Alcoholic drinks have taken a firm place on our table. Not a single feast is unthinkable without wine or liquor, not a single New Year's Eve is complete without a glass of sparkling champagne. This is all true. But few people know that there are certain rules in which dishes and to which dishes to serve this or that drink.
For example, it is preferable to serve slightly chilled bitter low-sugar liqueurs, vodka, cognac, gin for spicy snacks. These drinks are also good as an aperitif to boost your appetite. For mild appetizers, strong wines like sherry, port or Madeira are well suited.
Only chilled white wines are recommended for seafood. It is customary to serve red uncooled wines with chilled meat appetizers, and port wine at room temperature for hot ones.
Please note that alcoholic beverages are not served with the first course. Dry chilled white wine or champagne is well suited to the second courses of poultry with white meat, but red dry warmed wine is usually drunk with game. Dessert wines (Muscat or Cahors) are used in combination with sweet dishes. Strongly chilled champagne will be a great addition to the dessert.
In addition, I would like to pay special attention to such drinks as whiskey, rum, gin and various balms. It is customary to drink whiskey from special glasses with a thick bottom with a capacity of 125 ml. Fill the glass to 1/3 and add a few pieces of ice to it. Whiskey is never drunk in one gulp, it is sipped slowly. Recently, it has become fashionable to mix Canadian and American whiskey with Coca-Cola, or to prepare various cocktails based on them.
It is preferable to drink gin in its pure form with the addition of ice in order to feel the full taste and aroma of juniper berries. Rum is best used for making cocktails, as well as adding it to tea and coffee. The same can be said for balms. But they need to be used in very small quantities.
