When wine and food are paired together, they have “synergy” or a third flavor beyond what either the food or drink offers alone. Richer, heavier foods usually go well with richer, heavier wines; lighter foods demand light wines. Red wines typically are served with red meat, while white wines are served with white meat and fish. Sweet wines are served with desserts. It is traditional to serve lighter wines and then move to heavier wines throughout the meal. White wines should be served before red, younger wine before older, and dry wine before sweet.