Is there anything better than the first bite of your favorite meal? I don’t think so. The way the flavors rush over your pallet rewards the anticipation of a well-executed meal.

Whether it’s a great char-grilled steak or a delicately seasoned piece of fish, learning how to pair wine and beer with food can enhance your experience.

So many people think it’s too difficult and complicated. It’s something only for a sommelier. But it doesn’t have to be. Keep it simple, and have fun with it.

My personal philosophy for pairings is selecting a beverage that will enhance and cleanse your palate between bites. When eating meats like beef and pork, I want something bold that can stand up to the rich fattiness of the meat. When eating chicken and seafood, I am looking for something light and crisp that can still cleanse my pallet but not linger over to the next bite.

Beer and wine simply complement food well. I don’t believe it’s as simple as the color of the beer and wines. There are some very bold whites and some very mild red wines for enjoyment. There are many different strategies in pairing. Here are a few:

• Contrasting flavors: This strategy involves utilizing opposites. Spicy food is often complemented by something sweet. Sweet deserts are complemented by something rustic and savory.

• Congruent flavors: Those cooking fish, for example, often deploy citrus flavors like lemon and lime. Selecting a citrus beer or a wine with similar notes will often enhance those flavors. You’re selecting something light and floral that finishes clean with no aftertaste. You don’t want to mask the next bite of fish with your beverage. Steak is often paired with rich cheese crumbles and bold cream sauce cooked over an open flame. I would select something bold like an IPA beer or a wine that is slightly acidic yet full-bodied with an oak finish.

• Local pairing suggestions: The next time you’re out for a fish fry, try ByGeorge Brewery’s Snowpants Romance. It’s a wonderful light wheat beer that has citrus notes of orange peel and coriander. The two are made for each other. If you enjoy Blue Moon or Shock Top, you will love Snowpants Romance.

If you’re enjoying a rich steak like a ribeye, consider East Channel’s Speedball Tucker. This is a classic, easy-drinking IPA that has enough floral hoppiness to cut through the fattiness of a ribeye steak yet won’t weigh you down.

A rich, deep, dry red wine like a Yooper Road Trip — a blend of Malbec and hardy cold-climate grapes from Threefold Vine Winery — is fantastic with chocolate. The low sugar content of this red wine makes a bite of chocolate explode with rich velvety goodness.

We all like what we like. There is nothing wrong with that. Yoopers claim Busch Light pairs with everything. I may disagree, but I won’t argue. I just encourage you to get outside your box and consider the possibilities of enhancing your meals with a thoughtful pairing.

Most of all, pairing food, beer and wine is fun. I think you can surprise yourself and your guests. A well-thought-out pairing can be the reason everyone brags about eating at your house.