Associating wines with particular dishes is not an easy matter, but the success of your meal is dependent to a large extent on the choice you make. The wines chosen must not interfere with one another. As a general rule, the white wines are served before the red, the young before the old, the light wines before the more tannic ones. It is not impossible, however, to begin a meal with a light young red (e.g.: C.D.R. Crozes Hermitage...) and to move on to one or two older white wines that are a little rounder and richer in flavour (e.g.: Hermitage, Condrieu...).