Knowing how to eat and drink in moderation is knowing how to live, for both things form part of our culture. Food and wine are inseparable, they complement each other: wine brings out unexpected nuances in different dishes, and these in their term enhance the wine. Knowing how to eat and drink is, therefore, an art. An art which appears to be ephemeral, but which our sensorial memory (without which out feelings would be of no significance) brings back to us at the most unforseen moment a pleasant conversation, the flight of a pen carried by the wind, or a sunset.
    There exist a certain harmony between the colour of different wines and food. Thus, dry white wines are correct for accompanying dishes of paler hues; white meats (fish, poultry, offal) and yellow, green and white sauces. As is well known, they also harmonise with fine cooked meats, boiled vegetables, goat´s cheeses, unfermented cheeses and soft cheeses.
    Vintage white wines not only exalt these foods, but also the finest dishes-hot hors d´oeuvres, baked fish and (provided they are not accompanied by red sauces) snails and frog´s legs. Rosé wines and young red wines, light in body and colour, may be used to accompany all the foods recommended for white wines, provided they are sufficiently chilled.
    Red wines offer the most complete tastes. They go well with red and brown sauces, as well as those made with wine, particularly if it is the same wine as that to be drunk. They harmonise with young meats- spring lamb, poultry, fowl and veal. In recipes using red wines to codiment lamprey, sea-bass with onion, and stews, red wine is served with the lamprey, and white or red wine- according to taste- with the other two.
    Vintage red wines  not only go well with the forementioned dishes, but are also suitable for those of strong, consistent taste – red meats such as beef, veal and lamb; dark game meats  such as partridge, woodpigeon, woodcock, duck... And it is with cheese that red wine reveals all its marvellous secrets. The cheese used to make Swiss fondues and raclettes, and soufflés should determine the partnership of wine that suits these magnificent dishes.
    And now a few words for any young people wishing to become acquainted with the delicate perfumes and flavours of wines.  Trying mixing an excellent white wine with 50cold, sparkling mineral water (this will be considered a real barbarism  by many). Use this to accompany every day meals which do not include vinegar, fried eggs or chocolates. Little by little you will be pleasantly surprised (this is also recommended for those of you who love being shocked). Very gradually reduce the amount of mineral water until you discover (following the norms above), a brand-new, natural world. Later on, do the same with rosé and red wines, until eventually you enjoy NOT WINE, BUT WINE ACCOMPANIED BY FOOD, and in moderation, as with all precious things.