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Maybe it was my stomach grumbling. Maybe it was the thought of the rigatoni and meatballs I had for dinner last night. But one thing is for sure – that even in South Florida, winter, pasta, and wine go hand in hand. Think about it for a second – when deciding on a pasta or a wine, the first question you have to ask is red or white. So once you figure out the answer you have both your sauce and your win narrowed down. Plus, the pairing is just so darn easy – hearty pasta dishes easily satisfy just about any crowd. And there is no need to stick to the standard standard spaghetti or angel hair Bring something new and exciting to the table. I mean, why not? Pasta all pretty much cooks the same – all you need is the pot and boiling water.

• Bow-Ties: The Italians call them farfalle (butterflies). Either way, they work beautifully with creamy white and pesto-style sauces. Their little tucks and folds trap the bits of garlic and herbs in the sauce, bringing a lot of flavor to every bite.

• Spirals: For a more adult version of macaroni and cheese, try these springy, whimsical noodles tossed with a rich, elegant cheese sauce.

• Ribbons: Don’t have time to make lasagna? These long, fluted noodles offer the curly-edged flair of lasagna, but can be served simply topped with a hearty meat sauce.

Thick or thin, straight or curly, pasta always pairs well with a good glass of wine. For hearty and meaty red-sauced dishes, try Chianti, Barbaresco or Merlot. For Alfredo or cheese-sauced dishes, a Chardonnay – either a crisper French style, or creamy California style. Either will offer a rich, dense body that’s sure to hit the spot.

I spent this past weekend in Philadelphia, and although I was hankering for a Philly cheese steak (with provolone and onions), only pizza seemed to be in the cards for me. Pizza with mushrooms, pepperoni pizza, Hawaiian pizza – it seemed all my friends who were on a diet where eagerly awaiting my visit just so they could grub on their favorite fast food!

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!

Few wines are more perfect for friendly get-togethers than Chianti. I came to this conclusion while drinking a bottle of Castello Banfi Chianti Classico Riserva, and realized that just about any red wine drinker would like this wine. Made in the romantic rolling countryside of Tuscany, there are lots of ways to enjoy this robust red: by itself, with hors d’oeuvres, or with your favorite hearty foods.

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.

In Italy, well over 1,000 types of grapes get made into wine. Perhaps none is so widespread as Sangiovese, with vineyards stretching in all directions from its traditional roost in Tuscany. Different clones of Sangiovese star in other Tuscan reds, but its most celebrated role is as the core of Chianti.

Sangiovese’s color can span a wide range of red – the lighter the tint, the lighter-bodied the wine. Not a blockbuster grape, Sangiovese offers herbal and cherry aromas and flavors, and as Chianti it usually displays a light, food-friendly texture. All versions of Sangiovese-based reds carry a signature streak of tartness.

Hands down, Chianti is the most popular wine made from Sangiovese. Yes, you’ll still see it in those cutesy straw-lined bottles (usually containing achingly dull wine), but you can also find plenty of great tasting, reasonably priced Chianti in conventional wine bottles, as well. For highest quality, look for Chianti labeled Classico or Rufina – two prominent sub regions.

Chianti Classico, from a sub-region of the overall Chianti region, is considered more serious than basic Chianti. Other important Tuscan Sangiovese-driven wines include Vino Nobile di Montepulciano, Carmignano, Brunello di Montalcino (revered as a collectible and priced accordingly), and Rosso di Montalcino (Brunello’s ready-to-drink brother). Beyond Tuscany, more bottlings are found with Sangiovese front and center on the label; these are usually affordable in priced and styled for everyday drinking.

The letters DOC and DOCG on bottles of Italian wine are similar to France’s appellation AOC system; they basically indicate regional type. The modern practice of blending Sangiovese with non-native grapes like Cabernet Sauvignon spawned a type of wine dubbed “Super Tuscans.” These blends can be light to medium-bodied or trophy wines; the price is usually a clue.

Chianti’s cherry fruit and tart acidity practically dance the Tarantella with classic Italian red sauces. The bright, but earthy, notes also sing right along with potent ingredients like capers, garlic, olives, and lemon. In short, Sangiovese is a no-brainer with traditional Italian food.

Blended wines are hardly new. Bordeaux is traditionally anchored by Cabernet Sauvignon and Merlot. In Tuscany, Chianti is rarely 100 percent Sangiovese. France’s Chateuneuf du Pape can meld as many as 13 grapes. Consider the unassuming blend of Red Truck, a tangy, berry-rich California red that debuted with the 2002 vintage. Featuring six grapes of disparate origins (Syrah and Mourvedre from the Rhone, Cabernet Sauvignon and Cabernet Franc from Bordeaux, Pinot Noir from Burgundy, and the French hybrid Alicante Bouschet), Red Truck is a veritable kitchen-sink blend.

