It should go without saying: the best wine is the one that is most suited to the meal that you're having. I opened the Louis Latour Marsannay to go with the Henrietta Hills rainbow trout, and it was a great match. What was left in the bottle we had the next night with pizza, and it was only ordinary.
We have vegetable oriented dishes most nights of the week, and I choose the wine based on the type of vegetables that are in the dish.When we are having roast lamb (mostly for special occasions), I hunger for a Chateauneuf du Pape or Gigondas. Cairanne is a good match for roast pork.
If you have a fine wine that you're anxious to try, wait until you have a meal that will highlight the subtle flavors of the wine or at least provide a neutral backdrop. Otherwise, you're wasting your money, and you will never really appreciate the wine.