Some suggestions for combining wine and food

Here, Saigon FS will suggest to you some ways to combine wine with certain types of food and circumstances.

– Used for aperitifs
* White wine – sour
* Sparkling wine

– For appetizers (for cold foods, salads)
* White wine – sour
* Pink – sour wine

– For appetizers (with hot food, pizza, quiches)
* White wine – sour
* Red – light wine

– For dishes such as snails, seafood
* White wine – sour
* White wine – mild
* Sparkling wine

– Served with dessert (chocolate, gatto cake)
* White wine – soft

– Serve with cold foods (such as sausage, Salami, bacon, ham)
* White wine – sour
* Red – light wine

– Serve with grilled fish
* White wine – sour
* Sparkling wine
* Red – light wine

– Serve with fish sauce
* White wine – sour
* Red – light wine

– Serve with white meat, poultry
* White wine – sour
* Red – light wine

– Serve with grilled meat, sauces
* Red – light wine
* Sparkling wine

– Serve with wild meat dishes:
* Red – bold wine

– Serve with mild cheeses
* White wine – sour
* Red – light wine


– Serve with heavy cheeses:
* Red – bold wine

– Serve with dessert (fruit, whipped cream)
* Rose wine – slightly sour

Above are some specific suggestions from Saigon FS to you enforce, and hopefully from there, you can also apply flexible with pure Vietnamese dishes.