Soups

	Vegetable soups: dry, tasty rosés or soft, fragrant reds.
	Cream soups: soft, fresh, lightly aromatic whites.
	Fish soups (with a white stock): dry, tasty, fragrant, medium bodied whites.
	Fish soups (with tomato or dark stock): dry, tasty, soft perfumed rosés or lively young reds.
	Pasta in broth (of meat or poultry): light, dry, fresh, whites with light to medium aromatic intensity.

Pastas and risottos
With pasta asciutta or risotto dishes, the choice of wine depends on the ingredients of the sauce. Fish, meat, vegetable or cheese sauces each call for different wines.

	White fish sauces: dry, fresh, perfumed whites with light to medium body.
	White vegetable sauces: dry, soft, fragrant whites of light to medium strength.
	Vegetable sauces with tomato: dry, soft aromatic whites or fragrant rosés of medium strength.
	Meat sauces with tomato: dry, tasty, lightly tannic reds with good body and bouquet.
	Cheese sauces: dry, medium-bodied, lightly tannic reds with good bouquet.