Perhaps for reasons of health, fashion, food style, etc., new world wine have gained favour and wine has emerged as a popular drink across the globe. Predominantly because research has yielded high quality grapes in many a diverse location and the export of improvised traditional production methods, which has made the product more accessible for the consumer as well as equally beneficial for the entrepreneur, so has it become easy to combine various foods with wine. This is true of the entire beverage industry where, rightly so, consumer is king and can enjoy, if he so prefers, a limited edition malt with cola or a Vintage Port with lemonade. Yet, it s always preferred that one understand the acceptable norms, to be able to rise to the occasion.
General guidelines Serve dry wines before sweeter ones.
White wine should be served before red wine. Good wines should be served before great wines. Wine service should be avoided with foods having an overwhelming effect on the palate like chocolates, pungent flavour like peppers, horseradish, Indian spices etc. At such times, it s recommended to serve a young inexpensive chilled Chardonnay, Riesling or Rose with the main course. Please remember there are always exceptions to guidelines and most of all, personal preferences are important.