If you're like me, going into the local wine shop and staring at rows and rows of bottles without the slightest clue what you're about is a little overwhelming. Where do you start?

Well, instead of blowing your budget with the hit and miss approach, you could join a subscription wine club like Cellars Wine Club, where a variety of fine wines are sent to you each month. This is a great way to learn more about different wines from all over the world, and get an idea of your likes and dislikes while increasing your wine knowledge. You could also start building your own wine cellar, and be ready for impromptu get togethers or other special occassions, without breaking the bank.

When tasting wine, the most important thing is to have fun. Wine is meant to be savored and enjoyed. There are so many different types and varieties of wines to choose from in the marketplace today. The best advice is to try and taste as many wines as you can so you can fully appreciate how different grapes and growing regions affect the way the different wines taste. So go ahead and invite some family and friends over to enjoy some wines with you and have your own tasting. Your guests will not forget it!

Tasting wine involves four main components:

Looking at the wine in the glass
Swirling the wine around the glass
Smelling the wine
Tasting the wine

1. Looking at the wine

The first part of doing any wine tasting is to hold your glass up to look at the wine. It helps if you hold it up to a white background such as a napkin or tablecloth.

White wines vary in color from clear to yellow to golden brown. As white wine ages, it becomes darker in color. Red wines vary from red to purple to dark reddish brown. As red wine ages, it will lose color and begin to turn a browner color.

The main factors that affect the color of a wine are the grape variety, the age of the wine and the amount of time, if any, the wine spends in oak barrels.

2. Swirling the wine

To swirl your wine, take the glass by the stem and swirl it around in circles. An easy way to do this is to place your glass on a table and move the glass in a circular motion. Make sure you cover your glass at first so you don't splash your neighbors around you.

So why do you swirl the wine anyway? Simply, to expose the wine to more air so it intensifies the wine's aromas.

Also, when swirling, watch how the wine coats the side of the glass. A wine that has "legs"- streaks of wine that seem to run down the sides -- contains a higher level of alcohol and will have more body.

3. Smelling the wine

After you swirl your wine, you are ready to put your nose to work. Take in the smell of wine immediately after swirling to maximize the aromas.

Compare what you smell with other people at the tasting. Each person may smell something different. Do not worry if you cannot smell an aroma somebody else does. The more wine you smell, the better you will be at picking out certain aromas.

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4. Tasting the wine

Now comes the best part! The overall taste of wine depends on the combination of smells and flavors, so make sure you don't bypass the smelling portion of the tasting.

It is important when tasting wine not to just sip it and swallow it immediately. You taste with your taste buds, so allow the wine to come in contact with all areas of your tongue. Different parts of your tongue are designed to recognize different tastes and flavors:

Sweetness - Tasted by the tip of the tongue. If a wine has any sweetness, you will be able to taste it right away.

Fruity Characteristics - Tasted in the middle of the tongue after the sweetness is detected.

Acidity - Tasted on the sides of the tongue. Acidity is easier to taste in whites than in reds.

Tannins - Tasted in the middle of the tongue. Red wines and white wines aged in wood contain tannins which tend to feel astringent on the palate. It can leave your mouth feeling dry when too much is present.

When tasting wine, you are looking for a balance of the following characteristics:

Body - The weight of the wine in your mouth. The higher the level of alcohol, the fuller the body.

Sweetness - A result of residual sugar left in the wine after fermentation. A dry wine has no discernible sweetness.

Fruitiness - The amount and intensity of fruit flavor.

Acidity - Acid gives the wine a fresh and crisp taste.

Tannins - The bitterness or astringent taste that comes from the grape skins and stems. It adds to the structure and finish of the wine.

It is always helpful to take notes on the wines you taste. Make sure to capture their look, smell and taste. Most of all, just have fun with the whole experience. Wine is made to be savored and enjoyed!

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Most people think there are strict rules when it comes to food and wine. Many people still stick to the old standby: white wine with fish and red wine with meats. With all the types of wines available today, there is no limit to the combinations available.

