You buy a bottle of wine, toss it in the trunk with the tomato sauce and pasta and when you get home, you chill it, open it and pour a few ounces.

That's a typical scenario in many homes. And it almost assuredly provides enjoyment. When I'm cooking, I almost always do so with a glass of something nearby. Sometimes it even goes in the bubbling pot.

But there are several suggestions to improve not only your wine experience, but also how the wine is perceived. And although I have mentioned these ideas at various times, I've never put them all in one place. Here are a few recommendations.

Buy Ahead: Endeavor to keep a few bottles in a personal stash at home. Transporting wine home on the day you're consuming it shakes the liquid up. A wine at rest is usually better than one that rolls around in the back of the car.

Aerate: Almost every wine, young and old, benefits from a few minutes or an hour of air. The simple act of decanting a wine usually expands the aroma and allows it to show more complexity.

Use large wine glasses: Thimble-sized juice glasses cannot do justice to the aroma of a good wine. I suggest using larger tulip-shaped stemware that allows for swirling the wine. This lets wine lovers get a noticeably more distinctive aroma.

Don't serve at the wrong temperature: Most wines are best served cool, such as about 65 degrees Fahrenheit. Overchilling most white wines blunts the aroma and wipes out any of the wine's delicacy. (Roses, sparkling wines and rieslings can take a little additional chilling.)

Pick wines that are compatible with the food: Eigid rules are unnecessary, but I generally pick red wines with meat and white wines with seafood. Red meat has lots of protein and red wines' astringency can be reduced with protein. No such problem exists with most seafood. The only variation here is salmon, which I prefer with pinot noir, a lighter red.

Don't forget dessert wines: A light ruby Port, a cream sherry or a delicate riesling can creatively conclude an elegant, or even a simple dinner. Most dessert wines made in the United States are frequently underpriced because they are so often ignored.

Bubbly enlivens the palate: Brut-designated sparkling wines usually are made with sufficient acidity so they pair nicely with cheese and crackers during the aperitif period. They are cleansing and preparing the mouth for further treats.

Respect the water glass: If a meal starts with sparkling wine, includes a white, a red and a dessert wine, the total alcohol intake, maybe problematic. Two to three glasses of water keep the head clearer so you can better enjoy the flavors.

Bring a pen and paper: Occasionally, one or more of the wines served is one you have never heard of before, so it might be a good idea to take note of the brand and especially the vintage so you can track the wine down.

Wine of the Week: 2021 Quady Electra Red Moscato, California ($16) — Andy Quady founded his winery in Madera exactly 50 years ago primarily to make dessert wine and this one is a simply spectacular combination of black and Orange Muscat grapes. The spicy aroma reminds me of wildflowers, cherries, pomegranates and there is even a slight spritz. The wine has only 5.5% alcohol and is relatively sweet, but is perfectly balanced, so it is not cloying. An absolutely gorgeous light dessert wine. Serve chilled with either cheeses or sweet desserts.

To find out more about Sonoma County resident Dan Berger and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate webpage at www.creators.com.

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