Similar examples of “splendid blendeds” have been cropping up with eyebrow-raising frequency over the past decade. They are emblematic of a growing trend toward creative, no-grapes-barred blending that is particularly evident in New World wine regions. Indeed, what sets these new-wave wines apart from traditional Old World blends is that the combination of grapes is not driven by agricultural practicality. Back in the day, if you will, the focus of European winemakers was rooted squarely in the vineyard, where producers first had to determine which varietals grew well in their particular soil and climate. Then, if several grapes could enhance one another when blended, so be it.

But in most New World regions, growing conditions are simply more hospitable, so more types of grapes grow well in the same general area. At the same time, modern technology has made the transportation of grapes and bulk wine much easier. Factor in the overload of Chardonnays, Cabernets, and Merlots fighting for shelf space and it’s no wonder that current-day vintners are trying new tricks with old grapes.

California isn’t the only hotbed of crossover blends. Australians stir up crisp whites from half Semillon, half Chardonnay and sturdy Shiraz-Cabs. Italian vintners have found new dancing partners for Sangiovese. But the trend of splendid blended wines is especially strong in California, where it can be seen as a natural step in the state’s rapid evolution. Beginning in the 1980s, California vintners began to imitate the European winemakers, even spawning the nicknames Meritage (for Bordeaux blends) and “Rhone rangers,” for wines using Rhone grape varietals. Imitation, however, has been shifting steadily to innovation, leading to the current upsurge in unorthodox blending.

The apparent laundry list of varietals on these new-wave blends can be misleading. Despite their diverse recipes, the taste profiles of many splendid blendeds priced under $15 are remarkably easygoing. By design, many are inherently fresh and fruity, with little of the earthiness commonly found in Old World wines, and with smooth textures that scream “Drink me now!” Higher-priced splendid blendeds (such as Opus One), however, will usually be rougher in texture, more obvious in structure (tannin and acidity) and more intense. Apply similar logic to creative white blends: lower-priced examples will be loaded with fruit, while pricier ones will deliver more body and complexity.

The bottom line is that for these blends you should expect the unexpected because the synergy of the varietals creates wines whose sum is greater than their parts.

When inviting friends over for a Fourth of July barbecue, it’s easy to find a wine that everyone at the party will enjoy. You have to appeal to guests whose tastes range from light and fruity to heavy and complex. As the host of the gathering, remember to put both reds and whites out, as many wine-lovers prefer one or the other. That way, you’ll surely please everyone. Above all, don’t worry too much.

Remember that most people who come to your house aren’t going to furrow their brows over the wine you serve; they’re just happy to be invited to join in the fun. If you choose wines you enjoy and pair them with foods you like, chances are you’ll be just fine. Keep in mind, however, that some people exclusively drink reds, while others drink only whites. Therefore, it’s a good strategy supply plenty of each. Choose two go-to wines that pair well with a great range of foods – sandwiches and burgers, as well as steaks and ribs. If you order in or if it’s a potluck shindig, you can still choose from an assortment of food-friendly wines.

For white wine, try to stay towards bottles with good acidity. Picks from the whites include Sauvignon Blanc, Riesling, Champagne and sparkling wines. Chardonnay, often rich and buttery with pear and apple notes, is the most popular white in the U.S. Although it does not pair perfectly with all foods, Chard fans simply won’t care. Pinot Grigio is usually a sure bet as well. This light, fruity, but subtle, pick will go with just about anything on your table. Viognier has the creaminess and body of Chard, but intriguing floral notes that guests will remembered.

Some exciting red wine to try could include a Spanish Rioja, made mostly from Tempranillo, or Italy’s Chianti which is made mostly from Sangiovese. Pinot Noir is also a shoe-in. Merlot is a soft, rich, plummy wine that will flatter most foods and is easy to drink. Syrah/Shiraz offers plenty of personality; find vivid dark-fruit flavors with pleasing spicy notes. Blends are also a great idea. American wineries are bringing together unique blends of grapes, and these wines are the newest attention-grabbers to hit the shelves. Start with blends that feature grapes you like. Branch out from there.

Also be sure to offer plenty of nonalcoholic beverages – people will look for cans of Miller Light and Pepsi.

A wine-tasting party is a fun and creative way to broaden your wine knowledge. Uncork some bottles and invite your friends over for a night of fun, unforgettable swirls, smells and sips.  Engaging conversation will flow as you and your guests move from wine to wine – just make sure you have plenty of glasses!

When planning how many bottles to buy, a good formula to use is 5 glasses of wine per bottle.  If you pour a “tasting serving” you can bump the number of glasses per bottle up to 10.  You can assume that each guest will drink half a bottle of wine, but remember that you’re having a wine TASTING party and you want to have a little of many different bottles.  You can have an assortment of red and white wine varietals for a traditional approach, or choose different versions of a single varietal such as Merlot from different countries including Chile, California, France, Italy, and Australia.  You could even have a dessert wine tasting party, offering Port, Sherry, Late Harvest Riesling, Ice Wine, Sauterne, and Semillon.

