Karen Page and Andrew Dornenburg are the authors of several acclaimed food and beverage books, including the recently-released Food Lover's Guide to Wine. We recently had the chance to use their mountains of expertise to help answer some of our most serious holiday beverage questions. Here's their guide to what to drink and when, what bottles to give and why. More

Winemakers all over the country have beautifully food-friendly wines to offer, but you have to know what to look for if you'd like to drink domestically (and deliciously) this Thanksgiving. In general, my advice is to skew away from high-alcohol wines, and lean toward red wines with bright, fresh acidity, and whites with a bit of richness (but not soaring alcohol.) Tell your local winemonger that you'd prefer to buy medium-bodied wines without an aggressive oak presence. Or hand them this list, and pour a few of our top picks in delicious American wine for your Turkey Day feast. More

Throwing some fish on the grill and spritzing it with a squeeze of lemon is an easy way to celebrate the waning days of summer. For drinkables, the rules had always been "drink white wine with fish." An inevitable backlash brought red into style, but there is room for both on the porch, soaking up the last illuminated evenings of the year. Here are a few of our favorite wines to serve with grilled seafood. More

Succulent ribs can be prepared from pork or beef, but in terms of selecting a wine to drink with them, the sauce and spices are the most important consideration. Dry-rub ribs have spicy notes that respond well to earthier wines. The wet ribs need something fruitier or off-dry to balance and enhance the sauce. Here are a few of our favorite wine picks for your next rib dinner. More

Urban myth has it that chocolate and Cabernet Sauvignon are wonderful together. Whoever started that one should be slapped. Sweet chocolate causes trouble with dry Cabernet. The only road-tested formula to make chocolate and red wine work is to "add sugar" along with those wine tannins. More

Rich and juicy burgers require luscious and juicy reds—from spicy Zinfandel to succulent Merlot to quaffable Chianti. At the end of the day, however, pairing wine to hamburgers is as much about the condiments as anything else. More

According to PMQ Magazine, as of September 2010, there were almost 65,000 pizzerias in the United States. Add to that a ton of people making pizza at home, and you've got a lot of pies. What's the best wine to serve on pizza night? That's depends. More

What to pair with Parmesan gougères studded with pink peppercorns? The effervescence of Champagne can act as both a soft fire extinguisher and a textural foil to the dish. More

Some of you may be planning to serve a festive roast for Christmas, but others go with fish, goose, or a huge order of Chinese food. Whether you're having a delivery feast or following Kenji's make-at-home method, Peking duck is a meal that deserves a proper beverage. More

As the weather cools, my craving for French onion soup always resurfaces. This dish is so simple, but so good, especially if you use a rich and flavorful stock, the sweetest of slow cooked onions, a thick piece of crusty bread, and good-quality nutty Gruyere. Pairing soup with wine can be a bit tricky and it's a bit counterintuitive to match liquid with liquid, but believe me, a good glass of wine makes this meal even better. More