Let us start our wine journey by way of Italy with a couple of definitions that may assist you select which sort of wine you seek and for which occasion.  Abbocato is a wine that has a definite sweet taste. Amabile is a wine that has nuances of sweetness. Secco or Brut is a

normally wine that has dryness in its make-up..  Rose is a wine with a blush of pink, dry or sweet..  Spumante is a sparkiling wine that can be both .dry or sweet.  Passito is a wine normally fortified with sprits, drunk on its own as an aperatif.  White wines are are a lot more delicate and can be dry, sweet or sparkling. And is generally more suited to the lighter component of the menu. Red wines are mostly a lot more robust and consequently compliment the robust component of the menu. Light reds are also excellent with the lighter menus such as pastas or pizzas.
    Now a bit of suggestions which will assist the host or hostess select wines which finest compliment each course. often keeping in mind your own taste is paramount. Antipasto (Hors d’ouvres)served with sea foods, light meats and vegetazbles, as lengthy as vinegar added to vegs. are not included.
     Eggs are best suited to slightely drier wines, whilst fish with dry whites unless cooked with a sauce when a wine which is abbocato should be served.

Soups do not typically go well with wines unless it is a thick winter soup and even then ought to be avoided.
Red meats, boiled or stewed are very best accompanied with a wine that has a bit of body. Game meats also neesd s with a bit of bite and full bodied.
   Salads, especially if garnished with oil and vinegar, usually no wine as this turns the wine itself into vinegar thus spoiling the course.
   Cheese, usually go finest with winesd on the lighter sideeither sweet iof dry or even a slight sparkle depending wherther or not the cheeswe is strong or mild.
   Sweets, desserts and fruits ought to have sweet sparkling wines, if call for. Ice Cream not at all or if genuinely keen a sweet sparkling wine.

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