But I digress. Knowing many people may have a chart on their fridge, here is one you can can reference quickly while ordering wine online – or feel free to print it out.

Thanks to wine’s long shelf life, you can stock your wine cellar now, well in advance of the year-end festivities – and have one less item to check off your to-do list when the celebrations are in full swing.

With so many different kinds of food served during the holidays you’ll want a few go-to wines that pair with just about everything. Pinot Noir and Pinot Grigio are both versatile, food-loving sips that won’t step on many dishes’ toes.

Sometimes, however, it’s just as important to match wines according to the taste of your guests. You can make all those around your table feel welcomed and indulged by picking up a bottle you’ve chosen with their preferences in mind. Remember these tips when matching wines to personalities:

• For those sweet-wine-loving aunts and grandmas: White Zinfandel and German Riesling are fruity and refreshing. For a fruity-style sparkling wine, choose Asti or Moscato d’Asti.

• For artistic, urban-dwelling cousins: Look to Spain for some currently trendy sips, including Albarino (an energetic white with a fleshy, round finish) and red Riojas, made from the Tempranillo grape.

• For your friend, the wine geek: Go for specific sub-regions that fascinate wine lovers, such as the Willamette Valley in Oregon (for Pinot Noir), the Marlborough region of New Zealand (for Sauvingon Blanc) and Napa Valley (for Cabernet Sauvignon).

• For the Steady Eddys: Some people just want “their usual.” Remember that Merlot and Chardonnay always rank among the best-selling reds and whites, respectively. Keep a few bottles of these on hand, and you’ll have something nearly anyone can enjoy.

And don’t worry about buying too much – what you don’t open can go right back in your cellar, and what you won’t ever drink (perhaps the White Zinfandel) can go home with your quests, so as not to clutter your wine rack. Everyone wins!

With its bold flavors and meaty appeal, chili may seem best suited to a cold beer – and certainly, you can’t go wrong there. But what about wines? Will they mesh with the Lone Star State’s most famous dish? In a word: Yes! Here are a few suggestions, and why they work:

Zinfandel: A spicy, jam-packed red Zin will match the big, spicy flavors of your most robust “bowl of red.”

Syrah/Shiraz: Also possessing hints of spice, Shiraz will delight you. Try Shiraz-Cabernet blends from Australia if your chili is especially meaty.

Riesling: Rather than complementing the rich hearty chili flavors, go for contrasts with a sweeter style of Riesling from Germany. Its fruitiness and brightness will play well against the depth of flavors in the chili.

Sparkling Wines: Akin to beer, a nice fizzy wine will prove refreshing between bites. An inexpensive sparkler from Spain will offer the easygoing appeal you want with such a casual dish.

So add a few bottles of wine to your tailgate shopping list, and remember – GO GATORS!

And although some ice cold Coke was good with lunch, wine was what we had with dinner. For the best match of wine with pizza, take a tip from your toppings. Focus on the dominant flavors in the topping and look for a wine that complements them. As a general rule, heat and spices will take well to a sweet or sparkling wine, while toppings with strong, earthy flavors get along best with wines on the dry side.

Start with the classic pairing: a pizza loaded with tomato sauce, mozzarella and pepperoni, alongside a bottle of Chianti, made from the Sangiovese grape. Chianti’s heartiness and acidity go well with the bite of the sauce, the creaminess of the cheese and the saltiness of the pepperoni. Chianti isn’t the only option, of course; Sauvignon Blanc, the near-universal wine, also works surprisingly well. But neither of these is right for every type of pizza.
Here are some pizza types and some wines that complement them. If your choice does not lead to love at first bite (and sip), just save the bottle for after dinner!

WHITE PIZZA WITH MUSHROOMS – The “white” means cheese with no tomato sauce base, so the usual high-acid choices that complement tomatoes will not do. If the cheese is only mildly salty and the mushrooms dominate, you could pair this pizza with the complexity and intensity of a Cabernet Sauvignon or Merlot. Or elevate the pie into a total gourmet occasion with Champagne. The effervescence will cut through the richness of the cheese and accent the mushrooms indulgently.