As you sample each bottle, notice how the wine looks, smells and tastes. Is the color light and watery; is it deep and intense?  Did the palate offer bold fruit, or a subtle minerality? Was there any alcohol burn? Were the flavors ripe, juicy, or lush on the palate? Was the acidity balanced? Were the tannins bold or elegant?  Was the finish short or long? Discussing your reactions will enhance everyone’s wine vocabulary. To expand your ability to describe wine flavors, read the article on wine aromas and flavors; you may find something you haven’t been able to put your finger on.

In addition to wine, any good wine tasting party will have water and snacks on hand to nibble on between sips. Start with the perfect pairing that is cheese and wine, but you can also experiment by combining wine with dinner foods.  Impress your guests with a few simple pairing suggestions.

Offer cheeses with a range of textures and flavors in order to provide variety. Consider mixing cheeses from each milk source (cow, goat and sheep). For example, you could serve fresh goat cheese, creamy Brie (made from cow’s milk) and firm Manchego (made from sheep’s milk).  Pair wines and cheeses with matching flavors and mouth-feel. For example, link creamy-textured cheeses with heavy, dessert-type wines such as Sauterne or a Dolce because both wine and cheese will have a thick, rich feel on the tongue. Generally, tangy, fresh goat cheese tastes best with crisp white wine such as Chardonnay fermented in stainless steel, Sauvignon Blanc, Pinto Grigio, or even an Albarino.  Above all, remember that there’s nothing wrong with experimenting. Select your favorite wines and cheeses, and see what different combinations you prefer.

If you’re serving dinner foods at the wine tasting party, remember that heartier foods usually taste better with hearty, full-bodied wines. Pasta and red sauce would pair perfectly with different Italian reds such as a Chianti, Super Tuscan, Ripasso, and Barolo. White meats such as duck, chicken, or pork could be paired with multiple Chardonnay or Riesling from different regions and countries.  Steak or other red meat could be served with a variety of big reds such as Cabernet Sauvignon, Merlot, Malbec, Shiraz, Bordeaux, and Priorat. The tasting of new wines will introduce you and your guests to bottles that may be out of the drinking “comfort zone,” and may open new doors to new flavors.

To satisfy your sweet tooth, complement a multitude of desserts with an array of sweet wines. Pair an assortment of chocolate with Pedro Ximenez Sherry and Late Bottled Vintage Port.  Serve fruit tarts, creme brulee, mousse, and pastries with glasses of white dessert wine such as Eiswein, Late Harvest Riesling or Sauterne. Be sure to select a wine that is sweeter than the dessert so the wine isn’t overshadowed, and there’s a balance.

Whatever you decide to do, remember that the only bad pairings are the ones YOU don’t enjoy, so feel free to experiment to you heart’s content.

The final part of the 3 part series on the Guide to Red Wine Varietals discusses wines which may be slightly foreign to the wine drinker who buys primarily US wines.  Other than Pinot Noir, many of these wines can be found at great values both in wine shops and restaurants.

 Pinotage – Developed in South Africa where it has the most popularity, it can vary in style from producer to producer.  Typically, Pinotage has a black fruit and herby character, as well as a burnt rubber characteristic that isn’t for every palate.

 Pinot Noir – Grown worldwide, it is the classic single red varietal of the Cote d’Or wines from Burgundy, France, and is one of the three grapes permitted in the production of Champagne (Chardonnay and Meunier are the others).  The wines are light in color and in tannins, and have flavors of raspberries, strawberries, red/black cherries, and can eventually develop a barnyard character over time.

Sangiovese – The most planted varietal in Italy, Sangiovese can also be found growing in California.  The main varietal in Chianti blends, it has a dry tart cherry character, with hints of herb.  Under the name Brunello, it produces such wines as Brunello di Montalcino and Torgiano.

Syrah/Shiraz – The same grape whose name changes depending on the region and style in which it is grown, it is the main varietal in the northern Cotes du Rhone region of France, producing Cote Rotie, Hermitage, St. Joseph, and Cornas.  Although is it is also planted in South Africa and California, it is the most widely planted grape in Australia.  The wines are powerful and full bodied, with concentrated flavors of black pepper, raspberry, blackberry, mulberry, licorice, chocolate and leather.  Old World Syrah from France can also have wet leather and game characteristics.  New World Shiraz shows more ripe grapey fruit with some minty characteristics.

Tempranillo – The principal grape varietal used for Rioja and Navarra wines, it is grown in many other areas of Spain as well.  Tempranillo is also an important varietal in Argentina, and is one of the top varietals used in the production of Port wine under the name Tinta Roriz.  These wines are full bodied, with cherry, strawberry, and raspberry flavors.

Touriga Nacional – The most important and best varietal in the Port wine blends, it also produces powerful red table wines.  These wines have a deep, almost black color, and are full of black fruit flavors, high tannins, and bright acidity.

Zinfandel – Although Zinfandels are synonymous with California, it originated from the Primotivo grape in Italy.  It is the most planted grape in California next to Cabernet Sauvignon, and offers deep colored wines with jammy red and black plummy fruit characters.  Although full bodied in flavor and high in alcohol, these wines have medium tannins and an oaky smoothness.  Zinfandel is also known to produce sweet rose wines known as a blush or White Zinfandel.