Regardless of the time and money you have available, and whatever the location or occasion, there are always plenty of ways to create complicity between wine and food.
The principles of this harmony simply call on the common sense of the food and wine lover, who may sometimes have fun rearranging them to great effect.

• Simple wines go with simple foods; subtle and complex wines go with refined foods.
• The order in which wines are served during a meal should generally be from the lightest to the most full-bodied, from white to red, from dry to sweet, from the youngest to the oldest …
• The textures of the wine and the dish (melting, dense, firm or fluid) must mutually respect one another. The wine is selected in relation to the main ingredient of the dish, but more particularly in relation to the way it is cooked and the sauce served with it.
• The combined aromas and flavours of the wine and the dish should complement one another without trying to outdo each other, in other words, without clashing or numbing the mouth with their power.
• A harmonious combination can only be reached with good products.
• Finally, forget everything that has just been said! The result must be harmonious, but the most important thing is to try and look for your own idea of pleasure – innovate, test and try things out, talk it over and make up your own mind!

A few pointers to help you :

What foods create harmony with your wines?
What foods should you combine with your wine?