Stewed meats require full-bodied reds. Roasted meats and game are perfectly matched by red wines that have been aged to a greater or lesser degree. The wines should be dry, robust and served at a room temperature. Red wines with high alcohol levels that have been aged for some time accompany mushrooms. If boiled chicken is well matched by white or rather light red wines.
Red wines combine with roasted fowl.
If the cheese is delicate, it should be with light red wines. At the end of the meal, the rule that progression should always be from weaker to stronger alcohol levels should be respected. Therefore, red and white wines with high alcohol levels should be served or liqueur wines. All Rights Reserved.