Rules of selection of wines to dishes. To underline taste

you are: Rules of selection of wines to dishes

To fat meat dishes (plovu, to a shish kebab, kupatam, etc.) it is possible to recommend strongly ekstraktivnye wines - ' Kahetinsky ', ' Saperavi ', ' Tibiani ', red Vermouth, table red, etc. as their soft tartness and ' warmth ' underline a sharpness of these dishes and as though dissolve their fat content.

With greens and fresh vegetables, vegetable dishes - a cauliflower, a green peas baked both stuffed vegetables and mushrooms - drink table dry or semisweet wines.

To dishes with spicy greens, dishes from a string bean (lobio) can advise kahetinskie wines.

The Same wines submit to rassolnym to cheeses of type of a brynza, tushinskomu, tubs, kobijskomu, etc.

To a dessert wines submit sweet dessert and likernye: muscats, ' Tokaj ', ' Southern night ', ' Kokur ', etc.

Fruit is well combined With sweet wines, champagne and tsimljanskim, berries, nuts, chocolate and chocolates, cookies, cakes, ice-cream and other sweets.

Champagne is well combined with not sharp cheese, almonds, pistachios, and also chocolate, frozen, confectionery products.

Fault is better to drink on degree of their flavouring intensity: at first strong, then dining rooms (in the beginning white, then red) and after them dessert.

Older and high-quality wines should be drunk after less sustained, ordinary wines.

Therefore collection wines submit after branded, and branded - after ordinary wines.

At the use of grape wines it is not necessary to smoke, since the smoke smell interrupts flavouring sensations from wine; first of all it concerns to dessert and likernym to wines.

Bottles with wine always store on one side (a label up) that between a stopper and wine there was no air. Bottles with strong spirits put vertically to avoid contact of a stopper with a liquid.