Know What You Like: "Smooth." "Grapey." "Bright." "Nutty." "Balanced." There are nearly 500 commonly used wine terms, but don't let that intimidate you. The new rule of wine pairing is there are no rules. The most important thing is to find out what you like. Don't let anyone tell you what to drink, no matter how well versed they are in wine. If Merlot is the only wine you enjoy, then drink it with everything. Cabernet Sauvignon and a juicy steak is a classic pairing, but if you find the wine too heavy or bitter, then don't order it. It's that simple.

Match the Weights: One of the easiest ways to make a good pairing is to select from among the wines you like and match the "weights" of the food and the wine. Lighter dishes go best with lighter-bodied wines. Heavier dishes go best with heavier-bodied wines. For example, a medium-bodied Merlot would be a good choice for veal parmigianna. A Chardonnay would be appropriate for fettuccine alfredo. A pasta with an herbed sauce is better matched by a Sauvignon Blanc. At Café Nora, our wine list includes descriptions that reflect this new thinking. A white might be described as "light to full-bodied, from semi-dry to dry," a red as "light to full-bodied, from sweet to dry."

The best way to learn is through experience and inquiry. Take risks. Part of the fun of dining out is trying new wines you might not try at home. Be sure to let your server know what style of wine you prefer and at what price. Your server will be happy to answer any questions and make recommendations. In the end, there is no right or wrong pairing, so experiment often. Wine is meant to be put in a glass, not on a pedestal.