Learning something about the flavor of wines is possible at a food festival, if you have a plan.

Celebrity chef Marc Murphy urges guests to try a salmon dish. But there is barbecue nearby—from Texas, no less. At one table they are pouring Caymus wines. At another are glasses of Champagne from Mumm. However, the lineup of bourbons from Garrison Brothers Distillery is worth a look.

A first world dilemma, certainly. Yet the festivals large and small that in some way celebrate dining and drinking can be difficult to navigate successfully.

They happen throughout the year, with events such as the Castroville Artichoke Festival, Festa Italia, Salinas Valley Food & Wine, Monterey Winemakers Celebration and more. Pebble Beach Food & Wine, which returned April 4-7 after a four-year hiatus, stakes out elevated space. And the Tasting Pavilion experience burdened the senses—this year 50 restaurants, close to 50 distilleries and about 175 wineries showed off their talents as guests juggled plates, stemware and cellphones as they pirouetted through crowds.

There are limits that are reached all too readily. The nuances of wine are lost to smoked spare ribs or pops of caviar. As wines pile up on the palate, fine distinctions wash out. Try the gin and tonic prepared by Hendricks and forget about following up with a fine Cabernet. After the Pebble Beach experience, we came up with a plan to get the most from future events. It goes something like this: Target wine first, white to red, and cut yourself off after four or five. Move on to the food vendors then find some water. You will then be reasonably set to tackle spirits or cap the day with a sparkling wine or two.

Either that or just go on a purely hedonistic binge. Either way works, especially with a designated driver in tow.