U-Line Wine Captain Cooler - Manual (Page 7)

2
Suggestions For Matching Wine And Food
Although there are no hard fast rules for matching wine to food, some
guidelines should be observed. Delicate dishes should be accompanied by
lighter more delicate wines. Full flavored foods should be matched with
fuller bodied wines.
As a general rule one should aim to ascend in flavor and quality of
wines served.
A DRY WINE Before A SWEET WINE
A WHITE WINE Before A RED WINE
A YOUNG WINE Before An OLD WINE
A LIGHT-BODIED WINE Before A FULL-BODIED WINE
Any step back in quality will be noticed. If a fine wine were to be
tasted prior to a lesser wine, many of the fine wine’s subtle qualities may
be missed.
Common Food And Wine Matches
Fish, Shell Fish, Crab, Oysters
Dry White Wines, Light Sparkling or
Extra Dry Champagne
Beef, Venison
Full Bodied Red Wines
Pork, Veal, Lamb & Poultry
Light Bodied Red Wines
Fruit
Sweet White and Sparkling Wines