In fact, choosing the right wine is not difficult – you just need to follow a few simple rules and you will be guaranteed a delicious dinner!

1. Heavy meals require heavy wine

Heavy foods are foods that contain heavy sauces, such as seafood with a thick buttery sauce or meat with a thick sauce. The easiest thing to remember is that the heavier the dish, the heavier or darker the wine should be. For rich meat dishes, try the Spanish Rioja or Priorat, and the Chianti from Tuscany. True, in the case of Chianti, too young wines aged in French barrels should be avoided.

2. Combining neighbors

The safest option is to choose wine and food from the same place of origin. Mediterranean cuisine (just look at these octopuses) will go well with rosé wine from Provence, Burgundy Pinot Noir will suit Escargots Vol-au-Vent or snails in the dough, and Andalusian sherry Fino Jerez will lift Jamon Iberico to heaven, or, for example, Pata Negra is perfect with almonds. It should be remembered that it is much easier to match wine to Italian or French cuisine than to Asian – in this case, the contrast method will help.

3. Spicy and sweet foods require sweet company

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For spicy and sweet dishes, a sweeter wine with low alcohol levels is ideal, neutralizing the brightest notes of the dish. An excellent choice in this case would be Sauternes or Tuscan Vin Santo. Red wines with a low to medium tannin content also work well with spicy and sweet foods. Aromatic, fruity, dry wines are also good choices for spicy food.

4. Champagne and sparkling wine for seafood and salty dishes

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Light dishes such as seafood and oysters are practically incompatible with wine with a heavy structure – in this case, the wine will simply drown the taste of the food. It is in this case that champagne and dry sparkling wines such as Cava, Prosecco or Cremant are perfect!

5. Avoid bitter combinations

Taste buds are very sensitive to bitter tastes, so combining bitter food with bitter wine will ruin the impression of both food and wine; Bitter foods such as eggplants, bitter herbs, mushrooms and similar foods should not be served with bitter wine because the bitterness will be simply unbearable, spoiling the impression of both the dish and the wine. In this case, we advise you to turn to wines from lighter varieties such as Pinot Noir, Dolcetto or Chardonnay …

Post Scriptum …

In addition to the rule “bitter is incompatible with bitter”, all other rules are quite flexible and depend only on your choice. Someone always chooses a stronger wine with a pronounced taste and tannins, while someone, regardless of the dish, will always choose a light Zinfandel. Wine is made to be enjoyed, so enjoy and learn more about the wine you drink by trying different