SPINACH AND GARLIC – One of Brett Baxter’s favorites, this is one of the rare gourmet pizza types that can stand up to Chianti (a pesto topping is another). Why settle for the ordinary, though? Sangiovese, made from the same grape as Chianti but lighter, spicier and more complex, has a natural love affair with garlic. This earthy topping pair also goes well with the fragrant fruitiness of Valpolicella or the simplicity of a Pinot Noir.

GOAT CHEESE – Look for a dry Sauvignon Blanc, which has the versatility to support this cheese’s creamy mildness.

HAM AND PINEAPPLE – Usually referred to as a Hawaiian pizza, this style has a tricky one-two punch of salty and sweet. The combination requires a fruity white wine that’s midway between dry and sweet. Light, herbal Sauvignon Blanc fits the bill.

BARBECUE CHICKEN – One of my personal favorites, I suggest a German or California Riesling. This varietal  gets along with the peppery sweetness of this increasingly popular pizza.

THAI CHICKEN – The spicy peanut sauce calls for a sweet white wine, such as an Italian Pinot Grigio (or its West Coast relative, Pinot Gris), or a spicy, aromatic Gewurztraminer, which is widely produced in the United States now as well as in Germany. Don’t overlook a sparkling wine or Champagne. The bubbles bring a flair to sweet and spicy ethnic food.

Although I just returned from a weekend of eating way too much pizza, this article just put me in the mood for more. But now that I’m back on Miami Beach, my choices of quality pizza shops are quite tiny. I think I’ll head to Primo’s which is South of Fifth. If you don’t know it – find it. It’s the closest thing to New York style pizza on the beach!

Just because you don’t have a lot of time to fuss in the kitchen doesn’t mean you can’t enjoy a fully satisfying meal at home, complete with wine. There are certainly plenty of pairings that can be put together in about an hour. Here are a few themes for dinner I would suggest:

Bistro at Home: A simple roasted chicken is a French bistro staple. Grab a rotisserie chicken – probably one from your local supermarkets (if you made your own it would obviously take over an hour to make). Then keep the bistro theme going with Chardonnay, Pinot Noir or Syrah. These wines are popular in France and friendly to roasted chicken.

Italian Night In: With your favorite marinara sauce, your preferred pasta, and possibly some meatballs from the freezer (or your local gourmet market), you can have a cozy little spaghetti-and-meatball dinner on the table in minutes. Spread out the red-and-white checked tablecloth, light some candles and pour an Italian Chianti or a California Sangiovese.

Comforts of Home: When you’re ready for a hearty, meaty and robust entree, try your hand at making a meatloaf. Just combine some ground beef, onions, tomatoes and Italian breadcrumbs, and you’re good to go. A full-flavored Merlot or red Zinfandel is the perfect choice with this style of comfort food.

Ham in a Hurry: One of the easiest meals in the world starts with a few thick slices of good-quality smoked ham. Serve it along with a fruit salad to brighten up dinner. Enjoy an equally bright chilled dry rose wine with this combo.

Asian Delight: If you want to spice things up a little bit, try putting together your own stir-fry. Grab some baby corn, broccoli, water chestnuts, as well as some meat, chicken, or shrimp, and cook on the stove-top. Add some teriyaki sauce and you’ll be good to go in about 30 minutes. Pair with a Riesling or Gewurztraminer to balance sweet and salty.

And now you have enough ideas to get you through a whole week!

From dancing bulls to leaping frogs, black swans to roaming goats, a veritable zoo of animals appears on wine labels today. Indeed, some credit the popularity of “critter labels” with the success of the affordable Australian Yellow Tail brand introduced here in 2001.

Although it seems novel, the fixation with critter labels isn’t new. In 1981, the name Frog’s Leap was chosen “to deflate the pretension of wine.” Designer Chuck House created the Frog’s Leap label for a couple hundred bucks and a few cases of wine. That same year, the label was awarded the Design of Excellence award from the American Institute of Graphic Arts. His beloved leaping frog logo is now part of the permanent collection in the Smithsonian.

