Generally speaking the body structure of the wine must be proportional to the one of the dish. So it means that a complex dish (elaborate preparation due to the type of cooking, the quantity or preciousness of the ingredients) requires a wine equally complex and strong: a good aging wine cannot be ruled by the intensity of the food. On the other hand, light and delicate dishes should not be “covered” by too strong or flavored wines, but they will marry with a pure light and young one. Each dish should ideally be accompanied by a different wine (each dish has its own wine), because each dish has its own flavor and characteristics.

Combination of local wine and food – A typical dish of a region or a local district may be generally combined with one of the wines of the same area because they have analogous scents and flavors.

Matching with opposite or balance flavors – The most enjoyable way to combine flavors is when the wine conveys the opposite characteristics of the food one is going to eat with. For instance, a plate particularly fat will be match very well with a fresh red wine (in terms of wine’s acidity), able to counteract the greasiness of the food and to clean up the mouth due to the heaviness of the dish.

The sweet taste of a food tends to prevail especially in the dessert. Since there are no dry wines that can stand for desserts, it is definitely better accompany the sugar content of the dish with a sweet wine (concordance sweet dish and dessert wine).

A wine for each season – This matching is based on the logical principle that in the summer hardly one will prepare dishes which usually make during the winter season and vice versa. In the winter we will serve more fat dishes rather than in the summertime.