Firstly, it is important to ask yourself why you are in fact buying a bottle of white wine.

This is by no means meant to question your decision but rather to provide a simple starting point to make your selection of a wine easier.

• Will you be serving food with this wine?

• Or is the wine meant to stand on it’s own?

• If, in fact food is to be served, what will that food be?

• Finally, what is the weather like outside, or what is the weather expected to be like when the bottle is opened.

White wines served indoors will not have to under go the scrutiny of the last questions but white wines should really be enjoyed outdoors. Use your common sense rather than following the prognosticators (read meteorologists) forecasts. Unlike the rest of the population these men and women have the luxury of being 70% right 60% of the time while still keeping their jobs. In the words of the Beach Boys, "Wouldn’t it be nice?"

If you are buying a bottle or bottles of white wine to stand alone, or simply to have on hand so your guests have the luxury of asking for a glass of white stick with New World whites.

Italian, Spanish, and French whites are generally made to accompany food and leave people wanting something to eat the moment the wine touches their lips.

The same happens with lighter, higher acid whites, they beg for something to eat to compliment the style in which they have been made. California chardonnays, which are often heavily oaked and buttery due to the malolactic fermentation process are ideal stand alone whites.

Additionally, Australia and Chile among other "New World" wine producing countries also make fine sipping chardonnays. The often forgotten muscat grape, traditionally grown in the Rhone Valley of Southern France is another lovely stand alone varietal that provides a fruity explosion with a characteristically grapefruit dominant nose.

These are mere suggestions and by no means the be all and end all in your search for a white wine. Experiment, have fun, take notes, and trust yourself. There are no wrong answers if you, or your guest, have a smile on their face.

When white wine is meant to accompany food things get a little more interesting. There are no concrete rules; yet, certain wines make certain foods explode in your mouth. Champagne or muscadet are perfect for oysters, while sauvignon blancs and pinot grigios pair with nearly any light fare, foie gras and sauternes can’t be beat while Gewurztraminer, and even more so, Gruner Veltliener make ideal compliments to Asian food from Thailand to the Indian Subcontinent.

The internet is teeming with food and wine pairing suggestions and most of them hold true. Have a look at Great Wines Direct I find them perfect for my wine requirements and they will match up any food you are looking to serve!

Often people get too nervous and preoccupied with the thought of making a bad decision that they fail to have fun when buying a white wine; that is one of the few mistakes you can really make if you follow these very basic rules.