As a starting point, try to match the wine flavors with the food flavors. Think about the food's flavors the same way you think about the flavors in wine: If a dish contains citrus, then it has a fruity flavor and if it has mushrooms, it has an earthy flavor, and so on. After considering the flavors of the food, try and match the wine with the same flavors. Also, try and match the intensity of the flavors. Remember, only you can tell what you like, so experiment and have fun with it.

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Deviled Fried Chicken

Deviled is a southern term for a dish that is highly seasoned. To make life easier, have the butcher cut up the chicken, and use a small chicken - around three pounds - so that it will cook through quickly. If you're cutting it yourself, start by going along both sides of the backbone with kitchen shears or a large knife. Once the backbone has been removed, cut the chicken into eight pieces (two breasts, wings, legs and thighs); include the top third of each breast with the wings for a more generous serving. The chicken needs to marinate for at least a day, so plan accordingly.

INGREDIENTS

2 cups buttermilk
1/4 cup Dijon mustard
2 tablespoons onion powder with green onion and parsley
5 teaspoons salt
4 teaspoons dry mustard
4 teaspoons cayenne pepper
2 1/2 teaspoons ground black pepper
1 3- to 3 1/4-pound fryer chicken, backbone removed, chicken cut into 8 pieces, skinned (except wings)
3 cups all purpose flour
1 tablespoon baking powder
1 tablespoon garlic powder

5 cups (or more) peanut oil (for frying)

DIRECTIONS

In 1-gallon resealable plastic bag, mix buttermilk, Dijon mustard, 1 tablespoon onion powder, 1 teaspoon salt, 1 teaspoon dry mustard, 1 teaspoon cayenne and 1 teaspoon black pepper. Add chicken pieces. Seal bag, eliminating air. Turn bag to coat chicken evenly. Refrigerate at least 1 day and up to 2 days, turning plastic bag occasionally.
Whisk flour, baking powder, garlic powder, remaining 1 tablespoon onion powder, 4 teaspoons salt, 3 teaspoons dry mustard, 3 teaspoons cayenne and 1 1/2 teaspoons black pepper in 13 x 9 x 2-inch glass dish. With marinade still clinging to chicken pieces (do not shake off excess), add chicken to flour mixture; turn to coat thickly. Let chicken stand in flour mixture for 1 hour, turning chicken occasionally to recoat with flour mixture.

Pour oil to depth of 1 1/4 inches into deep 10- to 11-inch-diameter pot. Attach deep-fry thermometer. Heat oil over medium-high heat to 350°F. Add 4 pieces of chicken, skinned side down, to oil. Reduce heat to medium-low and fry 5 minutes, adjusting heat to maintain oil temperature between 280°F and 300°F (oil should bubble constantly around chicken). Using wooden spoons, turn chicken over. Fry 7 minutes. Turn chicken over again. Fry until deep golden brown and cooked through, about 3 minutes longer. Using same spoons, transfer chicken to large rack set on baking sheet.

Reheat oil to 350°F. Repeat frying with remaining 4 pieces of chicken. Serve chicken warm or at room temperature within 2 hours, or chill up to 1 day and serve cold.

Servings: Serves 6 as an hors d'oeuvre or 4 as a main course.

Suggested wines: Chardonnay or Chablis

Mixed Antipasto

INGREDIENTS

For the marinade
1 large garlic clove, minced
2 tablespoons balsamic vinegar
2 tablespoons red-wine vinegar
1/2 teaspoon crumbled dried rosemary
1 teaspoon dried basil, crumbled
1 teaspoon dried orégano, crumbled
1/4 teaspoon dried hot red pepper flakes, or to taste
1/2 cup olive oil

3 large carrots, cut diagonally into 1/4-inch-thick slices
2 small fennel bulbs (about 1 1/2 pounds), cut crosswise into 1/4-inch-thick slices (about 3 cups)
2 red bell peppers, roasted and cut into strips
2 yellow bell peppers, roasted and cut into strips
a 12-ounce jar peperoncini (pickled Tuscan peppers), rinsed and
drained well
3/4 pound black or green brine-cured olives or a combination
1/4 pound sun-dried tomatoes packed in oil, drained and cut into
strips
3/4 pound marinated or plain bocconcini (small mozzarella balls,
available at specialty foods shops and some supermarkets)
1/2 pound pepperoni or soppressata (hard Italian sausage, available
at Italian markets, some butcher shops, and, some specialty foods
shops), cut crosswise into 1/4-inch-thick slices and the slices
quartered

two 7-ounce jars marinated artichoke hearts, rinsed and drained well
1/3 cup minced fresh parsley leaves plus, if desired, parsley sprigs for
garnish

