METRO — An old Italian proverb advises, “Age and glasses of wine should never be counted.” Wine can complete a meal or enhance a snack, and many people are devoted wine afficionados.

Pairing wine with food is not necessarily complicated, but people may not know where to start. That’s because most think there are strict rules governing which wines go with which foods. You can likely enjoy any wine you want with a meal as long as it’s pleasing to you. Those who are interested in honing their wine-pairing skills can consult these guidelines, courtesy of Food & Wine, WineMaker and The Wine Cellar Group.

— Match the most prominent elements. When pairing wine with food, matching the wine to the most prominent element of the dish is key. This could be the seasonings. For example, an earthy mushroom sauce will need red wine. But a light lemon sauce on chicken pairs better with a white wine. Wine connoisseurs often recommend pairing wine with the sauce of the dish instead of the meat.

— Know the body of your wine. Food-wine pairing experts often suggest matching the body of the wine with the weight of the food. Full-bodied wines work well with powerful, strongly flavored foods, while light-bodied wines work with lighter fare. Body sometimes follows alcohol content, but typically is moderated by the tannin profile of the wine.

— Keep acid in mind. Pairing high acid wines with a corresponding acidic food is a good rule of thumb. But fatty cheese or meats can soften the palate of a tart wine, so that’s also a consideration.

— Champagne goes with salty. Many dry, sparkling wines actually have a touch of fruity sweetness. This can make them refreshing when served with salty foods. Sparkling wines also can cut through the richness of fried foods.

— Rose all day with cheese. Some cheeses may pair better with white wine and others with red. But for a safe bet, most will work alongside rose. This wine has the acidity of white wine and the fruit character of red. Rose also is a fine choice with a charcuterie plate.

For those who need a more concise “cheat sheet,” consider these pairings:

— Chardonnay and salmon

— Pinot noir and earthy flavors

— Cabernet and red meat

— Pinot grigio and seafood

— Rose and cheesy dishes

— Zinfandel and rich foods

— Red zinfandel and pizza

It can take time to develop a palate that blends the right wines with foods, but practice makes perfect. Plus, it’s important to remember that rules are made to be broken. If there are certain flavors or wines you prefer, then that should take precedence.