With his rugged good looks and easy charm, Valentine Warner has been the upcoming celebrity chef this year. Here are wine suggestions for three of his recipes in the Telegraph today:

Cep and apple pie
Designed to go with the duck below but as the Telegraph’s cookery writer Xanthe Clay points out, it could be a vegetarian main course in its own right. If I was serving it separately from the duck I’d probably choose a a Chianti Classico

Duck stuffed with red cabbage and prunes
A fabulously original show-off main course that needs a robust red with a lot of ripe fruit. Given the cabbage and red vinegar I’m not sure I’d go for the usual duck partner Pinot Noir. A Merlot-dominated Bordeaux or other modern Bordeaux blend would work well, as, in a slightly different register, would a McLaren Vale Shiraz with a couple of years' bottle age.

Monte Bianco
An indulgent confection of chestnuts, caramel and cream that is going to overwhelm most lighter sweet wines and make richer ones almost too much of a good thing. I’d be tempted to go for something sweet and/or strong - a Vin Santo, an aged tawny port or a cognac or armagnac (the dessert already contains brandy).