The Golden Rules
Food and wine matching is INDIVIDUAL. But there are certain hidden rules and some
experts' opinions which we'd like to share with you.
- Start with a young, light, well-chilled wine and progress to more mature, more full-
bodied fine wines served closer to room temperature.
- Begin with dry whites, then reds, then sweet whites, except in the case when the
starter being fois gras which pair very well with sweet whites.
- Generally dry whites go well with seafood whilest reds with meat and game.
| White before red|
| Light before heavy|
| Lesser before finer|
| Young before old|
| Dry before sweet|