Embed Notice

@kaia Also one general rule is:

• white wine for fish, seafood, or white meat
• red wine for red meat or white meat
• strong red wine for strong red meat
• weak red wine for any meat
• greasy (?) (not dry) white wine for white meat
• sugary wine for dessert

And the top secret tip is: if you go to a winery, you can ask the drunk guy selling the wine for advice