Like fine wines, Mother's advice is to drink in now, savor later

I show Mom I care by incorporating her lessons into my drinking life:

Mom taught me to be flexible: "Look at the dirt on the back of your neck!"

For flexibility to the max, choose Prosecco.

Prosecco is light, refreshing; it's an easy quaff for breakfast, lunch and before dinner. Its not-too-dry flavors complement smoked or spicy foods and delicately sweet dishes (such as sushi.)

Prosecco plays well with others: add orange juice (for a Mimosa), crème de cassis (Kir Royale) or white peach nectar (which is next to impossible to find; in a clutch, opt for a pre-mixed Bellini.)

Adami "Bosco di Gica" Brut Valdobbiadene DOCG Prosecco Superiore is my current favorite, the long name indicating that the wine is superior and guaranteed to be grown in a fine region. About $20.

In fact, the only thing a well-made Prosecco cannot do is come in a can or on tap, recently outlawed for more elegant styles.

Mom taught me to be patient: "Just wait until your Father gets home."

Most wines have plenty of time to age in your car, driving home from the wine shop.

Fine wine requires patience to cellar for full complexity. Look for the word Riserva (Italy) or Reserva (Spain) for wines reserved by the producer for aging.

Brunello di Montalcino Riserva, "Poggio alle Mura," Castello Banfi, 2012 (Italy): Deep and brooding; lush plum, prune and roasted coffee aromas; powerful mouth of round fruit emerging from a fine tannic casing. Will reward further cellaring. Serve with red meats, including Bistecca alla Fiorentina, Tuscany's famed T-bone steak. ($95)

She taught me to be a careful traveler: "Bring clean undies in case you have to go to the hospital."

Many wines are simply enjoyable, crafted for popular flavors and sale-ability.

Fine wine evokes a place - a region, a vineyard, sometimes a tiny vineyard parcel - with an ability to transport the willing wine lover there.

Ferraton Pere et Fils Cotes du Rhone Rose transports me to a café on the banks of France's Rhone River, the wine's fresh aromas of peach, berries and herbs playing with scents of local gardens carried on the

river's breeze; the ample, dry-ish palate a classic pairing with Salade Lyonnaise (bitter greens, crisp bacon, poached egg and warm vinaigrette).

In Chicagoland, it's about $15 and no need to check your lingerie.

And my Mother taught me that I'm loved: "Eat your breakfast. It's the second-best thing I've made with eggs."

Wine with eggs is a luscious (and I feel, decadent) gastronomic experience.

Turn to Chardonnay for egg recipes that incorporate butter or cow's milk cheese.

Foxglove Chardonnay (California) is a quality-value, with baking spice aroma and alluring layers of flavor including green apple, mint and citrus zest. Serve with foods prepared with butter, dairy, mushroom, even truffles. In the absence of an omelet or quiche, I just spurt mayo on a raw mushroom. Yum! About $15.

Sturino Trotta Cellars Chardonnay (Edna Valley, CA): For lovers of lush California Chardonnay. Hand-picked grapes are barrel-fermented - several fermentations employing native yeast - and aged in French oak barrels, less than 300 cases produced. A rich, alluring wine to pair with the richest egg dishes, rich seafood and white meats prepared with butter. With flavors of exotic spice, ripe orchard fruit and caramel, it wasn't bad with Cheddar cheese and Chicago's own Affy Tapple. ($70 from the winery. Visit http://www.sturinotrotta.com/our-wines/white-wines.html. For 25% off & free shipping, enter discount code Dailyheraldgoodwine and select Apply Coupon.)

• Write to Advanced Sommelier and Certified Wine Educator Mary Ross at food@daily herald.com.