Q: What are some tips on stocking my at-home bar?

A: The role of the frequent but starved for space bartender is not insurmountable. Here are some hints and necessities to help you fulfill your duties.

Utensils

• Your kitchen counter is a good stand in for a bar.
• Keep all of your specific bar equipment in a designated area.
• Remember that a lot of your equipment is already in your kitchen (bottle opener, knife, cutting board etc.).
• An ice bucket, tongs, measuring glasses, shaker, strainer and a blender are essential.

Mixers, Garnishes and Condiments

• Maintain as wide a variety of juices as possible.
• Garnishes should include olives, cocktail onions and a variety of fruit.
• Condiments such as Tabasco sauce, grenadine, powdered sugar and hot rum mixes should be stocked.

Liquors, Liqueurs and Vermouth

• Spirits should include Canadian whisky, scotch (blended and single malt), vodka, gin, rum, tequila and brandy.
• Liqueurs should include a wide range of flavours (orange, cacao, coffee, banana etc.).
• Both sweet and dry vermouth is necessary.
• Remember that while the initial expense can be large, replacements are on an as needed basis.

Glassware

• Even though there are many types and styles of glasses, you need only concern yourself with five. Good stemmed wineglasses, and a set each of martini, shot, highball and old-fashioned glasses are the basic requirements.

Those are the bare essentials and some of these can change depending on how adventurous you are in your entertaining. There is however, one more purchase you must make - a good book of drink recipes. BC Liquor Stores offer a fine example the bartender's black book (+900282 $12.95).

Q: How do I pair wines to the food, especially when it comes to sauces?

A: While food and wine pairing is an intensely personal matter, I have found that it is a good idea to pair complementary flavours with the richness or heaviness of the food. I would look to a medium-bodied red with relatively high acid to go with the tomato-based sauce, as the high acid tomato seems to enrich the red wine. The cream sauce tends to be more neutrally flavoured and I would base my wine selection on the fish/meat/vegetable component. For example rich seafood like scallops go well with full-bodied Sauvignon Blancs supported by good acidity. In the end, it's the taste that counts.