The principle of table wine collocation pays attention to red wine with red meat and white wine with white meat.

Generally speaking, red wine has a strong flavor and high astringency, which is suitable for matching with red meat (such as steak, barbecue, duck and mutton) and dairy products with heavy seasoning. The combination of red wine tannins and protein can make the tannins supple and the meat more tender. White meat with light taste (such as pork, chicken and seafood) is suitable for white wine with light taste, because the acidity in white wine can remove the fishy smell and increase the refreshing taste.