QUALITY AND VALUE - Am I getting my money's worth?

Making wine is expensive, that's a given. It's not just picturesque fields of grapevines and a big grape-stomping party where everyone laughs and falls in love. Wine is big business and wine makers have to cover their overhead. That translates into higher prices at the store. But you and I both want tasty wine for a decent price. What's a regular-non-sommelier guy/girl to do?

Your best bet is to gather as much information as you can before you ever hit the wine aisles. Magazines and websites such as Wine Spectator and Wine Enthusiast are great places to start, but there are even better ways.

Try calling your favorite local restaurant and asking for the name of their top sommelier. Most sommeliers have their own websites and blogs where they provide tons of free information on their biggest passion - WINE!

Another good option is to stop by your local wine merchant. Specialty wine stores are popping up by the dozen and I'm sure there's a great one near you. Stop by and chat up the propietor. He or she will certainly have tons of recommendations for you. Mention your budget and what you like and you're sure to get plenty of information.

FOOD FRIENDLY - What should I serve this with?

The old rule of "Red with meat, white with fish," just doesn't cut it anymore. Sometimes a beautiful, light Pinot Noir provides just the right accompaniment for a summer dinner of sauted scallops. Where's the rulebook for that exception? That's just it - there is no rulebook. So how do you know which wine will go with your food?

There a few schools of thought here, but ultimately it's different for everyone. What tastes good to you might taste like dirt to someone else. Really, the best thing to do is experiment. The goal, of course, is to complement the flavors of both the food and the wine so that they taste better together than they do alone - like oysters and champagne. Both are delicious on their own, but together - please!

In terms of knowing what to pick at the store, honestly, the best thing you can do is find a flavor profile for the wine you think you might want to serve. A lot of stores provide brief profiles of their wines, but you can't get a ton of information on a two inch card pinned to a wine rack. Websites are a really good resource here. One site in particular is WineScore.com. The site has tons of reviews and each review has a specific "Food Friendly" section. It's hard to get clearer help than that.

TO DRINK OR NOT TO DRINK - Should I consume this now or should I wait a while?

This is an area that really does require some expert help. Sommeliers are your best resource here. It's their job to know the differences that stem from geography, varietals, barreling, freak heatwaves, and everything else that can affect a vintage.

The best advice I can offer here is to do your research! There is nothing worse than opening a bottle too early except perhaps opening a bottle too late. In the end, do your research, use the expertise of the sommeliers, and be sure to have enough wine on hand so that you won't ever be tempted to open something too soon.

FLAVOR MAKES ALL THE DIFFERENCE - What is this going to taste like??

Like food compatibility, this area is a bit subjective. Some people like a really peppery Syrah, others like a big oaky Cab, and still others like a crisp Pinot Grigio. The trick is to know what you're looking for.

Wine reviews of any length will usually give a few adjectives about what you can expect to taste. Personally, I prefer it when the review is straightforward, "big black fruit, spice, earth..." When the reviewer starts in with the "flavor of homemade pie crust," I'm out.

Ultimately, it comes down to preference. Figure out what you like first. You'll never be happy with your choices unless you know what makes you happy. Then utilize the reviews posted online by sommeliers, wine enthusiasts, and in the stores. I know it seems like a cop-out to say, "Do some research," but it pays off big time. And when you're talking about wine, nothing impresses like a fabulous, fantastic, awe-inspiring, jaw-dropping, gorgeous wine that you found for $35 (when other people are paying $90+ for something inferior)!

Good luck!

Ok, like I said, there is a way better way to pick a wine rather than taking a chance on a pretty label. Not that labels aren't a decent indicator. Take a wine like Silver Oak - gorgeous label; simple, sophisticated, iconic - and also a very expensive wine.

It's not hard to choose an expensive wine, it's hard to choose a good wine. And as we all know, expensive doesn't always mean good. How do you choose a good, solid wine in the median price range? The trick is to know what you're looking for before you hit the store.

That's where WineScore.com can help.

The site enlists the expertise of some of the country's top sommeliers to upload reviews of their favorite wines - and we're not just talking about the super expensive ones you'll find on the list at Boulevard or Chez Panisse (two really nice restaurants in the San Francisco area if you're not familiar with the names.) The sommeliers provide easy to understand letter grades (A,B,C,D,F) on everything from Quality and Value to Food Friendliness.

One of the best parts about WineScore.com is the simplicity of it. The site provides a list of featured wines with the letter grades and a point value (just like you'd find at Wine Spectator) right there; you barely have to do anything beyond finding the site and already you've got information. If you want more in-depth reviews, just click on one of the wines that looks good to you and there you have it - the full review, with all of the information you are looking for (Food Friendliness, Value, etc.) right there in front of you. Choosing a great wine was never easier.

Simplicity in the wine world - who would have thought??

I hope these tips have been helpful. If you have any suggestions about choosing wine or a wine you discovered that you really love, let me know! Also, check the website out - WineScore.com - it will certainly set you up for a productive trip to BevMo.