A good wine is like a little black dress. It can be dressed up and served with lots of food accessories or dressed down and savored on its own. Once you find wines you like, you’ll want to enjoy them in many different ways. And to help you get started on your search, the following wine professionals have provided their favorite picks:

Joe O’Keefe, owner of WINE 101, Inc. selected Albet i Noya
Xarel-lo (100 percent Xarel-lo).

Tasting Notes: It is the perfect blend of fruit and just dry enough to not purse the lips.

Food Pairings: Great with a sandwich, or salad that contains poultry, or a perfect aperitif.

Peter Neptune is the Wine director at Sapphire Laguna restaurant and Sapphire Pantry gourmet shop. He is also one of 96 individuals in North America who hold the title of master sommelier. He selected Ancient Peaks Syrah Paso Robles.

Tasting Notes: This wine shows forward aromas of blackberry, blueberry, smoke, and spice. It has a ripe, rich palate feel with excellent balance and flavor definition, echoing aromas.

Food Pairings: Grilled or roasted meats and hard cheeses.

Ray Spencer, owner of Lake Street Wines and Spirits, selected Rooster Hill’s 2007 Dry Riesling.

Tasting Notes: Classic Riesling aromas with flavors of peach and apricot, with a crisp, dry finish.

Food Pairings: Turkey with all the holiday fixings.

Stacie Hunt, sommelier and part owner of a specialty wine shop called Du Vin Wine and Spirits, selected L.A. Cetto Nebbiolo.

Tasting Notes: This wine is known for its ruby-garnet color, a nose of violets, red berries, dried roses, and tobacco.

Food Pairings: Rich pasta and rice dishes such as Fettucini Alfredo and Porcini Risotto, grilled steaks, and braised short ribs.

John Hafferty, co-owner of BinEndsWine.com, selected La Posta Bonarda 2006.

Tasting Notes: Intense ruby color with aromas of red and black raspberries and subtle smoky oak notes.  The flavor of fresh raspberries is echoed on the palate, along with notes of white pepper, dark chocolate, and a touch of sandalwood and mint on the finish.

Food Pairings: Great with steak or lamb.

John also selected Viu Manent Carmenere Reserva 2006.

Tasting Notes: Deep ruby in color, on the nose this wine exhibits notes of black cherry, plum, and sweet herbs.

Food Pairings: Wild fowl, and barbecued or well-seasoned dishes.

Tracy Ellen Kamens, Ed.D., DWS, Certified Wine Educator, and Chief Education Officer at Grand Cru Classes, selected Pinot d’Alsace 2005.

Tasting Notes: The wine possesses both richness and acidity, and has aromas of rich, citrus fruit and floral notes, which persist on the palate, along with vibrant acidity, balance, and long length. It is a very well made wine for the price.

Food Pairings: Chicken and fish.

Jill Ditmire, owner of Mass Ave Wine Shoppe, selected Columbelle White.

Tasting Notes: Soft, bright blend of Columbard and Ugni Blanc grapes from the south of France give this mostly dry white, pleasurable wine a floral nose and light, refreshing, citrus flavors.

Food Pairings: Mild cheeses, salads, vegetarian dishes, omelets.

You can enjoy a good bottle of wine year round, but on New Year’s Eve, tradition demands something bubbly. Try Barefoot Bubbly for Holiday 2008. For $10, you get a delicious sparkling wine that goes well with appetizers, mixes into a cocktail, or can be served to toast.

Just remember, whatever you decide to serve this holiday season, drink responsibly, and be sure your guests do too. There are some many more interesting wines to come, be around to enjoy them.