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Step 1
Explore different "bodies" and flavors of specific wines. A good variety typically includes a few bottles of red and white wines that represent the spectrum of light, medium and heavy body styles. For example, a well-stocked wine bar might include a light red, such as Pinot Noir, Merlot for a nice medium-bodied specimen, and something a bit bolder such as Cabernet Sauvignon. For a solid variety of white wines, consider Chardonnay for a heavy body, medium-bodied Gewürztraminer or Pinot Blanc, or for a lighter choice, try a chilled bottle of Pinot Gris.
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Step 2
Learn the basics when it comes to pairing wine with food ... and then more or less forget them. Traditionally, wine complements the main course; that is, white wine is served with poultry and seafood, and red wine with red meat and lamb. But these days, there are no hard-and-fast rules. If you're serving a chicken-based meal, it's perfectly acceptable to offer both white and red wine --- pour whatever type of wine you happen to be craving. It's also worth mentioning that the traditional desert wine, Port, certainly merits exploration.
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Step 3
Become literate in describing a wine's flavor, body and aromas. This requires some sampling before you can identify and articulately explain the subtle flavor and aromatic differences that characterize various wines, but the effort is well worth the reward. Soon you'll be able to distinguish the peach, pear and apricot flavors of a refreshing Pinot Gris from the buttery, smoky fullness of a dry Chardonnay.
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Step 4
Familiarize yourself with great wines from across the globe. After all, amazing varieties of wines are crafted well beyond the borders of France or the vineyards of Napa Valley. Go bold with your reds and try a Cabernet from Chile or an Australian Syrah. Experiment with white wines, such as a Spanish variety of Albarino, a white wine similar to Riesling, the classic that's produced to perfection in Germany, or a Sauvignon Blanc from New Zealand.
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Step 5
Don't be stingy when it comes to selecting good bottles of wine, after all, all the variety in the world does you no good if no one drinks it. That said, there's no need to go overboard when it comes to spending on your wine selection. Granted, you should not be pouring anything out of a box, but you needn't spend $50 per bottle, either. Indeed, you can often find decent, good-quality varieties for between $12 and $25 a bottle.
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Step 6
Do not become overwhelmed by the tremendous assortment of available wines. Remember, the whole idea of creating a good variety is to provide something for everyone, as each bottle possesses qualities as diverse as you and your guests' personal preferences.
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Step 7
Know where to turn for advice. There are several ways you can go about educating yourself on wine varieties. One particularly easy way to take the guesswork out of selecting your own variety is to visit to your local wine shop and ask for their professional recommendations. You might also speak to a professional sommelier (often employed by high-end restaurants or wine bars), who can provide pointers on creating a variety of wines to complement any meal. In addition to the myriad books available on the subject and its various nuances, there are also a number of free on-line resources and guides.
