Some suggestions for combining wine and food

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.

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