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Despite the presence of these simple rules, many people still do not know how to match food and wine. The truth is that many do not know what tastes good and what is not. Fortunately, the art of linking food and follows a simple logic to follow the very simple to use.  Cover the bottom of the food and drink, that food should be able to fight for equality with the wine and vice versa. In short, do not dominate the others. When we eat bite, taste and pleasure. Where is the order of tasting, you should feel equally comfortable place. Well, if it's time to bite the new food is the star of the hour. And finally, when he arrived, the wine, let the glory of the face.
 In short, replace the food you can taste the wine with every bite, and instead of wine in a position to replace the flavor of each bite of food. If the association is not good, dominates the others.
 You must consider the prevailing taste in food and wine. Sugary foods, dessert, go with the wine. Food with a touch of bitterness, such as meat, coal, the most bitter, with a wine. Acid foods or foods that go well with a squeeze of lemon juice or vinegar, sour wine to go.

Acidic wines include Sauvignon Blanc, Riesling, Bordeaux Blanc for whites and Pinot black, burgundy red, Sangiovese, Gamay and red. Acid white wines generally go well with seafood because of its delicate flavor. To go with the dishes of fat and red and tomato and grilled seafood.

The wine is bitter, Cabernet Sauvignon, Bordeaux red, red Zinfandel and Merlot. These are generally good, with meats and roasts.  Sweet wines are Vovray, Asti Spumante, Chenin Blanc, or more German white wine and Lambrusco, port, sherry and vermouth for the Reds. These are generally good, with dessert or by themselves.

Food and wine with food is not so complicated with this simple guide. Matchmaking happy!