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.

  • In Short:
 White before red
 Light before heavy
 Lesser before finer
 Young before old
 Dry before sweet