10 simple rules for wine
1. When you bring wine as a gift to a meal that you invited, do not bother with the combination of the food, unless you have enough information or you have requested. Just make sure the wine consistent in quality and importance to lunch or dinner you have been invited.
2. When serving more than one wine at a meal, it is customary to serve lighter wines before "full". The dry wines are served before sweet, unless a sweet dish before. The lower alcohol content in wines before as well.
3. Balances the intensity of flavors. Combine wine with a light body, with lighter foods, and full, rich wines with rich, intense dishes.
4. Keep in mind the method of cooking food: Slightly cooked foods - eg steamed or boiled-best match "minutes" wines. In cooked dishes with heavy sauces and intense, combine the wine with the sauce or dominant flavor of food.
5. Combine flavors. A food with high acidity, combined with an excellent wine with a corresponding acidity.
6. Balances the sweet with the same intensity Sweet: A very sweet food will "kill" a wine with less sugar. It is preferable, in this case, choose a wine without sugar as "opposition".
7. Consider the combination of opposites. Very warm or "hot" foods, foods with a lot of curry, for example - often combined with best sweet wines often accompany desserts. The flavors often cause conflict and create a third, possibly more interesting.
8. Base your combination in the area. Foods and wines grown in the same area over time, usually are well combined.
9. Combine wine with cheese. In many countries the best wine accompany the cheese. The red wines combine well with "calm" cheese. Intense flavors of sharp cheeses require a sweet wine. The goat cheese matches dry white wine, lighter and better cheese combined with a fruity red wines.
10. When cooking, think ... and vice versa. Cook with wine you serve in mind. Sometimes it is easier to customize the food to a wine that you already have, especially if it is a "big" or rare wine.