ve picked out six unconventional recipe pairings for you to try, using different wines from Penfolds’ impressive range.

A classic blend of Cabernet Sauvignon and Shiraz grapes, this wine offers aromas of blackcurrant and dark chocolate, liquorice and vanilla, with spicy oak notes and soft tannins – and it loves a bit of Chinese five spice. So, try it with Chef John Javier’s aromatic roast pigeon and watch the fireworks begin.

Complex and creamy, with flavours of grilled banana and crushed nuts with a citrusy seam, this classy Chardonnay easily handles the aromatic spices of a classic Moroccan tagine, complementing and enhancing, while refreshing after each mouthful.

Indian food and wine pairing is no easy thing, but Benares in London’s Berkeley Square have got it down to a fine art, with their extensive wine list and years of accrued knowledge. So, pairing this rosé Champagne (Penfolds are recently listed at Benares) with its popular hand-dived Scottish scallops baked in the shell, served with a coconut curry and a Malabar parantha, is par for the course, each complementing the other perfectly. To recreate this pairing at home, why not crack open a bottle and give this curried scallops dish from Shaun Rankin a try?

When Penfolds does a Napa Valley Cabernet Sauvignon…it delivers this beautifully structured, elegant, spicy fruit with leather and liquorice, mocha and blackcurrant. Try it with the Galvin brother’s seminal yellowfin tuna starter and taste how the wine’s spiciness cleverly complements the punchy puree and aromatic herbs, yet never overwhelms the fish.

Part of Penfolds’ French Winemaking Trial, this bright, crunchy blend of Cabernet Sauvignon, Petit Verdot and Merlot offers a summer berry nose with a dusting of nutmeg, plus earthy, mushroomy undertones. Try it with chef Peter Gordon’s flavour-packed dish and taste how the smoked tofu and shiitake brings out and balances out the wines fruity notes.

Showing off glorious nutty, raisiny, plummy fruit with a whiff of chocolate and aniseed on the nose, this majestic tawny is magic with anything chocolate. But instead why not raise eyebrows by serving it with chef Graham Campbell’s recipe for rosemary and honey roasted root vegetables with chestnuts and feel the dish’s rich, generous flavours bring out the intensity and concentration of the wine.