Wine is a world prominent beverage produced mainly in southern states of the USA and southern countries of Europe (e.g. Italy, Spain, Greece and others). Producing wine is considered to be art. As a matter of fact, there are two basic sorts of wine – red and white one depending on the sort of grapes it is produced from. Pink wine is made by the means of mixing the previous two. There are three types of wines: dry wine – brewed grape juice with no content of sugar; sweet (dessert) wines (which contain sugar) and strong wines (containing alcohol).

The most popular classification of wines which is based on sugar and/or alcohol content includes dividing the beverage into: table wines (dry; semi-dry; semi- sweet); dessert wines (semi-sweet, sweet and Muscat, i.e. Tokai); dessert strong wines (containing alcohol, such as Madera or Portwine etc.).

The process of combination of wines and dishes is important for gourmets. There are a plenty of peculiarities of making correct combinations, though it is possible to extract several conventional rules as far as perfect matches are concerned. These are: light white wines and steamed fish (salmon, trout etc.); strong white wines with fried fish and savory (fried sea fish); pink wines and white meat (e.g. beef brisket); light dry wines and red meat (for instance, red beefsteak); strong red wines and poultry etc.

All types of wine are considered to be good matches for cheese. For instance, hard neutral odor cheeses (Edam) are coupled with red wines. Hard cheeses with special tastes (e.g. Rockford) are matched with white light aroma wines. As a rule, goat cheeses are combined with both white and red dry wines etc.