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.

and many are responding…

am glad, i’m one of them…

It’s good thing i meet some good friends who do not only teach me, but also believe in me and press me on doing what i think i could never do. I thank them for making me see what i cannot see alone. Thank you for the confidence.

And for this specific endeavor, i thank Kuya Avel Manansala for encouraging me and even making this writing a reality. He did this for me. Kudos Kuya Avel! I salute u.