Wines, etiquette and food pairing

Wine and food interaction is a tradition that is being followed for ages now. Be it prototype or an unconventional pairing, foods with the beverage are always welcome. Also, etiquettes for wine tasting are not just in theory but should be used as and when relevant. As part of the above one should be able to read the format on a wine bottle's label.
Wine and food pairing:
A Spanish Cava such as Paul Cheneau is delicious with Regiano Parmesan; Goulaine Vouvray, a Chenin Blanc from the Loire with Camembert. Just about any Sauvignon Blanc such as Sancerre or Pouilly Fume from France or one from New Zealand or Australia pairs well with Chevre (goat cheese). The high acid in the wine matches perfectly with the pungent acidity in the cheese.
As for the red wines, Zinfandel from California goes well with Buffalo Mozzarella. The cheese mellows out the Zinfandel and the wine makes the cheese seem richer. Lockwood Sangiovese from Monterey or an Italian Chianti is an excellent match for Gruyere.
Cheddar cheese is one item on the plate most people would think to be an inferior pairing with wine. Aged Vermont Cheddar is an exception to the rule when it is matched with a Shiraz or Shiraz Cabernet from Australia.
The grand finale to any cheese and wine pairing is a blue-veined cheese paired with Port. It produces a toffee-like characteristic, which is a surprisingly delicious experience.
Wine Etiquette:
1. For the Host:
a. Serving Order:
At a dinner party women and older guests should be served first, then men, then the host.
b. Body Count:
Invite only the number of tasters that can fit comfortably at the venue. Guests should not feel rushed when pouring a glass of wine.
c. Water:
For the guests who get thirsty have bottled water on hand; also good for those who want to rinse their mouths between wines. A pitcher of water for rinsing glasses between tastings is recommended... and remember to have something into which your guest can discard their rinse water.
2. Food and Wine:
Unsalted water crackers or unflavored French bread should be provided for palate cleansing during the tasting. In case you wish to provide something substantial, the rules of etiquette for wine drinking say that nothing stronger than a lightly salted mozzarella is appropriate.
3. For the guests:
a. Handling a Wine Glass:
The proper way to hold a wine glass, is by the stem. This keeps fingerprints off the bowl and keeps the hand from heating the wine.
b. Perfume and Cologne:
Any kind of scent should be avoided especially perfumes, colognes, after-shaves or scented hair spray or gel.
c. Lighting Up:
Smoking at or just before a wine tasting affects the taste and smell of the wine as a result of the strong odor.
d. Mints and Gum:
Chewing gum and breath mints alter the taste of wine. One should rinse one's mouth with water before a wine tasting.
Wine bottle reading:
1. Wine maker or winery: The company or firm that made the wine or, in some cases, the wine's trademark name.
2. Appellation: The country or region where the grapes for this wine were grown.
3. Vintage: This is the year in which the grapes were harvested, not the year in which the wine was bottled, which for some wines may be years later.
4. Variety: The specific kind of grapes from which the wine was made. Not all wines disclose varietal content. Most French and Italian wines do not do so.
5. Ripeness: In a tradition known primarily in Germany and, in somewhat different form, Austria, some wines use special terminology to reflect the ripeness of the grapes and the quality of the finished wine.
6. Estate bottling and winery information: If the wine is "estate bottled" (made from grapes grown and harvested in the winery's own vineyards), this will be disclosed with language on the label such as the French "Mise en bouteille(s) au Chateau".
7. Optional information: Additional information that may range from wine-maker's notes or detailed analytical and tasting information to advertising hype are often featured on labels, especially the back label.
Wine consumption is considered a family affair and age is no bar. A non-wine drinker's palate may not be familiar with the taste of Red wine but White wine appeals to all first timers. As one learns to understand wine, one's interest to experiment with wine develops. Interesting combinations with food and cheese have been and approved by many. Also, wine is a delicate drink to be sipped over time in order to have the desired feeling of contentment. It is recommended to all amateur's to give this beverage its chance to prove its potential by being patient and tender with it! Just like a nice gentleman...