I would like to share my learning from the book my ex-boyfriend bought me. From Emily Post’s Favorite Party and Dining Tips:
Traditionally, white wines are served before red, and dry (sec) wines before sweet. But the food more often determines the choice of wine. For instance, a somewhat sweet wine may be particularly suited for a rich, sweetish entree such as lobster.
Red wine with red meat and white wine with fowl and fish remains a serviceable guideline, but the specific food is a better way of deciding which wine to serve. In general, wines should be comparable to the food in “body” or “weight”, so that one doesn’t overpower the other: robust wines with hearty dishes, lighter wines with more delicate fare. The variety of wines today is so great that color is no longer a predictor of strength.
