Wine label

Wine is a source of never-ending taste. It may be drunk every day. Of course, a wine produced from selected grapes and stored many years is not drinkable every day. But generally, it is possible to get enjoyment from wine every hour and every day.

WINE LABEL: rules of serving of wine, recommendations on a combination of wines and dishes.

During gastronomic (in the international understanding) dinner it is accepted to drink wine. It is the most natural and most useful drink, meals are always is more tasty with it and it is more useful. Wine thus performs the certain work in an organism, for example, prepares taste receptors of an oral cavity for a new piece of food, orders digestion, reduces caloric content of dish (delight for diabetics) etc.

Messmates, foods and wines should be equally on high level, only provided that each of them can demonstrate themselves from best side. To achieve it, it is necessary to know, what it is possible and what it is impossible to combine with wine. To most widespread "enemies" of wine are:

Tobacco smoke,

Spicy culinary smells which do not allow getting pleasure of aroma of good wine,

Vinegar,

Acid of citron fruits,

Fat grades of fish which give a wine disgusting metal taste, Vanilla, coffee - mocco and cinnamon are heavy accompaniers of wine though patterns of their smells also are present at aromas of various wines, the same is possible to tell about pure chocolate and chocolate products (excluding only fortified wine from Muscat sorts and grapes of Traminier sort), the dishes seasoned with carry, and also mint, as a rule, they have nothing in common with wine.

The some taboo:

Never - red wine - to canned fish and chocolate

Never - semisweet wine - to sharp sauce on an acetic basis

Never do not put ketchup near to French wine.

Ideally chosen wine allows feeling thinnest flavoring nuances of food. The return interrelation is fair too. There are special rules that what is possible to combine with. In modern cuisine the old thesis which had been spread for a long time has lost the validity that dark meat and cheese is to be served with red wine, and light meat and a fish with white wine. The main role is played with a way of preparation, use of sauces, seasonings, vegetables. Hence, all rules need to be considered only as incentive to action, instead of as the rigid doctrine.

At a choice of wines separate dishes are to be given easy open space to the aspiration to experiments. In fact there are all new and new unexpected combinations which from the point of view of the theory seem inconceivable, on the other hand it is possible to combine on the paper that what is absolutely incompatible in language.

The choice of dishes is defined by several principles. Complex tastes demand simple wines, complex wines require simple dishes: the thinner is wine, the simpler is a dish. Flavoring conformity is basic parameter for a choice of a drink to the given dish. Less stored, less valuable and costly wine may be better, tasty, and more pleasant, if it corresponds to food, than the older, valuable, if taste of this drink, its aroma, and a bouquet not just does not emphasize, does not reveal prominent features and advantages of food but is in sharp inconformity with it. Ordinary wine can make together with any dish faultless "flavoring ensemble" on the properties. This harmonious combination is the main condition of a correct choice of a drink to the certain food.

As a rule, sweet taste of dish will make taste of dry wine too sour, and sour wines have transformed in tasteless but young wine with sharp fruit tone will match well to sweet and juicy dishes and hardly sour wine can seem unexpectedly pleasant, if it is drunk with dishes having sharp taste. The dessert should be sweeter than wine with which it is drunk. The main rule which is to be followed to get enjoyment is as follows: the life is too short to drink bad wine.

So, before meal, for excitation of appetite, - we drink aperitif.

White dry wines - to snack, easy meat and fish dishes.

Natural dry, semi-dry and semi-sweet wines are well combined with vegetable dishes.

Red dry wines fit with mutton, veal, poultry, kebab, plow, boiled pork.

Cherry or Madeira is good to serve to meat or chicken broth.

Liquor, sweet wines, sweet brands of champagne are recommended to a dessert - to confectionery products, fruit, coffee, ice-cream.

Champagne is possible to serve with light snack - to cheese, dry fresh cookies. Sparkling dry and semi-dry champagne is possible to drink at the beginning, and during a dinner, a supper, and also for a dessert. To the champagne, served on a table not at a dinner or at a supper, it is recommended to serve various cheeses (the Swiss, Soviet, Mountain Altai, a Roquefort cheese), and also biscuit, a cake, pies, sweets, fruit, nuts, pistachios, fried salty almonds.

Spicy salads, meat snack - to cold veal, boiled tongue, meat allsorts, to a ham - the glass of strong red wine (but not dessert) or white vermouth is good. Despite some sweetness inherent in this drink, its original aroma, bitter smack, a smell of wormwood, cinchona and carnations is well harmonized with taste of many snacks.

For oysters, mussels, shrimps white wines of soft taste and delicate aroma without sharp acidity, such, as "Semilion", or semi-dry champagne match more. To the same dishes it is possible to offer semi-dry wine such as "Chateau - Ikem".

Strong grape wines - Madeira, Port wine, a sherry, Marsala is recommended to the first dishes and a sherry and Madeira is recommended to soup - mashed potatoes and broths.

To hot fish foods - steam, boiled, in brine, to the fish dishes prepared with thin, delicatessen sauces, to fish quenelle and to a fried fish it is possible to offer white dry grape wines. Rieslings are especially recommended to these foods.

