• DO start off with your lighter wines and then move to medium-bodied and full-bodied wines with each course. This will allow you to appreciate the subtleties of each wine.

• DO use sparkling or champagne wines when pairing food with wine, as they are versatile and work well with most food.

• DO take into consideration how your food is prepared. Food that is poached will work better with lighter wines. Food that is grilled will work better with full-bodied wines.

• DO use regional foods and wines from the same area. Generally the food and wine from the same region have developed over time to complement one another.

• DO look for balance when pairing food and wine. Putting a sweet wine with sweet food will only make everything taste sweeter. Look for balance when pairing food and wine.

Plus: Wine-Pairing Don'ts