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Enter the world of Western food and wine tasting
The so-called good horse with good saddle， glass cookware; good food with good wine; of course, good wine with a good cup. In Western food, every dish is accompanied by a type of wine. There are strict regulations on what kind of wine to eat with what kind of wine and what kind of glass to drink with. In order to make no mistakes when eating Western food, let us learn the rules of Western food wine tasting and wine together.
First of all, when serving fruit plates or seafood, you should follow the spirits with appetizing and deodorizing effects. At this time, you should use spirits glasses to taste wine. At the same time, when pouring hard liquor, pour ice water into the water glass. A piece of ice must also be placed in the summer to keep it cold. When serving soup, use a relic cup with relic wine. Swap the relic glass with the spirit glass before pouring the wine to make it easier for guests to raise their glasses.
Secondly, when serving side dishes, use red wine and red wine glasses. When pouring wine, try to avoid shaking left and right to prevent the sediment in the wine from pouring out. Serve the main course with champagne, use champagne glasses. Champagne is the main wine in the side dish wine, there is enough gas in the wine, and there will be a crisp sound when the bottle is opened.
Then serve sweets with bard wine, and use bard cups. The wine is a dark red wine, sweet and slightly sour, with a deep grape flavor, suitable for drinking with sweets. When serving fruit and cheese, it is generally not accompanied by wine.
When serving coffee at the end, you should use a standing cup with wine. This alcohol has a higher alcohol content and is sweeter, which aids in digestion. Western food should not be too full. Generally, red wine is poured to 1/2, and white wine is poured to 2/3. Pour the champagne in two steps. First pour it to 1/3 of the cup. After the foam subsides, pour it to 2/3 of the cup. The beer is poured along the wall of the cup, and it is carried out in two times. The foam does not overflow. .
First of all, when serving fruit plates or seafood, you should follow the spirits with appetizing and deodorizing effects. At this time, you should use spirits glasses to taste wine. At the same time, when pouring hard liquor, pour ice water into the water glass. A piece of ice must also be placed in the summer to keep it cold. When serving soup, use a relic cup with relic wine. Swap the relic glass with the spirit glass before pouring the wine to make it easier for guests to raise their glasses.
Secondly, when serving side dishes, use red wine and red wine glasses. When pouring wine, try to avoid shaking left and right to prevent the sediment in the wine from pouring out. Serve the main course with champagne, use champagne glasses. Champagne is the main wine in the side dish wine, there is enough gas in the wine, and there will be a crisp sound when the bottle is opened.
Then serve sweets with bard wine, and use bard cups. The wine is a dark red wine, sweet and slightly sour, with a deep grape flavor, suitable for drinking with sweets. When serving fruit and cheese, it is generally not accompanied by wine.
When serving coffee at the end, you should use a standing cup with wine. This alcohol has a higher alcohol content and is sweeter, which aids in digestion. Western food should not be too full. Generally, red wine is poured to 1/2, and white wine is poured to 2/3. Pour the champagne in two steps. First pour it to 1/3 of the cup. After the foam subsides, pour it to 2/3 of the cup. The beer is poured along the wall of the cup, and it is carried out in two times. The foam does not overflow. .
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