Margaret and Dan Duckhorn co-founded Duckhorn Wine Company, which began with a traditional sketched duck on its label. Now its sister winery, Paraduxx, commissions artists to create original paintings depicting a beautiful pair of ducks for its label. Why animals? Duckhorn explains that unlike a label with lots of words, the animal catches the eye. This makes sense, because you’ll be more likely to recall it when you shop for wine again. With so many animals in the world, wineries will likely never run out of mascots.

In 2000, Rancho Zabaco introduced a delicious “wow” value Zinfandel with a new dynamic label of a charging bull image to display its Mexican heritage. According to Rancho Zabaco, this change helped sales shoot up a whopping 135 percent.

Inspiration for the Toad Hollow wine label came from founder Todd Williams’ nickname, “Toad.” Although the various labels of walking, talking, wine-sipping toads are whimsical, there’s serious wine inside.

Need help figuring out the flavors of specific bottles and the foods to pair them with? Well, the label won’t really help you. But it may be enough to get you to at least try the wine inside.

While some Pinot Grigios can be deep gold, the most familiar incarnation in our market is basic Italian Pinot Grigio, whose very pale tint foreshadows its light body and mild taste. Pinot Grigio’s mild profile, gently reminiscent of peach or citrus, accompanied by moderate acidity, means that this wine works well as an easy-sipping aperitif, and as a table wine that won’t step on many food’s toes.

In Italian vineyards, Pinot Grigio grows well and in lots of places. When farmed for volume, the fruit character tends to be diluted – but that’s just fine with its fans, who like a lighter style of wine. This wine’s popularity has led to more plantings in California, but the most promising area in the U.S. is Oregon, where the Pinot Gris moniker is usually applied, and the richer style prevails.

Though technically the same grape variety, Pinot Gris in Alsace generates a drastically different style of wine. Dry, sunny climate inhibits yields, amplifying the richness and fruitiness. Along with their noticeable heft, the Alsace examples have more obvious acidity.

Pairing Pinot Grigio with foods is relatively easy. Simple Pinot Grigio fits hors d’oeuvres, light fish and chicken dishes, Mediterranean fare, and picnics. Alsace Pinot Gris will stand up to heftier, more complex foods, such as seafood, white meats, and poultry.

For prices that don’t go higher than $15 a bottle (unless you feel compelled to constantly buy over-priced Santa Margherita), Pinot Grigio is always a good bottle to have around the house. Whether you’re in the mood for a nice crisp white on a hot day, or need a go-to white for company, a Pinot Grigio will get the job done.

Cross the Golden Gate Bridge, and in about an hour, you can be in Healdsburg, a charming spot cradled between the fertile Dry Creek and Alexander valleys. With its wine-tasting rooms, progressive restaurants, tiny boutiques, art galleries and antiques shops, the Victorian town provides a chic “base-camp” for your visit. In all, there are nearly 61 wineries that are member wineries of the Winegrowers of Dry Creek Valley. They are family owned, and pretty close together – which is nice, considering you’ll be drinking and won’t have to go far to take in a variety of wine-country sips. The pride and the diversity of the people who live and work within this narrow, gentle geography are reflected in the special character of Dry Creek Valley grapes and wines.

The Dry Creek Valley is known for its Zinfandels – bold red wines brimming with full-throttle California fruit and touches of spice. Some of the vines in the area are well over 100 years old (the older the vines, the more concentrated the fruit). White-wine lovers need not go thirsty, however, as the Valley also produces renowned Sauvignon Blanc. Dry Creek Vineyard was among the first to plant the zippy grape in the area.

You may be wondering at this point – “do I know any wineries from Dry Creek Valley?” And the answer is, yes you do! For a concentrated sampling of these wineries, tool along and around Dry Creek Road. Here, you’ll find a cluster of easy-to-find boutique wineries where you’re likely to meet the owners themselves. Dutcher Crossing is a family-run spot pouring award-winning Zinfandels, Cabernet Sauvignons and Chardonnays in a tasting room with a welcoming fireplace.

