Wine has played a kingly role in the history of the world.

People have drunk it in majestic rituals and it has lived in the palace cellars. It has survived through the medieval times and has been used by the priests to cleanse the body and cure devotees their common maladies. Whereas it used to be enjoyed only by kings and noblemen, today wine is ubiquitously consumed by people all over the world. A buffet or a fine dining experience will not go well without a Chardonnay, for instance. Most people drink wine to loosen themselves up, after a hard day's work. Others imbibe wine as a form of epicurean art.

A meal will always be more enjoyable if paired with a great tasting wine.

The complication arises, however, as soon as you peer into the wine list and begin to squint in confusion. Of the thousands of wine choices now available, which of them should you set on the dinner table along with your steak? Which should you drink to wash your tongue after a fruity dessert? The common dictum is to drink white wine with fish, chicken and other white meat, and to complement a rich lamb or veal dish with red wine. This idea is tried and tested and people have agreed that it works. But do you know not all types of red wine are for rich, red meat alone?

Red wine is indeed majesty of liquor.

Not only does it go well with almost all kinds of meal, it also plays an essential role in our health. The latest news is that red wine actually combats Alzheimer's disease by preventing the build-up of plaque in the brain. Red wine contains resveratrol (a natural compound) which scientists say fights the slow degeneration of the nervous system's components as it combines with other anti-oxidants. Pinot Noir, for instance, has been discovered to be chock full of resveratrol. It has been reported, too, that this red wine compound can also help battle other degenerative diseases such as Parkinson's and Huntington's disease.

Now let's go to the nitty-gritty.

Basically, there's a wine for every meal but the bottom line is to rely on your sense of taste. Different people have different palates and even the connoisseurs cannot agree on one rule when it comes to the perfect wine for a dish. However, the distinct characteristic of each wine should dictate which meal it should harmonize with.

For example, Cabernet Sauvignon being a varietal wine (which is a blend of one dominant grape and other less distinct flavors), Petit Sirah and Bordeaux can jibe well with red, heavy meat dish such as lamb, beef (most dish with spicy sauces) and other intense-flavored cheeses. Because of its full body and strong tannic taste, it can balance the feeling of greasiness in the cheese and the meat.

Sweet, sour, fruity, acidic, smooth sharp, crisp