One of the toughest questions faced when selecting a wine is, "will I like it?" After all, that is the most important thing to remember when making your selection. Just because the bottle is priced a $500 does not mean it is a good wine. And just because another wine is selling for $5 a bottle does not mean it is a poor wine. Selection for individual tastes is most important.

A good rule of thumb is to select a wine that will suit the meal or hordourves that are being served. A general rule of thumb is to pick a wine based on the heaviness of the food being served. Red wine typically goes best with red meat dishes, Italian and pasta dishes. Chicken and fish are typically served with a white wine. Blushes are often scoffed by so called true wine connaiseur but again personal taste is more important. A blush can go well with some light cheeses and fruits.

It is important to know where your wine comes from. The region it is developed in will affect the taste and heaviness of it. Some major regions of note are:

Napa and Sonoma in California, USA

Bordeaux, Burgundy, and Champagne in France

Chianti, Tuscany and Spumante come from Italy

From Spain we have Cavas, Rioja, and Sherry

And even Australia has brought us Shiraz

These wines are a major improvement from my times in the Middle East. The majority of our wine wouldnt even pass for vinegar these days.

Aging of wines is very important. For a red wine aging increases its tannins. Aging a white whine increases its sugar content.

For beef, I recommend a Cabernet or Burgundy. For Pork or veal a Merlot or Petite Sirah works well. Poultry tastes best with a Chardonnay or Sauvignon Blanc. Blancs and Fumes blend well with fish including shrimp and lobster. Finally, pasta dishes are best served with a Riesling, Chardonnay or Zinfandel.

This is only a general rule of thumb. Please, take your time and try all the many varieties of wines that are out there. Individual taste is far more important than keeping up with the Jones.