Red dry grape wine is recommended to the second meat dishes like beefsteaks, the fillet, langette, to a steak, cutlets, various natural and breaded cutlets, schnitzel, rump steak, a fried beef, mutton, pork, veal, the foods prepared from a liver, kidneys. It is recommended to serve in a hot season those wines which well satisfy thirst and possess pleasant "freshness". White dry wines are differed with these qualities.

In the winter preference is given to "warm", well warming red dry strong grape wines. Especially wide use of wines of these sorts says that in the winter menu there is more than nourishing and "dense" dishes from meat, pork, mutton, to which both red dry wines and strong grape wines fit in the winter.

For fuller and bright revealing a taste of wine it should have corresponding temperature too.
White dry wine is tastier when it is slightly cooled (till 10- 12°C ). In the summer this wines can be cooled event till 8- 10°C .
Red dry wines, on the contrary, are slightly warmed up. It should have temperature little bit above the room temperature, i.e. 18- 20°C , in the summer 16- 18°C .
A sherry and Madeira is warmed up on 4- 5°C above the room temperature.
Sweet wines, muscats, toikai should have room temperature (16- 18°C ).

There is widely popular belief that champagne is tasty almost of not frozen. This opinion is unconditional, erroneous, because the sharp burning sensation of a cold muffles pleasant "sparkling" of this drink. Champagne reveals all advantages at cooling most full and harmoniously, but not lower than 6- 7°C .

WINE LABEL

The wine, which is served inopportunely, not to the right dish or at wrong temperature, loses in advantages much. Proceeding from rules of feasts, all wines can be divided into three categories:

Stimulating appetite - aperitifs, which are drink usually before meal: Madeira , a sherry, Vermouth.

Used during a dinner or at any meal: dry wines.

Wines, which is drunken with sweet dishes, after a dinner - dessert.

The wine is better to store in houses in a cool place, and its is necessary that they were in horizontal position - in a bottle which stands, and the cork quickly dries up, starts to pass air - and wine, especially dry, it becomes worse, loses a bouquet, gets a unpleasant smell of a decay.

It is good, if at home some bottles of the many years old wines are kept: it will always give elegance to your table. In old wines the deposit which can drop out on a bottom of a bottle, as a rule, an original strike, so-called "shirt" is formed or form on walls. If the deposit or "shirt" is quite dense then the bottle is positioned on table very carefully. If a deposit is easily stirring-up it is better to pour a wine to other vessel preliminary and naturally, to inform about it to visitors, having named year of a crop and mar of collection wine.

The snow-white cloth, real flowers, crystal wine glasses are perfectly combined with wines of different colors and shades and with smart game of champagne. In such conditions wine becomes the best ornament of a table, creates conviviality and solemnity. There were certain rules of placing of wine-glasses, glasses, wine glasses on a table. It is desirable to have them a little in front of the settings, depending on that, how many and what drinks will be served on a table. The stronger the drink, the smaller should be glasses and wine-glasses.

They are put as on direct line or a semicircle before a plate, starting on the right, by way of serving the drinks. The first - a small wine-glass, for the hard liquor. Then for stronger grape wines like Madeira port wine, a sherry. Beside, a little bit more to the left, - a wine glass for mineral water. Then - a glass for white dry wine, a glass for red dry wine and at last a glass for champagne. If there is no corresponding complete set of glasses and wine-glasses, transparent colorless glasses with medium-sized legs in the best way will fit for any sorts of wine. It is possible to pour in them cognac too, but no more than on third of glass.

Branded wine is served on a table in bottles with untouched original factory registration. Bottles are recommended to be put on a table opened preliminary- to allows a wine "to take breathe of air" and has better shown the characteristic taste and a bouquet. Ordinary, especially young wines are possible to serve on a table in jugs or decanters. It is to be filled in on three quarters of volume, otherwise it will be difficult to spill wine on glasses. The champagne is opened only behind a table and at once is spilled. How much wine is to be poured in a glass? Not less than one third and no more than half. Why it is so much? Because then it is convenient to take a glass in a hand and slightly to rotate it for fuller sensation of aroma of a drink.

At laying a celebratory or banquet table when the choice of wine is wide enough, observe their certain sequence: light alcoholic dry wines are to be served before strong wines, and branded wines after ordinary, red wines after white. Having taken in hands a glass and having started to drink, do not talk. If you will be asked something about at that time, put a glass on a table, and then answer. Wine is again poured in a glass when it is already empty. It is not good to add to non-drunk glass, as the visitor can see in it a compulsion. A glass of the visitor, temporarily left the table is not to be filled. The man takes care that at a glass of lady sitting nearby there should be a wine that she prefers.

Wine is poured from the right hand sitting one. A bottle at thus is hold by all hand, approximately at a level of a label, trying not to incline it sharply to avoid shaking it a deposit up, and the neck of a bottle should not rest against edge of a glass...

All above said concerns only to the real good grape wine, which actually has the right to be referred as a wine. Drinks of uncertain color and structure is recommended to be avoided under any circumstances.