U-Line 2115WC User Manual
2115WC and 2115WCOL, 2175WC and 2175WCOL
11
Suggestions for Matching Food and Wine
Although there are no hard fast rules for matching wine
to food, observe some guidelines. Delicate dishes should
be accompanied by lighter more delicate wines. Full-
flavored foods should be matched with fuller-bodied
wines.
to food, observe some guidelines. Delicate dishes should
be accompanied by lighter more delicate wines. Full-
flavored foods should be matched with fuller-bodied
wines.
As a general rule, one should aim to ascend in flavor and
quality of wines served.
quality of wines served.
Table 1
Any step back in quality will be noticed. If a fine wine is
tasted prior to a lesser wine, many of the fine wine’s
subtle qualities may be missed.
tasted prior to a lesser wine, many of the fine wine’s
subtle qualities may be missed.
Common Food and Wine Matches
Table 2
Serve a:
Before a:
DRY wine
SWEET wine
WHITE wine
RED wine
YOUNG wine
OLD wine
LIGHT-BODIED wine
FULL-BODIED wine
Foods
Wines
Fish, Shell Fish, Crab, Oysters
Dry White Wines, Light
Sparkling or Extra Dry
Champagne
Sparkling or Extra Dry
Champagne
Beef, Venison
Full-Bodied Red Wines
Pork, Veal, Lamb and Poultry
Light-Bodied Red Wines
Fruit
Sweet White and Sparkling
Wines
Wines