Odds are, you keep several bottles of red and white wine on hand: inexpensive-but-decent plonk for everyday meals and cooking, and a few fancier, more distinguished bottles for company. And you tailor the wine to what you’re eating, right? If it’s not compatible with the dish (a weighty Cabernet with delicate seafood, say), that doesn’t mean the wine is of poor quality or corked, but dinner isn’t going to be what it could be.
“I read somewhere that you should have a few different olive oils, but is that really true? If so, what are some good olive oils to buy?”