Choosing the right wine is a changing art, not a strict science.

A good bottle of wine can make the most of a meal, but what's the correct wine to buy? Many of us experience a moment of doubt when choosing the evening's wine, and it can be hard remembering the standard rules about which wines go with which foods.

Well, stop worrying so much. According to Richard Sanford, the owner of Southern California's Sanford Winery and Vinyards, many of the old rules no longer apply. There was a day when a meal of fish required a bottle of white, while red wine was considered the only match for meat, but Sanford is happy to report that such hard-and-fast rules have gone out the window. Here he talks a little about some of his favorite dinner wines and offers some general guidelines for food choice:

• Sauvignon Blanc: spicy. Sauvignon Blanc is a versatile white wine that goes well with many foods. Various spices and herbs tend to bring out the characteristics and flavors of this aromatic, spicy varietal, and Richard suggests trying it with savory Asian cuisine.

• Pinot Noir: soft. Pinot Noir is a graceful, soft red wine that also works very well with Pacific Rim cuisine. Made from delicate grapes that prefer cool climates, Pinot Noir offers a complex and satisfying mix of flavors and also goes very well with pasta and lighter beef dishes.

• Cabernet: intense. Cabernet is an intense, full-bodied wine that might overwhelm the quieter flavors of Asian food. This rich, fruity red will make the best of a hearty meal like steak or chops.

For more information about food and wine, contact a wine seller in your area or check out the following organizations and websites:

Wine Spectator
www.winespectator.com

Food and Wine
www.foodandwine.com

Wine X
www.winexwired.com

International Wine and Food Society
www.iwfs.com