Tip 1: What to Serve for White Semi-sweet Wine

Beverages

Tip 1: What to Serve for White Semi-sweet Wine

The culture of drinking and following the rules of etiquetteToday it has come to Russia, Russian traditional drinks have been replaced by exotic wines, and the food has become diverse. Even in the Soviet times it was possible to hear about the compatibility of food and wine, but what one should drink with hardly anyone could say for sure.

One of the favorite types of wine is whitedining room. These are relatively inexpensive wines with a good bouquet. White semisweet wine is a table wine of light golden color with a strength of about 12 degrees. The most popular among its category are Chardonnay, Muscat, Sauvignon Blanc, Tokai, Riesling, Gevurztraminer and others.

To the fish and not only

The best known fact is the combination ofwhite wine and fish dishes. This is absolutely true, but apart from this, it comes up with dishes from white meat, cheese sliced, as well as a variety of salads with mayonnaise and mayonnaise sauce.

White carbonated wines are usually served with caviar and cold snacks. Chocolate is contraindicated, it is usually replaced on praline, candy with nuts such as Raffaello.

Today, having decided to have supper in a restaurant, youmeet with a huge range of masterpieces of world cuisine. In such a variety is not long and lost, and so choose a combination of all this food drinks - already a whole problem. But then a competent waiter can come to the rescue, which will help you decide with a choice of certain dishes, and also will advise suitable wines. Most often white wines are served to such delights as: - fish dishes - white meat dishes - bread including cheese, garlic, curd cheese - seafood (caviar, oysters, shrimps, crayfish) - hot cheeses - fruit - desserts. Wines like Sauvignon Blanc are perfect for baked poultry dishes, however, provided there are no sharp sauces and gravy. Grüner Veltliner will complement the snacks with an abundance of greenery. It itself has an acid-spicy taste and aroma of herbs, and therefore it is often used as an ingredient in the preparation of dishes. "Chardonnay" should be served to salmon, caviar and low-fat meat. The secret of wine is that it is revealed indirectly, and therefore "taste shock" is simply unacceptable when it is used. Strangely enough, but white semisweet wine can be served with light fish or vegetable soups. Also, white wines are often offered as an aperitif before meals. The wines are always served chilled to 10-12 ° C in tall glasses with a long stem.

Bad Taste

In addition, there is a list of products,which are not at all combined with the wines: - all kinds of spices (they interrupt the light aroma of wine) - smoked products - pickled dishes - pickles - dishes containing vinegar and lemon juice (suppress the taste of wine) - chocolate - nuts astringent spoil taste sensations);

It is not customary to drink wine, and where it is smoked, cigarette smoke and a strong smell of perfume does not allow one to feel a real bouquet of wine.

It is believed that natural white wine is more useful than red, it contains many minerals that strengthen the vessels. However, with the addition of elements (sugar, sourdough), wine loses its properties.

Tip 2: The most famous red semisweet wines

All favorite red wines are obviousfavorites of gourmets. For thousands of years, red semisweet wine does not give rest to doctors and poets. Till now in wine laboratories experiments are spent, which results again and again confirm an incontestable advantage of red wine.

"Sparkle the sorcery in the crystal chime of the glass" ...

From the vine to the glass

Absolutely all semisweet red wines come ina group of table wines, with an alcohol volume of 9-14% and a sugar content of 3-7 g / 100 cc in the finished product. The ideal raw materials for the production of quality red wines are red, pink and black and blue grape varieties. For the preparation of the original wine material, take a mixture or one kind of grapes and press its berries together with bones and skin. When fermenting from crushed bones and peel, tannins (tanning components) and natural coloring pigment, necessary for obtaining wine, are formed. It is at this initial stage that most properties of the future drink are laid. According to the regulations, the color of red semisweet wine can vary from dense pink to rich red with light astringency and fruity-floral aroma. The name of the finished wines also flashes the sorts of grapes used - Kokur, Muscat, Saperavi, Riesling, Isabella, Fetyaska, Merlot, etc.

Divine nectar

The best red semisweet wines onpost-Soviet space produces Georgia. Centuries-old traditions, ideal climatic conditions for ripening grapes and increased sugar content in berries, literally provoke local winemakers to create unearthly drinks. Khvanchkara, Alazani Valley, Kindmarauli, Akhasheni will adequately decorate any feast. • Khvanchkara, the year of the first spill is 1932. The most famous natural semisweet wine is produced only from the varieties of mujuretuli and alexandrouli growing on the mountain vineyards of Racha. A characteristic highlight of rich dark red wine is a surprisingly delicate taste with a magnificent flower-fruit note and a light tint of raspberry. • Alazani Valley, the year of the first spill is 1977. It is produced from grapes of red varieties Ozhapesha, Alexandrouli and Saperavi growing in Western and Eastern Georgia. This semisweet Georgian wine is served slightly cooled to cheeses and desserts. It has a refreshingly tender floral note and a delicate pleasant taste. • Akhasheni, the year of the first spill is 1958. It is produced only from one kind of Saperavi grapes growing in Kakheti. It is characterized by moderate astringency and dense dark cherry color. In its aftertaste there are velvety chocolate tones, ideally suited to fruits and cheeses • Kindzmarauli, the year of the first spill - 1942. The famous natural semi-sweet red from the grape saperavi. A rich burgundy red wine, the color of a ripe pomegranate, with a special varietal bouquet and a strong pleasant aroma.