If you are going to file a semi-sweet red wine to the table, you need to remember about the balance of flavors. This means that the taste of the food should not prevail over the taste of the wine and Vice versa. As the taste of food changes the perception of the aroma and taste of drinks, the wine can be felt differently. As a General rule, lighter wines with light appetizers, and rich, with heavy, fatty foods. But also remember the rule of attraction of opposites. For example, semi-sweet and sweet wines are well suited to the spicy dishes: they soften sensation of heat and bitterness. Wine in combination with food also often takes the role of spices. If you choose the right combination then this drink is able to reveal the most subtle nuances of taste.

Semi-sweet red wine served chilled to 16-18 degrees. In contrast to the dry, semi-dry and sweet dessert wines sweet never diluted with boiling water. It will spoil the taste.


Mild cheese, e.g., mozzarella or cheddar average exposure, well with complex red semi-sweet wines like "Pinot Noir". Semi-hard cheese ("Cheddar", "Gouda") complement the taste is moderate sweet wines such as "Merlot", "Pinot Noir" and "Shiraz". A wine with a rich fruity bouquet, for example, "Cabernet Sauvignon" and "Zinfandel", usually served with sharp cheeses such as "Golden blue," aged "Cheddar" and herbal cheeses.


Here everything is simple. Semi-sweet red wine perfect for any fruit desserts, whether it be fresh fruit or candied fruit, fruit mousse or chutney. Importantly, the taste of the dishes were a little sweeter wine.


Semi-sweet red wine suitable for almost all vegetable salads. But there is one important rule: never use vinegar when making salad dressing if you plan to submit this type of wine. Vinegar just kills the taste and aroma of the drink. This applies to all types of vinegar: Apple cider, balsamic and classic. A good option would be a salad consisting of cauliflower, artichoke and mushrooms.

Crabs, crayfish and oysters, despite the common opinion that the seafood suitable for white wines, there may be snack or semi-sweet red wines.


Balanced velvety taste of berries "Riesling" is a good foil for the pungency of saturated soups, Thai and Japanese cuisine. It will soften the bright flavor of the spices and reduce the heat. Also to the red semisweet wine suitable cream soups cream-based.

Meat and game

If you are a lover of good steak, or a steak, semi-sweet wine - not for you. But the bird is perfect for this wine as "Pinot Noir", the Australian "Shiraz", "Merlot", which set off the earthy taste of white meat poultry.