When serving more than one wine with dinner, progress from lighter to heavier, drier to sweeter, and whites to reds. This helps prevent one wine from overpowering the taste of another.

2torial #0584: Learn2 Choose Wine (Continued)  Understand vintages and aging   Each year another crop of wine is grown, picked and stored in some fashion. Good wine generally has the year that it was produced (vintage) on the label somewhere, and some years are considered better than others. If you would like to know more about vintages, there are several pocket guides that will give you the lowdown. Most red wines benefit from a little aging, and some varietals are known for improving for ten years or more in the bottle. Much of the wine produced today though, especially from California, is distributed so that it tastes very good as soon as it appears in the store. A winery will probably not distribute a red wine for at least two years after it was produced. An additional few years in the bottle will generally help Cabernets, Pinot Noirs and Zinfandels to fully develop their taste, but don't worry too much about it unless you're specifically looking for a bottle to put away for awhile. In that case, find a spot in your house that's always cool and dry, and get a specific wine recommendation from a reputable wine store or book. Most white wines and sparkling wines generally do not need aging, and are ready to drink right now. The notable exceptions are sweet dessert wines and champagne which can improve greatly with a few years in the bottle. Step 4