The wines served through a meal should follow a progression in terms of body and intensity of flavours, from light and dry to rich and full bodied to sweet and strong. The senses generally become less acute during the course of a meal and so need stronger flavours and aromas as it progresses. Our sensitivity to acid tastes on the other hand tends to increase, which is one reason why sweet wines are best suited to the end of the meal. The following is a suggested sequence of wine types.

	Young, lively, light bodied whites, with delicate aromas.
	Mature whites with intense flavours and aromas and good body.
	Young, aromatic, light bodied rosés.
	Young, light-bodied reds with fresh fruit aromas.
	Mature, full-bodied reds with soft texture and intense flavour and aroma.
	Older, mellow, full-bodied reds with depth of flavour and complex bouquet.
	Medium sweet, aromatic, light-bodied sparkling whites wines.
	Rich, full-bodied sweet whites (or reds) with rich bouquet.

Wines need to be changed when the course being served is clearly different from the last. The number of wines served can vary from a single type with a simple meal to three or more with a full menu. There is no truth in the common belief that switching wines through a meal is harmful. (It is sensible however to keep the amount of wine drunk during a long meal within reasonable limits).
The general rules for the order in which should be served are: