MATCHING FOOD AND WINE
Listed below are some of the general guidelines for matching food and wine. While these
guidelines give a broad idea of what wine goes well with what food, and vice versa, it is
no way final and binding. These guidelines provide knowledge enough to avoid
disastrous combination when one is setting a menu. The individual taste of the guest is
always primary to the choice of wine, and the guest should have a final word on what he
chooses to drink with what food.
1. White wines before rose wines, followed by reds.
2. Light bodied wines before full bodied.
3. Dry wines before sweet.
4. White and rose wines with white meats.
5. Rose and red wines with red meats.
6. Sparkling wines before still, except for dessert.
7. Wine to complement the character of the food, and vice versa.
8. Do not serve red wines for food cooked in white wine, and white wine with food
cooked in red.
9. Avoid heavy character wines with delicately flavored food.
2. 10. Avoid wines with tangy foods, including vinegar, lemon and sour tomato.
11. Avoid wines with chocolate as it coats the tongue, and deadens the character of the
12. Vintage and rare wines are had best by themselves.
MATCHING FOOD DRINK
DISH WINE & SPIRIT
Before dinner Brandy
Smoked salmon Moselle
Charcuterie Rose d’Anjou
Pate de foie gras Alsace whites
Grapefruit Oloroso sherry
Melon frappe Oloroso sherry
Hors d’oeuvre varies Bordeaux whites
Consommes Dry sherry
Turtle soup Dry Madeira
Gazpacho Manzanilla sherry
Cream soups Burgundy whites