GOOD WINE

***FOUR STEPS TO CHOOSING A GOOD WINE***

Have you ever had to pick up a bottle of wine on your way to a party . . . and been completely intimidated? Well, you're not alone. Let's face it: most of us are amateurs when it comes to wine. So here are four rules of thumb that will turn you into, at least, a skilled novice . . .

STEP #1.) KNOW WHAT YOU'RE EATING. Light wines generally go with lighter foods like fish, chicken, and creamy sauces. Full-bodied red wines go better with bolder foods like beef, wild game and tomato-based pasta sauce

--If spicy food is on the menu, go for a sweeter wine like Sauvignon Blanc or Pinot Grigio. Or, if you're JUST having drinks, Pinot Noir and Riesling are good for sipping.

STEP #2.) PICK A REGION. Different soil affects how grapes taste, so WHERE a wine is made IS important. Countries like France, Italy and Germany have been stomping grapes for centuries, so wine made there is usually a safe bet. But it can also be pricey. If you want something more affordable . . .

--Look for AMERICAN wines from Oregon and California . . . OR a Shiraz from AUSTRALIA.

STEP #3.) PICK A GRAPE. A wine's name describes the type of grape used to make it. Cabernet Sauvignon grapes produce a rich red wine, Pinot Noir is usually a little softer, and Merlot is light. For white wine fans, Sauvignon Blanc is crisp and great on hot summer days.

--Not ALL wines are made from a single type of grape though. So, for example, you shouldn't be afraid to try a Cabernet-Merlot blend.

STEP #4.) PICK A YEAR. Contrary to popular belief, age isn't everything when it comes to picking a good wine. Some bottles DO improve with age, but most wines found at the supermarket will actually get worse if you don't open them. So don't feel pressured to go TOO old.

--Red wines are generally aged for two years before they hit the shelf. White wines and champagne are better if you drink them right away. So unless you're a wine collector, there's really no need to make room for a wine rack in your basement>