How to cultivate your knowledge of fine wines

A little wine knowledge can go a long way, as more and more people are discovering. Whether they are climbers of the corporate or social ladder who are starting to attend more formal dinners and events, or just folks learning about this popular hobby, good wine etiquette is essential.

Knowing when to request red wine versus white wine may help them get by for a while, but ask someone to select a specific wine for dinner, and several awkward, tense moments may follow. Is a Pinot Noir or a Reisling the right call?

Relax. Wine education is a fun, never-ending journey. Here are a few basic tips that will get you started on the road to a rich wine vocabulary.

The rules have definitely changed. No one should assume that red wine automatically goes with red meat and white wine with fish. Along with the traditional Merlots and Cabernets, there are now Zinfandels, Syrahs, and blends called Meritage that work with a great diversity of dishes.

A Pinot Noir goes with almost anything -- beef, pork and fish. A Cabernet or Merlot is great for steaks, but if you need a compromise for fish, filet and pork, for example, the Pinot is perfect.

A real peppery, spicy ahi tuna is going to have lots of flavors. You don't want a sweet wine or light white wine. You want a wine with defined flavors that's going to stand up to the flavors of that food. A Pinot or Merlot is the way to go here.

What happens if you're not sure? Don't hesitate to ask the servers or bartenders at good restaurants for a little help. They love to share their often-extensive knowledge. More and more restaurants have a sommelier, or a certified wine steward, on staff.

The industry is giving wine professionals the same level of professional recognition as trained culinary chefs, largely due to the growing popularity of the drink. According to the Texas Food & Service News, wine sales are surging in Texas. Texas produces more than 1 million gallons of wine annually, making it the fifth-largest wine-producing state in the nation, with annual revenues of nearly $100 million.

If you're playing host to a dinner, call the restaurant a day or two before to discuss the food and possible wine selection. This way, you can see if enough bottles of your guests' favorite wine are in stock, and ask that they be reserved for your event. This also is a good way to stay within your budget. If you can't afford a couple of $100 bottles of wine, then you can ask discreetly for a recommendation on a good lower-priced bottle of wine.

Not only will restaurant professionals offer practical information, but they also have wonderfully rich trivia based on their experiences. In some cases, members of the staff have been to Napa Valley wine country and the wine region of France. They know facts about certain wineries that they can share with guests. For example, Freemark Abbey in Napa Valley picks their grapes at night because they think that preserves the flavor of the grape.

A good server isn't going to fake it and pretend they know more than they actually do. They will defer to a more knowledgeable server.

Good hosts know that wine glasses should be washed by hand and rinsed thoroughly in very hot water, then dried immediately while the glasses are hot. This isn't some arbitrary mandate. Automatic dishwashers often leave a film on the glass that can change the flavor of the wine. Don't rinse them in cold water because when you dry them with a towel, pieces of lint may stick to the glass.

There are tons of rules about which glasses go with which wines, but there are only a few things beginning wine drinkers need to know.

First, don't accept wine in a tumbler. It's, quite frankly, just tacky. Crystal stemware is preferable. The finer the crystal, especially at the lip of the glass, the more the glass will allow the wine to hit different places on the tongue, bringing out different flavors.

Champagne and sparkling wines are served in long, narrow flutes for a reason; the shape keeps the bubbles "alive" longer than a large-mouthed glass. Finally, the basic tulip shape is acceptable for most wines, and a 12-ounce glass is appropriate for most occasions.

Eating out with a big group is a perfect time to experiment. If you have a big enough group, you may want to have a different wine with each course. Try white wines with salads and soups; red wines with entrees. A light red wine will go well with fish.

Desserts also lend themselves to the wine experience. Chocolate desserts go with port wine while cognacs pair up well with pecan pie.

Wine tastings are fun experiences. I'd suggest casual events to start with, places where you're not going to feel intimidated. Many Texas wineries and some retailers have tastings.

You should experiment at home, too. If you haven't finished a bottle at the restaurant, ask to take it with you. In Texas, you are allowed to take a corked bottle home from a restaurant. But don't keep it for more than three days, because the wine will lose its proper taste. Pick up a few bottles at the store and week by week, try something different.

Your palate will change over time, so different wines will appeal to you as your wine education grows. That's part of the fun of this never-ending journey.

Michelle Avard is the vice president of operations for the Concord Plaza and St. Paul Square Ruth's Chris Steak House locations in San Antonio.