Which wine to which dishes?
perfectly goes with fish, seafood, cheeses, poultry and various poultry dishes like pâtés. It is said that this kind of wine would not dominate the delicate taste of those dishes and will only emphasize it. Whereas if the dishes is baked, roasted or fried more suitable will be a glass of light red wine. It works the same way with salmon or tuna, because the taste of white wine will disappear with it. White wine is often served alone, before a meal as an aperitif because it is very refreshing.
in some cases can be served alternatively with white, but only when the dish is rather intensely seasoned, with wild birds, cold appetizers, pork, veal, mushrooms and spicy cheeses. Pink wines can also be served with desserts.
Light red wine
is often served with dishes containing smoked meats, cold appetizers, red, slightly seasoned meats or goose. Dishes made with the usage of ingredients such as: truffles, mushrooms, mustard, thyme, bay leaf or oregano also deserve aromatic red wine. Red wine is also served with farinaceous-based dishes like pizza or pastas.
However heavier red wines
are served with dark meats, sausage, venison, grilled dishes, blueberries, plums or meals with butter and cream. Herbs such as thyme, rosemary and oregano can also be included in the group of foods that go well with heavy red wine.
Desserts should be accompanied by sweet wines
, sometimes even sweeter than the dessert itself. The rule goes that the wine should complement the level of sweetness. Sweet white wines will taste the best with desserts containing whipped cream or creams, while red wines will be a perfect addition to spicy cookies, gingerbread or cakes. Desserts should never be served with dry wines!