We have prepared for you a small practical guide on the proper combination of food and wine
The right food, along with the right glasses and the right temperature, is an important factor in letting the wine open. The basic principle of selecting wines for dishes is as follows: the more complicated and interesting the wine is, the more simple it is accompanied by food, and vice versa.
Remember, food works with wine in contrast: give sweets to dry wine, and it will seem unbearably sour. On the other hand, sour wine will perfectly emphasize the taste of spicy dishes, and light young floral and fruit wines are good with savory gourmet desserts.
As for seasonings and dressings with vinegar, this is a harm to the taste sensations, which cannot be compensated for in any way: vinegar in the seasoning irreparably discolours the wine.