My wife was trained as a cookery teacher. But, on the premise that I outlive her, I have been learning these last few years, and every now and again will cook dinner. She usually prepares everything in advance, and I just do the actual cooking. We have a full dinner every night without fail and like gsganzer we have a range of wines to suit each course too, usually half a dozen or so bottles (or cardboard casks) on the table. No need to drink them all, or a big quantity, but we like to try different ones to see whether they suit different dishes. There is still nothing to beat Port with the cheeses, and I like Moscatel de Sétubal (or the Spanish equivalent) with the almonds I always have to finish.