Explain the Traditional Concept of Matching Wine with Food

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The Answer is Over the years,traditions have developed a how ^-to approach to the marrying of wines and food.Generally,the following traditions apply: ^·White wine is best served with white meat (chicken,pork,or veal),shellfish,and fish.^·Red wine is best served with red meat (beef,lamb,duck,or game).^·The heavier the food,the heavier and more robust the wine should be.^·Champagne can be served throughout the meal.^·Port and red wine go well with cheese.^·Dessert wines best complement desserts and fresh fruits that are not highly acidic.^·When a dish is cooked with wine,it is best served with that wine.^·Regional food is best complemented by wines of the region.^·Wines should never accompany salads with vinegar dressings,or curries; the tastes will clash or be overpowering.^·Sweet wines should be served with foods that are not too sweet.

Explain the Traditional Concept of Matching Wine with Food

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