Essentials 1
Wine and food matching to produce the first principle of " complementary "effect , which is hoped will highlight both the advantages and reduce the shortcomings of each other .

Essentials 2
Red wine with red meat , white wine with white meat . Generally red wine tastes a little bit , bitter and high , heavy red meat for seasoning (such as steak , barbecue , duck , lamb ) and dairy products . Tannic red wine with supple tannins make proteins , so that meat is more tender . The more light white meat seasoning (such as pork , chicken , seafood ) for a light white wine taste , because the acidity of white wine to smell can increase the taste of refreshing .

Essentials 3
If you need a meal with different wines , the wines are generally light and supple -type sequence began gradually to full-bodied dark wine . This mainly depends on the wine s taste rather than color , light red wine can be placed before the heavy liquor . However, aspects of wine to be respectful to elders age , the young wine is usually on the wine before the wine last . The same dishes to adjust their final on fruit desserts .

Essentials 4
Savory dishes , hot dishes to use dry sweet white wine or fruit flavor heavy red wine . Spicy dishes to use aromatic , spicy flavor of wine. In general , strengthening the bitter salty , sour enhance sweet and bitter taste of sour, salty and hot to reduce the sense of sweetness .

Five Essentials
In general desserts , fruits, vegetables , salad ( vinegar or lemon juice added ) does not coordinate with the wine sour . Still wine with meat dishes are more appropriate publicity .

Six Essentials
If you want to taste the true style of wine , before drinking should be kept clean tone and taste organs of the sensitive , avoid acid , cold , hot , hot stimulation .