An aperitif can be champagne or sweet white wine.

After dinner, dessert can be served with wine or sweet white wine.

The main course of dinner can be: red wine and white wine.

You can use white wine or champagne for banquets and dances.

You can use red wine or champagne for a picnic.

Seafood banquet can be used: white wine and sparkling wine.

The collocation of different types of wine is not the same. The following points are for reference:

Point 1: the first principle of wine and food collocation is to produce the effect of "bringing out the best in each other", that is, to foster strengths and avoid weaknesses.

Essentials 2: Matching with similar tastes. Generally speaking, red wine has a strong flavor and high astringency, which is suitable for matching with red meat (such as steak, barbecue, duck and mutton) and dairy products with heavy seasoning. The combination of red wine tannins and protein can make the tannins supple and the meat more tender. White meat with light taste (such as pork, chicken and seafood) is suitable for white wine with light taste, because the acidity in white wine can remove the fishy smell and increase the refreshing taste. However, in many cases, the cooking methods and ingredients of food have changed the original personality of ingredients, thus affecting the collocation of wine. For example, grilled seafood in sauce or spicy white meat and Suilexian are all suitable combinations. It can be seen that what kind of wine to match depends more on the taste of the food after cooking than the original flavor of the ingredients.

Essentials 3: Resist the combination of tastes relatively. You can use some flavors to compete with each other to match dishes. Use light red wine for salty dishes, aromatic and spicy red wine or sweet white wine for spicy dishes, and curry dishes can be paired with light white wine.

Fourth point: Generally speaking, desserts, fruits, vegetables and salads (with vinegar or lemon juice) are not in harmony with the sour taste of red wine. Red wine is more suitable with meat dishes.

Fifth, if you want to taste the true style of wine, you should keep your breath clean and your taste organs sensitive before drinking, and avoid being stimulated by acid, cold, heat and spicy.