Some basics

As we are rapidly approaching the holidays & festivities, it’s always good to prepare for this. What kind of wine to accompany a certain food?

Just stick to some simple basics:
For beef a bit of power is needed for beef, big, round, in your face full-bodied wine, whether it’s a red, rosé or a white, and for game dishes, which are hearty and intense, you need the same type of wines, a bit spicy, umami, intense to match it. Poultry is something else; for this go for a bit more aromatic, not too strong wines.
Bubbles for seafood, choose a sparkling, elegant white, for fish I would say fine matching white and rosé. But if you have tuna, try a pinot noir, it might surprise you. For pork stay in between light and heavy. No, I won’t be forgetting the vegetarian dishes. If you are going for this, go for fruity and juicy wines. It can be anything really, you will figure it out.

And when you are all partied out the next morning, I would suggest…

…Champagne!