David Francisco '97 teaches a wine class at Orange County's Saddleback College, and conducts private tastings. For information, log on to www.wine-educator.com.

Q: Do I need to spend a lot to buy a good bottle of wine?
A: No, there are many wonderful wines under $10. Take the advice of local wine retailers, who often produce monthly newsletters listing "best buys" and staff favorites, and who sometimes have tasting bars or weekly tastings to sample recommendations. Pay attention to wine ratings. Many critics rate wines on a 100-point scale, and any wine rated above 86 points, under $10, should be good.

Q: What are some of the best recent vintages?
A: Bordeaux 2000 has been called the greatest vintage ever for the region, known for dry red wines made primarily from Cabernet Sauvignon and Merlot grapes. 2001 German Rieslings are widely considered the best in decades. Tuscany, Italy, had one of its greatest vintages in 1997. Much of the Chianti is no longer available, but you can find some outstanding Brunello, which is a very full-bodied red that benefits from aging. The best recent vintage for California was 1999.

Q: What's appropriate wine protocol in a restaurant?
A: There are some typical rules to be aware of, but don't be intimidated by the process. When a waiter or sommelier brings out the bottle, he'll show you the label so that you can confirm it is what you ordered. The waiter will take the cork out of the bottle and place it near you. The purpose of this is not so that you can smell the cork, but to ensure the cork matches the bottle. This tradition began over a century ago, when servants sometimes drank the best wine from the wine cellar and replaced it with something different. They got caught if they put the wrong cork back in the bottle! Finally, the waiter will pour a taste of wine into your glass. People commonly believe this gives them the opportunity to determine if they like the wine, but the purpose is to ensure the wine has no apparent faults. The wine can be returned if it has turned to vinegar or has offensive smells. It should not be returned simply because you do not like it.

Q: How do I really know the wine is good?
A: Good wines have an aroma that is pleasant and engaging, and have amounts of alcohol, tannin and acidity that balance out one another. To distinguish these features, allow the wine to stay on your palate for a brief moment. Higher alcohol levels produce a weight or warmth on your palate. Acidity is best distinguished on the sides of the tongue as a tingling sensation. Tannin produces a drying sensation. The best wines will make an initial impression when tasted, followed by development on the palate and a lingering finish.