The right choice is quite important when it concerns Wine. The appropriate wine will stress the taste of the main dish while the wrong one will make it seem tasteless. In the modern cooking there exist a tendency to carry out experiments that’s why the rule to serve red wine with meat and cheese and white wine with chicken and fish is considered to be somewhat obsolete nowadays.

While choosing the main course and wine follow one simple rule. The rich and complicated taste of food requires a light and soft taste of wine. On the opposite the complex and sophisticated flavor bouquet of wine needs to be supplemented with a plain food with minimum spice. The old oude and expensive wine may appear to be completely distasteful if it is served with the inappropriate dish. The cheaper and less heavy wine may make a perfect composition with the right food.

The flavor shades of food and wines should coincide. The sweet dishes and deserts will be more tasty with the wine possessing rich fruit taste and flower scent. The dry wine will seem to be too sour if served with desert but will go good with spicy and hot dishes. The natural flavored dry and semi-dry wines will be a good addition for vegetables and plain water crackers.

• Before the meal aperitif wines are commonly served to arouse appetite. The white jug wines are a good choice if you serve light meat and fish dishes. They will make the necessary accents and underline the soft taste of meat.
• Red jug wines will make a successful combination with meat, bob veal, poultry, kebab or boiled salted pork.
• Madeira or sherry will reveal their rich taste if served with meat or chicken broth and bread sippets.
• The sweet types of champagne, liqueur wines and sweet fruit wines are recommended to be served with pastry, confectionery, fruit, coffee or ice-cream.
• If you serve champagne without any main course add several kinds of cheese, dry biscuits, cakes or nuts, such as almond or pistachio nuts. The nuts may be served either with salt and pepper or with sugar.
• The spicy salads, cold meat or ham will taste better with vermouth. Though this wine is rater sweet its bright and rich herbal taste with the shades of wormwood will harmonize with fresh and savoury taste of salads.
• Oysters, mussels and prawns will seem more tasty if served with light white wines without sour or bright taste or semi-dry champagne.