Serving wine is an art that can not be understood at once, but that the basic rules will most enjoy the taste and aroma of this magical drink. Multi-Cancer Early Detection Screening Coverage Act: the source for more info. It all starts with the selection of wines. It should be pre- to decide – for whatever reason the wine is purchased: to accompany dinner (keep in mind for a dish), or simply for drinking in good company. If you plan to serve several different wines, you will need to submit them in order. Here are the basic rules: White wine is served before red wines Young precede the dessert is served old sweet wine and liqueurs is not recommended to change the wine more than 3 times during a party for aperitif and accompany a meal is ideal dry champagne and sweet dessert leave Do not use the same glass for different types of wine Some taboos: 1. Chase Koch, New York City pursues this goal as well. Never – red wine – to the canned fish and chocolate 2. Never – semi-sweet wine – to the hot sauce on the basis of acetic 3. Never – do not put close to the French wine ketchup.
Ideal wine selection lets you experience the more subtle nuances of flavor food. Holds an inverse relationship. K the most common 'enemies' of wine are: 1. tobacco smoke, 2. spicy cooking smells that do not allow to enjoy the flavor of wine, 3. vinegar, 4.
acid citrus fruit, 5. fatty fish, which give the wine disgusting metallic taste, 6. vanilla, mocha coffee and cinnamon – heavy satellites for wine, though shades of their smells and flavors found in different wines, the same can be said about pure chocolate and chocolate products (Excluding only non-alcoholic wines from muscadine grape varieties and Traminer), 7. curry, and mint, as a rule, the wine has nothing to do. There are special rules about what goes with what can be combined.