How to match wine with each type of food

How to match wine with each type of food. Today we will explain how to match the wine with each type of food. A few months ago we explained part of this content, and now we want to expand. We remember what we said in his day:
It is about those who know less about the world of wine, but like to organize meals or dinners with friends, or simply be at a meal and have to choose a wine, know the general guidelines, and have a food matching guide and wines.

How to match wine with each type of food

By Type of Wine

The generous wine (Jerez, Oporto, etc): it is taken as an aperitif before lunch.

– Young red wines: they accompany very well the meats of veal, lamb and bird. The pasta, the vegetables and the paella.

-Wine reds Crianzas and Reservas: to accompany the stews, the swindles of ox, and the game meats.

The white wines: usually taken with fish and seafood. The ham and the soups. They can be taken with white and light meats like chicken or turkey. We can also take them with cheeses (preferably blue)

The rosés: can be taken as an entrance before eating, and tapas. In the same way it can be taken with oriental foods, and salads.

-The cava and champagne: in any type of food and throughout it, without differentiating the type of food.

Sweet wine: they are always taken in the dessert.

But we must not forget that the pairing of food and wine is not always respected, since for the tastes the colors were invented, and there are people who love a certain wine, who always want to accompany the food with that particular wine, be it kind that is.

Initial Considerations

We are going to give some considerations once we have talked about the food and wine pairing guide, which should also be taken into account.
a.-Respect the order of the wines in the food: starter, 1st dish, 2nd dish, etc …
b.-We must know the composition of the food (soft or strong), to choose the type of wine.
c.-Never take more than four different types of wine in the same meal
d.-Avoid drinking wine with foods such as: garlic, vinegar, artichokes, smoked asparagus, chocolate, why they kill the taste of wine.

Time of year

The different periods of a year also influence the consumption of one type of wine or another.

It seems that in the months of cold and lower temperatures, you want a stronger wine with food than a soft one.

In these cases we always opt for a red wine, because winter meals are stronger and more spicy than summer food.

The red wine as we said previously combines very well with roasts, stews and meats in general and these meals usually, especially the stews we take them in autumn or winter.

Therefore, in winter if we have to choose a wine for food we can follow the guide shown at the beginning of this article to know which red wine to choose.

On the contrary, if we are in a few months of good temperature and heat, white wines better accompany our meals.

This is due to the fact that with the heat it is more desirable to take light meals than heavy meals, and white wine for these cases is ideal. This is because the acidity of white wine is lower than in red wines, and therefore the food does not become so heavy.


Possibly some may say that these theories are past history and does not stop being right.

Due to the enormous advances that have taken place in the elaboration of the wine and the new techniques of the same, nowadays you can obtain white wines with a certain acidity, or white wines with aging.

This means that white wines with a certain acidity can be taken perfectly with meats, as well as fish, seafood and rice dishes.

It is recommended that in these cases the selected white wine be of a certain quality, because the white wines of aging bring volume to the wine.

For the same reason, today we have red wines that perfectly accompany the fish.
This is the case of young and fruity red wines, which can be taken with blue fish.

And red reserve wine that is accompanied spontaneously with stronger fish such as sea bream.

In the case of sweet wines, they have also undergone transformation over time, and so you can see sweet wines in appetizers and tapas, and especially taking it with cheeses.

Food and wine guides


white wines, rosé wines and fine sherry wines


white wines


white wines, but depending on the type of seafood, some wines are better than others.
– Prawns, shrimps, shrimps and crayfish .: albariño and white wines made with Sauvignon grapes
– Crabs, Necoras and ox: white chardonnay, albariños and ribeiro.
– Clams and Oysters: ribeiros and young white wines.
– Barnacles and hedgehogs: godello grape whites. Also the fine wines of Jerez.


you can distinguish
– Cold: young white wines, and Amontillado wines.
– Hot: young red wine
– Fish or seafood: white wines
– Meat: young red wines.
– Vegetables: young red wines
– Consomés: white wines from Jerez.
For the creams you can use both white wine and young red wine.

Rices and Pasta:

rosé wines and young red wines


young and breeding red wine


both young red wines and white wines. Preferably white wines, but for the blue fish the young silly wine can be used.


red wines in general
– Stews and red meats: red wines with aging
– white meats: young red wines or with little aging.
– Chicken and Turkey: rosé, white wines with aging and young red wines.
– Cold cuts: young red wines and rosé wines of merlot grapes.
– Game meat: red wines with body (aging and reserves)

Other Meals

– Spicy wines: aromatic red wines and rosé wines
– With spices: rosé wines made with cabernet grape.
– Bittersweet (China): rosé wines and some young red wines, especially aromatic ones.


we must distinguish between
Queso Fresco .: aromatic white wines
Tender and semi-cured: white wines
Cured: White wines with aging or red wines with body.
Blue cheese: red wines

In general, the cheeses match well with white wines, but if a red wine is chosen it is recommended that it be a wine made with Pinot Noir grapes.

In the pairing of wines and cheeses, it is normal that this is produced between products from the same area, this is Rioja wine with Rioja cheeses. This is because the climate of the area influences it, but especially the type of area and the culture of the people in that area.


Sweet wines such as muscatel wine and mistelas in general.
Poles and Sweets h3)
• Cakes: muscatel grape sweet wine
• Tarts: sweet wines and Sherry wines.

After lunch

For those who like to savor a wine after a meal instead of a liqueur, sweet wines like Port wine are the best.

Wine to cook

Wine is an ideal complement to cook dishes. But what did you put into each type of food?
It is not easy to choose a wine to cook, when the line of that dish does not specify it.

Usually we usually put the first one on hand, and many times we fall into the error of putting a very cheap wine thinking that we are not going to spoil a good wine in the stew of a dish. That is a big mistake.

Considerations for cooking dishes with wine.:

1.- Do not cook a plate with a wine that you would not drink a glass of that wine. If the wine does not have a minimum of quality the dish can go horrible because instead of enhancing the flavor of what you are cooking it can make it worse.

2.-The type of cooked. The longer this wine is in contact with the food we are cooking, the greater the flavor that is integrated, and its aroma.

3.- The type of wine
Red wines: they add density and color to the food. So for the stews we will use a young red wine, while for red meat we will use a full-bodied wine with a little aging.

But if what we want to cook are grilled meats, we will use a sweet wine from Jerez to counteract the dryness of the grill.

White wines: for its degree of acidity it is used to cook sauces that go with fish or shellfish. In the case of seafood, it is preferable to use a dry white wine to prepare the sauce that will accompany the seafood.

Sweet wines: they are used in the kitchen to make sweet sauces that go with foie gras or game meats.
Remember at the time of cooking that all wine has alcohol, and this remains in the food no matter how much we are in the fire cooking.

According to studies conducted after an hour cooking a plate with wine, the percentage of alcohol that remains on the plate is 25%.


In conclusion, the pairing of food and wine depends to a large extent on the type of food, and the characteristic of the same.

Similarly we should avoid mixing with the wine a series of foods that kill the taste of it.
However, innovation and personal tastes of each also play an important role when choosing the match of each wine with each meal, and that is something that can never be missed.
We hope that, with the explanations given, it will be easier for you to make a pairing of food and wine, next time. How to match wine

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