Over the years, many wine styles have been promoted as the perfect fro all occasions. Earlier it started with the sparkling pearl wines and later on came Mateus Rose. During the beginning white wines were drunk with everything. Although it is clearly correct that, generally, white wines will compliment a more impressive range of food and climatic conditions than the red wines, it is equally right that in certain scenarios some wines work better than the others.
For instance, a light savoury Rhine Riesling can be terribly tasty drink on its own, but it can become about uninspired when made to confront a heavily flavored dish.
Likewise, one of the new sort of wood matured white wines could be a wonderful mix with a dish like veal in a tasty sauce or pasta where that cleaning bitterness from the oak can help to economize the richness of the dish. Rose, that much-maligned wine, is still closer than just about any other wine style to being the drink for all seasons. Served barely chilled, it can embrace an entire gamut of flavours from fish to fowl, ham to gently spice oriental food. Otherwise the basic rule is try and compliment the food with your wine, not letting one dominate the other.
Natural Serving Order of Wine - there's some logical order of progression thru a meal and also for serving wines. Things can become trickier when it comes to different varietal styles of similar age. But here the food may take the choice simpler. if you cant taste them together first, the best guide is perhaps the color server the lighter colored wines first.
In white wines, the lighter wines are sometimes the fresher, more savoury, styles, while those with a deeper hue will be more full-bodied. The same base principle applies in red wines also, with those of smaller density being lighter in flavor and often a little softer on the finish. As wines grow older, it becomes harder to use this system, except for the bulk of current commercial wines it offers a simple to recollect guide.