Some wines are worth being savored all by themselves, so you can appreciate the subtle nuances with each sip. Here are a few favorites to explore unadulterated.

Usually served to stimulate the appetite before a meal a fresh and light aperitif is the perfect accompaniment for hors doeuvres to tempt the palate for what is coming. Finish the meal with a dessert wine with a luscious, rich and savory texture with a perfect match of acidity and sweetness making your evening a true success.

Chicken and Veal Chardonnays can hold up to cream sauces quite nicely-echoing their notes, and they are fabulous with a simple roast chicken. Lightly seasoned veal or chicken (think scallopine) call for a light and bright offering like some of these fine suggestions.

Tomato Based Sauces and Pastas Match the acidity of your tomato based sauce with an acidic wine. Chianti is the classic for a reason! A heavy, rich meaty red sauce goes well with a robust Cabernet, or experiment with a Pinot Noir or Malbec.

Here you need a big wine to keep up with some big flavors. Tannins from the wine help balance out the fat in luxurious meat - making brawny reds like Cabernet Sauvignon, Zinfandel or Shiraz a perfect choice.

Light dishes like garlic grilled chicken or fish pair well with equally light wines. Try a light white or beautifully pink but dry rose make excellent matches. Squash the myth of only white with fish and try a Pinot Noir with that grilled salmon.

Crisp whites such as Sauvignon Blanc have a bright, citrusy acidity that acts like a mirror to the lemon, lime or grapefruit in these dishes and heightens their flavor.

Champagne elegantly cuts through the spices in Asian food for a delectable pairing.

Alcohol accentuates the oils that make spicy food hot, so with fiery dishes, look for wines that are low in alcohol and a touch sweet such as German Rieslings or a Gewurztraminer.

Do not save your wine for fancy dinners only.

Pizza’s tomato sauce and cheese love Chianti, Cab or Zinfandel. For burgers let your toppings be your guide. Slathering on the ketchup? Try an off-dry or highly fruity wine. Grilled with lots of black pepper? A Cabernet, Zinfandel or Shiraz can stand up to the bold flavors.

Wine and cheese is truly a match made in heaven and possibly the most ubiquitous pairing.

But with such a wide variety of cheese, some matches are a little more successful than others. While there are no hard and fast rules - a soft rich cheese such as Brie needs a wine with some structure such as Chardonnay or a French goat cheese with Sauvignon Blanc.

A hard flavorful cheese such as Parmesan or sharp cheddar can pair nicely with a Cabernet or spicy Shiraz.

Blue cheese is classic with dessert wine-Stilton and Port with a few walnuts on the side makes for a more unusual end to your next dinner party or a decadent midnight snack.