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.
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.