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Labeling requirements vary significantly from country to country. Specific information that is required to be on the label is governed by the local laws at the point of sale where the wine is marketed, rather than where it is produced.

The basic concept of pairing wine and food is to compliment and enhance the aroma and flavors of both the food and wine. Reds with heavier meals, whites for lighter meals, red wine with red meat, and white wine with white meat.