“The pleasures of the table are for every man, of every land, and no matter of what place in history or society.” – Brillat Savarin, The Physiology of Taste

Over time, gastronomy has played a continual role in everyday life, but in today’s fast-paced world of technology, it’s easy to miss out on the romance and pleasure of going offline to embrace a gastronomical experience.

Often, it’s not for lack of desire but lack of presence. One of life’s greatest pleasures is that of nourishment, camaraderie and gastronomical bliss. It is the moment at the end of the day when the aromas dance from the kitchen and we gather around the table to celebrate another day in the life.

Utopian? Yes, with the right wine. The best way to enhance a meal is to pair a wine that will accommodate it. An extraordinary pairing elevates the entire experience in which food and wine are better together than on their own.

This may sound expensive, but it doesn’t need to be. Takeout pizza goes fine with just about any red wine, unless it has a pesto or olive oil base, then a dry white or rosé is best.

But let’s say you are making a lasagna, which takes some effort, and you’d like a wine to complement your efforts. Several basic approaches to wine pairing can eliminate some guesswork.

First, when eating Italian, drink Italian. Yes, you can dive deeper into the abyss of Italian wines, but this will at least set you on the correct path. Chianti classico or Barbera di Asti would be ideal and won’t break your bank account.

What about big, oaky California cabernets, heavy with tannins (the drying, bitter sensation like a cat’s tongue), or firm barolos from Piedmont, Italy? These big, hedonistic wines are begging for a roast, stew or fatty ribeye. Heavy tannins want fat.

Conversely, a lean and delicate filet mignon would benefit from a wine of similar delicacy, such as a Gevery-Chambertin or a Willamette pinot noir. Apricot herb-roasted chicken would be happy with a viognier or a dry Provencal rosé.

Spicy Thai food always loves an off-dry riesling. The touch of sweet immediately puts out that Thai fire. Of course, this is just scratching the surface, and there are several other commandments of wine pairing.

A great read to enhance your ability to pair wine and food is Master Sommelier Evan Goldstein’s Perfect Pairings. Not only does it include great pairing suggestions, but also outstanding recipes.

Thankgiving is just around the corner, and let’s face it, it’s not the most exotic of meals. The wrong wine can easily overpower the traditional fare.

Try to stay away from rich, tannic reds. They will only bury the bird, so to speak. The best whites are California chardonnays and viogniers.

For reds, less tannins are better. Pinot noir, barbera, beaujolais and silkier zinfandel work wonders.

Did someone say dessert? Pumpkin and pecan pies love to be paired with a tawny port or Bual Madeira. The great experience of playing with food is equally duplicated in the play of wine. Cheers!

Alan Cuenca is an accredited oenophile and owner of Put a Cork in It, a Durango wine store. Reach him at info@putacorkinit.org.