U-Line 15WC User Manual

Although there are no hard fast rules for matching wine to food, some

guidelines should be observed. 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.

A DRY WINE Before A SWEET WINE

A WHITE WINE Before A RED WINE

A YOUNG WINE Before An OLD WINE

A LIGHT-BODIED WINE Before A FULL-BODIED WINE

Any step back in quality will be noticed. If a fine wine were to be 

tasted prior to a lesser wine, many of the fine wine’s subtle qualities may 
be missed.

Fish, Shell Fish, Crab, Oysters

Dry White Wines, Light Sparkling or 

Extra Dry Champagne

Beef, Venison

Full Bodied Red Wines

Pork, Veal, Lamb & Poultry

Light Bodied Red Wines

Fruit

Sweet White and Sparkling Wines

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