The proper drink

One rule says: light drinks with light meat, dark drinks with dark meats. And then: first white, then rose or red wines.

However, these rules have been loosened a bit, so you really can use a light red wine with light meat and poultry, and also use a fruity white wine with beef.

Before a meal, you can offer a glass of sherry, or even a self created cocktail, that is totally up to you.

With a glass of aperitif wine, or a glass of champagne you can fill the time until dinner is served. Great wines like late harvests, and ice wines should only be served after a meal, as they are best to drink on their own.

Storage and temperature when drinking:

You have to watch the temperature between storage and drinking. Red wine tastes best at around 16-19 degrees C, which is also room temperature.

White wines taste best after they have been in the fridge, they need to be cold.

For sparkling wines and champagne 8-10 degrees C are best, beer is best at 6-8 degrees C, however, cognac likes it a bit warmer in order to get the full aroma.

Foods and the matching drink:

Oysters, salmon, scallops, goose liver, snails go best with sparkling wine and dry champagne

Clear, fine soups - dry cherry, madeira

Cooked fish, cold fish appetizers - fresh fruity white wine

Fried fish - white wines like Gewuerztraminer

Poultry dishes - light white wine, light red wine

Beef, venison and lamb dishes - heavy red wine

Pork roasts, etc. - beer, light red wine or rose wine

Dessert - sparkling wine or champagne, ports, sweet wines

Now you are a pro...............