Dry white wines that have little alcohol and that have been chilled should be served. For antipasti based on vinegar it is essential to serve light white or red wines that have been rendered fizzy through natural fermentation. Dry white wines that have not very alcoholic or light red wines should be served with soups made with pasta or with vegetables.
Light whites go with poached fish.
A dry white wine with a good body, one that is rather alcoholic, that has been aged 2-3 years and that is served cold, nicely matches fried fish dishes. Fish soups such as the tuscan cacciucco or fish cooked with piquant sauces are best accompanied by light red wines or roses that are not too alcoholic. White wines with rather high alcoholic levels, served quite cold, combine well with roasted fish. Rather sharp reds or roses that are somewhat alcoholic abd served at lower temperature nicely match fried meats. Stewed meats require full-bodied reds.