Of course, there is also the award winning Ferrari-Carano Vineyards and Winery. Here, wine drinkers can taste classic wines in the Villa Fiore Wine Shop, or sample reserve and limited release wines in the all-new Enoteca in the underground cellar. And don’t forget to pop your head in to Pedroncelli Winery, who has been making great wine since 1927!

Sample small-production red wines at Yoakim Bridge Winery, set in an idyllic spot with its 1886 Victorian farmhouse overlooking the vineyards. Also visit Passalacqua Winery Tasting Room and Gardens, with its three tasting bars, wine-country gift shop and intimate garden arbors for picnics.

Sometime during your visit, a picnic at a winery is a must – Dry Creek General Store offers totable lunches you can enjoy while exploring the valley.

Of course it pairs well with hearty pasta dishes and just about any Italian-style foods. And if trying to impress the softer sex, reach for Italy’s most famous red when you set that candlelit table for two. After all, the Italians know plenty about amore.

Here are a few more suggestions for savoring this wine:

Why fuss with a complicated dinner party, when friends will be happy with an ample pan of lasagna or a plentiful pot of pasta? Chianti goes especially well with red-sauced specialties, so load up on tomatoes! Round out the meal with a generous bowl of salad and fresh-baked breads (and don’t forget the olive oil). Bring in a supply of simple Chianti or Chianti Classico (Chianti Classico comes from a sub-region of Chianti – similar to Yountville being a sub-region of Napa). Both of these inexpensive bottles will let you serve a crowd without setting you back much.

To please kids and adults alike, you could always have a pizza and Chianti party. The two go together like spaghetti and meatballs, and the toughest part of the evening will be figuring out what toppings to get. May I suggest ground beef, peppers, and onions.

This year, let Tuscany inspire your table for two. Tuscany is famous for its gorgeous cuts of simply prepared beef – all you have to do is boil the meat with a few Italian herbs. For this special night, go for a Chianti Classico Riserva – its longer aging results in a more refined, special-occasion wine. And let’s not forget that chocolate and Chianti are a pretty solid pairing as well.

For a fuss-free gathering, order some form of meat and cheese platter, and serve this alongside an array of olives and bakery-fresh breads. For this chat-and-nibble party, choose a Chianti that can be enjoyed with or without food, such as Chianti Classico or Chianti Ruffina. These bottles will compliment all of the wonderful flavors on the table, but will also be elegant enough to sip after the food is gone.

Every autumn, wine-drinkers get caught up in the frenzy of Beaujolais Nouveau, a bright, juicy red wine released for sale on the third Thursday of every November amid a flurry of celebratory hoopla. With jazzed-up labels on the bottles and lively banners in wine aisles, the wine makes its once-a-year splash, then all but disappears from the minds of wine drinkers.

The most obvious difference between Beaujolais and Beaujolais Nouveau is time. Nouveau means “new” and Beaujolais Nouveau is definitely a new wine – one that travels from vine to glass in less than ten weeks. Relatively light and simple, Beaujolais Nouveau is the very definition of a party wine – in fact, it was created to celebrate the year’s grape harvest.

At their best, Beaujolais wines can be satisfying stand-ins for Burgundy lovers on a budget. Indeed, they possess the vivacious cherry-berry notes of Burgundy’s great Pinot Noirs, as well as that wine’s legendary silkiness. Enjoy all this, at a much lower cost than the great wines of Burgundy.

Finding a bottle can be tricky: it’s not that there aren’t plenty of Beaujolais wines on the shelves – it’s just that not all of them are labeled “Beaujolais.” Some bottles are labeled by the name of the villages (locally know as crus) where the wines are produced. There are ten classified Beaujolais crus in all; however, ones you’re most likely to spot include Moulin-a-Vent, Brouilly, Morgon, Fleurie and Regnie.

Cheerful and charming, these wines simply brim with charisma. They’re so fresh and approachable, that even white-wine drinkers fall for this red. They’re like that friend you can always count on to warm up a crowd, whether it be an informal tailgate or a glamorous dinner party.