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Wine And Wine Agreements: The Rules


Some fundamentals to enlighten you and facilitate this aspect of the marriage of the wine with its dishes, avoiding to make mistakes, so common, unfortunately.


The food and wine is probably one of the thorniest issues to solve for any neophyte about any meal.However, it is enough to respect some important points, in order to merit the admiration of your guests.

It is essential to respect certain elements concerning the food and wine agreement so that you can always remain consistent, the aim here being to avoid making gross mistakes. Some lighting …



  • Never regret the previous wine.

T lways up in quality. Thus, a conductive thread is created, making the tasting coherent. Starting with a Meursault Charmes and following with a Muscadet is very confusing, the risk being to regret the first wine tasted. Sometimes it’s never easy to offer an elegant wine after a powerful wine, yet if this elegant wine is tasted better and proves to be ‘better’ than powerful wine, then it will be served after this one.

Recent experience:

l I happened to serve a Châteauneuf du Pape 2008 before a Gevrey Chambertin 1er cru 2007. There are exceptions. The first being massive, compact, its persistence did not spread, in spite of its strength.The Gevrey Chambertin offered a real caress compared to the punch received previously. For all that, more stretched, dashing and deep, this Gevrey had perfectly held the dragee higher than against the power of the Chateauneuf du Pape. My guests were skeptical at first, asked for an explanation before tasting. To which I had just replied that they would understand after tasting. Indeed, they confessed I had understood.

L has power is not everything, because we fail too often how the persistence of wine is essential and even central to the quality of wine. It offers refinement, complexity and energy to the whole. More pleasure and harmony, especially at the table. In the end, the Gevrey Chambertin, at that time, in the phase that the two wines crossed offered more pleasure than the Châteauneuf. And not regretting the previous wine, despite its finesse, this wine held its role.

  • Respect the balance of forces, and protect its buds

To start  the sparkling wine  to tickle the palate, the  white wine  will follow, or rosé wine,  and red wine , and  finish the sweet wine.

C hambouler this basic rule, and already you take the risk of being inconsistent. The idea is always to start with the most acidic wine, then to increase in power to finish with the sweetest wine. Again, this is a matter of common sense.

  • A great wine is self-sufficient

It may happen that we find ourselves faced with a remarkable wine. This fanning covetousness remains fragile because of a real subtlety. The slightest false note from the dish, by improper packing, too marked seasoning, or  improper cooking is likely to destabilize the r. So yes, a great wine can be self-sufficient. Let him have the chance to take the time to offer himself to you.


First most common and most catastrophic mistake, noted: Begin with a sweet wine as an aperitif, or on the starter.

F atal! Your taste buds are crushed, heavy with sugar and alcohol. Fragile, they will find it difficult to recover for the following dishes and wines. In addition, the feeling of appetite will be well begun.Continuation of the meal therefore compromised.

Second mistake: Champagne for dessert.

es bubbles offer a freshness and an important acid sensation who instead is sought early meal or as an aperitif. The papillae find themselves sharpened, sharpened and you will enjoy for the continuation of the meal. However, if you go up with a red wine, you will have to follow the same trajectory so as not to destabilize your palate. Continue with bubbles, so acidity amounts to receding, and to confront a violent acidity to a sweet dish. 2 extremes that will do you no good.

Nevertheless, a rosé champagne evolved on strawberries without added sugar can prove surprising. In this case, the ideal being to have constituted a meal all around Champagne.



N ‘ Never forget that the wine must sublimate the meal, and dishes. It is a complement to the magic of the moment. It opens the door to discussions, debates, and exchange.  N e not focus on ideas, unleash your idea, take risks, surprise, experiment, provided that you can explain your reason.



Of course, the wine should be drunk with pleasure, always, and even with relish. By respecting these few rules mentioned above, you avoid the big mistakes and you offer the possibility of being always coherent. It’s up to you to play now!


By: Emmanuel Delmas

***Grabbed from: