Food & Wine

Food & Wine

There is no 'correct' combinnation of food and wine, except that whatever the guest wants is right as far as the bar attendant is concerned.

Howevery, you may be asked for advice, so a few basic 'rules' may be helful even if the rules are there to be broken.

The principle is that light-flavoured wines match light-flavoured foods, while fuller flavoured wines match richer foods.

Here are some of the traditional rules:

1. White wine with whire meat(and fish)
2. Red wine wiht red meat
3. White wine before heavy
4. Young wine before old
5. Dry wine before sweet.

White Wines
1. CHARDONNAY (샤르네)
2. CHENIN BLANC (쉐인 블랑)
3. RIESLINMG (리즐링)
4. SEMILLON (세밀리뇽)
5. SAUVIGNON BLANC (세비뇽 블랑)
6. GEWURZTRAMINER (게부르츠트라미네르)

Red Wines
1. CABERNET SAUVIGNON (카버네이 소비뇽)
2. SHIRAZ (쉐라즈)
3. PINOT NOIR (피노누아)
4. MERLOT (멜롯)


TANNIN(티닌) - is an astrigent substance present in most wines but particularly red wines. In general, red wines with a high tannin and high colour content require longer maturation than those lighter wines with less tannin.