A basic rule says "White with
Light and Red with Rich".
Except with game, how you cook is more important in choosing wine
than what you cook. Acidic wines go well with oily food (oil and
vinegar principle). However, try pairing similar flavours - acidic
wines with acidic foods. Speaking generally, the list is: white
meat, cooked fish - white wines shells, crabs - neutral white wines
dark meat, game fish, grilled fish - red wines sweets - dessert
wines or champagnes Furthermore, we have divided dishes into four
principal groups, with each of them having a separate page,
where you will learn which of our wines make a perfect match with
specific dishes. |
|
SOUPS &
CHEESES
Soups are best followed by strong
white wines with a distinct aroma and a developed bouquet. Cheeses
will enjoy the company of older red wines.
|
|
HORS D'OEUVRES
Shells & crabs - light and neutral
white wines. Prosciutto, ham, patties... - dry white wines, light
ros：¦s and opolos. Eggs, lighter meat dishes, noodles,
pasta - light red wines and opolos.
|
|
MAIN DISHES
Grilled and fried fish, risottos,
brodettos - red wines and opolos. White meat dishes, white poultry
- dry white wines. Dark meat dishes, dark poultry - red wines.
Game and wild poultry - strong red wines.
|
|
|
