Here is a book with options for combining food with certain drinks and vice versa, recommendations not only from the author, but also from winemakers, sommeliers, as well as chefs from all over the world. And these are only tips, not rules; proposals, not bans or permits. Anyone who has ever brushed their teeth and immediately drank a glass of orange juice after that knows about the effect of the taste of food on the drink drunk after it. Therefore, one of the goals of this book is to remind readers that this principle also applies to the combination of food with wine, as well as to offer tools and practical methods to prevent the spoilage of wine (or the whole dinner). If this book inspires you to create happy, cheerful lunches and dinners, as well as new gastronomic experiments, then it has completely fulfilled its purpose.