Vegetable salad with heavy acid position is best served with dry white, Sauvignon Blanc with dry white is better, or Chardonnay.

If it is meat, it is best to match it with dry red with low tannin content, such as Merlot or Camry wine.

But some cold dishes with strong flavor, especially spicy, sweet and sour, are not very good with wine. Light wine can't set off the taste of dishes, while heavy wine will make tannins too abrupt. It is suggested that this kind of dish should be accompanied with beer, preferably bitter beer or dark beer.

If you really think wine with dishes is troublesome, use sparkling wine, preferably semi-dry, followed by semi-sweet. This kind of wine belongs to wild wine, and it can add color to dishes with any dishes.