Guide - Always put the cork back on and put the wine in the fridge. The oxidative process slows down dramatically in cooler temperatures.

As I have said before, and I am sure will say many times more, WINE IS FUN. Pairing Wine and Food is even more fun. Well at least it should be. Sometimes I listen to the wine aficionados talk, and all I can hear is them intellectualizing over the wine. They discuss the aromas, the varietals, the tannins�. This can be very disconcerting to anyone who doesn’t understand what they are saying. It can make a person afraid to ask in public what wine do you suggest, or maybe the person will not order any wine at all. That would be a shame since that person will be missing out on the fun, history and culture of wine.

Come on people, what about, gee this is really good. Believe me, knowledge is important, it gives you the background to understanding the nuances of the wine. I have a question for you, what comes first, the cart or the horse or what comes first your taste and smell senses or the educational background of wine. When you were growing up, did you care how french fries and hot dogs were produced, or did you care about how the food smelled and tasted.

Guide - When storing wine an option is to transfer the remaining wine to a half-bottle (375ml) and put it in the fridge. Doing this eliminates most of the air that would normally come in contact with the wine in a standard-size bottle (750ml).

You instinctively knew that if something smelled bad, well then it probably didn’t taste too good. You also knew that if something was brought out to you to eat and the color didn’t look right, well, maybe you shouldn’t eat it. THE SAME THING GOES FOR WINE. IF IT DOESN’T SMELL RIGHT, OR DOESN’T LOOK RIGHT, IT PROBABLY HAS SOMETHING GOING ON THAT YOU WON’T LIKE. But as your mother and father probably told you, try it anyway. And that’s what you should do with wine. Swirl it, smell it, taste it, then decide if you like it�.As I say, make it fun�.If the wine is no good, just close it up and open another bottle and the next day take the bad bottle back to your wine merchant for an exchange�

I know this all sounds like common sense, but you would be surprised at all the stories I have heard from clients and friends when we are talking about our first experiences with wine.

Guide - Decide beforehand if you will do wine tasting or not. Look - They say you can tell a lot about a wine just by the way it looks. Smell - Smell the wine. Taste. Finally, taste the wine.

Well listen, go out there, pick up some fresh vegetables, fish or whatever you like; find someone to talk to (a good wine merchant or email me) and pick out a nice wine to pair with the food.

Here’s to your pairing wine and food tonight success,

Michael

Michael Kranitz is a businessman who, for many years, has enjoyed pairing wine and food for his family, friends and clients. Michael has a philosophy that pairing wine and food should be fun, not work. Michael’s goal is to help people gain knowledge and have fun at http://www.wineanddinetonight.com

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There are essentially no harsh and hurried rules when opting for the best wine for each occasion - particularly when you think over the fact that persons are restricted to certain wines reliant on their own preference and taste. Here are a few ‘soft’ guidelines to help you choose the right wine for the right occasion. This will give you a good idea on how to complement an occasion – and certain dishes – with the right kind of wine.

1. White Wines – white wines, being lighter and drier than red wines are best served during the earlier part of the evening or before the main course. Chardonnay, having wide appeal among most wine connoisseurs, is also perfect for serving along with rich tasting courses, especially those that have creamy sauces. Sauvignon Blanc, while not as dry as Chardonnay, still makes excellent company with salads, shrimp, and fish due to its fruity nature.

White wines are perfect for starting off an evening on the right foot, and are also wonderful for toasts and special occasions. Champagne is a regular fixture at weddings and is indispensable at such occasions.

2. Red Wines – red wines are great for main courses and are typically served during the latter part of any occasion. Their full bodied nature makes them a great complement to hearty meals. If you are looking for the wine that is most certain to please the most people, go for Merlot. It has a reasonable mix of body and lightness that makes it the faultless choice for most dishes. It particularly does well with poultry, pork and lamb.

The scintillating aroma of plum, vanilla and blackberry make Pinot Noir an intriguing proposition during special occasions. It is not as heralded as Merlot or Cabernet, so many people may not recognize its unique blend. It goes well with creamy sauces.

For spicy foods, Shiraz is a fiery complement. It has a peppery taste that will greatly enhance the flavor in barbeques, roasts, and chili or spicy dishes.

For a hearty, full taste, look no further than Chianti. Chianti is the best wine to accompany tomato dishes and poultry. It is wonderfully versatile in having varied range in price and quality.

During some occasions you may want to prepare servings of both red and white wine, and have your guests sample which they would have for the rest of the evening. Most people choose their drinks early on and keep them until the end of the reception.

Last but not least, it is best to find the right wine and its products in the right winery.

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Coming after the Venice Film Festival and just before the Rome Cinema Festival, Piatto d’Autore provides a mouthwatering interlude that combines movies and food. Bormioli Rocco is one of the spons…

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