The combination between wine and gastronomy must create balance, without one element overlapping the other.
Fresh white wines can accompany fish, seafood or light starters. The more structured reds often combine with meats, roasts and more intense dishes.
Sweet and fortified wines are excellent choices for desserts, cheeses or to enjoy at the end of a meal.
More than rigid rules, harmonizing is experimenting and discovering the combinations that surprise us the most.
