Register now or log in to join your professional community.
The old rule is Poultry, Fish/seafood and Pork use a white wine; beef, lamb, ... any red meat use red wine.
Some like their wines semi sweet or fruity; some like it very sweet (ice wine) and some like it on the dry side/Brut .... I personally prefer a Kerner or Bacchus grape, Lambrusco with my Pasta; Burgundy, Beaujolais with my beef/red meat ... a California Asti Spumante is not to sweet and better in price than the Italian one ....
Do you need help in adding the right keywords to your CV? Let our CV writing experts help you.