Normally
it is sensible to start with a young, light, well-chilled wine and progress
to more mature, more full-bodied fine wines served closer to room temperature.
1
2
Have
a sip of water or some bread in between wines.
3
Most
meals 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.
As
a general rule, of course there are, dry whites go well with seafood whilest
reds with meat and game.
4
5
Some
dishes/food will not go well with almost any wine. So, don't try to struggle.
6
Sometimes
you'll find that picking a simple local wine to match local dishes might
beat some expensive big names.
