The types of wines for different occasions are as follows for reference:

Aperitif before dinner: champagne or sweet white wine

After dinner with dessert: port or sweet white wine

Dining with the main course: red and white wines

Banquets and balls: white wine or champagne

Wild barbecue parties: red and sparkling wine

Seafood parties: white wine and sparkling wine

Parties: white wine and sparkling wine

Wild barbecue party can be used: red wine or champagne

Seafood party can be used: white wine and sparkling wine

Different kinds of wine types are not the same with the meal, there are the following essentials for reference:

Essentials: the first principle of the wine and food pairing in the can produce a "complement each other" effect, that is, the wine and food pairing in the first principle in the can produce a "complement each other" effect.

The first principle of wine and food pairing is to produce a "complementary" effect, which means that you want to bring out the best in both and minimize the worst in each other.

The second key is to match the flavor. Generally speaking, red wine has a stronger flavor and higher astringency, which makes it suitable for more heavily seasoned red meats (such as steak, roasts, duck, and lamb) and dairy products. The tannins of red wine combine with proteins to smooth the tannins and tenderize the meat. And lighter-seasoned white meats (e.g., pork, chicken, seafood) are suited to lighter-flavored white wines because the acidity in the wine removes fishy flavors and adds freshness to the palate. However, in many cases, the way the food is cooked and the ingredients change the character of the ingredients and therefore influence the matching of wines. For example, seafood grilled with sauce or white meat with spicy flavor is a better match for Fruisson, which shows that what kind of wine to match depends more on the taste of the food after cooking than on the original taste of the ingredients.

Three: Match the flavors against each other. You can use some of the flavors against each other to match dishes. Use lighter-bodied reds for savory dishes, aromatic, spicy reds or sweet whites for spicy dishes, and light, fragrant whites for curry dishes.

Tip 4: Generally speaking, desserts, fruits, vegetables and salads (with vinegar or lemon juice) do not go well with the acidity of red wine. Red wines are still better with meat dishes.

Tip 5: If you want to taste the true flavor of wine, you should keep your breath clean and your taste organs sharp before drinking, and avoid acidic, cold, hot and spicy stimuli.