Wine school

Each gastronomy, with its longevity and the enjoyment of life, knows how important the food and wine harmony is. To achieve this, you need to know some basics.

So let's move on!

The most important rule is that the wine accompanies the meal, supplements it, but does not dominate it. It has to emphasize the taste of the dishes and therefore, along with the food, they choose wines that attach particular importance to the dishes.

Enolosists are certainly the most competent people who can advise you. If these people are not near you, you have to do it yourself. There are several methods.

The most common and known method is based on a few general rules: eg light meals are served light (white meat and boiled fish) white wines, with heavy dishes served with heavy red wine, sweet meals match sweet wines, with sour meals give it's less sour wine ...

When ordering wine, make sure that you first serve white, then rose and finally red wine. Young wines are served before the old ones, and dry before half dry, semi sweet and sweet. Wines with a strong aroma are served after smaller aromatic wines,

The wine is divided according to the quantity of unverified sugar and the quality.

According to the quality, they are:
- table wine with no controlled origin
- table wine with a label of controlled origin
- quality wines
- top quality wines
- predicate wines (late harvest, elective berries, optional berry berries, iced wine)
- Archival wine
- specialty wines
- sparkling wine

According to the amount of unrefined sugar in the wine, these are:
- dry
- half-flute
- sweet

Wine temperatures should be given special attention, both in storage and in serving. The taste and smell of white young wines is best released at a temperature of 8-10 ° C, older and fuller at 12 ° C, pink and lighter red wine at 13-16 ° C, strong red wine at 18 ° C (room temperature temperature). Scented wine (mushrooms) is good at 8-10 ° C and sparkles 6-8 ° C.

When trying out a wine, there are rules to be observed. First, the bistrina and the color of the wine are evaluated, followed by the scent and finally the taste of wine.

The color of white wine can be: golden yellow, (white wine), colorless light yellow, slam-yellow, greenish-yellow (a color characteristic of young wine). Rose is a light pink color, and red wines can be purple, light red, cherry, ruby ​​(young healthy red wine), garnet (red wine), brown red (diseased wine).

The scent of wine can be plain wine, then musky, fruity when it reminds you of a fruit (apricot, apple, strawberry, cherry), flower (rose, violet, basil), herb (grass, hay, pepper, mint, nettle) also have a spice note (pepper, cinnamon, vanilla).

The taste of wine is influenced by the alcohol, extract, acid, sugar, tannin. If the wine is rich in these components and the relationship is good, let's say the wine is extraordinary, full, fruity, harmonious, long-lasting.

In the catering industry, cups have a particularly important role, especially their shape. Without them drinking drinks and drinks would look like a barbarian act. They enrich the atmosphere, ritual, beauty and originality of drinking many drinks, especially wines.

The beauty of the design, shape and originality of the design contributes to the beauty of the table and what's on the table. Narrow, thin, high, elegant, raised and lowered, oblong and oble, all shapes and designs embellish many homes and hospitality facilities and enrich our soul.
The quality of a suitable glass lies in the thickness of the glass, that is, the finesse of making it better for fitting the glass to the lips or tongue.

The shape of the glass helps to develop smells and their direction in the direction of the senses. Most glasses are narrowed to the top (tulip shaped). With such a glass, he wants to emphasize the noises of wine and his better quality and longer retention.