Wine is not so much for women as one of the most aristocratic and noble drinks. Its use is considered an art, where the outer side of the process is designed to reveal all the taste and aroma properties of the drink in the most qualitative way.
Choosing glasses
Here, only the form is more important than the content. The glass for wine glasses should be thin and transparent so that the temperature of the drink is well felt. The edges are also thin, sanded. Thus, the wine immediately hits the tongue. The most famous among the wine environment are tulip-shaped glasses. it is this form that most harmoniously concentrates and retains the bouquet of wine aromas. Most often used when drinking red, in particular, dessert wines.
Light white wines are best revealed in glasses of a different floral shape - a bell, with a wide top.
Wines with sparkling properties are usually consumed from tall, narrow glasses, which make possible the formation of exquisitely rising bubbles.
The stems of wine glasses are usually hollow, and the glasses themselves do not have any decorations.
Cooking snack dishes
First, there are two general rules.
1. For dishes with a simple composition, you should choose wines with a rich bouquet of taste and aroma. Refined, special dishes that go well with simple, unassuming wines.
2. Red wine can be served with red meat, white, respectively, with white. Not always, but in most cases, this rule works.
It is not customary to wash down soups with wine, except for a couple of sips before meals.
Red wines go well with animal meat, mushrooms, most vegetable dishes. Red fortified ones are served with fatty meat dishes, semi-sweet red ones - with vegetable snacks and some seafood.
White table wines are pleasant to use with fish (with the exception of herring and fish marinated), not cheeses, light poultry dishes - game, chicken.
Dessert wines speak for themselves: they are served with dessert, in combination with such types of snacks as fruit, ice cream, chocolate, biscuits.
Champagne of any kind goes well with almost all dishes, which is why it is the most festive and solemn drink. But do not use herring and marinated dishes for a snack.
The process itself
When the wine is already in the glasses and the buffet is served, all that remains is to drink it competently.
It is customary to hold a glass of wine exclusively by the leg. At the moment when the glass is brought to the mouth, the wine must first touch the upper lip and only then, slowly, through open lips, it is drawn into the mouth. It is not recommended to swallow it right away, you should first hold it, "weigh" the drink on your tongue, which will help to fully reveal the taste of the wine used.
