Serving order

The sequence in which wines are served is closely related to the nature of courses: mild dishes require mild wines, hearty preparations full-bodied or aged wines, and so on.
Most meals begin with delicate hors d'oeuvres and progress towards richer foods, and wine must follow suit.
In general, sparkling wine (spumante) makes one of the best aperitifs: in this case, milder wines should be preferred, e.g. the Blanc de Blancs kind (that is, white wine made from white grapes). Stronger and richer spumanti should be reserved for ad hoc preparations.
Concerning whites, priority goes to the lighter and more delicate wines, followed by those possessing ampler and more intense bouquets: within the latter, to dry wines followed by mellower and rounder ones.
Red wines follow the same pattern: first, the younger and more delicate, then the stronger and richer. 
Ports or "meditation" wines, served after the meal, are seldom served in sequence, but if more than one type of wine is served, priority should be given to the sweeter and lighter ones, followed by more aromatic, liquorish nectars. Obviously, these rules can be applied flexibly, but always bearing in mind that the wine that follows must not be neutralised by the previous one.

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