The art of choosing wine
The art of choosing wine At present, the wine though not ceased to become a symbol of a great feast, genuine food and exquisite flavor, but no longer performs a decisive role in the evaluation individuals as the owner. Most of us have their own preferences on the main characteristics of this drink, sometimes even your preferred manufacturer or their own homemade wine, if you know of course how to make wines. However, even in our time, the choice of wine is an art. Mystery, the actual veil which so wants to penetrate. These enthusiasts of fine taste as well as bouquet of wine is well versed in what your wine which should be performed. The whole point of climate, soil, special development conditions that affect the taste of grapes, as well as, correspondingly, and wine. There are specific years, which happens to crop failure, or even vice versa, a good classic. People who know the details, always aware of these dates and make their orders at restaurants or the choice in the stores in accordance with all of them. But the date - it's not all. The most important thing in choosing wine -- its consistency atmosphere and dishes which will accompany it. Correctly chosen, they stress the delicate taste of the dishes, will open its flavor as well as serve as a perfect complement to the table. When the wine is chosen improperly, it can drown the taste of meals, identify its weak points, the failure to create a combination of bouquets as well as tastes. So, a few simple rules. First on the table is always served drinks. They can serve as a pate, caviar, fish or vegetable preparing salads, cold meats and smoked meats and more. Wine, which is offered with them, serves as a good appetizer. It prepares the main meal and stimulates the appetite. For this purpose ideal light white wines or dry table, with the first fine for dishes with mayo, and the second is preferable for a very tender and literally melts in your mouth area, snacks. From tasty is best served port wine or Madeira. For appetizers followed by main courses. If the first of them - soup, then with wine, not drink, however a couple of sips can be done once the soup is finished. The 2nd dish - meat or fish -- require a more comprehensive training in the selection of wine. For example, a variety of wine served with seafood, very much depends on the type of the fish. What is more tender taste of the dish, the tender must be wine. With regard to tender white beef fish suitable gentle white wine. Greasy fish is perfectly combined with Madeira. Seafood require a wine with a soft taste and fragile aroma. As for beef, the majority of people here still know that is best offered red wine with darkish meat and whitened with white. If you're cooking game, the best complement to it than white fruit wines, you will hardly find. Mutton and beef might have emphasized the amazing flavor, complemented Cahors, interface wine or vermouth. For meat chicken, pork or veal, grilled, almost any wine, as they are, through their own soft flavor, revive and beautify any meal. For the vegetable dishes such as asparagus, green peas, mushrooms and other semi-dry suit or even muscatel wine. Of course, a table without a treat? Desserts mean fairly sweet dessert wines. This fruit is offered with champagne or a fruit wine, flour sweets with sparkling wine or a light treat wine, as well as the Cahors wine. For ice cream is nice to serve liquor. So, the choice of wine is created. Moreover, in accordance with all regulations. But this is not the end of trouble, as it must also correct the lodge. For the wine temperature is very important, and it can indeed highly affect the impression which will make your choice for guests. If your table suggests the presence of white wine, be prepared to cool it slightly. Its heat when applying for the table should be inside 10-12 C. Red wine, on the other hand, it is necessary to warm up to temperatures around 18-20 C. Dessert wines are not recommended prior to use to put in the refrigerator, as they open up their flavor and bouquet are best at space temperature. But bubbly is better to cool slightly, to about 6-8 D. But do not freeze! If drink is too cold, you just do not really feel all the charm of their taste. And finally, somewhere for 10 minutes before the anticipated filing of the table wine to open. Which means you will allow to reveal the bouquet and can appreciate not only the fantastic taste, but also the indescribable flavor of the drink.