Rules of selection of wines to dishes

Selection and an order of giving of wine is one of the important parties of correct service of visitors of restaurant. It is necessary to be able to offer such wine that it not only corresponded to character of a dish, but also simultaneously it was necessary to taste to the visitor.

Correct selection of wines promotes improvement of flavouring qualities of snack and dishes, wrong - can spoil taste of excellent wine and well prepared dish.

All alcoholic drinks stimulating appetite, it is possible to subdivide on two basic groups: drinks with the high maintenance of alcohol: cognac, vodka, gin, and also port, cherri, malaga (natural aperitifs); drinks with less high maintenance of alcohol from which usually prepare cocktails at restaurant.

Quite often basis for preparation of cocktails are Vermouth, whisky, vodka.

In the dinner beginning to snack for appetite excitation submit vodka, bitter tinctures.

Visitors of restaurants from foreign countries often to snack order white dry wines. They go to sharp salads, a balyk, a salmon, a salmon, and also to various marinades and salty vegetables.

(Port, maderu, a sherry) it is possible to recommend Strong wines to the first dishes.

To hot fish dishes offer table dry wines - ' TSinandali ', ' Risling ', ' Fetjasku ', ' Silvaner ', etc.

To cancers, crabs, oysters, shrimps - also table dry white wines or semisweet.

To meat dishes (to a beefsteak, fillets, langetu, to a steak, a cutlet, shnitselju, romshteksu, mutton, veal, pork), and also to dishes from brains, kidneys and a liver submit red dry wines: ' Mukuzani ', ' Teliani ', table red, etc. the Same wines it is possible to drink and with meat gastronomic products.

That who does not love table dry wines, to meat dishes it is possible to offer red port.

With softer dishes (from poultry, game) are in harmony moderately ekstraktivnye red wines of type of a Cabernet, a Bordeaux, dry and moist champagne.

Sections