Wine is not so much women's how many one of the most aristocratic and noble drinks. Its use is considered art where the outer side of process is urged to open most qualitatively all flavoring and aromatic properties of drink.
We choose glasses
Here contents only a form are more main. Glass for wine glasses has to be thin and transparent that drink temperature was well felt. Cuts are also upper, ground. Thus, wine falls victim to the tongue at once. Glasses in the form of a tulip since this form most harmoniously concentrates are best-known in the wine environment and the bouquet of aromas of wine detains. It is most often used at consumption of red, in particular, sweet wines.
Light white wines best of all reveal in glasses of other flower form - a hand bell, having a wide top part.
Wines with sparkling properties can be used from the high narrow glasses doing possible formation of the bubbles which are elegantly rising up. Legs of wine glasses usually hollow, and glasses have no jewelry.
We cook snack dishes
For a start two general rules. 1. To dishes with simple structure it is worth choosing wines with a rich bouquet of taste and aroma. Refined, special dishes, are well combined with simple, unpretentious wines.
2. Red wine can be served to red meat, white, respectively, to white. Not always, but in most cases this rule works. It isn't accepted to wash down with wine soups, it is allowed unless couple of drinks before food. Red wines are remarkably combined with meat of animals, mushrooms, the majority of vegetable dishes. Red fortified give to fat meat dishes, semisweet red - to vegetable snack and some seafood. White table wines are pleasant in the use with fish (the exception is made by a herring and fish in marinade), not cheeses, light bird dishes - a game, chickens. Dessert fault speak for themselves: move to a dessert, in combination with such types of snack as fruit, ice cream, chocolate, cookies. Champagne of any kind is well combined practically with all dishes why is the most festive and solemn drink. But you shouldn't use on snack herring and dishes in marinade.
Process
When wine already in glasses the buffet reception is also spread, it is necessary only to drink competently. The glass with wine can be held only by a leg. At the moment when the glass is brought to a mouth, wine at first has to touch an upper lip and only then, slowly, through open lips, to be involved in a mouth. It isn't recommended to swallow at once, previously it is worth taking, "weighing" drink in language that will help to reveal most fully to taste of the used wine.