Here’s your chance to show off, or at least put your knowledge to the test. Invite some friends over, put on a wine-tasting party, or have a dinner with courses paired to the wines.

That might sound high-falutin’, but really, who doesn’t like good food and good wine? And why not take a little extra time to show off what you’ve slaved over in the kitchen to best effect? Or what you’ve ordered in from the Chinese takeout place uptown …

Inviting friends over for some grub and vino doesn’t have to be a big deal. God knows I’ve had plenty of spontaneous dinner parties which, caught off-guard, consisted of a bunch of cheese and wine drunk out of coffee cups, for that’s all I had. A little tacky, maybe, and not the best way to show off the wine, but fun—and that’s what counts most.

Still, you can prepare a little better than I did on those occasions. It takes just a few accoutrements—and every once in a while, it’s nice to do it up right. Invite some friends over, but plan what’s going to happen first.

Stocking the Pantry

My mom always had enough quick food in the house to be able to whip up dinner for 250 in the unlikely event that it would be needed without warning. I haven’t gotten that good, yet, but she did teach me the value of summer sausages, cheese, and crackers. And I’ve added my own list of wines.

With a little stash of good, everyday wines and the most basic of foods, there’s a party ready to happen whenever the chance occurs—even if it’s 11 P.M. after a movie and everyone’s a little hungry.

My basic batterie du vin tends to consist of …

• Two bottles cheap sparkling wine (Cava and Prosecco, mostly, simply because I’ve found nothing as consistently good for the $10 price).
• Two bottles light, crisp white wine (Riesling, Sauvignon Blanc, white Bordeaux, Vinho Verde, Santorini, and the like).
• Two bottles juicy, ready-to-go red (Zinfandel, Shiraz, Valpolicella, southern Italian or French blends).
• One bottle sweet white wine (an affordable late-harvest something, or a Moscato d’Asti).
• One bottle sweet red wine (an LVB Port or Port-style Zinfandel, or a Maury when I’m feeling flush).

This way, no matter what the situation, there’s always something to pull out for guests. Somebody got some good news? A toast is in order, and the bubbly’s already in the fridge. It’s been a rough day? Bubbly can fix just about anything. Guests stopped in at dinner time? Have a glass of white while we fix another plate. One of these other whites or reds will do fine with the main. Out with friends at a show and there’s no place to go afterward? Invite them back for cheese or dessert: You’ve got some lovely sweet wines that have been waiting for an excuse to be opened.

No room in the fridge for all these tall bottles of wine? No problem. To chill a bottle quickly, put it into a container (or a plugged sink) filled partly with ice; fill it the rest of the way with cold water. This will chill the bottle far faster than straight ice or the freezer.

Spur-of-the-moment entertaining like a pro is as simple as having a few bottles tucked away—and something to pour them into, perhaps.