To the restaurant , you may fear their own lack of knowledge and not some wine , in fact, have some wine for as long as the principles and drinking etiquette , you can happily enjoy the wine , table the fun .

1) The first a la carte, and then some wine

Note: in the meal , wine is used with dishes , so first decide what to eat , then decided to support the wine. As for the wine and food to match , only the reference to the principle , there is no absolute standard , because this is purely personal preference question . Recommendation: If you do not want to spend time in the a la carte, some wine at the same time achieve cost- effectiveness . I suggest you point the restaurant s set menu, signature dishes , daily specials like the dish, with such dishes usually with the recommendation of wine or liquor store (House Wine), most of these wines chosen for the restaurant that the price Lian Wumart , taste the wine easily accepted by the general public .

2 ) look at a single point of liquor or wine sommeliers advise please

Description: a more standard restaurant wine list standing there (The Wine List), a good wine list will clear the wine per bottle name , characteristics , year, brewers , prices and other information , as a reference point wine . Recommendation: If you still can not decide not need to panic , please Sommelier or service according to your budget and taste preferences can recommend an appropriate wine .

3) The first point of wine , or bring their own wine, then a la carte

Note: before meals , if you already have a clear purpose of tasting , you can refer to the following suggestions:

Light white wine such as wine type :
Brut (Sparkling Wine), White Sauvignon (Sauvignon Blanc),
Pure type of snow when Lee (Unwooded Chardonnay), white shell Lucy (Pinot Blanc)
Visa Lin (Riesling)

Generally with food:
Salad , vegetables, fruits , lights, seafood, sashimi, raw oysters , sushi , steamed seafood , caviar , lights, cheese, clear steamed shellfish , steamed tofu , boiled shrimp , etc ...
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The light type of white wine , very light red wine such as
Snow when Lee (Chardonnay), Samed Long (Semillon), Visa Lin (Riesling),
Beaujolais Village, Red (Beaujolais), Beaujolais wine (Beaujolais Nouveau)
Tony Lu Wa (Pinot Nior)

Generally with food:
Practice in the smell of seafood , shark fin , baked fish, fried fish ball, steamed shrimp balls , stuffed bean curd , brine foie gras, poached chicken , Youpao conch , fried vegetables, Longjing shrimp , cheese and other light to medium flavor ...
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Rich type of white wine , light to medium flavored red wines such as:
Aged snow when Lee (Chardonnay), aged Samed Long (Semillon),
Tony Lu Wa (Pinot Nior), Burgundy Red (Burgundy Red)

Generally with food:
Abalone , ginseng buckle Liao , Bao Zhi dishes , chicken , pork chops , suckling pig , cheese Bureau of oysters , cheese Bureau of lobsters, fried seafood, fried shrimp balls, braised or stewed fish, brine ducks and geese , duck breast , spaghetti , pizza , fish fillet with sauce , seafood teppanyaki , the taste cheese , etc ...
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The concentration of red wines such as:
Partial concentration of red Burgundy , Bordeaux red, the Italian Red ,
Spanish Red , part of the New World Merlot (Merlot)
Zinfandel (Zinfandal)

Generally with food:
Ducks , geese , lamb , roast pigeon , salt and pepper shrimps and crabs , dried and smoked meat
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