1. Don’t get too tangled about glassware. “I hate juice glasses but think getting fussy about size, shape, and ‘fineness’ of glassware is a waste of a potentially nice evening,” says Doug Frost, one of four people who holds both Master of Wine and Master Sommelier certifications. Just about any glass that is narrower at the top will direct the aromatics where you want them: under your guest’s noses.
2. Decanters are worth some investment. If you’re buying a rare red for an elegant dinner, then a Riedel decanter is an excellent choice. They come in a dizzying array of shapes . Visit a sommelier’s home, and you’re likely to spot the Amadeo , its Black Tie  cousin or the Swan . None of these take up much room on the table, and each helps your wine to breathe. The fact that they’re beautiful is another asset.
Related: 10 Simply Lovely Natural Wines 
3. Chill. “I usually pull a bottle of white out of the fridge a half hour before service,” Frost says, “and I put a bottle of red wine into the fridge for a half hour before service to approximate cellar temperature.”
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4. Forget pairing rules. The old-school stance of drink this wine only with that food or that cheese only with that varietal doesn’t matter half as much as personal tastes. If a pairing makes you and your friends happy, then what else matters? Sharing wine should be a pleasure. That’s all you need to know to make a happy party.
5. Use this cheat sheet at the liquor store.
Bodegas Enrique Mendoza  Las Quebradas Monastrell 2010 comes from the Alicante region of Spain. With umami, smoke, dark stone fruits, warm winter spices, and vanilla, it’s a velvety, conversation-friendly red wine that gets along with anything from stir-fried vegetables  to whatever’s on the grill. Natural farming is the rule here, as is the use of indigenous yeasts. Insecticides, herbicides like Roundup , and fertilizers are avoided; biodynamic methods keep the land and the vines at their best. “Monastrell, to me, is black raspberries,” says Adam Seger, an advanced sommelier in Chicago. “Those organic Monastrells are just stunning.
Loimer  Riesling 2013 has notes of apricots and peaches, with enough bright acidity to keep things interesting. It’ll dance well with salads, fish, and Asian seasonings, but you can pour it before or after a meal, for whetting chats and appetites or settling the evening.
Related: Honeyed Peach Galette 
Ànima Negra  ÀN/2 2013 invokes wild fruits and flowers, with a hint of far-off campfire. It’s an intense red but not an overwhelming one. Try it with roasted vegetables, rich pastas, seafood, or dishes featuring an abundance of fresh herbs. Ànima  Negra makes a priority of natural farming. Vines are dry-farmed and not fertilized, and chemical insecticides and herbicides are avoided. Indigenous yeasts are used for almost all fermentation.
Barone Pizzini  Animante is a sparkler that manages to be fresh, clean, and complex. Set it alongside bisques, creamy dishes, salads with rich dressings, and desserts such as cobblers. The winery practices biodynamic, organic, and sustainable methods, sustaining fertility in the soil and using natural elements to control parasites.