• Never serve a very strong tasting wine with a delicate entree, or the other way around.
  • Red wines agree rather with meats, while the whites with fishes and shellfishes.
  • Sweet wines do not have to accompany oysters, avoid red wines with the sweet meals.
  • Generally, the regional agreements are often excellent.
  • Avoid, if possible, the sparkling wines with desserts, because it annihilated their delicacy. A fortified wine as Passum de Magon is more recommended.
  • The vinaigrette preparations “kill" a vintage wine!

  • Tannic red wine: lamb, grilled beef, duck, stew
  • Light red wine: cooked pork meats, grills
  • Dry white wine: seafoods, shellfishes, grilled fishes or in sauce, snails, white meats
  • White sweet wine: fishes in sauce, cheeses, dessert
  • Sparkling: shellfishes, fishes in sauce