A wine expert's guide to shopping and pairing — and why you can toss some of those rules out the window

Wine and cheese are an age-old duo, but what pairs best with the fish course? Or, what varietal are you supposed to serve at dessert? And is a $50 bottle really that much better than a $20 bottle? Many of us enjoy a glass of wine now and then, but there are so many rules attached to drinking it and serving it that the wine section at our local shop can be a bit overwhelming. So wine expert Howard Wasserman stopped by The Goods to separate fact from fiction and help make your next dinner party pairing a little easier. Plus, he makes a case for foregoing the rules and just opting for what tastes best to you — and we're very much on board.

Myth: Smelling the cork is a good way to tell how the wine will taste

True and false. Cork sometimes has a taint attached to it that can affect the wine. It might smell of mud or dirt, meaning that it's infected, making the wine taste the same way. But occasionally, the cork can be off but the wine tastes fine. So ultimately, you need to smell and taste the wine to find out how it will taste.

Myth: Serve red wine with meat, and white wine with fish.

False. Sure, an acidic white wine with high acidity will cut through the flavour of fat in a fish like salmon, opening up the flavour. But if you really crave red with seafood, why not choose a lighter red like a pinot noir or a gamay? Keep in mind that a super heavy red might not be best with a light fish or chicken dish, but these two lighter types of red wine will give you the best of both worlds. If you're not enjoying the wine, you're not enjoying the food, and if you're not enjoying the food, you won't enjoy the wine, so drink what appeals to you.

Myth: Drink sweet wine with dessert.

False! If you like sweet wine, go for it, but sometimes that can get a bit too sweet. That's why something like a port or sherry is good with dessert. The contrast of the sherry complements a sweet dessert.

Myth: White wines should be chilled, red wines should be served at room temperature.

True and false. Room temperatures are different everywhere and the room temperature that wine temperature is based on is different in every country. Canadian room temperature is much warmer than European room temperature, for example, and in a very hot country room temperature would turn your wine into syrup. Howard suggests to put your red in the fridge for 10 to 15 minutes, and then pull it out a few moments before serving. With white, you can keep them in the fridge, but remove them 10 to 15 minutes before serving. That way you'll be letting the red warm up, and the white wine cool down, and more lovely flavours will emerge.

Myth: The more expensive the wine, the better it tastes!

True and false! The taste difference between a $20-$40 wine is not that much, but you will taste a difference between a $20 and $100 bottle. The most complicated range is between a $10 and a $50 bottle because the range is so vast. Instead, it's more important to find something you like by trying and testing various varieties.

No matter what wine rules you follow and which ones you break, Howard says that wine is like art — it's subjective and personal. If it doesn't bring you pleasure, it's not the right wine for you. If someone says, "this is a lousy wine," and you like it, all the better! More for you.