To match food and wine you need to educate your taste and keep a memory of it in order to imagine what alliances are possible. There are no strict rules but some trends that can be followed:


         - Light plate will fit with a light wine

         - Spicy plate will go with a strong wine


Wines have to be served in an ascendant order during the dinner:

          - From the more flexible to the more full bodied

          - From the more heady to the more perfume

          - From the cheapest to the more expensive… Taking into account the vintages

          - White before Red


A wine should not make you regret its predecessor!


Some example of food and wine matches below:


          - Aperitif: Any white wine or Sparkling

          - Starters: Simple white dry wine, or a light red

          - Crustaceans (Crab, Lobster, Gambas…): A racy white wine from Chablis or Alsace

          - Caviar: Grand Cru d’Alsace, Champagne

          - Sea Food: White dry wine with a slight acidity like Muscadet, Entre deux Mers or Riesling

          - Delicatessen: Light red wine or even a rosé

          - Fish: White wine but depending on the preparation it can be dry (Muscadet, Riesling …) or sweet (Pinot Gris, Gewurz …)

          - Poultry: The same as starter if it was a red

          - Red meat: Need a powerfull red wine

          - Barbecue: Red wine light or strong depending on the meat.

          - Cheese: Light or strong red wine depending on the cheese. But dry white wine can fit with raclette, fondue…

          - Desserts: Tradition is usually to take a sparkling wine made from “méthode traditionnelle”

          - Pastry: if contains chocolate or orange a sparkling is recommended, otherwise a fruity white wine.

          - Fruits: any sparkling wine. For strawberries you can even take the red you have drink with the cheese…


kodulehe tegemine