U-line Wine Captain User Manual download pdf (Page 6)

User’s Manual

SUGGESTIONS FOR MATCHING FOOD

AND WINE

Although there are no hard fast rules for matching wine to food,

some guidelines should be observed. Delicate dishes should be

accompanied by lighter more delicate wines. Full flavored foods

should be matched with fuller bodied wines.

As a general rule one should aim to ascend in flavor and quality of

wines served.

A DRY WINE Before A SWEET WINE

A WHITE WINE Before A RED WINE

A YOUNG WINE Before An OLD WINE

A LIGHT-BODIED WINE Before A FULL-BODIED WINE

Any step back in quality will be noticed. If a fine wine were to be

tasted prior to a lesser wine, many of the fine wine’s subtle qualities

may be missed.

COMMON FOOD AND WINE MATCHES

Fish, Shell Fish, Crab, Oysters

Dry White Wines, Light Sparkling or Extra

Dry Champagne

Beef, Venison

Full Bodied Red Wines

Pork, Veal, Lamb & Poultry

Light Bodied Red Wines

Fruit

Sweet White and Sparkling Wines

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U-line Wine Captain User Manual Page 6