Wine form an indissoluble binomial with the gastronomy. Therefore we must choose either the type of wine depending on what we are going to taste. A wine complements a meal, enhances it and vice versa. Apparently can be difficult to choose the perfect companion for according to which food, but following a few small patterns is easy and fascinating.

The pairing, as known to the technique of combining «food and wine» begins by distinguishing different types of food. So for example for red meats and stews it itself is a red wine, while for crustaceans and fish, ideally, irrigate them with a white wine. The age of the wine (choose a young, crianza, reserva) type of dish and the way of being cooked will determine it.