The harmonious pairing of food and wine is important as it highlights the flavours and increase the enjoyment. The combination we will do, depends mainly on our personal preferences, which take precedence over all rules. However, there is a common sense and a broader acceptance of certain principles.
2. Seafood suits with white wines. The more fat the fish are the more acidity of wines they need.
3. Meats usually are paired with red wines. The tannins in red wine balance to the proteins of red meat. The white meats such as poultry need white or rosé wines.