Matching wine and food in a right way means to create a palate and smell armony and exalt both of them characteristics.

It's not easy to find some matching rule (someone says there aren't rules): every course has its own gustative characteristics and needs a different wine. As a general rule the body of a wine must be equivalent to food complexity: a delicate food need a light and delicate wine while a structured one can match with a full bodied wine.

You must keep attention to the way of cooking too: if your food is very spiced it is better to drink a very scent wine, while if a food is too well done it becomes more bitter. Besides you can prove the following tips.

• Taste characteristics of pasta and rice depends on the kind of sauce you use: meat based sauces prefer red wines but fish based one match better with white wines.
• Meat is a quite versatile food that can match both with whites and with reds: generally red meats require red wines but white ones can match with white (and full bodied) wines too.
• Fish prefers white wines even if there are some exception (stewed fat fish).
• Every kind of cheese prefer a particular kind of wine; normally cheese with soft paste prefer light wines and cheese with aged and hard paste need red and full bodied wines.
• Cakes, cookies and all kind of dessert need sweet wines.
• Generally it is not a good idea to drink wine with chocolates, artichokes and above all if you use vinegar.