Okay, I need a Master Sommelier's feedback on this. If money was no object, I wouldn't be asking this question. But I'm like the rest of the 97% of you ... I'm not famous with a ton of expendable cash to spend on multiple bottles of wine to be paired up appropriately with multiple courses. So I ask: When you are having wine with a meal, whether it's at a restaurant or whether you're cooking at home, and you clearly don't have the money to spend on several bottles of wine ... how do you select one bottle of wine that will be consumed with multiple, yet contrasting courses?? What if I'm starting with some cold fresh, salty, briny antipasta, then I move on to a very light soup, then a light seafood main course, a rich dessert, and finish with a very diverse cheese board??? I know you drink what you like, but that being said, is there any rule regarding this? Do you round up to the lightest course or round down to the richest course and select accordingly? Your thoughts.