As the world is more dominated by technology, the lure of simplicity grows ever greater. That's certainly been the case with my approach to cooking, and especially entertaining. I've learned that simpler, more relaxed ways are best. Along the way, I've found that wine--from selection to serving--can be de-complicated, too. Here are 10 ways to do it.

1. Trust your instincts when pairing wine and food. Despite all the articles that suggest otherwise, matching wine and food is a playful exploration, not an exact science. For example, my instinct with a hearty, juicy, full-flavored roast is to choose a fairly powerful but lush Cabernet with minty cassis flavors.

2. Focus on one country's wines at a time. A medium-size wine shop in the United States can have about 700 wines, a large store as many as 4,000. Choosing is easier if you focus on one country at a time. You might spend a year drinking only American wines. The next year, you could switch to Italy, France, Australia, or another area that intrigues you.

3. Focus on only one variety of white wine and one red. For a set time of perhaps six months, stick with just two kinds of wine--say, Sauvignon Blanc and Zinfandel. Try lots of different producers, and don't worry about anything else. When you feel you've mastered those two types, choose two others.

4. Don't worry about accessories. Expensive glasses, fancy ice buckets, crystal decanters, and corkscrews that could have been invented at nasa are the last things you should worry about. They're nice to have, but they should never control your enjoyment. Glasses don't need to match--what's in them is what's important. Almost any large round container or planter can double as an ice bucket. A glass pitcher works just as well as a decanter, and just about any corkscrew can get the job done.

5. Be an efficient buyer. Get a mixed case of different wines instead of buying one bottle at a time. You'll usually get a discount that way, and you won't have to stop by the wine shop as often.

6. Create a permanent wine spot in your fridge and always keep a bottle of white there. Have a red on hand, too; any place will do for storage as long as the temperature isn't exceptionally warm (cabinets or racks above the stove aren't your best choices).

7. Share wine tastings with friends. Why should you be solely responsible for wine choices? Involve friends in mini tastings at which everyone brings a bottle to try. Wine selection should be fun and communal, not anxiety-inducing.

8. Write it down. To build knowledge that will make wine decisions easier, begin developing a personal catalog of wines. The easiest way is with a journal; try using a spiral-bound notebook that you can keep out on the kitchen counter.

9. Appoint a wine captain when you're entertaining. It's impossible to keep an eye on the turkey and open the Chardonnay at the same time. Ask one guest in advance if he or she would be willing to open the wine and pour it for everyone. In my experience, guests love this role because it gets them involved.

10. Invest in a good wine book. The more you know about wine, the simpler and more enjoyable it gets. Try Heidi Yorkshire's Wine Savvy (Duplex Media Group Publishing, $10). It's short and easy to read, but has all the essentials. For more information, get the new Oxford Companion to the Wines of North America (Oxford University Press, $45), edited by Bruce Cass. It's arranged alphabetically so you can look up everything from American oak to Zinfandel.