Matching wine with your dinner should not be that technical. You should rely on your tastes and personality.

Poultry or ham without any highly seasoned sauces can be paired with basically most wines that you generally enjoy. Any Beaujolais cru, Chardonnay, Sauvignon Blanc, Merlot, Light/Medium body Pinot Noir from Oregon or Rose will accompany this basic winter fare.

If there is a rich gravy or sauce for the poultry, a spicy Gewurztraminer or a Sauvignon Blanc with floral herbal flavors and crisp finish such as Callaway Vineyards or Sanford will marry well. High-tannin Cabernets or heavily-oaked chardonnays should be avoided.

A ham with a sweet honey sauce or glaze would pair well with a more fruit-forward wine such as a Beaujolais, Syrah, or Viognier, Chenin Blanc or Vouvray. A medium-bodied Chardonnay with good fruit flavors above any oak or tannin will work well. Try the California coastal wines (Mondavi, BV Carneros) or the Chardonnays of Washington (St. Michelle, Hogue).

Whether baking, broiling or grilling your holiday ham or pork,  the seasoned marinades or herb-based sauces complement a wide variety of red wines. Medium-bodied reds with low tannin are great with poultry, ham and pork dishes. The earthiness of a California or Oregon Pinot Noir or the medium body of Clos du Bois or Callaway Merlot will work great. Also, the food-friendly Sangiovese grape used to make Chianti, will work well with any gravy-enhanced dishes.

The wines to accompany the rich and hearty dishes that will grace our winter tables scale up in body and style. Great wines can be had at reasonable prices so there is no need to spend extravagantly.

Pork Crown Roasts are complemented nicely by Chateaneuf du Pape, Hermitage or Gigondas from Rhone. Roast Duck or Goose will also match well with these wines.

With Herb & Garlic Crusted Rack of Lamb open a bottle or two of California Cabernet or Australian Shiraz or Shiraz/Cabernet blend. These wines are rich in spice and tannins that will linger on the finish.

Serve Prime Rib of Beef with a French Bordeaux from the Medoc Region, or a California Meritage with a nice degree of Cabernet in the blend. A Filet Mignon Roast coated in Lemon Pepper or Eye Round Roast Beef will go well with a French St. Emillion or big-body California Merlot.

Finally, richly-prepared veal or seafood dishes such as Veal Saltimbacca, Veal Picata, and Coquille St. Jacques will be best paired with full-bodied white wines such as the French White Burgundy of Puligny Montrachet, Pouilly Fuisse. These wines are rich in texture and long on finish. The bigger California Chardonnays aged in oak are the domestic partners for these dishes.