Wine Selection for Dummies part 4

Now the nitty gritty of choosing WHAT WINE WITH WHAT FOOD!
The rules that prescribe what wine to serve with what food are simple and based entirely on taste, not form.
Red table  wine go best with red meat or game, because their strong tart flavors give the savor of perfection to roast or steak or chop. The more delicate dry white wines go best with white meats and fish.
Here is a more detail breakdown:
oysters=Chablis or Chablis type such as Pinot Blanc, Folle Blanche,and dry Rhine.
soups=dry Sherry or Madeira 
fish=any dry white wine,especially Rhine,Chablis or Sauterne, (nothing too sweet)
red meat or game=Burgandy or Claret
fowl=white meat is the same as fish,dark meat either red or white
desserts=any sweet dessert wine. Sauterne or Champagne. The sweetnes or the wine should always exceed that of the dessert.
cheese=Port or Burgandy
nuts=Port
coffee=Brandy in balloon glasses
after dinner=Brandy or Port 
Good wine is sensitive.. IT loves tranquillity. It should be disturbed as little as possible in storage and in transit from cellar to wineglass. This is particularly true of red wines and of all old wines. There are 3 simple rules covering the service of more that one wine with a meal:
1)NEVER SERVE A RED WINE BEFORE A WHITE WINE
2)NEVER SERVE A BURGANDY BEFORE A CLARET
3)NEVER SERVE A SWEET WNE BEFORE A DRY WINE
Other bits of wine knowledge include;
Do not serve hors d'oeuvres that have a vinegar base, Jelly and mint are ruinous to the flavor of any wine and finally do not smoke (ever) if you can until after the meal.
Remember your wine has waited long for its solitary hour of justification. And the justification is your own ability to appreciate it.