Proper wine selection is an integral part of Italian cuisine.
Wines may be selected two or three times in one meal and go through
a selective process. Only particular wines that complement certain
dishes are ordered.
A general (but very simplified) rule of thumb: "red wine with red
meat, white wine with white meat."
Light courses go well with white wines (eg. fishes, light poultries).
Rich and fruity red wines complement meats and roasts.
