Shellfish and crustaceans are fine, fresh, iodized products. White wines, still or sparkling, and some rosés too (especially for shrimp, prawns, etc.), are best suited to showcasing these seafood products, and giving us the impression of hearing the waves and having feet in the sand.

Beef, lamb, pork. These meats, grilled or roasted, will pair well with a structured red wine. Just like cold cuts and cured meats. For barbecues, a rosé or a fruity and structured red wine will go wonderfully. When they are simmered, in sauce or spiced, a structured or full-bodied red will be a nice balance.

Vegetarian dishes are complex: they often combine vegetables, legumes, starches, cheeses, and eggs. A word of advice: look for the dominant taste of your dish (a spice, a sauce, a food) and refer to it. In general, it is better to stick to a white, a rosé, or a red but not too full-bodied (with the exception of dishes based on mushrooms, legumes, and root vegetables). For spicy or sweet-sour dishes, an orange wine is explosive.

A sweet (liqueur) wine is often suggested for dessert; it is true that, to end on a gourmet note, there is nothing better. But bubbles can also be very refreshing at the end of a meal. Orange wine will go perfectly with exotic fruits and citrus fruits. White wine will go well with yellow fruits, creams and cakes. Light red wine will accompany red fruits, while full-bodied red wine will go well with chocolate desserts.