A festive table cannot be imagined without various drinks. Choosing the right combinations of food and drinks, choosing the right vessel, decorating it and pouring the drink correctly is a whole science.
Instructions
Step 1
Decide on the menu. For fish, poultry, seafood dishes, cheese and eggs, serve white wine, which should be chilled to 10 degrees, or cognac. Offer red wine at room temperature about 20 degrees with meat, game dishes and mushrooms. Vodka, whiskey, bitters go well with fatty, spicy and salty dishes. Serve with desserts liqueurs and sparkling wines, port, sweet Madeira. Champagne, chilled to 3 - 6 degrees, is perfect for light snacks, cheeses, sweets. Separately place food ice with ice tongs on the table.
Step 2
From non-alcoholic drinks, choose lemon or carrot juices for fish dishes, tomato, pomegranate, grape - for meat, for desserts - carbonated drinks, compotes and sweet juices.
Step 3
Serve chilled drinks first, then warmer drinks. Start your meal with ordinary wines, after them offer vintage ones, and at the end of the celebration - collection ones. At the end of the meal, offer guests black coffee with a glass of cognac or liqueur. Cut lemon with powdered sugar into thin slices for cognac. Serve liqueurs, honey with tea.
Step 4
Pour the wine so that your index finger is on the neck and the rest of your fingers are at the level of the label. Rotate the bottle to avoid dripping onto the tablecloth. Do not tilt the wine vessel sharply downward so as not to loosen up possible sediment. The neck of the bottle should not rest against the edge of the glass. The glass should be on the table. When pouring beer, hold the glass with your whole hand, tilting it towards the bottle. When pouring champagne, take a glass in your hands.
Step 5
Decorate glasses with cocktails with umbrellas, pieces of fruit, place a ring of lemon, kiwi or orange on the walls of the glass. Or rub the outside of the edge of the glass with a slice of lemon and then dip it in powdered sugar for a frosty effect. The tube can be dipped directly into the glass. Surprise guests with colored ice made from freezing fruit or berry juices.
Step 6
Serve coffee in a pot from which everyone pours himself a drink, or separately in cups on saucers with a coffee spoon. Put milk or cream on the table in a milk jug, and put sugar on the sockets. When serving iced coffee, offer a dessert spoon and a straw separately. Serve tea in a cup with a saucer, on which put a teaspoon with the handle to the left, or serve in two teapots - a teapot and in topping up with boiling water. You can also serve tea in a samovar.
