The wine world changes so continually that I don't bother keeping up. Instead, I play a fun little game with Josh at Green Hills Wine Shoppe when the occasion calls for wine.
"Josh, I need a white wine for appetizers like bruschetta, but one that red wine drinkers will drink." "Josh, I need a white for chili." "Josh I need a rose for seafood."
There's always a reason. Usually it's because I prefer white wine and my usually dinner group drinks red, so I take my own white. Or because everyone will bring cabernet, so I want to be different.
It's never easy, or I'd figure it out myself. Josh prefers slightly drier wines than I do, but usually, it's a winner.
The latest was "Josh, I need a light red for lasagna." He recommended Il Campo, a sangiovese from the central coast of California. Fruity enough, tannic enough -- another home run.
So that's one less subject I have to know about, because it's delegated to someone else's expertise. What about you -- in what culinary areas do you defer to the experts?