DIRECTIONS

Make the marinade:
In a small bowl whisk together the garlic, the vinegars, the rosemary, the basil, the orégano, the red pepper flakes, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the marinade until it is emulsified.
In a large saucepan of boiling water blanch the carrots and the fennel for 3 to 4 minutes, or until they are crisp-tender, drain them, and plunge them into a bowl of ice and cold water. Let the vegetables cool and drain them well. In a large bowl toss together the carrots, the fennel, the roasted peppers, the peperoncini, the olives, the sun-dried tomatoes, the bocconcini, the pepperoni, the artichoke hearts, the marinade, the minced parsley until the antipasto is combined well and chill the antipasto, covered, for at least 4 hours or overnight. Transfer the antipasto to a platter, garnish it with the parsley sprigs, and serve it at room temperature.

Servings: Serves 6 to 8.

Suggested wines:
Verdicchio, Dolcetto, Rosé Côtes-du-Rhône

Ingredients

For the filling

1/4 cup minced scallion
1 pound ground pork
2 teaspoons minced peeled fresh gingerroot
1 red bell pepper, minced (about 1/2 cup)
2/3 cup minced cabbage
1 garlic clove, minced
1/4 teaspoon Oriental sesame oil
1 1/2 tablespoons soy sauce
2 tablespoons finely chopped fresh coriander
1 large egg, beaten lightly

60 shao mai wrappers (round won ton wrappers, available at Oriental and Southeast Asian markets, specialty foods shops, and many supermarkets), thawed if frozen
cornstarch for dusting the baking sheet

For the sauce

1 tablespoon naam pla (fish sauce, available at Oriental and Southeast Asian markets and some specialty foods shops)
3 tablespoons fresh lime juice
1 tablespoon white-wine vinegar
1 teaspoon sugar, or to taste
2 teaspoon minced peeled fresh gingerroot
1 tablespoon shredded fresh mint leaves
1 tablespoon finely chopped fresh coriander

2 tablespoons vegetable oil
coriander sprigs for garnish

Directions:

Make the filling:

In a bowl combine well the scallion, the pork, the gingerroot, the bell pepper, the cabbage, the garlic, the oil, the soy sauce, the coriander, the egg, and salt and pepper to taste and chill the filling for at least 1 hour or overnight.
Put about 1 heaping teaspoon of the filling in the center of 1 of the wrappers and moisten the edge of the wrapper. Gather the edge of the wrapper up and around the filling and form a waist with the wrapper, pushing the dumpling from the bottom and keeping the filling level with the top of the wrapper. (The filling should not be enclosed.) Continue to make dumplings with the remaining wrappers and filling in the same manner and arrange them in one layer on a baking sheet lined with wax paper dusted lightly with the cornstarch. (The dumplings may be prepared up to this point 8 hours in advance and kept uncovered and chilled or 1 month in advance and kept covered tightly and frozen. If the dumplings are frozen, do not thaw them in advance.)

Make the sauce:

In a bowl whisk together the naam pla, the lime juice, the vinegar, the sugar, the gingerroot, the mint, the coriander, salt and pepper to taste.

In a large non-stick skillet heat 1 tablespoon of the oil over high heat until it is hot but not smoking and in it fry half the dumplings, flat sides down, over moderately high heat for 1 minute, or until the undersides are golden. Add 1/2 cup water and steam the dumplings, covered, over moderate heat for 3 minutes, or until the pork is cooked through. (If using frozen dumplings, fry them, frozen, for 1 minute, or until the undersides are golden, and steam them, adding 3/4 cup water per batch, covered, for 8 to 10 minutes, or until the pork is cooked through.) Add the remaining 1 tablespoon oil to the skillet and cook the remaining dumplings in the same manner. Garnish the dumplings with the coriander sprigs and serve them with the sauce.

Makes 60 dumplings.

Suggested wines:

Chardonnay, White Sancerre, Pouilly-Fumé

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