There's nothing worst than hosting a celebration with an inadequate supply of spirits. While beer and hard alcohol are easy to gage, bottled wine can be confusing. For instance, at a restaurant, a single wine bottle accommodates five patrons.

In terms of party planning, there should be two bottles of white and sparkling wine per 10 guests. At the same token, the same rule is not applicable with reds. The following chart depicts how many bottles of red and white wine will serve your guests:

But, then there's the daunting question, which foods pair the best with wine? The old rules of whites with fish and poultry and red meat with red wine is not etched in stone. In fact, some reds complement poultry and seafood and vice versa.

Use the following list as a basic guideline:

White Wine: Chardonnay, Sauvignon Blanc, Chenin Blanc, Riesling

Red Wine:  Pinot Blanc, Pinot Grigio, Beaujolais

With fish, try to pair wines that balance the seasonings and flavors of the fish.

Baked Chicken

White Wine: Chardonnay, Pinot Grigio, Sauvignon Blanc, Fume Blanc, Riesling

Red Wine: Merlot, Pinot Noir Sangiovese, Beaujolais

Roasted Turkey

White Wine: Chardonnay, Pinot Grigio, Riesling

Red Wine: Merlot, Pinot Noir, Sangiovese

Ham/Pork

Red Wine: Burgundy, Cabernet Sauvignon, Merlot, Pinot Noir, Syrah, Zinfandel, Merlot

White Wine Pinot Gris, Pinot Blanc, Chardonnay, Riesling

Red Wine: Merlot, Pinot Noir, Sangiovese, Syrah, Cabernet Sauvignon

White Wine: Pinot Blanc